Different level of conjugated linoleic acid (CLA) in dairy products from Italy

@inproceedings{Fortina2007DifferentLO,
  title={Different level of conjugated linoleic acid (CLA) in dairy products from Italy},
  author={Riccardo Fortina and Samantha Sigolo and Gino Tansini and Nico Brogna and Gianfranco Piva},
  year={2007}
}
A survey was carried out to determine the content of conjugated linoleic acid (CLA) in various dairy products. The only detected CLA isomer was cis-9trans-11 linoleic acid. Commercial samples of yoghurt, fermented milk and cheese were analyzed: 16 standard yoghurts, 6 organic yoghurts, 8 mountain pasture yoghurts, 5 sheep yoghurts, 8 probiotic yoghurts, 8 fermented milk samples, 6 fermented milk samples from mountain pastures, 30 cow cheeses (9 Alpine cheeses, 8 Swiss Emmental, 8 Fontina… CONTINUE READING

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