Abstract
Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)
Highlights
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
The distribution of saturated and unsaturated fatty acids in milk fat, which is very important in terms of human nutrition, was determined in Kars Gravyer Cheese
10 saturated fatty acids and 6 unsaturated fatty acids were determined and medium and long-chain fatty acid ratios were found to be higher than short chain fatty acids
Summary
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. Today there are about 4000 different varieties of cheese in the world with different aroma and textural properties [1]. The most important factors affecting cheese quality are flavor and aroma of cheese, texture, and appearance. Unique characteristic properties of cheese are formed by biochemical reactions such as glycolysis, proteolysis, and lipolysis occurring during maturation. Free fatty acid (FFA), which emerges as a result of lipolysis reaction, is effective on the flavor and aroma of cheese. FFA is an important, volatile precursor of catabolic reactions, producing compounds that contribute to aroma [2]. The presence of short, medium and long-chain fatty acids is considered the most important indicator of cheese maturation after the compounds formed by glycolytic and proteolytic reactions [3]
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