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Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese

Year 2015, Volume: 13 Issue: 4, 276 - 285, 01.12.2015

Abstract

In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese

References

  • Aydinol, P., 2010. Farklı Dumanlama Tekniklerinin Füme Çerkez Peynirinin Özellikleri Üzerine Etkisi. Yüksek Lisans Tezi. Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Bursa.
  • İlhan, E., 2012. Tütsülenmiş ve Tütsülenmemiş Çerkez Biyokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun. Kimyasal
  • Uysal, H., Kavas, G., Akbulut, N., 1998. A Study on the Circassian Cheese Production and Properties. In: Traditional Dairy Products (Ed. Demirci, M.), V. Symposium on Milk and Milk Products, 21-22 May, MPM press, pp. 96-105.
  • Uysal, H., Kavas, G., Kesenkas, H., Akbulut, N., 2010. Some properties of traditional Circassian cheese produced in Turkey. International Journal of Dairy Science 5: 150-152.
  • Poutler, R.G., 1998. Processing and storage of traditional dried and smoked fish products, In: Fish Smoking and Drying, the Effect of Smoking on Nutritional Properties of Fish, (Burt, J.R., Ed.), Elsevier Appl. Sci., London.
  • Horner, B., 1992. Fish smoking, ancient and modern. Food Science and Technology 6: 166-171.
  • Wendorff, W.L., Riha, W.E., Muehlenkamp, E., 1993. Growth of molds on cheese treated with heat or liquid smoke. Journal of Food Protection 56: 936–966.
  • Maria, K., Marios, M., Panagiotis, S., Eleftherios, H.D.P., 2010. Prevalence and sources of cheese contamination with pathogens at farm and processing levels. Food Control 21: 805–815.
  • Ryser, E.T., 2001. Public health concerns. In Applied Dairy Microbiology, (Marth, E.H., Steele, J.L., Eds.), Second Edition, Marcel Dekker Inc., New York, NY, pp: 397-546.
  • Vasavada, P.C., 1988. Pathogenic bacteria in milk: a review. Journal of Dairy Scence 71: 2809-2816.
  • West, H.G., 2008. Food fears and raw-milk cheese. Appetite 51: 25-29.
  • Barbano, D.M., Rasmussen, R.R., Lynch, J.M., 1991. Influence of milk somatic cell count and milk age on cheese yield. Journal of Dairy Science 74: 369-388.
  • Anonymous, 2002. Raw cow milk: TS 1018. Institute of Turkish Standard, Ankara, Turkey.
  • IDF, 1982. Determination of the total solid content (cheese and processed cheese). IDF Standard 4A, Brussels.
  • AOAC, 2005. Official methods of analysis, (16th ed.) Association of Official Analytical Chemists, Washington, DC.
  • IDF Standards, International Dairy Federation, Bruxelles, Belgium.
  • Nunez, M., Garcia-Aser, C., Rodriguez-Martin, M.A., Medina, M., Lucey, J., Kelly, J., 2004. Cheese yield. International Journal of Dairy Technology 47: 1-14.
  • Kuchroo, C.N., Fox, P.F., 1982. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37: 331- 335.
  • Alais, C., 1984. Science du Lait. 4.Edition, Edition SEPAIC, Paris, 814.
  • Kemp, S.E., Hollowood, T., Hort, J., 2009. Sensory evaluation: A Practical Handbook.
  • Costat, 2000. PC Statistical Software, Version 6.3, Monterey, USA.
  • Üçüncüoğlu, D., 2009. Orta Karadeniz Bölgesi’nde Satışa Sunulan Çerkes Peynirlerinin Bazı Kimyasal Nitelikleri. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun.
  • Fox, P.F., Timothy, P.G., Timothy, M.C., Mcsweeney, P.L.H., 2000. Fundamentals of Cheese Science. Springer, 587p.
  • Aguilera, J.M., Arias, E.P., 1992. An Ibero American project on intermediate moisture foods and combined methods technology. Food Research International 25: 159-165.
  • Demiryol, İ., Yaygin, H., 1984. İnek, koyun ve keçi sütleri olgunlaştırılan beyaz peynirlerin özellikleri üzerinde araştırmalar. Ege Üniversitesi Ziraat Fakültsi Dergisi 21: 127-140. farklı sıcaklıklarda
  • Khalit, S., Lukac-Havranek, J.L., Kaps, M., Perko, B., Cubrik-Curik, V., 2005. Proteolysis and the optimal ripening time of Tounj cheese, International Dairy Journal 15: 619-624.
  • Rehman, S.U., Farkye, N.Y., Drake, M.A., 2003. The effect of application of cold natural smoke on the ripening of Cheddar cheese. Journal of Dairy Science 86: 1910-1917.
  • Mcsweeney, P.L.H., Sousa, M.J., 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait 80: 293-324.
  • Kaya, S., 2002. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of Food Engineering 52: 155–159.
  • Lawrence, R.C., Creamer, L.K., Gilles, J., 1987. Texture development during cheese ripening. Journal of Dairy Science 70: 1748-1760.
  • Fox, P.F., 1989. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72: 1379-1400.
  • Creamer, L.K., Olson, N.F., 1982. Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 47: 631–646.
  • Keçeli, T., Şahan, N., Yaşar, K., 2006. The effect of pre-acidification with citric acid on reduced-fat kashar cheese. Australian Journal of Dairy Technology 61: 32-36.
  • Yaşar, K., 2007. Farklı Pıhtılaştırıcı Enzim Kullanımının ve Olgunlaşma Süresinin Kaşar Peynirinin Özellikler Üzerine Etkisi. Doktora Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Adana.
  • Halkman, K., Yetişmeyen, A., Yildirim, M., Yildirim, Z., 1994. Research on the use of starter cultures in Kaşar cheese production. Turkish Journal of Agriculture and Forestry 18: 365-377.
  • Güven, M., Karaca, V., Kaçar, A., Hayaloğlu, A., 2002. Antimikrobiyal madde kullanımı ve ambalaj metaryelinin olgunlaşma süresince kaşar peynirinin özellikleri üzerine etkileri. Harran Üniversitesi Ziraat Fakültesi Dergisi 6: 13-23.

