Akalin, ASTokusoglu, O2024-07-182024-07-181094-29121532-2386http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/7621In this research, conjugated linoleic acid (CLA) as the total of cis-9, trans-11, and trans-10, cis-12 isomers of conjugated linoleic acid and -tocopherol contents of traditional Turkish dessert oHosmerimo were determined by Gas-liquid chromatography (GC) with a flame ionization detector (FID) and reversed phase high performance liquid chromatography (RP-HPLC) with UV detection respectively, during 7 days of storage. Processing of lor cheese into hosmerim resulted in 1.5-fold increase in CLA concentration. The contents of CLA and -tocopherol were found as 7.13 +/- 0.06 mg/g lipid and 0.73 +/- 0.03 mg/100 g, respectively, after manufacturing of the product. Hosmerim was evaulated as a good source of CLA and -tocopherol though both nutraceutical compound decreased during 7 days of storage (p 0.01).EnglishVITAMIN-EPRODUCTSMILKFATArticle