Seasonal variation of conjugated linoleic acids (CLA) in Alpine butter

Various studies have shown the nutritional importance of conjugated linoleic acids (CLA) as well as an increase in their concentration in dairy products as a function of the pasture altitude. The present study complements our knowledge on the influence of the summer season on the concentration of CLA in alpine dairy products. It was found that there was an increase in the concentration of CLA at the beginning of the season, a relatively small variation during the whole season followed by a decrease in these concentrations at the end of the summer.