Question

Which class of dairy products contain higher concentration of Conjugated Linoleic Acid (CLA)

• A. Frozen dairy products
• B. Heated dairy products
• C. Enzyme coagulated dairy products
• D. Fermented dairy products

Hint:

Lactic acid bacteria used in dairy fermentations contain linoleic acid isomerase enzymes. This allows them to bioconvert standard linoleic acid into healthy conjugated linoleic acid (CLA) isomers during the fermentation process.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Conjugated Linoleic Acid (CLA) is a group of positional and geometric isomers of linoleic acid (an essential polyunsaturated fatty acid) that has been linked to potential health benefits, including anti-carcinogenic, anti-obesity, and anti-atherosclerotic properties.
Milk fat is a natural source of CLA, primarily produced by rumen microbes in dairy cows through the biohydrogenation of dietary unsaturated fatty acids.

Step 2: Detailed Explanation:
The concentration of CLA in dairy products can be modified and enhanced during processing:
- Frozen, heated, and enzyme-coagulated dairy products rely on physical, thermal, or enzymatic processes that do not synthesize fatty acids. As a result, their CLA content remains identical to that of the raw milk used.
- Fermented dairy products (such as yogurt, dahi, kefir, and acidophilus milk) are produced using active cultures of lactic acid bacteria (such as Lactobacillus acidophilus, Limosilactobacillus reuteri, and Bifidobacterium spp.).
- Many of these starter and probiotic bacteria possess the enzymatic capability (isomerases) to convert free linoleic acid present in milk into CLA isomers (principally cis-9, trans-11 CLA, also known as rumenic acid).
- This microbial conversion during the fermentation and ripening stages significantly increases the total concentration of bioavailable CLA in fermented products compared to non-fermented dairy alternatives.
Therefore, fermented dairy products contain a higher concentration of Conjugated Linoleic Acid (CLA).

Step 3: Final Answer:
The class of dairy products containing higher concentrations of CLA is fermented dairy products.