Journal of Food and Nutrition Research, 2014, Vol. 2, No. 1, 17-20 Available online at http://pubs.sciepub.com/jfnr/2/1/3 © Science and Education Publishing DOI:10.12691/jfnr-2-1-3 Determination of Fatty Acid Composition of Afyon Tulum Cheese Recep KARA 1,* , Sait BULUT 2 , Levent AKKAYA 3 1 Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Afyonkarahisar, Turkey 2 Akdeniz University, Faculty of Education, Division of Science Education, Antalya, Turkey 3 Balikesir University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Balikesir, Turkey *Corresponding author: recepkara83@hotmail.com Received November 27, 2013; Revised January 02, 2014; Accepted January 06, 2014 Abstract Afyon Tulum Cheese is variety one of Tulum Cheeses and it's a cheese consumed enjoyed. In this study were investigated fatty acids compositions at Afyon Tulum Cheese which are ready for consumption in Afyonkarahisar markets and four groups of Afyon Tulum Cheese which are different manufactured by producers. Volatile fatty acids (C 4:0 -C 10:0 ) elevated up to the 30 rd day (p < 0.05) and decreased up to the 90 th day during the ripening. The levels of free fatty acids (C 12:0 -C 18:2 ) generally decreased on the 30 rd day while it started to increase again until the end of ripening period. The levels of fatty acid distribution in ready for consumption Afyon Tulum Cheeses were seen to be C 18:1 (27.48) at highest and C 4:0 at least. As a result it has been suggested that the distribution of fatty acids in Afyon Tulum Cheese should be detected; production techniques should be standardized in modern establishments and the cheese should be ripened and kept under appropriate circumstances. Keywords: Afyon Tulum Cheese, cheese, Fatty Acid, MSFA, PSFA Cite This Article: Recep KARA, Sait BULUT, and Levent AKKAYA, “Determination of Fatty Acid Composition of Afyon Tulum Cheese.” Journal of Food and Nutrition Research 2, no. 1 (2014): 17-20. doi: 10.12691/jfnr-2-1-3. 1. Introduction Tulum cheese, a special cheese produced in Turkey, is not well known in other countries. Tulum is a semi-hard cheese that can be made from whole; semi skimmed or skimmed sheeps, goats, cows, and buffalos milk or their mixture. It has a crumbly texture and a strong flavor (Yilmaz et al 2005). Tulum cheese, the most-produced type of cheese then feta and cheddar cheese and has a high economic value in Turkey (Çakmakçı et al 2008). Afyon Tulum Cheese is variety one of Tulum Cheeses and it's a cheese consumed enjoyed. Applied in the production of Afyon Tulum Cheese salting two different (dry and brine) and ripening temperature different (18-20°C – 7 days; +4°C -90 days) (Kara 2012). Fatty Acids (FAs) are released usually by the actions of lipases (from different sources) during lipolysis (Deeth 2006). Short-chain fatty acids direct impact on cheese flavour, Free Fatty Acids (FFAs) also act as precursor molecules in a series of catabolic reactions that lead to the production of other flavour compounds such as methyl ketones, esters, thioesters (Urbach 1993; Fox and Wallace 1997; Mcsweeney and Sousa 2000). Low concentrations of fatty acids in cheese indicate a young cheese, one that has not undergone much ripening. At very high concentrations, fatty acids are perceived as off-flavors. Yet, when existing at just the right levels, fatty acids contribute to the well balanced, full flavor that is associated with cheese (House and Acree 2002). Numerous studies (Zhang et al 2006) using dietary modification have been conducted to manipulate milk fatty acid composition in order to reduce concentrations of saturated fatty acids and increase the concentrations of polyunsaturated fatty acids (PUFA) (Zhang et al 2006). Explain about methods which these studies were applied to reduce SFA and increase PUFA. The studies on FFAs contents of Tulum cheese are limited. For this reason, this study free fatty acids was investigated in ripening period of Afyon Tulum Cheese and available for consumption at marketing. 2. Material and Method In this study analyzed fatty acid composition at 25 units Afyon Tulum Cheese which are ready for consumption in Afyonkarahisar markets. Afyon Tulum Cheese were transported the laboratory under cold conditions (+4°C). Four grups of Afyon Tulum Cheese (A, B, C and D groups) were manufactured and analyzed fatty acid composition at during ripening. Used in the manufacture experimentally of Afyon Tulum Cheese; raw cow’s milk, commercial liquid rennet (Naturen, Peyma Hansen, İstanbul, Turkey), sheep skins which was fresh and obtained from 1-2 age old sheep, and used traditionally as the packaging material of Afyon Tulum Cheese, were obtained from private sector. A, B, and C groups of Afyon Tulum Cheese were manufactured by traditional cheese producers. D group of Afyon Tulum Cheese was