Conjugated linoleic acid and fatty acid composition of yogurt produced from milk of cows fed soy oil and conjugated linoleic acid

Yogurt was processed from milk from Holstein cows whose diets were supplemented with soy oil (5%) and/or conjugated linoleic acids (CIA, 1%) to determine the effect of processing and dietary supplementation on CLA and fatty acid composition. Processing and storage for 7 d did not significantly affect CLA or fatty acid composition. CLA contents of milk and yogurt, increased 2.8- and 2-fold by soy oil and CLA supplementation, respectively. Contents of saturated fatty acids decreased and trans-octadecenoic acids increased with the soy-oil-supplementation. The addition of CIA to soy-oil-supplemented diets did not significantly affect the CLA and fatty acid composition of the yogurt.