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Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

Year 2024, , 39 - 44, 01.01.2024
https://doi.org/10.47115/bsagriculture.1366532

Abstract

Moldy cheese produced in Bayburt and its surroundings is a mature cheese with a distinctive flavor that can be prepared in three ways. It is made from only Civil cheese, only cottage cheese (çökelek) or mixing the shredded Civil cheese with cottage cheese made from moderately fatty, or non-fat milk, pressing it into appropriate containers, draining the water, and allowing the cheese to organically mold. It is produced traditionally, and there are no production standards. This study was carried out to identify some of the physical, chemical, and sensory properties, mineral substances, and heavy metal contents of moldy cheeses produced and consumed in the region. In the cheese samples (24 pieces), the average dry matter (DM) rate was 51.26%, ash rate was 5.68%, salt rate was 6.21%, fat rate was 4.81%, acidity level was 0.96% and pH value was 5.79, L color value was 74.94, a color value was 0.94, b color value was 8.24. In sensory analyses, the samples scored an average of 5.94 points for color and appearance, 6.10 points in moldiness, 6.11 points for texture, 5.72 points for odor, 6.03 points for taste, 6.30 points for saltiness, and 6.01 points for general acceptability. 29 elements were examined to determine mineral substances and heavy metal concentrations. These findings are important in terms of revealing some general characteristics and heavy metal content of moldy cheese produced in the region.

