Wendy S. Campbell

Works (1)

Updated: June 12th, 2023 23:59

2003 journal article

The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk

Journal of Dairy Science, 86(1), 43–51.

By: W. Campbell n, M. Drake n & D. Larick n

MeSH headings : Adolescent; Adult; Animals; Antioxidants / pharmacology; Cattle / metabolism; Cattle / physiology; Chromatography, Gas; Consumer Behavior; Dairying / methods; Fatty Acids / analysis; Female; Food Handling / methods; Food, Fortified; Humans; Lactation / metabolism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Lipase / metabolism; Lipid Metabolism; Male; Milk / chemistry; Milk / microbiology; Milk / standards; Oxidation-Reduction; Stereoisomerism; Taste; Time Factors
TL;DR: The effects of added conjugated linoleic acid (CLA) on the sensory, chemical, and physical characteristics of 2% total fat (wt/wt) fluid milk were studied and it was revealed that milks with 1 or 2% CLA exhibited low intensities of a "grassy/vegetable oil" flavor, not present in control milks. (via Semantic Scholar)
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Source: NC State University Libraries
Added: August 6, 2018

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