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

Ki̇ni̇k Ozer, Oguz Gursoy and A. Kemal Secki̇n
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Ki̇ni̇k Ozer: Department of Dairy Technology, Faculty of Agriculture
Oguz Gursoy: Department of Dairy Technology, Faculty of Agriculture
A. Kemal Secki̇n: Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey

Czech Journal of Food Sciences, 2005, vol. 23, issue 4, 166-172

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.

Keywords: fatty acid composition; cholesterol content; cheese; health; nutrition (search for similar items in EconPapers)
Date: 2005
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DOI: 10.17221/3387-CJFS

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