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The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C(16:0)) and oleic acid (C(18:1)). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6-147.69 mg/100 g in cheese.

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Yayik butter produced by churning of yoghurt is one of the popular traditional dairy products of Turkey. In this study, yayik butter was divided into four lots. Two lots were stored with a daylight lamp at 4 and 20°C (L4; L20) and the other two lots were stored at 4 and 20°C in dark (D4: control; D20) for 60 days. Then, the oxidative stability of yayik butter was evaluated. The end of self life was determined from sensory data. Generally acceptability was negatively correlated with peroxide value (PV), free fatty acid (FFA), thiobarbituric acid (TBA) and titratable acidity (TA). While general acceptability of control samples (D4) was between 8.26 ± 0.20 and 7.80 ± 0.10, those of L20 sample was lower than 3.00 (dislike moderately) on 60th day. As a result of decrease detected for sensory quality, the storage process was ended. L20 sample was evaluated as unacceptable on the 60th day and the evaluation result of this sample was accepted as the limiting value. The limiting values of TA, FFA and PV, TBA were determined as 0.14 ± 0.01%, 1.93 ± 0.11 mg KOH/g oil, 0.80 ± 0.007 meq O 2 /g oil and 0.37 ± 0.02 mg malonaldehyde/kg butter in this yayik butter.