Background and methodology:
Studies have indicated that conjugated linoleic acids (CLA) naturally present in milk and dairy products may have anti-diabetic, anti-mutagenic, anti-carcinogenic and anti-atherosclerotic effects on human health. Among the objectives of this study were to: (1) to provide an overview of the knowledge about the influences of dairy processing and storage on the CLA content in organic milk and conventional milk, and (2) determine differences in CLA content, if any, between dairy products made from organic milk versus products made from conventional milk.
Findings:
A comparison of organic with conventional milk products showed a higher CLA content in organic dairy products. Furthermore, higher contents of linoleic acid, trans-vaccenic acid, β-carotene and α-tocopherol were found in organic milk products than the conventional one. The study also found significant differences (p< 0.005) in the CLA of cream made from organic versus conventional conventional milk.
Reference:
Rehberger, B., Bisig, W., Eberhard, P., Mallia, S., Piccinali, P., Schlichtherle-Cerny, H., Wyss, U., Busscher, N., Kahl, J., Roose, M., & Ploeger, A. (2007). Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress. Paper presented at 3rd Quality Low Input Food (QLIF) Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23. Available on-line at: http://orgprints.org/10119/