The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese |
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| Authors: | GOKHAN ZENGIN YAVUZ SELIM CAKMAK GOKALP OZMEN GULER EMINE OGUZ ABDURRAHMAN AKTUMSEK MEHTAP AKIN |
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| Affiliation: | 1. Department of Biology, Science Faculty, Selcuk University, Konya, Turkey;2. Department of Biological Education, Ahmet Kelesoglu Education Faculty, Selcuk University, Konya, Turkey |
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| Abstract: | In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat‐treated milk, salt and salt‐free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5 min. Generally, C 16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18:2 cis‐9, trans‐11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples. |
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| Keywords: | Pasteurisation temperature Fatty acid composition Trans fatty acids Conjugated linoleic acid Cheese |
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