Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses.

@article{Donmez2005ChemicalCF,
  title={Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses.},
  author={M. Yunus Donmez and A Kemal Seckin and Osman Sagdic and Bedia Şimşek},
  journal={International journal of food sciences and nutrition},
  year={2005},
  volume={56 3},
  pages={157-63}
}
The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were… CONTINUE READING