Author/Authors :
karagözlü, cem ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , yerlikaya, oktay ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , akpinar, aslı ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , ünal, gülfem ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , ergönül, bülent celal bay ar university - engineering faculty - food engineering department, Manisa, Turkey , ender, gülşah ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , uysal, harun r. ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey
Abstract :
cheese has an important place in terms of nutrition habits in our country. In Turkey, about 200 types of local cheeses are manufactured and some of them are sold widespread especially in supermarkets and big cities. In our study, some chemical properties of 29 types of totally 50 cheeses were determined which were collected from 24 different regions. In this respect; pH, total acidity, dry matter, fat, fat in dry matter, salt, salt in dry matter, free fatty acids, total protein, water soluble nitrogen, ripening index, cholesterol and energy values of cheese samples were evaluated. The highest fat content was found in Gravyer cheese (380g/kg). Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.
NaturalLanguageKeyword :
Cholesterol , nutritional parameters , traditional cheese , Turkey
