Free Access
Dairy Sci. Technol.
Volume 88, Number 6, November-December 2008
Page(s) 683 - 694
Published online 24 December 2008
References of  Dairy Sci. Technol. 88 (2008) 683–694
  1. Alfaia C., Quaresma M., Castro M., Martins S., Portugal A., Fontes C., Bessa, R., Prates J., Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef, J. Sci. Food Agric. 86 (2006) 2196–2205 [CrossRef].
  2. Ardö Y., Polychroniadou A., Laboratory manual for chemical analysis of cheese. COST 95 Improvement of the quality of the production of raw milk cheeses EUR 18890, 1999.
  3. Assenat L., Composition et propriétés, in: Luquet F.M. (Ed.), Laits et Produits Laitiers : Vache. Brebis. Chèvre, Tome 1, Les Laits : De la Mamelle à la Laiterie, Technique et Documentation, Lavoisier, Paris, France, 1985, pp. 281–318.
  4. Belury M.A., Dietary conjugated linoleic acid in health: physiological effects and mechanisms of action, Ann. Rev. Nutr. 22 (2002) 505–531 [CrossRef].
  5. British Department of Health, Nutritional aspects of cardiovascular disease, Report on Health and Social Subjects N° 46, HMSO, London, UK, 1994.
  6. Cabiddu A., Addis M., Pinna G., Decandia M., Sitzia M., Piredda G., Pirisi A., Molle G., Effect of corn and beet pulp based concentrates on sheep milk and cheese fatty acid composition when fed Mediterranean fresh forages with particular reference to conjugated linoleic acid cis-9, trans-11, Anim. Feed Sci. Technol. 131 (2006) 292–311 [CrossRef].
  7. Collomb M., Schmid A., Sieber R., Wechsler D., Ryhanen E., Conjugated linoleic acids in milk fat: Variation and physiological effects, Int. Dairy J. 16 (2006) 1347–1361 [CrossRef].
  8. Destaillats F., Angers P., Directed sequential synthesis of conjugated linoleic acid isomers from d7,9 to d12,14, Eur. J. Lipid Sci. Tech. 105 (2003) 3–8 [CrossRef].
  9. Dhiman T.R., Nam A.L., Factors affecting conjugated linoleic acid content in milk and meat, Crit. Rev. Food Sci. Nutri. 45 (2005) 463–482 [CrossRef].
  10. Fernández-Garcia E., Carbonell M., Calzada J., Nunez M., Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study, Int. Dairy J. 16 (2006) 252–261 [CrossRef].
  11. Food Standards Agency, Information Bulletin on Methods of Analysis and Sampling for foodstuffs, Food Standards Agency 1 (2001) 25–26.
  12. Fritsche S., Rumsey T.S., Yurawecz M., Ku Y., Fritsche J., Influence of growth promoting implants on fatty acid composition including conjugated linoleic acid isomers in beef fat, Eur. Food Res. Technol. 212 (2001) 621–629 [CrossRef].
  13. German J.B., Dillard C.J., Composition, structure and absorption of milk lipids: A source of energy, fat-soluble nutrients and bioactive molecules, Crit. Rev. Food Sci. Nutr. 46 (2006) 57–92 [CrossRef] [PubMed].
  14. Goudjil H., Fontecha J., Luna P., de la Fuente M.A., Alonso L., Juárez M., Quantitative characterization of unsaturated and trans fatty acids in ewe's milk fat, Lait 84 (2004) 473–482 [CrossRef].
  15. ISO 14156 / IDF 172, Milk and milk products – Extraction methods for lipids and liposoluble compounds, 2001.
  16. Kay J.K., Mackle T.R., Auldist M.J., Thomson N.A., Bauman D.E., Endogenous synthesis and enhancement of conjugated linoleic acid in pasture-fed dairy cows, Proceedings of the New Zealand Society of Animal Production 62 (2002) 12–15.
  17. Khanal R.C., Dhiman T.R., Biosynthesis of conjugated linoleic acid (CLA): a review, Pakistan J. Nutr. 3 (2004) 72–81.
  18. Ledoux M., Chardigny J.M., Darbois M., Soustre Y., Sébédio J.L., Laloux L., Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers, J. Food Comp. Anal. 18 (2005) 409–425 [CrossRef].
  19. Lin H., Boylston T.D., Chang M.J., Luedecke L.O., Shultz T.D., Survey of the conjugated linoleic acid contents of dairy products, J. Dairy Sci. 78 (1995) 2358–2365 [PubMed].
  20. Palmquist D.L., The feeding value of fats, in: Orskov E.R. (Ed.), Feed Science: World Animal Science (Disciplinary Approach B4), Elsevier Publishers, Amsterdam, the Netherlands, 1988, pp. 293–311.
  21. Park Y.W., Juárez M., Ramos M., Haenlein G.F., Physico-chemical characteristics of goat and sheep milk, Small Rum. Res. 68 (2007) 88-113 [CrossRef].
  22. Partidário A.M., Queijo Serra da Estrela: avaliação das características químicas e sensoriais. Estudo da fracção lipídica, Ph.D. Thesis, Instituto Superior Técnico, Technical University of Lisbon, Portugal, 1998.
  23. Partidário A.M., Barbosa M., Vilas-Boas L., Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese. Changes throughout ripening, Int. Dairy J. 8 (1998) 873–881 [CrossRef].
  24. Prandini A., Sigolo S., Tansini G., Brogna N., Piva G., Different level of conjugated linoleic acid (CLA) in dairy products from Italy, J. Food Comp. Anal. 20 (2007) 472–479 [CrossRef].
  25. Prates J.A., Mateus C., Functional foods from animal sources and their physiologically active components, Rev. Med. Vet. 53 (2002) 155–160.
  26. Precht D., Molkentin J., Frequency distributions of conjugated linoleic acid and trans fatty acids contents in European bovine milk fats, Milchwissenschaft 55 (2000) 687–691.
  27. Ribeiro J.C.S., Nutritional quality characterization of the lipid fraction from three ewe's milk cheeses from the South of Portugal, Mcs Thesis, Technical University of Lisbon, Portugal, 2004.
  28. Sampelayo M.R., Chilliard Y., Schmidely P., Boza J., Influence of type of diet on the fat constituents of goat and sheep milk, Small Ruminant Res. 68 (2007) 42–63 [CrossRef].
  29. Tsiplakou E., Mountzouris K.C., Zervas G., Concentration of conjugated linoleic acid in grazing sheep and goat milk fat, Livest. Sci. 103 (2006) 74–84 [CrossRef].
  30. Tsiplakou E., Mountzouris K.C., Zervas G., The effect of breed, stage of lactation and parity on sheep milk fat CLA content under the same feeding practices, Livest. Sci. 105 (2006) 162–167 [CrossRef].
  31. Werner S., Luedecke L., Shultz T., Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese cultures, processing and aging, J. Agric. Food Chem. 40 (1992) 1817–1821 [CrossRef].
  32. Whale K., Heys S., Rotondo D., Conjugated linoleic acids: are they beneficial or detrimental to health?, Progr. Lipid Res. 43 (2004) 553–587 [CrossRef].
  33. Zlatanos S., Laskaridis K., Feist C., Sagredos A., CLA content and fatty acid composition of Greek Feta and hard cheeses, Food Chem. 78 (2002) 471–477 [CrossRef].