The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

Temiz H., TARAKÇI Z., Aykut U., Turhan S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.62, sa.1, ss.56-62, 2009 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1471-0307.2008.00450.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.56-62
  • Anahtar Kelimeler: Herby cheese, Free fatty acids, Peroxide value, Physicochemical composition, SENSORY PROPERTIES, FETA CHEESE, GAZIANTEP CHEESE, MILK-COMPOSITION, WHITE CHEESE, FLAVOR, LACTATION, LIPOLYSIS, YIELD, MANUFACTURE
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7-8 degrees C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, long-chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined.