Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

摘要

Abstract The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese ( Pecorino Toscano cheese) produced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particular, if isomers profile is considered, the percentage of trans 11 C18:1, trans 10 C18:1 and cis 9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomerisation, while the concentration of trans 10, cis 12 CLA increased.