CONJUGATED LINOLEIC-ACID CONCENTRATION IN PROCESSED CHEESE

The conjugated linoleic acid (CLA) concentration of a variety of processed cheese products ranged between 3.2 to 8.9 mg/g fat. Processing cheddar cheese at temperatures of 80-degrees-C and 90-degrees-C under atmospheric conditions increased (p < 0.05) CLA content, while processing under nitrogen (70-degrees-C, 85-degrees-C) had no effect. Increasing concentrations of whey protein concentrate (WPC) and its low molecular weight (LMW) fraction from 0 to 6% increased CIA formation. Six percent WPC and LMW fraction produced a 35% and 19% increase in CLA concentration, respectively, compared to processed cheese. The high molecular weight fraction of WPC did not increase CLA concentration. These results suggest that processing conditions and whey components play a role in CLA formation in processed cheese.