Hayaloglu, Ali AdnanKarabulut, Ihsan2024-08-042024-08-0420131094-29121532-2386https://doi.org/10.1080/10942912.2011.587626https://hdl.handle.net/11616/96070Free fatty acids profiles of 11 different cheese varieties sold in Turkey were determined to assess the development of lipolysis. Results obtained showed that the concentrations of short chain fatty acids (C-4 and C-6 free fatty acids) were close in all cheeses (P > 0.05), except for Canak cheese. However, significant differences were noted among the samples for other free fatty acids including C-8 to C-18:2 (P < 0.05). Palmitic (C-16) and oleic (C-18:1) acids were the most abundant free fatty acids in all cheese samples. Principal component analysis was applied to simplify interpretation of the data and distinguish the variety of the cheeses on the plot. Canak cheese gave a dramatically different free fatty acid profile from the other cheeses, probably because of the fact that ripening of this variety is achieved in the earthenware pots for about 1 year. Van Otlu (ripened with special herbs) and Civil (ripened by spontaneously molding on its surface) cheeses differed from the others by ANOVA and principal component analysis techniques. In conclusion, the degree of lipolysis in the cheeses could be classified into extreme (Canak), high (Civil, Divle Tulum, Mihalic, and Van Otlu), mild (Ezine, Orgu, and Urfa), and low (Dil, Hellim, and Malatya) based on their FFA profiles.eninfo:eu-repo/semantics/closedAccessCheesesTurkeyFree fatty acidsGas chromatographyRipeningArticle1661407141610.1080/10942912.2011.5876262-s2.0-84878271442Q2WOS:000320084700020Q3