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International Journal of Food Properties Volume 16, 2013 - Issue 6
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Original Articles

Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

Ali Adnan Hayaloglu Department of Food Engineering, Inonu University, Malatya, TurkeyCorrespondence[email protected]
&
Ihsan Karabulut Department of Food Engineering, Inonu University, Malatya, Turkey
Pages 1407-1416 | Received 04 Apr 2011, Accepted 09 May 2011, Published online: 09 May 2013

Citations (10)

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Jin Yue, Yuanrong Zheng, Zhenmin Liu & Yun Deng. (2016) Effects of Microfiltration and Storage Time on Cholesterol, Cis-9, Trans-11 and Trans-10, Cis-12 Conjugated Linoleic Acid Levels, and Fatty Acid Compositions in Pasteurized Milk. International Journal of Food Properties 19:1, pages 13-24.
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Ali Eroglu, Mahmut Dogan, Omer Said Toker & Mustafa Tahsin Yilmaz. (2015) Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis. International Journal of Food Properties 18:4, pages 909-921.
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Articles from other publishers (8)

Havva Tümay Temiz, Akif Göktuğ Bozkurt & Berdan Ulaş. 2023. Emerging Food Authentication Methodologies Using GC/MS. Emerging Food Authentication Methodologies Using GC/MS 81 111 .
Maria Chiara Simeoni, Manuel Sergi, Alessia Pepe, Enrico Mattocci, Giuseppe Martino & Dario Compagnone. (2018) Determination of Free Fatty Acids in Cheese by Means of Matrix Solid-Phase Dispersion Followed by Ultra-High Performance Liquid Chromatography and Tandem Mass Spectrometry Analysis. Food Analytical Methods 11:10, pages 2961-2968.
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Sebnem Ozturkoglu-Budak, Didem P Aykas, Celalettin Kocak, Sedat Dönmez, Ayse Gursoy, Ronald P De Vries & Peter A Bron. (2018) Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese. International Journal of Dairy Technology 71, pages 99-106.
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Aikaterini GEORGALA. (2017) Lipolysis profile of some non-European raw milk cheese varieties: a review. Acta agriculturae Slovenica 108:2.
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A. Adnan Hayaloglu. 2017. Cheese. Cheese 997 1040 .
H. Kirmaci. (2016) Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese. Polish Journal of Food and Nutrition Sciences 66:4, pages 302-310.
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Ahmet Ferit Atasoy. (2015) Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses. International Journal of Dairy Technology 68:3, pages 381-388.
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Elvan Ocak, Yusuf Tunçtürk, Issa Javidipour & Şenol Köse. (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, pages 164-173.
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