Abstract
Conjugated linoleic acid (CLA) is a mixture of positional and geometric comers of linoleic acid with conjugated double bonds. Several investigators have suggested that CLA has anticarcinogenic properties. This study describes the quantification of CLA isomers in three Cheddar-type cheeses relative to the effects of different cheese cultures, processing conditions, and aging periods.An improved method was developed for quantifying CLA isomers in cheese such that isomerization did not occur. Three 13-month-aged cheeses and one ungaged cheese were analyzed for CLA concentration and isomer distribution
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