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, cilt.7, sa.3, ss.409-420, 2018 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 7 Sayı: 3
  • Basım Tarihi: 2018
  • Doi Numarası: 10.24263/2304-974x-2018-7-3-6
  • Dergi Adı: UKRAINIAN FOOD JOURNAL
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI)
  • Sayfa Sayıları: ss.409-420
  • Anahtar Kelimeler: Gravyer, Cheese, Ripening, Fatty acid, Cholesterol, GOATS MILK, LIPOLYSIS, HEALTH, FLAVOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.