SavedAdd your journal

Journals / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2016 / Cilt: 53 - Sayı: 2

Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey

Türkiye’deki Geleneksel Peynirlerin Kolesterol Düzeyleri ve Bazı Beslenme Parametreleri

Cem KARAGÖZLÜ
Oktay YERLİKAYA
Aslı AKPINAR
Gülfem ÜNAL
Bülent ERGÖNÜL
Gülşah ENDER
Harun R. UYSAL
Pages
161–168
Publication Date
2016-06-22
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Cheese has an important place in terms of nutrition habits in our country.
📊
Key Findings & Data:In Turkey, about 200 types of local cheeses are manufactured and some of them are sold widespread especially in supermarkets and big cities.
💡
Conclusion & Impact:Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kolesterol · beslenme parametreleri · geleneksel peynir

Abstract

Cheese has an important place in terms of nutrition habits in our country. In Turkey, about 200 types of local cheeses are manufactured and some of them are sold widespread especially in supermarkets and big cities. In our study, some chemical properties of 29 types of totally 50 cheeses were determined which were collected from 24 different regions. In this respect; pH, total acidity, dry matter, fat, fat in dry matter, salt, salt in dry matter, free fatty acids, total protein, water soluble nitrogen, ripening index, cholesterol and energy values of cheese samples were evaluated. The highest fat content was found in Gravyer cheese (380g/kg). Relative to the mean cholesterol values, the highest cholesterol concentration (163.46 mg/100g) was found in Dil cheese whereas Göçmen cheese had the lowest (18.95 mg/100g) cholesterol content.

🔖

Cite This Article

KARAGÖZLÜ, C., YERLİKAYA, O., AKPINAR, A., ÜNAL, G., ERGÖNÜL, B., ENDER, G., UYSAL, H. R. (2016). Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 53 - Sayı: 2, 161–168. https://ajindex.com/articles/50394

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (8)

  1. Aday, S. And Y. Karagul Yuceer.2014. Physicochemical and sensory properties of Mihalic Cheese, International Journal of Food Properties. 17 (10): 2207-2227 Alais C. 1984. La technologie des fromages au Lait de dromadaire. In: Bachman MR, Schulthes W, Editors. Science du lait. 4th ed. Paris: Sepaic. pp 1-814.
  2. Andrikopoulos, N.K., N. Kalogeropoulos, A. Zerva, U. Zerva, M. Hassapidou and V.M. Kapoulas. 2003. Evaluation of cholesterol and other nutrient parameters of Greek cheese varieties. Journal of Food Composition Analysis. 16(2): 155–167. AOAC 2000. Association of Official Analytical Chemists. 17 th Ed. Gsichersburg. Atasoy A.F. and H. Türkoğlu. 2008. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effect of heat treatments and starter cultures. Food Chemistry, 110(3): 98-604. Coşkun H. 1998. Microbiological and biochemical changes in herby cheese during ripening. Nahrung, 42(5): 309-313.
  3. Dağdemir E., S. Çelik and S. Özdemir. 2003. The effects of some starter cultures on the properties of Turkish White cheese. International Journal of Dairy Technology. 56(4): 215-218.
  4. Dinkçi N, H. Kesenkaş, A.K. Seçkin, Ö. Kınık and S. Gönç. 2011. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. Grasas Y Aceites, 62(3): 275 - 283 Dönmez M., A.K. Seçkin, O. Sağıç and B. Şimşek. 2005. Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses. International Journal of Food Science Nutrition. 56(3): 157-163.
  5. Ercan D., F. Korel and H. Özşahin. 2014. Microbiological quality of artisanal Sepet cheese. International Journal of Dairy Technology, 67(3): 384-393.
  6. Fletouris D.J., N.A. Botsoglou, I.E. Psomas and A.I. Mantis. 1998. Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography. Journal of Dairy Science. 81(11): 2833–2840. Gürsoy A. 2009. Effect of using attenuated lactic starter cultures on lipolysis and proteolysis in low fat Kasar cheese. Journal of Agricultural Sciences, 15 (3): 285-292.
  7. Hamill, T.W. and H.A. Soliman. 1994. Determination of cholesterol by p-nitrobenzoate. Derivatization and liquid chromatography. Journal of the Association of Official Analytical Chemists. 77(5): 1190–1196.
  8. Hayaloglu, A.A., M. Güven and P.F. Fox. 2002. Microbiological, biochemical and technological properties of Turkish