References

  • AI‐Ashmawy MA. 2011. Prevalence and public health significance of aluminum residues in milk and some dairy products. J Food Sci 76(3): 73-76.
  • Anke M, Seifert M, Jaritz M, Schaefer U, Mueller R, Hoppe C. 2008. Migration of strontium in the food chain of plants animals and man-problems and risks. In Proceeding of 5. International scientific-practical conference 'Heavy metals and radionuclides in the environment', 15-18 October, Semey, Kazakhstan, pp: 90-111.
  • Anonymous. 2010. T.C. Türk patent enstitüsü coğrafi işaret tescil belgesi. Erzurum Küflü Civil Peyniri (Göğermiş Peynir), Tescil No: 164.
  • Arslan N. 2020. Erzurum Küflü civil peynirinin (Göğermiş peynir): laktik asit bakteri mikrobiyotası ile bazı mikrobiyolojik ve fizikokimyasal özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum, Türkiye, ss: 123.
  • Arslaner A, Salık M. A. 2020. Bayburt Civil peynirinin bazı kimyasal biyokimyasal ve mikrobiyolojik özellikleri ile mineral ve ağır metal içerikleri. Gıda 45(3): 433-447.
  • Ataro A, McCrindle RI, Botha BM, McCrindle CME, Ndibewu PP. 2008. Quantification of trace elements in raw cow's milk by inductively coupled plasma mass spectrometry (ICP–MS). Food Chem, 111(1): 243-248.
  • Berger KC, Truog E. 1939. Boron determination in soils and plants. Indust Engin Chem Anal Edit, 11(10): 540-545.
  • Cakmakci S, Hayaloglu A.A, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D, 2014. Effect of Penicillium roqueforti and whey cheese on gross composition microbiology and proteolysis of mould-ripened civil cheese during ripening. Int J Dairy Technol, 67: 594–603.
  • Capcarova M, Harangozo L, Toth T, Schwarczova L, Bobkova A, Stawarz R, Guidi A Massanyi P. 2017. Detection of selected trace elements in yogurt components. J Environ Sci Health Part B, 52(12): 1-6.
  • Codex. 1998. Position paper on tin codex committee on food additives and contaminants. Thirtieth Session The Hague Netherlands March 1998. Joint FAO/WHO Food Standards Programme. CX/FAC/98/24.
  • Dai YJ, Alsayeqh AF, Ali EWE, Abdelaziz AS, Khalifa HA, Mohamed AS, Alnakip ME. 2023. Heavy metals content ın cheese: a study of theır dıetary ıntake and health rısk assessment. Slovenian Vet Res, 2023: 60.
  • Demirci M. 1990. Peynirin beslemedeki yeri ve önemi. Gıda, 15(5): 285-289.
  • Demirci M. 1988. Ülkemizin önemli peynir çeşitlerinin mineral madde düzeyi ve kalori değerleri. Gıda, 13(1): 1-5.
  • EFSA Panel on Dietetic Products Nutrition and Allergies (NDA). 2013. Scientific opinion on dietary reference values for molybdenum. EFSA J, 11(8): 3333.
  • Fox PF, Guinee TP, Cogan TM, McSweeney PL, O’Callaghan YC, O’Connor TP, O’Brien NM. 2017. Nutritional aspects of cheese. Fundament Cheese Sci, 2017: 715-730.
  • Gascho GJ. 2001. Silicon sources for agriculture. Plant Sci, 8: 197-207.
  • Górska-Warsewicz H, Rejman K, Laskowski W, Kowalcze K. 2019. Food sources of potassium in the average Polish diet. Nutri, 11(12): 2905.
  • Gulbas SY, Saldamli I. 2005. The effect of selenium and zinc fortification on the quality of Turkish white cheese. Inte J Food Sci Nutri, 56(2): 141-146.
  • Imtiaz M, Rizwan M. S, Xiong S, Li H, Ashraf M, Shahzad SM, Tu S. 2015. Vanadium recent advancements and research prospects: A review. Environ Inter, 80: 79-88.
  • İşleyici Ö, Sancak YC, Tuncay RM, Yücel UM. 2017. Divle tulum peynirinde mineral madde ve ağır metal düzeylerinin belirlenmesi. Van Vet J, 28(3): 151-156.
  • Jaishankar M, Tseten T, Anbalagan N, Mathew BB, Beeregowda KN. 2014. Toxicity mechanism and health effects of some heavy metals. Interdisciplin Toxicol, 7(2): 60.
