Research Article
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A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

Year 2023, , 41 - 46, 31.12.2023
https://doi.org/10.55147/efse.1378580

Abstract

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

References

  • Anonymous, 2015. Turkish Food Codex Notification No. 2015/6 on cheese, Ankara.
  • AOAC (1995). Official Methods of Analysis, Vol. II, 16th ed. Arlington, VA: Association of Official Analytical Chemists International.
  • Ayar, A., Akın, N., & Sert, D. (2006). Bazı Peynir Çeşitlerinin Mineral Kompozisyonu ve Beslenme Yönünden Önemi. Türkiye 9. Gıda Kongresi, Bolu, 319-322.
  • Black, R. E., Williams, S. M., Jones, I. E., & Goulding, A. (2002). Children who avoid drinking cow milk have low dietary calcium intakes and poor bone health. American Journal of Clinical Nutrition, 76, 675-80.
  • Bulut Solak, B., 2013. The Effects of applied processing parameters on some properties of cheese during production processed cheeses by using different type cheeses. Ph. D Thesis, Selçuk University Institute of Natural and Applied Sciences, Konya.
  • Cankurt, H., & Sağdıç, O. (2019). Effect of water extracts and essential oils of some medicinal and aromatic plants on clostridium tyrobutyricum and total yeast-mold levels in block type processed cheese as a model food. Journal of Food and Feed Science-Technology, 21, 40-52.
  • Ceylan, Z. G., & Demirkaya, A. K. (2007). Determination of Listeria monocytogenes presence and some microbiological properties in brined white cheese purchased from markets in Erzurum. Atatürk University Journal of Agricultural Faculty, 38, 137-141.
  • Çardak, A. D. (2012). Microbiological and chemical quality of Çökelek cheese, Lor cheese and Torba (strained) yoghurt. African Journal of Microbiology Research, 6, 7278-7284.
  • Çelik, Ş., & Uysal, Ş. (2009). Composition, quality, microflora and ripening of beyaz cheese. Atatürk University Journal of Agricultural Faculty, 40, 141-151.
  • Çetinkaya, A. (2021). Determination of physical and chemical properties of yoghurts, white cheese and Kars kashar cheese sold in Kars, Turkey. The Journal of Food, 46, 1233-1242. doi: 10.15237/gida.GD21060
  • Demirci, M., Şimşek, O., & Arıcı, M. (1991). An investigation on the comprosition and some microbiological properties of the lor cheeses (whey cheese) sold in the market of the Tekirdağ. The Journal of Food, 16, 291-294.
  • Durlu Özkaya, F., & Gün, İ. (2007). Anadolu’da peynir kültürü, 38. ICANAS, Uluslararası Asya ve Kuzey Afrika Çalışmaları Kongresi, Ankara, 485-505.
  • Durlu Özkaya, F., & Cömert M. (2008). Efficient factors for food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 65, 149-158.
  • Eljagmani, S.A.M. (2020). Investigation of microbiological, biochemical and sensory properties of cheese samples from Kastamonu Region. Ph.D Thesis, Kastamonu University Institute of Natural and Applied Sciences, Kastamonu.
  • Eren Vapur, U., & Ozcan, T. (2012). Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture. Mljekarstvo, 62, 241-250.
  • Erol, T. (2014). Determination the confirmity to microbial criteria of cheese and used milk in the cheese in Manavgat Antalya. MSc Thesis, Akdeniz University Institute of Natural and Applied Sciences, Antalya.
  • Ertürkmen, P., & Öner, Z. (2015). Determination of lactic acid bacteria properties as starter cultures isolated from the beyaz cheese by biochemical methods. Süleyman Demirel University Journal of Natural and Applied Sciences, 19, 9-16.
  • Fox P. F. (1987). Cheese: chemistry, physics and microbiology. Elsevier Applied Science, Vol:1, 400 p. London and New York.
  • Gilliland, S. E., Sandine, W. E., & Vedamuthu, E. R. (1984). Acid-production microorganisims. In: Compendium of Methods for the Microbiological Examination of Foods (edited by M.L. Speck). 184–196. Washington, DC: American Public Health Association.
  • Gödek, Z., Mustafa, N., Semerci, A. B., & Tunç K. (2021). Determination of microbial quality of white cheese that sale in Sakarya bazaars. ALKU Journal of Science, 3, 44-49. doi: 10.16984/saufenbilder.985810
  • Gökmen, S., Çağlar, A., & Yetim, H. (2013). A study on the reliability of some milk and milk products in Muş province. Cumhuriyet University Faculty of Science Science Journal, 34, 36-48.
