K. E. Almeida, A. Y. Tamime, and M. N. Oliveira, Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria, LWT - Food Science and Technology, vol.42, issue.2, pp.672-678, 2009.
DOI : 10.1016/j.lwt.2008.03.013

S. Banni, Conjugated linoleic acid metabolism, Current Opinion in Lipidology, vol.13, issue.3, pp.261-266, 2002.
DOI : 10.1097/00041433-200206000-00005

G. Barceló-coblijn and E. J. Murphy, Alpha-linolenic acid and its conversion to longer chain n???3 fatty acids: Benefits for human health and a role in maintaining tissue n???3 fatty acid levels, Progress in Lipid Research, vol.48, issue.6, pp.355-374, 2009.
DOI : 10.1016/j.plipres.2009.07.002

C. Béal, J. Skokanova, E. Latrille, N. Martin, and G. Corrieu, Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt, Journal of Dairy Science, vol.82, issue.4, pp.673-681, 1999.
DOI : 10.3168/jds.S0022-0302(99)75283-5

P. Bergamo, E. Fedeli, L. Iannibelli, and G. Marzillo, Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products, Food Chemistry, vol.82, issue.4, pp.625-631, 2003.
DOI : 10.1016/S0308-8146(03)00036-0

T. D. Boylston and D. C. Beitz, Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid, Journal of Food Science, vol.40, issue.5, 2002.
DOI : 10.1017/S135772980005147X

DOI : 10.1111/j.1365-2621.2004.00820.x

O. N. Donkor, A. Henriksson, T. Vasiljevica, and N. P. Shah, Effect of acidification on the activity of probiotics in yoghurt during cold storage, International Dairy Journal, vol.16, issue.10, pp.16-1181, 2006.
DOI : 10.1016/j.idairyj.2005.10.008

K. A. Ellis, G. Innocent, D. Grove-white, T. Cripps, W. G. Mclean et al., Comparing the Fatty Acid Composition of Organic and Conventional Milk, Journal of Dairy Science, vol.89, issue.6, 2006.
DOI : 10.3168/jds.S0022-0302(06)72261-5

E. Santo, A. P. Cartolano, N. S. Silva, T. F. Soares, F. A. Gioielli et al., Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts, International Journal of Food Microbiology, vol.154, issue.3, pp.135-144, 2012.
DOI : 10.1016/j.ijfoodmicro.2011.12.025

J. D. Estrada, C. Boeneke, P. Bechtel, and S. Sathivel, Developing a strawberry yogurt fortified with marine fish oil, Journal of Dairy Science, issue.12, pp.94-5760, 2011.
DOI : 10.3168/jds.2011-4226

A. C. Florence, C. Béal, R. C. Silva, C. S. Bogsan, A. L. Pilleggi et al., Fatty acid profile, trans-octadecenoic, ?-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks, Food Chemistry, vol.135, issue.4, pp.2207-2214, 2012.
DOI : 10.1016/j.foodchem.2012.07.026

URL : https://hal.archives-ouvertes.fr/hal-01004102

A. C. Florence, R. C. Da-silva, A. P. Do-espírito-santo, L. A. Gioielli, A. Y. Tamime et al., Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures, Dairy Science and Technology, vol.23, issue.6, pp.541-553, 2009.
DOI : 10.1590/S1516-93322007000400014

URL : https://hal.archives-ouvertes.fr/hal-00895715

A. C. Florence, R. P. Oliveira, R. C. Silva, F. A. Soares, L. A. Gioielli et al., Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk, LWT - Food Science and Technology, vol.49, issue.1, pp.89-95, 2012.
DOI : 10.1016/j.lwt.2012.04.023

D. Guyonnet, O. Chassany, P. Ducrotte, C. Picard, M. Mouret et al., Effect of a fermented milk containing Bifidobacterium animalis DN-173 010 on the health-related quality of life and symptoms in irritable bowel syndrome in adults in primary care: a multicentre, randomized, double-blind, controlled trial, Alimentary Pharmacology & Therapeutics, vol.17, issue.Suppl. 3, pp.475-486, 2007.
DOI : 10.1155/2003/654907