Sakarya Çerkez Peynirinin Kimyasal, Tekstürel ve Duyusal Özellikleri Üzerine Farklı Üretim Proseslerinin Etkisi

Year 2015, Volume: 13 Issue: 4, 276 - 285, 01.12.2015

Abstract

Bu çalışmada, Çerkez peyniri geleneksel yöntemler esas alınarak farklı üretim prosesleri ile üretilmiş ve yöresel bir fırında tütsülenmiştir. Üretilen bir grup peynir için kültür kullanılmış, diğer bir gruba da tütsü aroması ilave edilmiştir. 90 günlük olgunlaşma esnasında peynirlerin kimyasal, tekstürel ve duyusal özellikleri analiz edilmiştir. Çerkez peynirinde üretimin prosedürüne bağlı olarak kuru madde %51.42-62.38, su aktivitesi 0.938-0.977, pH 4.71-6.82 arasında değişmiştir. Geleneksel standart metotla üretilen ve tütsü aroması ilave edilen peynirlerde olgunlaşma oranı daha yüksektir. Kültür ilaveli ve tütsülenmemiş peynirlerde serbest yağ asitleri değeri ise en yüksektir. Tütsüleme işlemi ve artan kuru madde peynirlerde sertliği arttırmıştır. Standart geleneksel yöntemle üretilip tütsülenmemiş peynirler duyusal yönden en çok beğenilmiştir. Peynire farklı aroma kazandırmasının yanında tütsüleme ile peynirlerin raf ömrü uzamıştır

