Adding Value to Milk by Increasing Its Conjugated Linoleic Acid Content
Vol. 2011 No. 7, Historical Fact Sheets
Vol. 2011 No. 7

Adding Value to Milk by Increasing Its Conjugated Linoleic Acid Content: AN265/AN265, 7/2011

Historical Fact Sheets
https://doi.org/10.32473/edis-an265-2011
Published 2011-07-31
Lokenga Badinga
University of Florida
Richard D. Miles
University of Florida
Diagram of the formation of conjugated linoleic acid in the dairy cow.
PDF-2011

Keywords

AN265

How to Cite

Badinga, Lokenga, and Richard D. Miles. 2011. “Adding Value to Milk by Increasing Its Conjugated Linoleic Acid Content: AN265/AN265, 7/2011”. EDIS 2011 (7). Gainesville, FL. https://doi.org/10.32473/edis-an265-2011.
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Abstract

One of the most promising bioactive components of milk is called conjugated linoleic acid. In laboratory animals, this naturally occurring fatty acid has been shown to inhibit cancer, promote the immune system, reduce the effect of type 2 diabetes, promote bone growth, and reduce blood clotting. This 3-page fact sheet briefly reviews dietary strategies for dairy cows that have been used to increase conjugated linoleic acid concentrations in milk and to show how this approach can be used to add value to milk and milk products. Written by Lokenga Badinga and Richard D. Miles and published by the UF Department of Animal Science, July 2011.

 

https://doi.org/10.32473/edis-an265-2011
PDF-2011

References

Badinga, L., and E.S. Green. "Physiological Properties of Conjugated Linoleic Acid and Implications for Human Health." Nutr Clin Pract 21 (2006):367-73. https://doi.org/10.1177/0115426506021004367

Pariza, M.W., Y. Park, and M.E. Cook. "The Biologically Active Isomers of Conjugated Linoleic Acid." Prog Lipid Res 40 (2001):283-98. https://doi.org/10.1016/S0163-7827(01)00008-X

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