摘要：The amount of gliserides two carbons saturated and unsaturated fatty acid compositions in white pickled, kasokaval, processed cheeses and skin or canned tulum cheese samples sold in İzmir local bazaar and market were determined by gas chromatographic methods. As a result of this research, some differences were found among cheese samples especially from the view of C4, C10, C12, C16 and C18:3 fatty acids compositions.
