Conjugated linoleic acid (CLA) content of most popular Turkish hard and soft cheeses
Makaleler > Tam Makale · 2003
Yazarlar: O GURSOY, AK SECKIN, Özer KINIK, M METIN
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2003, cilt 58, ss 622-623
Özet
In this research, conjugated linoleic acid (CLA) contents of 30 different most popular hard and soft cheese samples from markets in Izmir were determined by gas chromatography. CLA contents in the fat of Tulum, Teneke Tulum, aged Kashar, fresh Kashar cheeses and White Pickled cheeses were found to be 3,380-4,480, 2,700-5,390, 3,120-12,610, 0,082-5,390, and 0,010-5,470 mg/g fat, respectively. Highest CLA content in all analysed cheeses was found in hard cheeses with long ageing time. White Pickled cheeses, which are produced without ageing or with short ageing time, contain only low amounts of CLA. Generally, hard cheeses contain larger amounts of CLA than soft cheeses.