  • Jalili M. 2016. Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid. Dairy Sci Technol, 96(4): 579-589.
  • Kahvecioğlu Ö, Kartal G, Güven A, Timur S. 2003. Metallerin çevresel etkileri-I. Metalurji Derg, 136: 47-53.
  • Kodrik L, Wagner L, Imre K, Polyak KF, Besenyei F, Husveth F. 2011. The effect of highway traffic on heavy metal content of cow milk and cheese. Hungarian J Indust Chem, 2011: 15-19.
  • Kurt A Cakmakci S Caglar A. 1996. A Guide Book of Analysis Methods of Milk and Milk Products. Atatürk Univ Agric Fac, Pub. No: 18, Erzurum, Türkiye, pp: 238.
  • Lucas A, Rock E, Chamba JF, Verdier-Metz I, Brachet P, Coulon J. B. 2006. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Le Lait, 86(1): 21-41.
  • Metin M. 2005. Süt teknolojisi sütün bileşimi ve işlenmesi. EÜ Mühendislik Fakültesi Yayınları (33): 1-2.
  • Moreno-Rojas R, Sánchez-Segarra PJ, Cámara-Martos F, Amaro-López MA. 2010. Heavy metal levels in Spanish cheeses: influence of manufacturing conditions. Food Add Contamin, 3(2): 90-100.
  • Öksüztepe G, Karatepe P, Özçelik M, İncili GK. 2013. Tulum peyniri ve taze beyaz peynirlerin mineral madde ve ağır metal içerikleri. Fırat Üniv Sağlık Bilim Vet Derg, 27(2): 93-97.
  • Orak H, Altun M, Ercag E. 2005. Survey of heavy metals ın Turkish whıte cheese. Italian J Food Sci, 17(1).
  • Özlü H, Aydemir Atasever M, Urçar S, Atasever M. 2012. Erzurum’da tüketime sunulan Kaşar peynirlerinin Mineral madde içeriği ve ağır metal kontaminasyonu. Kafkas Üniv Vet Fak Derg, 18(2): 205-208.
  • Öztürk BE, Kaptan B, Şimşek O. 2012. Trakya bölgesinde üretilen kaşar peynirlerinin bazı ağır metal düzeylerinin belirlenmesi. Tekirdağ Ziraat Fak Derg, 9(3): 79-83.
  • Sağun E, Tarakçı Z, Sancak H, Durmaz H. 2005. Salamura otlu peynirde olgunlaşma süresince mineral madde değişimi. Yüzüncü Yıl Üniv Vet Fak Derg, 16(1): 21-25.
  • Sert D, Akın N, Dertli E. 2010. Effects of sunflower honey on the physicochemical microbiological and sensory characteristics in set type yoghurt during refrigerated storage. Inter J Dairy Technol, 64(1): 99-107.
  • Simsek A, Velioglu YS, Coskun AL, Sayli B. S. 2003. Boron concentrations in selected foods from borate‐producing regions in Turkey. J Sci Food Agri, 83(6): 586-592.
  • Snyder GH, Matichenkov VV, Datnoff LE. 2016. Silicon. In Handbook of plant nutrition. CRC Press, London, UK, pp: 567-584.
  • Soni MG, White SM, Flamm WG, Burdock GA. 2001. Safety evaluation of dietary aluminum. Regul Toxicol Pharmacol, 33(1): 66-79.
  • Stergiadis S, Qin N, Faludi G, Beauclercq S, Pitt J, Desnica N, Juniper D. T. 2021. Mineral concentrations in bovine milk from farms with contrasting grazing management. Foods, 10(11): 2733.
  • Tarakci Z, Kucukoner E. 2008. Comparison of basic nutrients mineral and heavy metal contents of herby dairy products. Inter J food Sci Technol, 43(2): 216-219.
  • Uribarri J, Calvo M. S. 2003 May. Hidden sources of phosphorus in the typical American diet: does it matter in nephrology? Blackwell Science, Malden, USA, pp: 186-188.
  • Walther B, Schmid A, Sieber R, Wehrmüller K. 2008. Cheese in nutrition and health. Dairy Sci Technol, 88(4-5): 389-405.
  • Yüzbaşı N, Sezgin E, Yıldırım M, Yıldırım ZJFA. 2003. Survey of lead cadmium iron copper and zinc in Kasar cheese. Food Add Contamin, 20(5): 464-469.
  • Zhang D, Mahoney A.W. 1989. Effect of iron fortification on quality of Cheddar cheese. J Dairy Sci, 72(2): 322-332.
Year 2024, , 39 - 44, 01.01.2024
https://doi.org/10.47115/bsagriculture.1366532

