EFFECT OF CONJUGATED LINOLEIC SUPPLEMENTATION ON FATTY ACID PROFILE, LIPID OXIDATION, AND SENSORY PROPERTIES OF PASTEURIZED MILK
Main Article Content
Keywords
Conjugated linoleic acid, fatty acid profile, lipid oxidation, sensory properties
Abstract
Analytical characterization of pasteurized milk enriched with 0%, 1%, 2%, 3% and 4% conjugated linoleic acid (CLA), control, T1, T2, T3 and T4 was performed. Experimental samples and control were filled in PET bottles, pasteurized at 65oC/30 min and stored at 2-3oC for 6 days. Supplementation of pasteurized milk with CLA supplement at all concentrations did not have any effect on milk composition. Total CLA content of control, T1, T2, T3 and T4 were 0.29, 0.56, 2.09, 2.91 and 4.15%. Free fatty acids, peroxide value and sensory characteristics of CLA supplemented milk samples and control were not different from each other. CLA supplement prepared from safflower oil may be used for increasing CLA in pasteurized milk without affecting the sensory properties.
References
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27. Baer RJ, Ryali J, Schingoethe DJ, Kasperson KM, Dono-van DC, Hippen AR, Franklin ST. Composition and properties of milk and butter from cows fed fishoil. Journal of Dairy Science .2001 February;84(2):345–353
2. Nadeem M, Situ C, Abdullah M. Effect of olein fractions of milk fat on oxidative stability of ice cream. International Journal of Food Properties. 2015 Jan 20;18(4):735-745.
3. Chin S, Liu W, Storkson J, Ha Y, Pariza M. Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens. Journal of Food Composition and Analysis. 1992 Semptember; 5(3): 185-197
4. Baumgard LH, Sangster JK, Bauman DE. Milk fat synthesis in dairy cows is progressively reduced by increasing supplemental amounts of trans-10, cis-12 conjugated linoleic acid (CLA). Journal of Nutrition. 2001 June;131(6): 1764-1769
5. Khan IT, Nadeem M, Imran M, Asif M, Khan MK, Din A, Ullah R. Triglyceride, fatty acid profile and antioxidant characteristics of low melting point fractions of buffalo milk fat. Lipids Health Disease. 2019 March 9;18(59):1-11
6. AOCS. Official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL: 2011. AOCS Press
7. Qian M. Gas chromatography, food analysis laboratory manual. New York: Kluwer academic publishers. 2003
8. Larmond E. Laboratory methods for sensory evaluation of foods. Ottawa Publications, Canada: Research Branch, Department of Agriculture.1987.
9. Murtaza MA, Rehman SU, Anjum FM, Huma N, Tarar OM, Mueen-Ud-Din G. Organic acid content of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt. Journal of Food Biochemistry. 2011 November 11;36: 99-106
10. Ghatak PK, Bandyopadhyay AK. Practical dairy chemistry. Kalyani; 2007.
11. De veth MJ, Castaneda-Gutierrez E, Dwyer DA, Pfeiffer AM, Putnam DE, Bauman DE. Response to conjugated linoleic acid in dairy cows differing in energy and protein status. Journal of Dairy Science. 2006 December.89(12):4620–4631.
12. Ahmad S, Gaucher I, Rousseau F, Beaucher E, Piot M, Grongnet JF, Gaucheron F. Effects of acidification on physico-chemical characteristics of buffalo milk: a comparison with cow's milk. Food Chemistry. 2008 January 1;106(1):11–17.
13. Bernal-Santos G, Perfield JW, Barbano DM, Bauman DE, Overton TR. Production responses of dairy cows to dietary supplementation with conjugated linoleic acid (CLA) during the transition period and early lactation. Journal of Dairy Science. 2003 October ;86(10):3218–3228
14. Mackle TR, Kay JK, Auldist MJ, McGibbon AKH, Philpott BA, Baumgard LH, Bauman DE. Effects of abomasal infusion of conjugated linoleic acid on milk fat and yield from pasture fed dairy cows. Journal of Dairy Science. 2003 February; 86(2):644–652.
15. IP MM, Massao-Welch PA, Ip C. Prevention of mammary cancer with conjugated linoleic acid: role of the stroma and the epithelium. Journal of Mammary Gland Biology Neoplasia.2003 January; 8(1):103-118
16. Lynch JM , Lock AL, Dwyer DA, Noorbakhsh R, Barbano DM, Bauman DE. Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid. Journal of Dairy Science. 2005 February;88(2):489-98
17. Gonzalez S, Duncan SE, O’Keefe SF, Sumner SS. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. Journal of Dairy Sciences. 2003 Janauary;86(1):70-77
18. Abu-Ghazaleh AA, Schingoethe DJ, Hippen AR, Whitlock LA. Feeding fish meal and extruded soybeans enhances the conjugated linoleic acid (CLA) content of milk. Journal of Dairy Science. 2002 March; 85(3):624-31
19. Zengin G, Cakmak YS, Guler GO, Oguz E, Aktumsek A, Akin M. The effect of pasteurization temperature on the CLA content and fatty acid composition of white pickled cheese. International Journal of Dairy Technology. 2011 June 16; 64:509-16
20. Martin JC, Valeille K. Conjugated linoleic acids: all the same or to everyone its own function. Reproduction Nutrition Develpment. 2002 December; 42(6): 525-536
21. Destaillats F, Angers P. Thermally induced formation of conjugated isomers of linoleic acid. European Journal of Lipid Science Technology. 2005 March 11; 107(3):167-72.
22. Nadeem M, Mahmud A, Imran M, Khalique A. Enhancement of the oxidative stability of whey butter through almond (Prunis dulcis) peel extract. Journal of Food Processing Preservation. 2014 May 9;39(6):591-598
23. Khan IT, Nadeem M, Imran M, Ajmal M, Ayaz M, Khalique A. Fatty acids characterization and antioxidant capacity of heat-treated cow and buffalo milk. Lipids Health Disease. 2017 August 24;16(163):163
24. Ajmal M, Nadeem M, Imran M, Gulzar N, Batool M, Tayyab M. Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk. Lipids Health Disease. 2018 August 17;17(1):190
25. Frega N, Mozzon M, Lercker G. Effects of Free Fatty Acids on Oxidative Stability of Vegetable Oil. Journal of American Oil Chemists Socity. 1999 March;76: 325-329
26. Ramiah SK, Meng GY, Ebrahimi M. Dietary conjugated linoleic acid alters oxidative stability and alleviates plasma cholesterol content in meat of broiler chickens. The scientific world Journal. 2014 October 15.doi.org/10.1155/2014/949324
27. Baer RJ, Ryali J, Schingoethe DJ, Kasperson KM, Dono-van DC, Hippen AR, Franklin ST. Composition and properties of milk and butter from cows fed fishoil. Journal of Dairy Science .2001 February;84(2):345–353
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Jun 25, 2024
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How to Cite
Awais Khan, Muhammad Nadeem, Nabila Gulzar, & Muhammad Tayyab. (2024). EFFECT OF CONJUGATED LINOLEIC SUPPLEMENTATION ON FATTY ACID PROFILE, LIPID OXIDATION, AND SENSORY PROPERTIES OF PASTEURIZED MILK. Journal of Population Therapeutics and Clinical Pharmacology, 31(6), 2593–2599. https://doi.org/10.53555/jptcp.v31i6.6991
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Author Biographies
Awais Khan
Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Pakistan
Muhammad Nadeem
Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Pakistan
Nabila Gulzar
Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Pakistan
Muhammad Tayyab
Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences Lahore, Pakistan