Conjugated Linoleic Acid (Cla) Concentration and Fatty Acid Composition of Brazilian Fermented Dairy Products

Jéssica LOB^1*, Suellen MGM², Josevan S¹, Ana SMB³, De Figueirêdo RMF⁴, Rita CREQ¹ and Marta SM¹

¹Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraíba, Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil, E-mail: jessicalisana@gmail.com

²Department of Nutrition, Center for Health Sciences, Federal University of Paraíba, Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil, E-mail: jessicalisana@gmail.com

³Coordination of Animal Science, State University of Acaraú Valley, Sobral, Ceara 62040-370, Brazil, E-mail: jessicalisana@gmail.com

⁴Department of Agricultural Engineering, Center of Technology and Natural Resources, Federal University of Campina Grande, Campina Grande, Paraíba 58429-970, Brazil, E-mail: jessicalisana@gmail.com

^*Corresponding Author: Jéssica LOB, Graduate Program in Science and Food Technology, Department of Foods Engineering, Technology Center, Federal University of Paraíba, Campus I, Joao Pessoa, Paraiba 58.059-900, Brazil, Fax: +55-83-3216-7119