Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(1), 17-20
DOI: 10.12691/jfnr-2-1-3
Open AccessArticle

Determination of Fatty Acid Composition of Afyon Tulum Cheese

Recep KARA1, , Sait BULUT2 and Levent AKKAYA3

1Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyonkarahisar, Turkey

2Akdeniz University, Faculty of Education, Division of Science Education, Antalya, Turkey

3Balikesir University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Balikesir, Turkey

Pub. Date: January 06, 2014

Cite this paper:
Recep KARA, Sait BULUT and Levent AKKAYA. Determination of Fatty Acid Composition of Afyon Tulum Cheese. Journal of Food and Nutrition Research. 2014; 2(1):17-20. doi: 10.12691/jfnr-2-1-3

Abstract

Afyon Tulum Cheese is variety one of Tulum Cheeses and it's a cheese consumed enjoyed. In this study were investigated fatty acids compositions at Afyon Tulum Cheese which are ready for consumption in Afyonkarahisar markets and four groups of Afyon Tulum Cheese which are different manufactured by producers. Volatile fatty acids (C4:0-C10:0) elevated up to the 30rd day (p < 0.05) and decreased up to the 90th day during the ripening. The levels of free fatty acids (C12:0-C18:2) generally decreased on the 30rd day while it started to increase again until the end of ripening period. The levels of fatty acid distribution in ready for consumption Afyon Tulum Cheeses were seen to be C18:1 (27.48) at highest and C4:0 at least. As a result it has been suggested that the distribution of fatty acids in Afyon Tulum Cheese should be detected; production techniques should be standardized in modern establishments and the cheese should be ripened and kept under appropriate circumstances.

Keywords:
Afyon Tulum Cheese cheese Fatty Acid MSFA PSFA

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