Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region

Emine Macit

doi:10.56430/japro.1403071

EN

Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region

Abstract

Köy cheese is a type of cheese with white interior, slightly yellowish exterior, a slightly firm texture, and a mild salty taste. It is produced and consumed in some regions in the Marmara and Aegean regions of Turkey, as well as in Bayburt, Yusufeli and Erzurum regions. The present study was conducted to determine the free fatty acid profile of Köy cheeses consumed in Erzurum and its surrounding areas. Analyzes were carried out by GC-MS using 10 cheese samples, and as a result, the presence of 25 free fatty acids was determined. Among these, short-chain fatty acids accounted for 2%, medium-chain fatty acids for 7%, and long-chain fatty acids for 91%. Palmitic acid (36.3563±5.4150%), oleic acid (22.0077±5.3136%), myristic acid (12.3104±2.1054%) and stearic acid (11.9837±3.1320%) were the prominent fatty acids among total free fatty acids. This study is considered to be significant in terms of providing data about the free fatty acid profile of Köy cheese produced and consumed widely in Türkiye.

Keywords

Free fatty acids, Köy cheese, Lipolysis, Palmitic acid

References

Abd El-Salam, M. H., Alichanidis, E., & Zerfiridis, G. K. (1987). Domiati and feta type cheeses. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology (pp. 301-335). Elsevier Applied Science. https://doi.org/10.1007/978-1-4615-2648-3_11
Atasoy, A. F., & Türkoğlu, H. (2008). Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chemistry, 110(3), 598-604. https://doi.org/10.1016/j.foodchem.2008.02.046
Attaie, R., & Richter, R. L. (1996). Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese. Journal of Dairy Science, 79(5), 717-724. https://doi.org/10.3168/jds.S0022-0302(96)76418-4
Çayır, M. S., & Güzeler, N. (2020). İnek, keçi sütü ve bunların karışımlarından üretilen Hatay Köy peynirlerinin bazı kalite özellikleri. Ç.Ü Fen ve Mühendislik Bilimleri Dergisi, 39-9, 27-34. (In Turkish)
Collins, Y. F., McSweeney, P. L., & Wilkinson, M. G. (2003). Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. International Dairy Journal, 13(11), 841-866. https://doi.org/10.1016/S0958-6946(03)00109-2
Djordjevic, J., Ledina, T., Baltic, M. Z., Trbovic, D., Babic, M., & Bulajic, S. (2019). Fatty acid profile of milk. IOP Conference Series: Earth and Environmental Science, 333, 012057. https://doi.org/10.1088/1755-1315/333/1/012057
Durna, Ş. (2019). Beyaz peynirlerin menşeinin ve olgunlaşma düzeyinin raman spektrofotometresiyle belirlenmesi (Doctoral dissertation, Ankara University). (In Turkish)
Erdoğan, A., Baran, A., & Atasever, M. (2012). Peynirde mikrobiyel lipolizin oluşumu ve lezzet gelişimine katkısı. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 7(3), 211-219. (In Turkish)
Freitas, A. C., & Malcata, F. X. (1998). Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile. Le Lait, 78(2), 251-258. https://doi.org/10.1051/lait:1998227
Georgala, A., Moschopoulou, E., Aktypis, A., Massouras, T., Zoidou, E., Kandarakis, I., & Anifantakis, E. (2005). Evolution of lipolysis during the ripening of traditional Feta cheese. Food Chemistry, 93(1), 73-80. https://doi.org/10.1016/j.foodchem.2004.09.007

