Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina.

  title={Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from Northwest Argentina.},
  author={Carina Van Nieuwenhove and Rub{\'e}n Oliszewski and Silvia Nelina Gonz{\'a}lez},
  journal={Journal of Food Quality},
In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis-9,trans-11 was… Expand
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