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Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

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dc.contributor.author Kinik, O.
dc.contributor.author Gursoy, O.
dc.contributor.author Kemal Seckin, A.
dc.date.accessioned 2019-08-16T11:37:37Z
dc.date.available 2019-08-16T11:37:37Z
dc.date.issued 2005
dc.identifier.issn 12121800 (ISSN)
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/4817
dc.description.abstract Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets of Izmir in Turkey were determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.
dc.language.iso English
dc.subject Cheese
dc.subject Cholesterol content
dc.subject Fatty acid composition
dc.subject Health
dc.subject Nutrition
dc.title Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses
dc.type Article
dc.relation.journal Czech Journal of Food Sciences
dc.identifier.volume 23
dc.identifier.issue 4
dc.identifier.startpage 166
dc.identifier.endpage 172
dc.identifier.index Scopus


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