TY  - JOUR
TI  - Cholesterol Levels and Some Nutritional Parameters of Traditional Cheeses in Turkey
AB  - 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.
AU  - YERLİKAYA, Oktay
AU  - Uysal, Harun R.
AU  - ERGÖNÜL, BÜLENT
AU  - Karagozlu, Cem
AU  - ENDER, Gülşah
AU  - Akpınar, Aslı
AU  - UNAL, GÜLFEM
PY  - 2016
JO  - Ege Üniversitesi Ziraat Fakültesi Dergisi
VL  - 53
IS  - 2
SN  - 1018-8851
SP  - 161
EP  - 168
DB  - TRDizin
UR  - http://search/yayin/detay/238169
ER  -