  • Gülter, S. (2011). The effects of cheese production method, fat rate and ripening on the properties of freeze-dried Kashar cheese powders during storage. MSc Thesis, Çukurova University Institute of Natural and Applied Sciences, Adana.
  • Gürsoy, O., & Kınık, Ö. (2005). Lactobacilli and their usage potential in probiotic cheese production. Pamukkale University Engineering College Journal of Engineering Sciences, 11, 361-371.
  • Harmankaya, S., & Harmankaya, A. (2020). Investigation of some microbiological and chemical properties of different cheeses. Bitlis Eren University Journal of Science, 9, 1389-1400. doi:10.17798/bitlisfen.658163
  • Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology. San Diego, USA: Academic Press.
  • IDF (1979). Cheese and processed cheese products/Determination of chloride content. Potentiometric titration method. Standard 17, Brussels.
  • IDF (1982). Determination of the total solid content (Cheese and processed cheese). IDF Standard 4A, Brussels, Belgium.
  • IDF (1993). Milk. Determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content. IDF Standard 20B, Brussels, Belgium.
  • IDF (1997). Milk and milk products: Determination of fat content (general guidance on the use of butyrometric method) IDF Standard 152 A, Brussels, Belgium.
  • Jain, M. (1998). Dairy foods, dairy fats, and cancer: a review of epidemiological evidence. Nutrition Research, 18, 905-937. doi: 10.1016/S0271-5317(98)00075-X
  • Kamber, U. (2008). The traditional cheeses of Turkey: Cheeses common to all regions. Food Reviews International, 24, 1-38. Doi: 10.1080/87559120701761833
  • Kaynar, Z., Kaynar, P., & Koçak, C. (2005). A research on hygienic quality of pickled white cheeses in Ankara market. Turkish Bulletin of Hygiene and Experimental Biology, 62, 1-10.
  • Kıvanç, M. (1990). The identification of the bacteria from coliform group which were isolated from the cheese. The Journal of Food, 15, 93-99.
  • Mehlman, I. J. (1984). Coliforms, fecal coliforms, Escherichia coli and Enteropathogenic E. coli. In: Compendium of Methods for the Microbiological Examination of Foods, (edited by M.L. Speck). Pp. 265–285. Washington, DC: American Public Health Association.
  • Onurlubaş, E., & Çakırlar, H. (2016). A research about determination factors that affect consumption of milk and milk products of consumers. Cankiri Karatekin University Journal of Institute of Social Sciences, 7, 217-242.
  • Özcan, T., & Delikanlı, B. (2011). The functional effects of whey protein additives for improvement of textural properties of foods. Journal of Agricultural Faculty of Uludag University, 25, 77-88.
  • Sağun, E., Sancak, H., & Durmaz, H. (2001). A study on microbiological and chemical qualities of dairy products consumed in breakfast saloons in Van. The Journal of The Faculty of Veterinary Medicine University of Yuzuncu Yil, 12, 108-112.
  • Sancak, H., & Sancak, Y. C. (1995). Studies on the physical, chemical, microbiological and organoleptical properties of the white pickled cheese consumed in Van. Van Health Sciences Journal, 2, 106-113.
  • Seçkin, A. K., & Baladura, E. (2011). Functional properties of milk and dairy products. Celal Bayar University Journal of Science, 7, 27-38.
  • Sönmez, A. (2019). Assessment of chemical properties and microbiological quality of vacuum packaged or unpackaged Lor (Whey) cheese sold in Elazig Province. MSc Thesis, Fırat University Institute of Health Sciences.
  • Toker, C. (2001). The Research of some chemical and microbiological characteristic of brine white cheese, tulum cheese and Manisa country cheese, which is selling at Manisa traditonal market. MSc Thesis, Celal Bayar University Institute of Natural and Applied Sciences, Manisa.
  • Uğur, A. (2001). Microbiological characteristics of home made cheese samples sold in Muğla open air market. Ecology, 10, 3-8.
  • Uraz, T., & Şimşek B. (1998). Determination of proteolysis level of pickled white cheese in Ankara market. The Journal of Food, 23, 371-375.
  • Urhan, G. (2012). Investigation of microbiological quality control of the white cheeses which are bought from various sources in Ankara. MSc Thesis, Ankara University Institute of Health Sciences, Ankara.
  • Üçüncü, M. (2010). Süt ve Mamülleri Teknolojisi, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, İzmir: Meta Basım Matbaacılık.
Year 2023, , 41 - 46, 31.12.2023
https://doi.org/10.55147/efse.1378580

