Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Cetinkaya, Asya; Öz, Fatih

doi:10.24263/2304-974x-2018-7-3-6

Makale Tam Makale Uluslararası 2018

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Asya Cetinkaya, Fatih Öz

UKRAINIAN FOOD JOURNAL Cilt 7 · Sayı 3 · ss. 409–420 · 01.01.2018

DOI ile aç

Özet

Introduction. This study was carried out to determine changing in the ratio of free fatty acids and cholesterol depended on the maturation period of Kars Graiver cheese produced in the traditional way, and the affect of the duration of maturation on the fatty acids composition and cholesterol levels.

Anahtar kelimeler

Cheese Fatty acid CHOLESTEROL Ripening Gravyer

Atıf için künye

Cetinkaya, A., & Öz, F. (2018). Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method). UKRAINIAN FOOD JOURNAL, 7(3), 409–420. https://doi.org/10.24263/2304-974x-2018-7-3-6

BibTeX

@article{cetinkaya2018-270094,
  author = {Cetinkaya, Asya and Öz, Fatih},
  title = {Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)},
  journal = {UKRAINIAN FOOD JOURNAL},
  year = {2018},
  volume = {7},
  number = {3},
  pages = {409--420},
  issn = {2304-974X},
  doi = {10.24263/2304-974x-2018-7-3-6},
  url = {https://akademik.atauni.edu.tr/yayinlar/270094-changes-in-cholesterol-and-free-fatty-acid-content-of-kars-gravyer-cheese-a}
}