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5222695 
Journal Article 
Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products 
Seckin, AK; Gursoy, O; Kinik, O; Akbulut, N 
2005 
1 
LWT - Food Science and Technology
ISSN: 0023-6438
EISSN: 1096-1127 
38 
8 
909-915 
WOS:000231749900014 
Conjugated linoleic acid (CLA) concentrations, fatty acid composition and cholesterol content of some Turkish dairy products (butter, processed cheese, Kaymak and cream) were determined by capillary gas chromatography. The CLA and cholesterol content of some Turkish dairy products ranged from 1.50-5.60 mg/g fat and 148.30-369.04 mg/g fat, respectively. The most abundant saturated fatty acids in the dairy products investigated were palmitic acid (C16:0), stearic acid (C18:0) and myristic acid (C14:0). In all dairy products, C18:1 cis-9, 12 unsaturated fatty acid content (23.12-32.78 g/100 g) was considerably higher than others. In all samples studied, there was no correlation between CLA content of products and the linoleic acid content, or any other unsaturated fatty acid. A positive correlation between cholesterol and fat content of dairy products was observed. (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. 
conjugated linoleic acid (CLA); cholesterol; fatty acids composition; dairy products