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Article Name Determination of Plant Sterols in Some Dairy Products Available for Consumption in Turkey by GC Methods
Author Name Nurcan BİLGİÇ*, Ahmet AYAR**
Address *Sakarya İl Gıda Tarım ve Hayvancılık Müdürlüğü, Sakarya/TÜRKİYE **Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Sakarya/TÜRKİYE
Abstract In this research, dairy products such as butter, yogurt and cheese which has considerable consumption inTurkey, aimed to identifying of adulteration made by the addition of vegetable oil into them. For this purpose, sterol content of standard products and dairy products collected from the market were analyzed by Gas Chromatography and compared. The standard cream, butter and yoghurt samples produced by the addition of plant sterols at different rates, and 26 butter, 25 yogurt and 40 cheese samples collected from the market formed the research material. According to the results, 30 % of butters, 16 % of yoghurts and 10% of cheeses from commercially sold samples were adulterated with plant fat. These results are presented in the dairy products consumption in Turkey were manipulated by the addition of vegetable fat. This adulteration can be also determined accurately and quickly with Gas Chromatography method.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 18-28
Year 2014
Type Paper
Language Turkish
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