Authors: Hürriyet ATALAY, İrfan EROL
Abstract: This study was carried out to determine the thiamine and riboflavin levels of totally 90 samples taken from different type of cheeses under the labels of white cheese, kashar cheese, unripened kashar cheese, dil cheese, cream cheese and tulum cheese using by fluorometric method. The highest thiamin level, among cheese samples, was found as 0.059 mg/100 g on the tulum cheese and followed with the levels of 0.046 mg/100 g, 0.043 mg/100 g, 0.036 mg/100 g, and 0.024 mg/100 g respectively for the white cheese, kashar cheese, unripened kashar cheese, dil cheese and cream cheese. 0n the other hand, the riboflavin levels were determined as 0.604 mg/100 g, 0.420 mg/100 g, 0.383 mg/100 g 0.376 mg/100 g, 0.350 mg/100 g and 0.248 mg/100 g respectively for the kashar cheese, tulum cheese, dil cheese, unripened kashar cheese, white cheese and cream cheese. The difference existed between the average amounts of thiamin and riboflavin determined in the samples with respect to the types of cheese, was considered significant from the aspect of statistical analysis results.
Keywords: Cheese, vitamins, thiamin, riboflavin.