Document Detail

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses.
MedLine Citation:
PMID:  16009630     Owner:  NLM     Status:  MEDLINE    
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.
Muhammet Donmez; A Kemal Seckin; Osman Sagdic; Bedia Simsek
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  56     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2005 May 
Date Detail:
Created Date:  2005-07-12     Completed Date:  2005-10-03     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  157-63     Citation Subset:  IM    
Dumlupinar University, Altintas Vocational School, Department of Food Technology, Kutahya, Turkey.
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MeSH Terms
Cheese / analysis*
Cholesterol, Dietary / analysis*
Chromatography, Gas / methods
Fatty Acids / analysis*
Lactic Acid / analysis
Reg. No./Substance:
0/Cholesterol, Dietary; 0/Fatty Acids; 50-21-5/Lactic Acid

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