References

  • Aydinol, P., 2010. Farklı Dumanlama Tekniklerinin Füme Çerkez Peynirinin Özellikleri Üzerine Etkisi. Yüksek Lisans Tezi. Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Bursa.
  • İlhan, E., 2012. Tütsülenmiş ve Tütsülenmemiş Çerkez Biyokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun. Kimyasal
  • Uysal, H., Kavas, G., Akbulut, N., 1998. A Study on the Circassian Cheese Production and Properties. In: Traditional Dairy Products (Ed. Demirci, M.), V. Symposium on Milk and Milk Products, 21-22 May, MPM press, pp. 96-105.
  • Uysal, H., Kavas, G., Kesenkas, H., Akbulut, N., 2010. Some properties of traditional Circassian cheese produced in Turkey. International Journal of Dairy Science 5: 150-152.
  • Poutler, R.G., 1998. Processing and storage of traditional dried and smoked fish products, In: Fish Smoking and Drying, the Effect of Smoking on Nutritional Properties of Fish, (Burt, J.R., Ed.), Elsevier Appl. Sci., London.
  • Horner, B., 1992. Fish smoking, ancient and modern. Food Science and Technology 6: 166-171.
  • Wendorff, W.L., Riha, W.E., Muehlenkamp, E., 1993. Growth of molds on cheese treated with heat or liquid smoke. Journal of Food Protection 56: 936–966.
  • Maria, K., Marios, M., Panagiotis, S., Eleftherios, H.D.P., 2010. Prevalence and sources of cheese contamination with pathogens at farm and processing levels. Food Control 21: 805–815.
  • Ryser, E.T., 2001. Public health concerns. In Applied Dairy Microbiology, (Marth, E.H., Steele, J.L., Eds.), Second Edition, Marcel Dekker Inc., New York, NY, pp: 397-546.
  • Vasavada, P.C., 1988. Pathogenic bacteria in milk: a review. Journal of Dairy Scence 71: 2809-2816.
  • West, H.G., 2008. Food fears and raw-milk cheese. Appetite 51: 25-29.
  • Barbano, D.M., Rasmussen, R.R., Lynch, J.M., 1991. Influence of milk somatic cell count and milk age on cheese yield. Journal of Dairy Science 74: 369-388.
  • Anonymous, 2002. Raw cow milk: TS 1018. Institute of Turkish Standard, Ankara, Turkey.
  • IDF, 1982. Determination of the total solid content (cheese and processed cheese). IDF Standard 4A, Brussels.
  • AOAC, 2005. Official methods of analysis, (16th ed.) Association of Official Analytical Chemists, Washington, DC.
  • IDF Standards, International Dairy Federation, Bruxelles, Belgium.
  • Nunez, M., Garcia-Aser, C., Rodriguez-Martin, M.A., Medina, M., Lucey, J., Kelly, J., 2004. Cheese yield. International Journal of Dairy Technology 47: 1-14.
  • Kuchroo, C.N., Fox, P.F., 1982. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37: 331- 335.
  • Alais, C., 1984. Science du Lait. 4.Edition, Edition SEPAIC, Paris, 814.
  • Kemp, S.E., Hollowood, T., Hort, J., 2009. Sensory evaluation: A Practical Handbook.
  • Costat, 2000. PC Statistical Software, Version 6.3, Monterey, USA.
  • Üçüncüoğlu, D., 2009. Orta Karadeniz Bölgesi’nde Satışa Sunulan Çerkes Peynirlerinin Bazı Kimyasal Nitelikleri. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun.
  • Fox, P.F., Timothy, P.G., Timothy, M.C., Mcsweeney, P.L.H., 2000. Fundamentals of Cheese Science. Springer, 587p.
  • Aguilera, J.M., Arias, E.P., 1992. An Ibero American project on intermediate moisture foods and combined methods technology. Food Research International 25: 159-165.
  • Demiryol, İ., Yaygin, H., 1984. İnek, koyun ve keçi sütleri olgunlaştırılan beyaz peynirlerin özellikleri üzerinde araştırmalar. Ege Üniversitesi Ziraat Fakültsi Dergisi 21: 127-140. farklı sıcaklıklarda
  • Khalit, S., Lukac-Havranek, J.L., Kaps, M., Perko, B., Cubrik-Curik, V., 2005. Proteolysis and the optimal ripening time of Tounj cheese, International Dairy Journal 15: 619-624.
  • Rehman, S.U., Farkye, N.Y., Drake, M.A., 2003. The effect of application of cold natural smoke on the ripening of Cheddar cheese. Journal of Dairy Science 86: 1910-1917.
  • Mcsweeney, P.L.H., Sousa, M.J., 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait 80: 293-324.
  • Kaya, S., 2002. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of Food Engineering 52: 155–159.
  • Lawrence, R.C., Creamer, L.K., Gilles, J., 1987. Texture development during cheese ripening. Journal of Dairy Science 70: 1748-1760.
  • Fox, P.F., 1989. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72: 1379-1400.
  • Creamer, L.K., Olson, N.F., 1982. Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 47: 631–646.
  • Keçeli, T., Şahan, N., Yaşar, K., 2006. The effect of pre-acidification with citric acid on reduced-fat kashar cheese. Australian Journal of Dairy Technology 61: 32-36.
  • Yaşar, K., 2007. Farklı Pıhtılaştırıcı Enzim Kullanımının ve Olgunlaşma Süresinin Kaşar Peynirinin Özellikler Üzerine Etkisi. Doktora Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Adana.
  • Halkman, K., Yetişmeyen, A., Yildirim, M., Yildirim, Z., 1994. Research on the use of starter cultures in Kaşar cheese production. Turkish Journal of Agriculture and Forestry 18: 365-377.
  • Güven, M., Karaca, V., Kaçar, A., Hayaloğlu, A., 2002. Antimikrobiyal madde kullanımı ve ambalaj metaryelinin olgunlaşma süresince kaşar peynirinin özellikleri üzerine etkileri. Harran Üniversitesi Ziraat Fakültesi Dergisi 6: 13-23.
There are 36 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Ahmet Ayar This is me

