Effects of Breed Season Processing and Parity of Animals in CLA
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Effects of breed and parity of animals, stage of lactation and processing of milk on the content of conjugated linoleic acid (CLA) in dairy products Author(s) KUMAR J. S. ; KANSAL V. K. ; Abstract The foods containing dairy products are recognized as major dietary sources of CLA, and its content in dairy products show a great deal of variability. Buffalo (Murrah) milk contains greater amounts (mg/g milk fat) of CLA(15.5 mg) than in cattle milk (9.2 to 13.1 mg) in winter season. The CLA content in milk of crossbred cattle, Karan- Swiss (KS) and Karan-Fries(KF) , is greater than in Zebu cattle's milk (Sahiwal and Tharparkar). In goats, Alpine Beetal's milk contains higher content of CLA compared to Saanen Beetal's milk. The CLA content varies with the stage of lactation and parity of animals, but no uniform trend was observed. The CLA content of buffalo or cattle milk was substantially higher during winter season. The different methods of preparation of ghee had no effect on its CLA content. A slight increase in CLA content was observed during manufacture of lassi, khoa and cheddar cheese, while the process of making chhana had no effect. Journal Title Milchwissenschaft ISSN 0026-3788 Source 2005, vol. 60, n o 4, pp. 370-372 [3 page(s) (article)]
Effects of Breed Season Processing and Parity of Animals in CLA
Anticarcinogenic fatty acid conjugated linoleic acid (CLA ) one of the most important component of milk fat. This wonder neutraceutical fat component also have varied role in adipogenesis and slimming effect. There are efforts to enhance the CLA content in different foods specially dairy products. In this study the authors have investigated the various factors like breed,season,parity,processing factors etc. on CLA content. Different animals Cattle (Karan Fries,Karan swiss),buffalo (Murrah),goats (Alpine beetal,sanan beetal) were studied.
Citation preview
Effects of breed and parity of animals, stage of lactation and
processing of milk on the content of conjugated linoleic acid (CLA)
in dairy products
Author(s)
KUMAR J. S. ; KANSAL V. K. ;
Abstract
The foods containing dairy products are recognized as major
dietary sources of CLA, and its content in dairy products show a
great deal of variability. Buffalo (Murrah) milk contains greater
amounts (mg/g milk fat) of CLA(15.5 mg) than in cattle milk (9.2 to
13.1 mg) in winter season. The CLA content in milk of crossbred
cattle, Karan-Swiss (KS) and Karan-Fries(KF) , is greater than in
Zebu cattle's milk (Sahiwal and Tharparkar). In goats, Alpine
Beetal's milk contains higher content of CLA compared to Saanen
Beetal's milk. The CLA content varies with the stage of lactation
and parity of animals, but no uniform trend was observed. The CLA
content of buffalo or cattle milk was substantially higher during
winter season. The different methods of preparation of ghee had no
effect on its CLA content. A slight increase in CLA content was
observed during manufacture of lassi, khoa and cheddar cheese,
while the process of making chhana had no effect.
Journal Title
Milchwissenschaft ISSN 0026-3788
Source
2005, vol. 60, no4, pp. 370-372 [3 page(s) (article)]
Effects of breed and parity of animals, stage of lactation and
processing of milk on the content of conjugated linoleic acid (CLA)
in dairy products
The foods containing dairy products are recognized as major
dietary sources of CLA, and its content in dairy products show a
great deal of variability. Buffalo (Murrah) milk contains greater
amounts (mg/g milk fat) of CLA(15.5 mg) than in cattle milk (9.2 to
13.1 mg) in winter season. The CLA content in milk of crossbred
cattle, Karan-Swiss (KS) and Karan-Fries(KF) , is greater than in
Zebu cattle's milk (Sahiwal and Tharparkar). In goats, Alpine
Beetal's milk contains higher content of CLA compared to Saanen
Beetal's milk. The CLA content varies with the stage of lactation
and parity of animals, but no uniform trend was observed. The CLA
content of buffalo or cattle milk was substantially higher during
winter season. The different methods of preparation of ghee had no
effect on its CLA content. A slight increase in CLA content was
observed during manufacture of lassi, khoa and cheddar cheese,
while the process of making chhana had no effect.
Journal Title
Milchwissenschaft ISSN 0026-3788
Source
2005, vol. 60, no4, pp. 370-372 [3 page(s) (article)]
