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Yasin Ozdemir, Speaker at Nutrition Conferences
Ataturk Horticultural Central Research Institute, Turkey

Abstract:

World cheese market was reached $143 billion in 2021 (Euromonitor, 2022). Western Europe covered the largest cheese market, with nearly $54 billion in sales, which was followed by North America at $33.8 billion (Roux 2022). The fact that the cheese market is so large makes it very important to scientifically study its components, bioavailability and the factors affecting these properties. Therefore, this study aimed to compile the effects of the ripening period on the vitamin content of cheeses and the bioavailability of vitamins. In this way, it may be beneficial for cheese producers to collectively present guiding information for the production of ripened cheese. These values can also be used as marketing and promotional tools for cheeses in the light of scientific data. In addition, it is thought that consumers' purchasing preferences for fresh or ripened cheese may help them to choose more useful products in the light of this information. Thanks to its high fat content, cheese is rich in vitamin B2, vitamin B12 and vitamin A. It also contains fat-soluble vitamins such as vitamin D2. Depending on the fat content, varying amounts of fat-soluble vitamins can be found in cheese. Although cheese is not a rich source for some vitamins the presence of these vitamins has been reported to increase the bioavailability of some other important nutrients. It is known that there is a unfinished project in which reishi mushrooms are used for cheese ripening. With these studies, it is aimed to accelerate the ripening of cheese and to increase the prebiotic content. Due to its positive contribution to the cheese microbiota, the results are thought to indirectly produce positive contributions in terms of vitamins. Determining the vitamin content of cheese and their bioavailability during the ripening stage is important for nutritional physiology and a healthy life. Although cheeses are known to be a good source of vitamin K, reports of low K bioavailability in some cheeses limit them to be a good source of vitamin K. It is thought that more studies are needed to elucidate the factors affecting the vitamin content and vitamin bioavailability in cheese and to use these factors in the cheese industry. Various levels of vitamin content and bioavailability have been reported in studies. It has been stated that these values are related to some factors such as raw milk, cheese type, production method and ripening time. For this reason, it is possible for consumers to make healthier choices in line with the information about cheese vitamin contents and bioavailability which were provided by producers, public institutions or scientists.

Key words: cheese vitamins, vitamin bioavailability, cheese ripening time, ripened cheese, fresh cheese

Audience take away?

  • Explain how the audience will be able to use what they learn?
    It is thought that consumers' purchasing preferences for fresh or ripened cheese may help them to choose more useful products in the light of this information.
  • How will this help the audience in their job?
    Therefore, this study aimed to compile the effects of the ripening period on the vitamin content of cheeses and the bioavailability of vitamins. In this way, it may be beneficial for cheese producers to collectively present guiding information for the production of ripened cheese.
  • Is this research that other faculty could use to expand their research or teaching?
    It is thought that more studies are needed to elucidate the factors affecting the vitamin content and vitamin bioavailability in cheese and to use these factors in the cheese industry.
  • Does this provide a practical solution to a problem that could simplify or make a designer’s job more efficient?
    Vitamin content and bioavailability of them can also be used as marketing and promotional tools for cheeses in the light of scientific data
  • Will it improve the accuracy of a design, or provide new information to assist in a design problem?
  • List all other benefits.

Biography:

Dr. Yasin Ozdemir studied Food Engineering at the Ege University, Turkiye and graduated as MS in 2004. He received her PhD degree in 2011 at the Namık Kemal University. During PhD studies he started to work in Ataturk Horticultural Central Research Institute. He has 3 process patent and 2 national award in his scientific study area. He is currently leading 4 national research project which supported by Republic of Turkiye Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Politics (TAGEM) and 5 private sector supported food technology projects. Dr. Ozdemir also take parts as a researcher in international project focused on bioavailability and food science/technology. He published more than 100 article in international journals and congress proceedings

 

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