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Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese

Year 2016, Volume: 14 Issue: 2, 98 - 104, 01.06.2016

Abstract

The aim of this study was to investigate the effect of milk type, pasteurization and packaging material type on free fatty acid FFA content, physicochemical and sensory properties of Tulum cheese. Thus, cheese samples manufactured from pasteurized ewes’ and cows’ milk and ripened different material plastic barrel, cellulose casing, cloth bag, naturel bowel were compared with traditional Erzincan Tulum cheese during 90 days of storage. Results indicated that the ewes’ milk cheeses had higher concentration of C6:0, C8:0, C10:0, C12:0,C18:2, and C18:3 fatty acids P

References

  • Kurt, A., Çakmakçı, S., Çağlar, A., Akyüz, N., 1991. Erzincan Tulum (Şavak) peynirinin yapılışı, duyusal, fiziksel ve kimyasal özellikleri üzerine bir araştırma. Gıda 16(5): 295-302.
  • Yılmaz, G., Ayar, A., Akın, N., 2005. The effect of microbial lipase on the lipolysis during ripening of Tulum cheese. Journal of Food Engineering 69(3): 269-274.
  • Kurt, A., Çaglar, A., Cakmakci, S., Akyüz, N., 1991. Microbiological studies on Erzincan (Savak) cheese. Turkish Journal of Veterinary and Animal Science 16: 41–50.
  • Anonymous, 2000. Turkish Patent Institute, TPE, Ankara, Geographical Indication Registration Certificate.
  • Hayaloglu, A.A., Fox, P.F., Güven, M., Cakmakcı, S., 2007. Cheeses of Turkey: 1. Varieties ripened in goatskin bags. Lait 87: 79-95.
  • Erdoğan, A., Gürses, M., Sert, S., 2003. Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey. International Journal of Food Microbiology 85: 83- 85.
  • McSweeney, P.L.H., 2004. Biochemistry of cheese ripening. International Journal of Dairy Technology 57 (2/3): 127-143.
  • Fox, P.F., Wallace, J.M., 1997. Formation of flavor compounds Microbiology 45: 17-85. Advance Applied
  • Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13: 841-866.
  • Law, B., 2003. Controlled and accelerated cheese ripening: the research base for new technologies. International Dairy Journal 11: 383-398.
  • Güler, Z., 2004. Lipolysis and flavor quality of Tulum cheese in synthetic skin packages. International Developments in Dairy Science and Technology, May 24-28, 2004, Isparta, Turkey, Book of Proceedings, 179-181P. Symposium: Recent
  • Grappin, R., Beuier, E., 1997. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. International Dairy Journal 7: 751-76.
  • McSweeney, P.L.H., Sousa, M.J., 2000. Biochemical pathways for the production of flavor compounds in cheeses during ripening: A review. Lait 80: 293-324.
  • Güler, Z., Uraz, T., 2003. Proteolytic and lipolytic composition of Tulum cheeses. Milchwissenschaft 9(10): 502-505.
  • Kurt, A., Çakmakçı, S., Çağlar, A., 2012. Süt ve Mamülleri Muayene ve Analiz Metodları Rehberi, 10th Ed., Vol. 252/D; Atatürk University Agricultural Faculty, Erzurum, Turkey 254p.
  • Akalın, A.S., Kınık, Ö., Gönç, S., 1998. Compositions in cheese varieties sold in İzmir local bazaar and market. Gıda 23(5): 357-363.
  • Aksu, M.I., Kaya, M., 2002. Effect of commercial starter cultures on the fatty acid composition of pastırma (Turkish dry meat product). Journal of Food Science 67: 2342-2345.
  • Morrison, W.R., Smith, L.M., 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. Journal of Lipid Research 5: 600-608.
  • TSI, 2006. Standard of Tulum Cheese. TS 3001. Türk Standartları Enstitüsü: Ankara, Turkey.
  • MINITAB Inc. Enterprise Drive, MINITAB. 2007. USA: Statistical software release, 15.1.1.0, State Collage PA 16801-3008.
  • Codex Alimentarius, 2011. Milk and Milk Product, Codex General Standard for Cheese. 2nd Ed., World Health Organization/Food and Agriculture Organization of the United Nations, Rome.
  • Kaminarides, S.E., Anifantakis, E.M., Alichanidis, E., 1990. Ripening changes in Kopanisti cheese. Journal of Dairy Research 57: 271-279.
  • Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P., 2003. Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made International Dairy Journal 13: 47-54. adjunct cultures.
  • Buffa, M., Guamis, B., Pavia, M., Trujillo, A.J., 2001. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk. International Dairy Journal 11: 175-179.
  • Cinbas, T., Kilic, M., 2006. Proteolysis and lipolysis in White cheese manufactured by two different production methods. International Journal of Food Science and Technology 41: 530-537.
  • Hickey, D.K., Kilcawley, KN., Beresford, T.F., Wilkinson, M.G., 2007. Lipolysis in Cheddar cheese made from raw, thermized and pasteurized milks. Journal of Dairy Science 90: 47-56.
  • Mallatou, H., Pappa, H., Massouras, T., 2003. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. International Dairy Journal 13: 211-219.
  • Curioni, P.M.G., Bosset, J.O., 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 12: 959-984.
  • Molimard, P., Spinler, H.E., 1996. Compounds involved in the flavor of surface mold-ripened cheese: Origins and properties. Journal of Dairy Science 79: 169-184.
  • Park, Y.W., Juarez, M., Ramos, M., Haenlein, G.F.W., 2007. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research 68: 88-113.
  • Talpur, F.N., 2007. Fatty acid composition of ruminant milk, meat and dairy products of livestock in Sindh, Pakistan. PhD thesis, National Centre of Exellence in Analytical Chemistry, University of Sindh, Pakistan.
  • Sousa, M.J., Balcao, V.M., Malcata, F.X., 1997. Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant. Zeitschrift für Le0bensmittel- Untersuchung und–Forschung 205: 104-107.
  • Ruiz-Sala, P., Hierro, M.T.G., Martinez-Castro, I., Santa-Maria, G., 1996. Triglyceride composition of ewe, cow and goat milk fat. Journal of the American Oil Chemists' Society 73: 283-285.
  • Jahreis, G., Fritsche, J., Mockel, P., Schbne, F., Moller, U., Steinhart, H., 1999. The potential anticarcinogenic conjugated linoleic acid, cis-9, tran-11 Cl8:2 in milk of different species: cow, goat, ewe, sow, mare, woman. Nutrition Research 19: 541-1549.

