Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

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.

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

“…I). The cholesterol levels of Akkawi, Halloumi, Double Crème and Braided cheeses were comparable to those reported for Greek [2] and Turkish [7] brined cheese varieties. An increase in the cholesterol/fat ratios was observed with decreasing fat levels in the different cheeses (Tab.…”

“…The literature on basic nutrient and mineral element composition of Mediterranean cheeses is rather scarce and limited to Turkish and Greek varieties [2,4,7,[9][10][11]. The aim of this work is to report on the macronutrient and mineral composition and the cholesterol contents of four regular and reduced-fat white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh that are heavily consumed in the Mediterranean region.…”

Keçi Sütünden Üretilen Çökelek Peynirinin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri ile Yağ Asidi Kompozisyonu Üzerine, Laktik Starter Kültür Tipi ve Farklı Sıcaklık Uygulamanın Etkisi

“…Palmitic and myristic acid are considered hypercholesterolemic, oleic acid and stearic acid are considered hypocholesterolemic 33 . The findings of this study show similarity with recorded by Kondyli and Katsiari 35 , and Dönmez 36 . But the degree of lipolysis undergone by the sample cheeses here was comparatively low, as might be expected, since ripening tends to be relatively short.…”

Determination of Fatty Acids and Chemical Characteristics of Cokelek Cheese from Cows Milk Using of L. helveticus and/or Yoghurt Bacteria

“…46, 63.02, 61.26, 61.19, 59.00 and 74.43 on first day. The SFA levels of Surk with hot pepper and Dolaz cheeses were determined as 60.80-68.66 % by Donmez et al (2005). Myristic (C14:0), …”