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Conjugated linoleic acid (CLA) content of most popular Turkish hard and soft cheeses


Conjugated linoleic acid (CLA) content of most popular Turkish hard and soft cheeses



Milchwissenschaft 58(11-12): 622-623



ISSN/ISBN: 0026-3788

In this research, conjugated linoleic acid (CLA) contents of 30 different most popular hard and soft cheese samples from markets in Izmir were determined by gas chromatography. CLA contents in the fat of Tulum, Teneke Tulum, aged Kashar, fresh Kashar cheeses and White Pickled cheeses were found to be 3,380-4,480, 2,700-5,390, 3,120-12,610, 0,082-5,390, and 0,010-5,470 mg/g fat, respectively. Highest CLA content in all analysed cheeses was found in hard cheeses with long ageing time.

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Accession: 003691208

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