Süt Tipi, Pastörizasyon ve Paketleme Materyalinin Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Serbest Yağ Asidi Profili Üzerine Etkisi

Year 2016, Volume: 14 Issue: 2, 98 - 104, 01.06.2016

Abstract

Bu araştırmanın amacı süt çeşidi, pastörizasyon ve ambalaj materyalinin Tulum peynirinin bazı fizikokimysal nitelikleri, duyusal özellikleri ve serbest yağ asidi SYA içeriği üzerine etkisini belirlemektir. Bunun için 90 günlük depolanma süresince, pastörize inek ve koyun sütünden üretilerek farklı ambalaj materyallerinde plastik kap, selüloz içerikli kılıf, bez torba ve doğal bağırsak olgunlaştırılan tulum peynirleri, geleneksel Erzincan Tulum peyniri ile karşılaştırılmıştır. Araştırma bulgularına göre, koyun sütünden üretilen peynirlerin C6:0, C8:0, C10:0, C12:0, C18:2 ve C18:3 yağ asitleri konsantrasyonu bakımından daha zengin olduğu tespit edilmiştir P

References

  • Kurt, A., Çakmakçı, S., Çağlar, A., Akyüz, N., 1991. Erzincan Tulum (Şavak) peynirinin yapılışı, duyusal, fiziksel ve kimyasal özellikleri üzerine bir araştırma. Gıda 16(5): 295-302.
  • Yılmaz, G., Ayar, A., Akın, N., 2005. The effect of microbial lipase on the lipolysis during ripening of Tulum cheese. Journal of Food Engineering 69(3): 269-274.
  • Kurt, A., Çaglar, A., Cakmakci, S., Akyüz, N., 1991. Microbiological studies on Erzincan (Savak) cheese. Turkish Journal of Veterinary and Animal Science 16: 41–50.
  • Anonymous, 2000. Turkish Patent Institute, TPE, Ankara, Geographical Indication Registration Certificate.
  • Hayaloglu, A.A., Fox, P.F., Güven, M., Cakmakcı, S., 2007. Cheeses of Turkey: 1. Varieties ripened in goatskin bags. Lait 87: 79-95.
  • Erdoğan, A., Gürses, M., Sert, S., 2003. Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey. International Journal of Food Microbiology 85: 83- 85.
  • McSweeney, P.L.H., 2004. Biochemistry of cheese ripening. International Journal of Dairy Technology 57 (2/3): 127-143.
  • Fox, P.F., Wallace, J.M., 1997. Formation of flavor compounds Microbiology 45: 17-85. Advance Applied
  • Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13: 841-866.
  • Law, B., 2003. Controlled and accelerated cheese ripening: the research base for new technologies. International Dairy Journal 11: 383-398.
  • Güler, Z., 2004. Lipolysis and flavor quality of Tulum cheese in synthetic skin packages. International Developments in Dairy Science and Technology, May 24-28, 2004, Isparta, Turkey, Book of Proceedings, 179-181P. Symposium: Recent
  • Grappin, R., Beuier, E., 1997. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. International Dairy Journal 7: 751-76.
  • McSweeney, P.L.H., Sousa, M.J., 2000. Biochemical pathways for the production of flavor compounds in cheeses during ripening: A review. Lait 80: 293-324.
  • Güler, Z., Uraz, T., 2003. Proteolytic and lipolytic composition of Tulum cheeses. Milchwissenschaft 9(10): 502-505.
  • Kurt, A., Çakmakçı, S., Çağlar, A., 2012. Süt ve Mamülleri Muayene ve Analiz Metodları Rehberi, 10th Ed., Vol. 252/D; Atatürk University Agricultural Faculty, Erzurum, Turkey 254p.
  • Akalın, A.S., Kınık, Ö., Gönç, S., 1998. Compositions in cheese varieties sold in İzmir local bazaar and market. Gıda 23(5): 357-363.
  • Aksu, M.I., Kaya, M., 2002. Effect of commercial starter cultures on the fatty acid composition of pastırma (Turkish dry meat product). Journal of Food Science 67: 2342-2345.
  • Morrison, W.R., Smith, L.M., 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. Journal of Lipid Research 5: 600-608.
  • TSI, 2006. Standard of Tulum Cheese. TS 3001. Türk Standartları Enstitüsü: Ankara, Turkey.
  • MINITAB Inc. Enterprise Drive, MINITAB. 2007. USA: Statistical software release, 15.1.1.0, State Collage PA 16801-3008.
