Fortification of Yoghurt with Conjugated Linoleic Acid (CLA) Encapsulated in Reassembled Casein

This study aimed to fortify yoghurt with conjugated linoleic acid (CLA) to enhance the product's nutritional value. Direct use of free CLA in yoghurt fortification is difficult due to its hydrophobic nature, low oxidative stability, and oily taste. Therefore CLA was encapsulated in reassembled casein micelles (r-CM) to overcome these difficulties. Different ratios of CLA ( 0.5, 0.75, and 1.0 g/g protein) were efficiently entrapped in r-CM forming nano-sized particles that exhibited high stability against UV-induced oxidation for the entrapped CLA. The CLA-loaded r-CM particles (one g/100 ml) were added to buffalo milk used in the Manufacture of yoghurt, which increased the CLA content up to 10 times the control. The adding CLA loaded r-CM had no adverse effect on the acid development and sensory properties of yoghurt during storage; however, it did increase the values of its textural parameters. Scanning electron microscopy revealed that encapsulated CLA was evenly distributed in the yoghurt matrix. CLA loaded r-CM is recommended to produce high CLA content and acceptable quality yoghurt.