CLA CONTENT IN SHEEP MILK AND SHEEP DAIRY
PRODUCTS
Gyurga Mihailova1, Tzonka Odjakova2
1Trakia University, Stara
Zagora, Bulgaria
2Agricultural and Stockbreeding Experimental Station, Smolyan, Bulgaria
gmih@af.uni-sz.bg
The uniqueness of ruminant milk lipids is based on
their high concentration of CLA. The purpose of our research was to find
the CLA content in sheep milk and milk products manufactured from sheep
milk. Proceeding from ancient Bulgarian traditions of developing mountain
sheep breeding, milk from two groups of sheep for combined use during the
pasture period (May–July) and three types of traditional milk products
were studied. The CLA content in individual samples of sheep milk varied
from 17.8 to 56.5 mg/g fat. We found that the milk of the Tsigay crosses
contained a higher CLA content than the milk of the Karakachan crosses. A
higher content of biologically important cis 9, trans 11 CLA isomer was
found in the milk fat of the Tsigay crosses than in the Karakachan
crosses (25.1 vs. 22.3 mg/g fat, respectively). The highest CLA
concentrations in the milk products were found in white brined cheese
(35.6 mg/g), followed by yoghurt (29.5 mg/g), and the lowest in yellow
cheese (21.8 mg/g). In conclusion, the effect of individual and breeds’
differences as well as that of the season on the CLA content in the sheep
milk fat was found out.
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