  • Codex Alimentarius, 2011. Milk and Milk Product, Codex General Standard for Cheese. 2nd Ed., World Health Organization/Food and Agriculture Organization of the United Nations, Rome.
  • Kaminarides, S.E., Anifantakis, E.M., Alichanidis, E., 1990. Ripening changes in Kopanisti cheese. Journal of Dairy Research 57: 271-279.
  • Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P., 2003. Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made International Dairy Journal 13: 47-54. adjunct cultures.
  • Buffa, M., Guamis, B., Pavia, M., Trujillo, A.J., 2001. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk. International Dairy Journal 11: 175-179.
  • Cinbas, T., Kilic, M., 2006. Proteolysis and lipolysis in White cheese manufactured by two different production methods. International Journal of Food Science and Technology 41: 530-537.
  • Hickey, D.K., Kilcawley, KN., Beresford, T.F., Wilkinson, M.G., 2007. Lipolysis in Cheddar cheese made from raw, thermized and pasteurized milks. Journal of Dairy Science 90: 47-56.
  • Mallatou, H., Pappa, H., Massouras, T., 2003. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. International Dairy Journal 13: 211-219.
  • Curioni, P.M.G., Bosset, J.O., 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 12: 959-984.
  • Molimard, P., Spinler, H.E., 1996. Compounds involved in the flavor of surface mold-ripened cheese: Origins and properties. Journal of Dairy Science 79: 169-184.
  • Park, Y.W., Juarez, M., Ramos, M., Haenlein, G.F.W., 2007. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research 68: 88-113.
  • Talpur, F.N., 2007. Fatty acid composition of ruminant milk, meat and dairy products of livestock in Sindh, Pakistan. PhD thesis, National Centre of Exellence in Analytical Chemistry, University of Sindh, Pakistan.
  • Sousa, M.J., Balcao, V.M., Malcata, F.X., 1997. Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant. Zeitschrift für Le0bensmittel- Untersuchung und–Forschung 205: 104-107.
  • Ruiz-Sala, P., Hierro, M.T.G., Martinez-Castro, I., Santa-Maria, G., 1996. Triglyceride composition of ewe, cow and goat milk fat. Journal of the American Oil Chemists' Society 73: 283-285.
  • Jahreis, G., Fritsche, J., Mockel, P., Schbne, F., Moller, U., Steinhart, H., 1999. The potential anticarcinogenic conjugated linoleic acid, cis-9, tran-11 Cl8:2 in milk of different species: cow, goat, ewe, sow, mare, woman. Nutrition Research 19: 541-1549.
There are 34 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Ayla Arslaner

İhsan Bakırcı This is me

Publication Date June 1, 2016
Published in Issue Year 2016 Volume: 14 Issue: 2

Cite

APA Arslaner, A., & Bakırcı, İ. (2016). Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda, 14(2), 98-104.
AMA Arslaner A, Bakırcı İ. Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda. June 2016;14(2):98-104.
Chicago Arslaner, Ayla, and İhsan Bakırcı. “Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese”. Akademik Gıda 14, no. 2 (June 2016): 98-104.
EndNote Arslaner A, Bakırcı İ (June 1, 2016) Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda 14 2 98–104.
IEEE A. Arslaner and İ. Bakırcı, “Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese”, Akademik Gıda, vol. 14, no. 2, pp. 98–104, 2016.
ISNAD Arslaner, Ayla - Bakırcı, İhsan. “Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese”. Akademik Gıda 14/2 (June 2016), 98-104.
JAMA Arslaner A, Bakırcı İ. Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda. 2016;14:98–104.
MLA Arslaner, Ayla and İhsan Bakırcı. “Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese”. Akademik Gıda, vol. 14, no. 2, 2016, pp. 98-104.
Vancouver Arslaner A, Bakırcı İ. Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda. 2016;14(2):98-104.

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