Abstract

References

  • AI‐Ashmawy MA. 2011. Prevalence and public health significance of aluminum residues in milk and some dairy products. J Food Sci 76(3): 73-76.
  • Anke M, Seifert M, Jaritz M, Schaefer U, Mueller R, Hoppe C. 2008. Migration of strontium in the food chain of plants animals and man-problems and risks. In Proceeding of 5. International scientific-practical conference 'Heavy metals and radionuclides in the environment', 15-18 October, Semey, Kazakhstan, pp: 90-111.
  • Anonymous. 2010. T.C. Türk patent enstitüsü coğrafi işaret tescil belgesi. Erzurum Küflü Civil Peyniri (Göğermiş Peynir), Tescil No: 164.
  • Arslan N. 2020. Erzurum Küflü civil peynirinin (Göğermiş peynir): laktik asit bakteri mikrobiyotası ile bazı mikrobiyolojik ve fizikokimyasal özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum, Türkiye, ss: 123.
  • Arslaner A, Salık M. A. 2020. Bayburt Civil peynirinin bazı kimyasal biyokimyasal ve mikrobiyolojik özellikleri ile mineral ve ağır metal içerikleri. Gıda 45(3): 433-447.
  • Ataro A, McCrindle RI, Botha BM, McCrindle CME, Ndibewu PP. 2008. Quantification of trace elements in raw cow's milk by inductively coupled plasma mass spectrometry (ICP–MS). Food Chem, 111(1): 243-248.
  • Berger KC, Truog E. 1939. Boron determination in soils and plants. Indust Engin Chem Anal Edit, 11(10): 540-545.
  • Cakmakci S, Hayaloglu A.A, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D, 2014. Effect of Penicillium roqueforti and whey cheese on gross composition microbiology and proteolysis of mould-ripened civil cheese during ripening. Int J Dairy Technol, 67: 594–603.
  • Capcarova M, Harangozo L, Toth T, Schwarczova L, Bobkova A, Stawarz R, Guidi A Massanyi P. 2017. Detection of selected trace elements in yogurt components. J Environ Sci Health Part B, 52(12): 1-6.
  • Codex. 1998. Position paper on tin codex committee on food additives and contaminants. Thirtieth Session The Hague Netherlands March 1998. Joint FAO/WHO Food Standards Programme. CX/FAC/98/24.
  • Dai YJ, Alsayeqh AF, Ali EWE, Abdelaziz AS, Khalifa HA, Mohamed AS, Alnakip ME. 2023. Heavy metals content ın cheese: a study of theır dıetary ıntake and health rısk assessment. Slovenian Vet Res, 2023: 60.
  • Demirci M. 1990. Peynirin beslemedeki yeri ve önemi. Gıda, 15(5): 285-289.
  • Demirci M. 1988. Ülkemizin önemli peynir çeşitlerinin mineral madde düzeyi ve kalori değerleri. Gıda, 13(1): 1-5.
  • EFSA Panel on Dietetic Products Nutrition and Allergies (NDA). 2013. Scientific opinion on dietary reference values for molybdenum. EFSA J, 11(8): 3333.
  • Fox PF, Guinee TP, Cogan TM, McSweeney PL, O’Callaghan YC, O’Connor TP, O’Brien NM. 2017. Nutritional aspects of cheese. Fundament Cheese Sci, 2017: 715-730.
  • Gascho GJ. 2001. Silicon sources for agriculture. Plant Sci, 8: 197-207.
  • Górska-Warsewicz H, Rejman K, Laskowski W, Kowalcze K. 2019. Food sources of potassium in the average Polish diet. Nutri, 11(12): 2905.
  • Gulbas SY, Saldamli I. 2005. The effect of selenium and zinc fortification on the quality of Turkish white cheese. Inte J Food Sci Nutri, 56(2): 141-146.
  • Imtiaz M, Rizwan M. S, Xiong S, Li H, Ashraf M, Shahzad SM, Tu S. 2015. Vanadium recent advancements and research prospects: A review. Environ Inter, 80: 79-88.
  • İşleyici Ö, Sancak YC, Tuncay RM, Yücel UM. 2017. Divle tulum peynirinde mineral madde ve ağır metal düzeylerinin belirlenmesi. Van Vet J, 28(3): 151-156.
  • Jaishankar M, Tseten T, Anbalagan N, Mathew BB, Beeregowda KN. 2014. Toxicity mechanism and health effects of some heavy metals. Interdisciplin Toxicol, 7(2): 60.
  • Jalili M. 2016. Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid. Dairy Sci Technol, 96(4): 579-589.
  • Kahvecioğlu Ö, Kartal G, Güven A, Timur S. 2003. Metallerin çevresel etkileri-I. Metalurji Derg, 136: 47-53.
