eng Science and Education Publishing Journal of Food and Nutrition Research 2014-01-06 2 1 17 20 10.12691/jfnr-2-1-3 JFNR2014213 article Recep KARA recepkara83@hotmail.com 1 Sait BULUT 2 Levent AKKAYA 3 Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyonkarahisar, Turkey Akdeniz University, Faculty of Education, Division of Science Education, Antalya, Turkey Balikesir University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Balikesir, Turkey 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. http://pubs.sciepub.com/jfnr/2/1/3/jfnr-2-1-3.pdf Afyon Tulum CheesecheeseFatty AcidMSFAPSFA