Increased interest to enhance the nutritional quality of dairy foods has stimulated research on nutritional manipulation of their fatty acid profiles. Among the fatty acids, great attention is given to n−3 fatty acids (Gebauer et al., 2006; Bourre, 2007), and conjugated linoleic acid (CLA) which have several benefits to human health. In particular, dairy products are of central interest because they are the main dietary source of CLA for humans (Ritzenthaler et al., 2001)

The present work wants to investigate the relationship between goat milk fatty acid composition especially trans-11 C18:1 (vaccenic acid, VA), conjugated linoleic acid (CLA) and n−3 fatty acids and that of fresh and repenning cheese and also with meat from suckling kids.

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