A Study of Free Fatty Acids Contents of Tulum Cheese Made from Different Type Milks

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Selcuk Journal of Agriculture and Food Sciences
Volume:15 Issue:26
A Study of Free Fatty Acids Contents of Tulum Cheese Made from Different Type Milks

A Study of Free Fatty Acids Contents of Tulum Cheese Made from Different Type Milks

Authors : Nihat Akin

Pages : 64-73

View : 4 | Download : 11

Publication Date : 2001-06-15

Article Type : Research Paper

Abstract :A total 15 Tulum cheese samples obtained from Konya region were examined. Chemical analysis resault of samples were different and had large variations. Total free fatty acids contents were 7.0-34.5 mg/100g cheese. Individuals free fatty acids content were different due to samples, especially lauric acid. Total free fatty acids contents were 81-123 mg/100g cheese. Acetic, propionic, butiric acids content of cheese samples are low in almost all cheese samples. Capric, caprilic and caproic acids contents of cheese samples were different due to analysed samples. The fatty acids in cheese samplese ripened in cotton bag is lower than other samples.
Keywords : Serbest yağ asitleri, Tulum peyniri, Süt

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