Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Cetinkaya A., ÖZ F.

UKRAINIAN FOOD JOURNAL, vol.7, no.3, pp.409-420, 2018 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 3
  • Publication Date: 2018
  • Doi Number: 10.24263/2304-974x-2018-7-3-6
  • Journal Name: UKRAINIAN FOOD JOURNAL
  • Journal Indexes: Emerging Sources Citation Index (ESCI)
  • Page Numbers: pp.409-420
  • Keywords: Gravyer, Cheese, Ripening, Fatty acid, Cholesterol, GOATS MILK, LIPOLYSIS, HEALTH, FLAVOR
  • Ataturk University Affiliated: Yes

Abstract

Introduction. This study was carried out to determine changing in the ratio of free fatty acids and cholesterol depended on the maturation period of Kars Graiver cheese produced in the traditional way, and the affect of the duration of maturation on the fatty acids composition and cholesterol levels.