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

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 ofIzmirinTurkeywere 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.  

Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market

“…Both the Camembert-type and the Brie-type cheeses were characterized by a high total content of SCSFAs in fat that ranged from 15.03 to 18.74 g/100 g FA (Tables 1 and 2). The SCSFAs content differed statistically between the samples in both groups of cheeses and was higher than in 'hard' cow Chile, Polish and Italian and Turkish cheeses (Aguilar et al, 2014;Kinik, Gursoy, & Seckin, 2005;Prandini et al, 2007;Rutkowska et al, 2009).…”

Effect of cheese as a fat replacer in fermented sausage

“…The cholesterol contents of the samples were not affected by substitution of fat with kashar. Cholesterol content of 115 mg/100 g and 84.26-127.15 mg/100 g has been reported for sucuk and fresh kashar cheeses, respectively (Kayaardı and Gök 2003;Kinik et al 2005).…”

“…Changes of pH and dry matter, protein, fat, salt, cholesterol and energy contents of samples are shown in (Kinik et al 2005). Emulsifier role of kashar cheese could not observe since cheese was diced into 5 mm cubes.…”

“…Sucuk is a dry-fermented sausage which is most popular meat product in Turkey. Kashar cheese, a semihard cheese, is one of the most consumed cheese varieties in Turkey (Gökalp and Ockerman 1985;Erkmen and Bozkurt 2004;Aksu and Kaya 2004;Kinik et al 2005). Sucuk and kashar are generally consumed together such as inside toasted sandwiches, baked foods or as appetizer.…”

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

“…In this situation, the cheese is called "Teneke Tulum" (canned Tulum). These two types of Tulum cheeses have been classified as hard cheese according to their total solids content (Kinik et al, 2005). However, Izmir Tulum Cheese is completely different from Classic Tulum Cheese because of its method of production and its characteristics.…”