Author/Authors :
Şengül, Mustafa Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey , Erkaya, Tuba Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey , Ceyhun, Aybüke Elif Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Abstract :
In this study fatty acid composition of Karin Kaymagi cheese, type of our traditional cheeses is produced near Gümüshane, Erzurum and Kars in the Eastern part of Turkey, was determined. For this pupose, 15 different Karin Kaymagi cheese samples collected from Oltu and Senkaya (towns of Erzurum, Turkey) were analyzed to fatty acid composition. In Karin Kaymagi cheese samples, 11 two carbons saturated and unsaturated fatty acids were determined as butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic, linoleic and linolenic acids. According to the analysis results, the highest rate of fatty acids in cheese samples was palmitic, stearic, myristic and oleic acids. On the othe hand, stearic acid was determined only in 5 cheese samples among 15 Karin Kaymagi cheese samples. It was ranged that the contents of butyric acid (C4:0), caproic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0), lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3) ranged between 1.67-2.120 %, 0.576-1.395%, 0.231-0.723%, 0.550-1.446%, 0.721-1.819%, 4.030-8.869%, 23.590-26.025%, 0-8.902%, 3.383-12.532%, 0.101-0.228%, 1.000-1.544%, respectively.
