As a result of this research, some differences were found among cheese samples especially from the view of C4, C10, C12, C16 and C18:3 fatty acids compositions.
📌 3 Key Takeaways
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Objective & Hypothesis:The amount of gliserides two carbons saturated and unsaturated fatty acid compositions in white pickled, kasokaval, processed cheeses and skin or canned tulum cheese samples sold in İzmir local bazaar and market were determined by gas chromatographic methods.
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Key Findings & Data:The amount of gliserides two carbons saturated and unsaturated fatty acid compositions in white pickled, kasokaval, processed cheeses and skin or canned tulum cheese samples sold in İzmir local bazaar and market were determined by gas chromatographic methods.
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Conclusion & Impact:As a result of this research, some differences were found among cheese samples especially from the view of C4, C10, C12, C16 and C18:3 fatty acids compositions.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
The amount of gliserides two carbons saturated and unsaturated fatty acid compositions in white pickled, kasokaval, processed cheeses and skin or canned tulum cheese samples sold in İzmir local bazaar and market were determined by gas chromatographic methods. As a result of this research, some differences were found among cheese samples especially from the view of C4, C10, C12, C16 and C18:3 fatty acids compositions.
Özet
Bu araştırmada, İzmir semt Pazar ve marketlerinde satılan beyaz, kaşar, eritme peynirleri ile deri ve teneke tulumu peynir örneklerinde çift karbonlu doymuş ve doymamış yağ asid içerikleri gaz kromatografisi ile belirlenmiştir. Özellikle C4, C10, C12, C16 ve C18:3 karbonlu yağ asitleri bakımından peynir çeşitleri arasında bazı farklılıklar bulunmuştur.
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Cite This Article
AKALIN, A. S., KINIK, Ö., GÖNÇ, S. (1998). Research on the Determination of Fatty Acids Compositions in Cheese Varieties Sold in İzmir Local Bazaar and Market (Turkish with English Abstract). Gıda, Cilt: 23 - Sayı: 5. https://ajindex.com/articles/40324