Güler, Z. (2005). Quantification of free fatty acids and flavor characteristics of Kasar cheeses. Journal of Food Lipids, 12(3), 209-221. https://doi.org/10.1111/j.1745-4522.2005.00018.x
Hayaloglu, A. A., & Karabulut, I. (2013). Characterization and comparison of free fatty acid profiles of eleven varieties of Turkish cheeses. International Journal of Food Properties, 16(6), 1407-1416. https://doi.org/10.1080/10942912.2011.587626
Huang, C. B., Alimova, Y., Myers, T. M., & Ebersole, J. L. (2011). Short-and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms. Archives of Oral Biology, 56(7), 650-654. https://doi.org/10.1016/j.archoralbio.2011.01.011
Katsiari, M., Voutsinas, L., Alichanidis, E., & Roussis, I. (2000). Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl. International Dairy Journal, 10(5-6), 369-373. https://doi.org/10.1016/S0958-6946(00)00067-4
Kesenkaş, H., Dinkçi, N., & Kınık, Ö. (2012). Farklı işletmelerde üretilen köy peynirlerinin özellikleri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 49(2), 167-173. (In Turkish)
Kocaman, V. (2017). Farklı düzeylerde zeytin posası içeren rasyonların süt keçilerinde yem tüketimi, sindirilebilirlik, süt verimi ve kompozisyonu ile süt yağ asidi profili üzerine etkileri (Master’s thesis, Adnan Menderes University). (In Turkish)
Kubícková, J., & Grosch, W. (1998). Evaluation of flavour compounds of Camembert cheese. International Dairy Journal, 8(1), 11-16. https://doi.org/10.1016/S0958-6946(98)00015-6
Ocak, E., Tunçtürk, Y., Javidipour, I., & Köse, Ş. (2015). Farklı tür sütlerinden üretilen Van otlu peynirlerinde olgunlaşma boyunca meydana gelen değişiklikler: II. mikrobiyolojik değişiklikler, lipoliz ve serbest yağ asitleri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 25(2), 164-173. https://doi.org/10.29133/yyutbd.236402 (In Turkish)
Oluk, C. A., & Güven, M. (2015). Ekzopolisakkarit üreten ve üretmeyen kültür kullanımının tulum peynirlerinin serbest yağ asidi kompozisyonu üzerine etkileri. Gıda, 40(4), 201-208. https://doi.org/10.15237/gida.GD14066 (In Tukish)
Running, C. A., & Mattes, R. D. (2014). Different oral sensitivities to and sensations of short-, medium-, and long-chain fatty acids in humans. American Journal of Physiology-Gastrointestinal and Liver Physiology, 307(3), 381-389. https://doi.org/10.1152/ajpgi.00181.2014
Şengül, M., Erkaya, T., & Ceyhun, A. E. (2011). Karın kaymağı peynirinin yağ asidi kompozisyonu. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 42(1), 57-62. (In Tukish)
Temiz, H., Tarakci, Z., Aykut, U., & Turhan, S. (2009). The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese. International Journal of Dairy Technology, 62(1), 56-62. https://doi.org/10.1111/j.1471-0307.2008.00450.x
Thierry, A., Collins, Y. F., Mukdsi, M. A., McSweeney, P. L., Wilkinson, M. G., & Spinnler, H. E. (2017). Lipolysis and metabolism of fatty acids in cheese. In P. L. H. McSweenry, P. F. Fox, P. D. Cotter & D. W. Everett (Eds.), Cheese (pp. 423-444). Academic Press. https://doi.org/10.1016/B978-0-12-417012-4.00017-X
Woo, A. H., Kollodge, S., & Lindsay, R. C. (1984). Quantification of major free fatty acids in several cheese varieties. Journal of Dairy Science, 67(4), 874-878. https://doi.org/10.3168/jds.S0022-0302(84)81380-6

Details

Primary Language

English

Subjects

Dairy Technology

Journal Section

Research Article

Authors

Emine Macit ^*
0000-0001-6734-1633
Türkiye

Early Pub Date

March 28, 2024

Publication Date

March 31, 2024

Submission Date

December 11, 2023

Acceptance Date

January 2, 2024

Published in Issue

Year 2024 Volume: 5 Number: 1

DOI

https://doi.org/10.56430/japro.1403071

IZ

https://izlik.org/JA58WX45PN

APA

Macit, E. (2024). Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region. Journal of Agricultural Production, 5(1), 24-29. https://doi.org/10.56430/japro.1403071

AMA

1.Macit E. Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region. J Agri Pro. 2024;5(1):24-29. doi:10.56430/japro.1403071

Chicago

Macit, Emine. 2024. “Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region”. Journal of Agricultural Production 5 (1): 24-29. https://doi.org/10.56430/japro.1403071.

EndNote

Macit E (March 1, 2024) Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region. Journal of Agricultural Production 5 1 24–29.

IEEE

[1]E. Macit, “Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region”, J Agri Pro, vol. 5, no. 1, pp. 24–29, Mar. 2024, doi: 10.56430/japro.1403071.

ISNAD

Macit, Emine. “Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region”. Journal of Agricultural Production 5/1 (March 1, 2024): 24-29. https://doi.org/10.56430/japro.1403071.

JAMA

1.Macit E. Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region. J Agri Pro. 2024;5:24–29.

MLA

Macit, Emine. “Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region”. Journal of Agricultural Production, vol. 5, no. 1, Mar. 2024, pp. 24-29, doi:10.56430/japro.1403071.

Vancouver

1.Emine Macit. Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region. J Agri Pro. 2024 Mar. 1;5(1):24-9. doi:10.56430/japro.1403071

Free Fatty Acid Profile of Köy Cheese Consumed in Erzurum and Its Region

Abstract

Keywords

Abstract

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite