Transferencia del ácido linoleico conjugado (CLA) de la leche cruda a leche en polvo y condensada

Abstract

The objective of this study was to assess the effect of processing fresh milk into dairy products on conjugated linoleic acid (CLA) content of total and individual CLA isomers (cis-9, trans-11; trans-10, cis-12; cis-10. cis-12) of dairy cow products, raw milk powdered and condensed milk. Additionally, samples of raw milk from two regions of southern Chile (Los Angeles and Los Lagos), obtained by a dairy plant were collected and analyzed. The processing of fresh milk dairy products affected the CLA and its isomers, finding a significant interaction between product type and sampling month, with the total average values of 1.35 g CLA / 100 g of fatty acids (AG) in fresh milk and 1.45 and 0.93 g / 100 g AG transferred to the milk powder and condensed respectively. As isomers, the cis-9, trans-11 had higher levels in the powdered milk that fresh milk in 7 months of the 10 months studied with values from 0.50 to 0.84 g / 100 g AG. The isomer trans-10, cis-1 + cis-10, cis-12 CLA was found in a range of 0, 24 to 0.64 g / 100 g AG always low in fresh milk. It is concluded that further research is necessary to elucidate the precise effect of processing and storage of milk and milk products on the content of CLA needed. Key words: CLA; conjugated linoleic acid; milk; dairy products.