Effect of heating treatment of milk and dairy products on the content of conjugated linoleic acid

Objective:determine the effect of heat treatment of milk and dairy products and the storage of ultra high temperature(UHT)milk on the content of conjugated linoleic acid(CLA).Method:the content of CLA of conventional pasteurized milk,boiled milk and UHT milk and conducted at 1,7,14,28d during the storage of UHT milk were studied.Results:CLA content of raw milk and UHT milk was 5.306±0.097mg/g fatty acids and 4.772±0.180mg/g fatty acids,respectively.The CLA content of UHT milk were significantly decreased by 10.06%.The significant decrease(P0.05)in CLA content of UHT milk and boiled milk samples compared with raw milk,with the exception of milk heated at conventional pasteurized milk.There was no significant change at CLA content during of storage of UHT milk(P0.05).Conclusion:UHT and boiling heat treatment can affect the content of CLA.There was no change of during of storage of UHT milk on CLA content.