Oğuz GÜRSOY, Rabia FAKI, Kübra KOCATÜRK, Gamze ESGİN, Yusuf YILMAZ

Keçi sütünden üretilen peynirlerin yağ asidi bileşimi ve konjuge linoleik asit içerikleri

Bu çalışmada, ülkemizde ağırlıklı olarak keçi sütü ile üretilen peynirlerin (n=13) genel kompozisyonu, yağ asidi bileşimi ile konjuge linoleik asit (KLA) içeriği belirlenmiştir. Sonuçlar, tüm peynirlerin yağ asidi bileşimlerinin benzer olduğunu göstermiştir. Farklı peynir örneklerindeki kısa ve orta zincirli yağ asitleri nispi bulunma oranlarına göre bütirik, kaproik ve kaprilik asit olarak sıralanmıştır. Tüm peynir örneklerinde oransal olarak en fazla bulunan uzun zincirli yağ asitleri sırasıyla palmitik, oleik, miristik, stearik, laurik, linoleik ve palmitoleik asit olmuştur. Peynirlerde en fazla bulunan doymuş yağ asitleri olarak palmitik, miristik ve stearik asit belirlenmiştir. Peynirlerde, en fazla bulunan yağ asidi ve doymamış yağ asidinin sırasıyla palmitik asit ve oleik asit olduğu tespit edilmiştir. Tüm peynir örneklerinde laurik asidin kaprik aside oranı 0.78'den düşük bulunmuştur. Peynir örneklerinde toplam KLA içeriğinin 1.79 ile 4.83 mg/g yağ arasında değiştiği tespit edilmiştir. En yüksek KLA içeriği %70 keçi sütü ve %30 inek sütü karışımından üretilen beyaz peynirde, en düşük KLA içeriği ise %50 keçi, %45 koyun ve %5 inek sütü karışımından üretilen Ezine peynirinde belirlenmiştir. Özellikle, iki beyaz peynir örneği, tüketicilerin günlük KLA alımına önemli katkı yapma potansiyeline sahiptir. Çalışma sonuçları, Türkiye’de üretilen ticari peynirlerin KLA içeriklerinde büyük bir değişkenlik olduğunu göstermiştir

Anahtar Kelimeler:

Keçi sütü, Peynir, Konjuge linoleik asit, Sağlık, Yağ asidi bileşimi

Fatty acid composition and conjugated linoleic acid content of cheeses produced with goat milk

In this study, approximate compositions, fatty acid (FA) composition and conjugated linoleic acid (CLA) content of commercial cheeses (n=13) produced predominantly with goat milk in Turkey were determined. FA compositions of cheeses were similar. Major short and medium chain FAs in cheese samples included butyric, caproic and caprylic acids, respectively, according to their relative presence rates. Palmitic, oleic, myristic, stearic, lauric, linoleic and palmitoleic acids were found as the major long chain FAs in all cheese samples while palmitic, myristic and stearic acids were the major saturated FAs in a decreasing order. Palmitic acid was the major FA in cheeses while oleic acid was the dominant unsaturated FA. The ratio of lauric to capric acid was lower than 0.78 in all cheese samples. The range for the total CLA contents of cheese samples was from 1.79 to 4.83 mg/g fat. The highest CLA content was determined in a white cheese sample produced by a mixture of goat (70%) and cow (30%) milk while the lowest value was detected in an Ezine cheese sample produced by a mixture of goat (50%), sheep (45%) and cow (5%) milk. Especially, two white cheeses with a high CLA content could significantly contribute to the daily CLA intake of consumers. Results indicated that commercial cheese samples produced in Turkey had a high variability in their CLA contents.

Keywords:

Goat milk, Cheese, Conjugated linoleic acid, Health, Fatty acid composition,

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