The Conjugated Linoleic Acid (CLA) Contents of Various Milk and Dairy Products and Affecting Factors

Abstract

Due to a variety of positive effects on human health, conjugated linoleic acid (CLA) including geometric and positional isomers of linoleic acid, which is omega-6 essential fatty acid, has gained importance in recent years. Although there are many food items containing CLA, meat, milk and dairy products derived from ruminant animals are richer in terms of CLA. These products are the basis of human diet. Although there are studies performed abroad on CLA contents of various milk and dairy products and the factors affecting them, there are only a few compilations about CLA in Turkey. The conducted studies particularly intended for increasing the CLA in milk and milk products is not sufficient in numbers and a gap exists about this issue.