Abstract:
:The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C(16:0)) and oleic acid (C(18:1)). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6-147.69 mg/100 g in cheese.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Donmez M,Kemal Seckin A,Sagdic O,Simsek Bdoi
10.1080/09637480500131137subject
Has Abstractpub_date
2005-05-01 00:00:00pages
157-63issue
3eissn
0963-7486issn
1465-3478pii
R73V7676267J4472journal_volume
56pub_type
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