  • Kodrik L, Wagner L, Imre K, Polyak KF, Besenyei F, Husveth F. 2011. The effect of highway traffic on heavy metal content of cow milk and cheese. Hungarian J Indust Chem, 2011: 15-19.
  • Kurt A Cakmakci S Caglar A. 1996. A Guide Book of Analysis Methods of Milk and Milk Products. Atatürk Univ Agric Fac, Pub. No: 18, Erzurum, Türkiye, pp: 238.
  • Lucas A, Rock E, Chamba JF, Verdier-Metz I, Brachet P, Coulon J. B. 2006. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Le Lait, 86(1): 21-41.
  • Metin M. 2005. Süt teknolojisi sütün bileşimi ve işlenmesi. EÜ Mühendislik Fakültesi Yayınları (33): 1-2.
  • Moreno-Rojas R, Sánchez-Segarra PJ, Cámara-Martos F, Amaro-López MA. 2010. Heavy metal levels in Spanish cheeses: influence of manufacturing conditions. Food Add Contamin, 3(2): 90-100.
  • Öksüztepe G, Karatepe P, Özçelik M, İncili GK. 2013. Tulum peyniri ve taze beyaz peynirlerin mineral madde ve ağır metal içerikleri. Fırat Üniv Sağlık Bilim Vet Derg, 27(2): 93-97.
  • Orak H, Altun M, Ercag E. 2005. Survey of heavy metals ın Turkish whıte cheese. Italian J Food Sci, 17(1).
  • Özlü H, Aydemir Atasever M, Urçar S, Atasever M. 2012. Erzurum’da tüketime sunulan Kaşar peynirlerinin Mineral madde içeriği ve ağır metal kontaminasyonu. Kafkas Üniv Vet Fak Derg, 18(2): 205-208.
  • Öztürk BE, Kaptan B, Şimşek O. 2012. Trakya bölgesinde üretilen kaşar peynirlerinin bazı ağır metal düzeylerinin belirlenmesi. Tekirdağ Ziraat Fak Derg, 9(3): 79-83.
  • Sağun E, Tarakçı Z, Sancak H, Durmaz H. 2005. Salamura otlu peynirde olgunlaşma süresince mineral madde değişimi. Yüzüncü Yıl Üniv Vet Fak Derg, 16(1): 21-25.
  • Sert D, Akın N, Dertli E. 2010. Effects of sunflower honey on the physicochemical microbiological and sensory characteristics in set type yoghurt during refrigerated storage. Inter J Dairy Technol, 64(1): 99-107.
  • Simsek A, Velioglu YS, Coskun AL, Sayli B. S. 2003. Boron concentrations in selected foods from borate‐producing regions in Turkey. J Sci Food Agri, 83(6): 586-592.
  • Snyder GH, Matichenkov VV, Datnoff LE. 2016. Silicon. In Handbook of plant nutrition. CRC Press, London, UK, pp: 567-584.
  • Soni MG, White SM, Flamm WG, Burdock GA. 2001. Safety evaluation of dietary aluminum. Regul Toxicol Pharmacol, 33(1): 66-79.
  • Stergiadis S, Qin N, Faludi G, Beauclercq S, Pitt J, Desnica N, Juniper D. T. 2021. Mineral concentrations in bovine milk from farms with contrasting grazing management. Foods, 10(11): 2733.
  • Tarakci Z, Kucukoner E. 2008. Comparison of basic nutrients mineral and heavy metal contents of herby dairy products. Inter J food Sci Technol, 43(2): 216-219.
  • Uribarri J, Calvo M. S. 2003 May. Hidden sources of phosphorus in the typical American diet: does it matter in nephrology? Blackwell Science, Malden, USA, pp: 186-188.
  • Walther B, Schmid A, Sieber R, Wehrmüller K. 2008. Cheese in nutrition and health. Dairy Sci Technol, 88(4-5): 389-405.
  • Yüzbaşı N, Sezgin E, Yıldırım M, Yıldırım ZJFA. 2003. Survey of lead cadmium iron copper and zinc in Kasar cheese. Food Add Contamin, 20(5): 464-469.
  • Zhang D, Mahoney A.W. 1989. Effect of iron fortification on quality of Cheddar cheese. J Dairy Sci, 72(2): 322-332.
There are 43 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering (Other)
Journal Section Research Articles
Authors

Emine Macit 0000-0001-6734-1633

Early Pub Date December 11, 2023
Publication Date January 1, 2024
Submission Date September 26, 2023
Acceptance Date December 5, 2023
Published in Issue Year 2024

Cite

APA Macit, E. (2024). Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area. Black Sea Journal of Agriculture, 7(1), 39-44. https://doi.org/10.47115/bsagriculture.1366532

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