| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9488495 | LWT - Food Science and Technology | 2005 | 7 Pages |
Abstract
Conjugated linoleic acid (CLA) concentrations, fatty acid composition and cholesterol content of some Turkish dairy products (butter, processed cheese, Kaymak and cream) were determined by capillary gas chromatography. The CLA and cholesterol content of some Turkish dairy products ranged from 1.50-5.60Â mg/g fat and 148.30-369.04Â mg/g fat, respectively. The most abundant saturated fatty acids in the dairy products investigated were palmitic acid (C16:0), stearic acid (C18:0) and myristic acid (C14:0). In all dairy products, C18:1 cis-9, 12 unsaturated fatty acid content (23.12-32.78Â g/100Â g) was considerably higher than others. In all samples studied, there was no correlation between CLA content of products and the linoleic acid content, or any other unsaturated fatty acid. A positive correlation between cholesterol and fat content of dairy products was observed.
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Authors
A. Kemal Seçkin, Oguz Gursoy, Ozer Kinik, Necati Akbulut,