Fatty acid composition, lipid quality indices, and textural profile of traditional Kargı Tulum PDO cheese Lipid Quality Index of Kargi Tulum Cheese
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Keywords
Lipid quality indices; fatty acid profile; Kargı Tulum cheese
Abstract
The purpose of the study is to examine the effects of fatty acid profile, texture profile, and lipid nutritional and health quality indices on geographically indicated Kargı Tulum cheese produced from cow, sheep, and goat milk. According to our results obtained in the study, polyunsaturated fatty acids (PUFA) ratios of goat cheeses (2.386%) were found to be significantly higher (p< 0.05) than cow and ewe cheeses (0.539% and 1.001%, respectively). In the study, the AI value of cow cheese was found to be 3.65, significantly higher (p<0.05) than that of sheep and goat cheeses. TI value was found to be the highest in cow cheese i.e.,4.1405.
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