URL : https://hal.archives-ouvertes.fr/hal-00294433

A. A. Hennessy, E. Barrett, R. P. Ross, G. F. Fitzgerald, R. Devery et al., The Production of Conjugated ?-Linolenic, ?-Linolenic and Stearidonic Acids by Strains of Bifidobacteria and Propionibacteria, Lipids, vol.139, issue.1, pp.47-313, 2012.
DOI : 10.3945/jn.108.094268

I. Idf, International Organization for Standardization. Milk and milk products e Extraction methods for lipids and liposoluble compounds, International standard ISO 14156-IDF, pp.1-06, 2001.

I. Idf, International Organization for Standardization. Milk fat e Preparation of fatty acid methyl esters, International Standard ISO 15884-IDF, pp.1-06, 2002.

T. C. Jenkins, R. J. Wallace, P. J. Moate, and E. E. Mosley, BOARD-INVITED REVIEW: Recent advances in biohydrogenation of unsaturated fatty acids within the rumen microbial ecosystem, Journal of Animal Science, vol.86, issue.2, pp.397-412, 2008.
DOI : 10.2527/jas.2007-0588

Y. J. Kim and R. H. Liu, Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria, Journal of Food Science, vol.116, issue.5, pp.1731-1737, 2002.
DOI : 10.1093/jnci/91.2.176

P. Luna, A. B. Martín-diana, L. Alonso, J. Fontecha, M. A. De-la-fuente et al., Effects of milk fat replacement by PUFA enriched fats onn-3 fatty acids, conjugated dienes and volatile compounds of fermented milks, European Journal of Lipid Science and Technology, vol.106, issue.7, pp.417-423, 2004.
DOI : 10.1002/ejlt.200300931

P. Marteau, P. Seksik, and R. Jian, Probiotics and intestinal health effects: a clinical perspective, British Journal of Nutrition, vol.17, issue.S1, pp.51-57, 2002.
DOI : 10.1016/S0163-4453(98)80008-X

J. Molkentin, C and the ?-Linolenic Acid Content of Milk Fat, Journal of Agricultural and Food Chemistry, vol.57, issue.3, pp.785-790, 2009.
DOI : 10.1021/jf8022029

D. K. Oh, G. H. Hong, Y. Lee, S. G. Min, H. S. Sin et al., Production of conjugated linoleic acid by isolated Bifidobacterium strains, World Journal of Microbiology and Biotechnology, vol.19, issue.9, pp.907-912, 2003.
DOI : 10.1023/B:WIBI.0000007313.90368.0c

R. P. Oliveira, A. C. Florence, P. Perego, M. N. Oliveira, and A. Converti, Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk, International Journal of Food Microbiology, vol.145, issue.1, pp.22-27, 2011.
DOI : 10.1016/j.ijfoodmicro.2010.11.011

A. Prandini, S. Sigolo, G. Tansini, N. Brogna, and G. Piva, Different level of conjugated linoleic acid (CLA) in dairy products from Italy, Journal of Food Composition and Analysis, vol.20, issue.6, pp.472-479, 2007.
DOI : 10.1016/j.jfca.2007.03.001

D. M. Saccaro, A. Y. Tamime, A. L. Pilleggi, and M. N. Oliveira, The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21?days at 4?C, International Journal of Dairy Technology, vol.59, issue.3, pp.62-397, 2009.
DOI : 10.1590/S1516-93322007000400014

Y. Wang, J. Delettre, G. Corrieu, and C. Béal, Starvation induces physiological changes that act on the cryotolerance of Lactobacillus acidophilus RD758, Biotechnology Progress, vol.152, issue.2, pp.342-350, 2011.
DOI : 10.1016/j.resmic.2009.04.006

URL : https://hal.archives-ouvertes.fr/hal-01001017