Hatice Siçramaz This is me

Durmuş Sert This is me

Publication Date December 1, 2015
Published in Issue Year 2015 Volume: 13 Issue: 4

Cite

APA Ayar, A., Siçramaz, H., & Sert, D. (2015). Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese. Akademik Gıda, 13(4), 276-285.
AMA Ayar A, Siçramaz H, Sert D. Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese. Akademik Gıda. December 2015;13(4):276-285.
Chicago Ayar, Ahmet, Hatice Siçramaz, and Durmuş Sert. “Effect of Different Processes on Chemical, Textural and Sensory Properties OfSakarya Circassian Cheese”. Akademik Gıda 13, no. 4 (December 2015): 276-85.
EndNote Ayar A, Siçramaz H, Sert D (December 1, 2015) Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese. Akademik Gıda 13 4 276–285.
IEEE A. Ayar, H. Siçramaz, and D. Sert, “Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese”, Akademik Gıda, vol. 13, no. 4, pp. 276–285, 2015.
ISNAD Ayar, Ahmet et al. “Effect of Different Processes on Chemical, Textural and Sensory Properties OfSakarya Circassian Cheese”. Akademik Gıda 13/4 (December 2015), 276-285.
JAMA Ayar A, Siçramaz H, Sert D. Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese. Akademik Gıda. 2015;13:276–285.
MLA Ayar, Ahmet et al. “Effect of Different Processes on Chemical, Textural and Sensory Properties OfSakarya Circassian Cheese”. Akademik Gıda, vol. 13, no. 4, 2015, pp. 276-85.
Vancouver Ayar A, Siçramaz H, Sert D. Effect of Different Processes on Chemical, Textural and Sensory Properties ofSakarya Circassian Cheese. Akademik Gıda. 2015;13(4):276-85.

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