@article{jfnr2014213,
author={{KARA, Recep and BULUT, Sait and AKKAYA, Levent},
title={Determination of Fatty Acid Composition of Afyon Tulum Cheese},
journal={Journal of Food and Nutrition Research},
volume={2},
number={1},
pages={17--20},
year={2014},
url={http://pubs.sciepub.com/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 (C<SUB>4:0</SUB>-C<SUB>10:0</SUB>) elevated up to the 30<SUP>rd</SUP> day (p &lt; 0.05) and decreased up to the 90<SUP>th</SUP> day during the ripening. The levels of free fatty acids (C<SUB>12:0</SUB>-C<SUB>18:2</SUB>) generally decreased on the 30<SUP>rd</SUP> 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 C<SUB>18:1 </SUB>(27.48) at highest and C<SUB>4:0 </SUB>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.},
doi={10.12691/jfnr-2-1-3}
publisher={Science and Education Publishing}
}