Bioactivities of ripened white cheeses manufactured in different geographical regions of Turkey

Bioactive components in food compositions provide these functional properties, which can have positive effects on one or more targets in the body, including antihypertensive, antioxidant, antidiabetic, antimicrobial, anticancer, opioid, cholesterol-lowering, or anti-obesity activities. It is important to determine their presence and activity, as well as their stability during digestion. In recent years, its functionality, bioactive components, and bioactivity have been extensively studied. However, there are few studies on the bioactivity of cheese produced in Turkey. The objective of this thesis was to analyze the bioactive properties of white cheeses produced from cow's milk without starter culture and ripened for 6 months in different regions of the country. The water-soluble extracts of the cheese samples were analyzed for their antioxidant, antihypertensive, antidiabetic, and antimicrobial properties both before and after in vitro digestion. Overall, the thesis determined the bioactivity properties, levels, and changes in ripened white cheeses during digestion and also discussed the effects of regional diversity on the bioactivity of the cheeses produced. Keywords: white cheese, bioactivity, antihypertensive, antidiabetic, in vitro digestion