Service Communautaire d'Information sur la Recherche et le Développement - CORDIS

Optimisation of processing methods for production of CLA-enriched semi-hard cheese

Milk of improved fatty acid composition was used to produce semi-hard cheese on a pilot scale. Full chemical and sensory evaluation of the cheese over its intended shelf life showed that there were no adverse effects due to the use of milk of altered fatty acid composition.

The resulting cheeses had levels of CLA and omega-3 polyunsaturated fatty acids that were approximately three times the levels in cheese made from the standard (control) milk.

The particular cheeses were evaluated in a human nutrition study, which showed that consumption of 50g/d of the cheese significantly raised levels of CLA and omega-3 polyunsaturated fatty acids compared to values for people consuming the same quantity of control cheese.

The result provided the basis for marketing semi-hard cheese with an improved, "healthy" fatty acid composition. It defines the types of cheese that can be made and the claims that might be used in its marketing.

Reported by

Scottish Agricultural College
Life Sciences Teaching Group
KA6 5HW Ayr
United Kingdom
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