Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature

The conjugated linoleic acids (CLA) and vaccenic (C18:1 trans-11; C18:1 t-11) acid contents of cheeses have been reported in many publications. Data on both constituents were collected from 58 references and statistically analyzed. The CLA content of cheeses varied widely from 0.050 to 2.86 g 100 g−1 total fatty in the published data. The type of milk, dietary feeding of lactating animals, geographical origin and year of publication had significant effects on CLA content of cheeses. Cheeses were grouped into hard, semi-hard, soft, moldy and processed. Differences in the CLA content of these groups were not significant. Also, cheese ripening had no significant effect of the CLA content in cheese. Positive correlations were found in the CLA and C18:1 t-11 contents of cow milk and sheep milk cheeses.