Abstract

References

  • Anonymous, 2015. Turkish Food Codex Notification No. 2015/6 on cheese, Ankara.
  • AOAC (1995). Official Methods of Analysis, Vol. II, 16th ed. Arlington, VA: Association of Official Analytical Chemists International.
  • Ayar, A., Akın, N., & Sert, D. (2006). Bazı Peynir Çeşitlerinin Mineral Kompozisyonu ve Beslenme Yönünden Önemi. Türkiye 9. Gıda Kongresi, Bolu, 319-322.
  • Black, R. E., Williams, S. M., Jones, I. E., & Goulding, A. (2002). Children who avoid drinking cow milk have low dietary calcium intakes and poor bone health. American Journal of Clinical Nutrition, 76, 675-80.
  • Bulut Solak, B., 2013. The Effects of applied processing parameters on some properties of cheese during production processed cheeses by using different type cheeses. Ph. D Thesis, Selçuk University Institute of Natural and Applied Sciences, Konya.
  • Cankurt, H., & Sağdıç, O. (2019). Effect of water extracts and essential oils of some medicinal and aromatic plants on clostridium tyrobutyricum and total yeast-mold levels in block type processed cheese as a model food. Journal of Food and Feed Science-Technology, 21, 40-52.
  • Ceylan, Z. G., & Demirkaya, A. K. (2007). Determination of Listeria monocytogenes presence and some microbiological properties in brined white cheese purchased from markets in Erzurum. Atatürk University Journal of Agricultural Faculty, 38, 137-141.
  • Çardak, A. D. (2012). Microbiological and chemical quality of Çökelek cheese, Lor cheese and Torba (strained) yoghurt. African Journal of Microbiology Research, 6, 7278-7284.
  • Çelik, Ş., & Uysal, Ş. (2009). Composition, quality, microflora and ripening of beyaz cheese. Atatürk University Journal of Agricultural Faculty, 40, 141-151.
  • Çetinkaya, A. (2021). Determination of physical and chemical properties of yoghurts, white cheese and Kars kashar cheese sold in Kars, Turkey. The Journal of Food, 46, 1233-1242. doi: 10.15237/gida.GD21060
  • Demirci, M., Şimşek, O., & Arıcı, M. (1991). An investigation on the comprosition and some microbiological properties of the lor cheeses (whey cheese) sold in the market of the Tekirdağ. The Journal of Food, 16, 291-294.
  • Durlu Özkaya, F., & Gün, İ. (2007). Anadolu’da peynir kültürü, 38. ICANAS, Uluslararası Asya ve Kuzey Afrika Çalışmaları Kongresi, Ankara, 485-505.
  • Durlu Özkaya, F., & Cömert M. (2008). Efficient factors for food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 65, 149-158.
  • Eljagmani, S.A.M. (2020). Investigation of microbiological, biochemical and sensory properties of cheese samples from Kastamonu Region. Ph.D Thesis, Kastamonu University Institute of Natural and Applied Sciences, Kastamonu.
  • Eren Vapur, U., & Ozcan, T. (2012). Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture. Mljekarstvo, 62, 241-250.
  • Erol, T. (2014). Determination the confirmity to microbial criteria of cheese and used milk in the cheese in Manavgat Antalya. MSc Thesis, Akdeniz University Institute of Natural and Applied Sciences, Antalya.
  • Ertürkmen, P., & Öner, Z. (2015). Determination of lactic acid bacteria properties as starter cultures isolated from the beyaz cheese by biochemical methods. Süleyman Demirel University Journal of Natural and Applied Sciences, 19, 9-16.
  • Fox P. F. (1987). Cheese: chemistry, physics and microbiology. Elsevier Applied Science, Vol:1, 400 p. London and New York.
  • Gilliland, S. E., Sandine, W. E., & Vedamuthu, E. R. (1984). Acid-production microorganisims. In: Compendium of Methods for the Microbiological Examination of Foods (edited by M.L. Speck). 184–196. Washington, DC: American Public Health Association.
  • Gödek, Z., Mustafa, N., Semerci, A. B., & Tunç K. (2021). Determination of microbial quality of white cheese that sale in Sakarya bazaars. ALKU Journal of Science, 3, 44-49. doi: 10.16984/saufenbilder.985810
  • Gökmen, S., Çağlar, A., & Yetim, H. (2013). A study on the reliability of some milk and milk products in Muş province. Cumhuriyet University Faculty of Science Science Journal, 34, 36-48.
  • Gülter, S. (2011). The effects of cheese production method, fat rate and ripening on the properties of freeze-dried Kashar cheese powders during storage. MSc Thesis, Çukurova University Institute of Natural and Applied Sciences, Adana.
  • Gürsoy, O., & Kınık, Ö. (2005). Lactobacilli and their usage potential in probiotic cheese production. Pamukkale University Engineering College Journal of Engineering Sciences, 11, 361-371.
  • Harmankaya, S., & Harmankaya, A. (2020). Investigation of some microbiological and chemical properties of different cheeses. Bitlis Eren University Journal of Science, 9, 1389-1400. doi:10.17798/bitlisfen.658163
  • Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology. San Diego, USA: Academic Press.
  • IDF (1979). Cheese and processed cheese products/Determination of chloride content. Potentiometric titration method. Standard 17, Brussels.
  • IDF (1982). Determination of the total solid content (Cheese and processed cheese). IDF Standard 4A, Brussels, Belgium.
  • IDF (1993). Milk. Determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content. IDF Standard 20B, Brussels, Belgium.
  • IDF (1997). Milk and milk products: Determination of fat content (general guidance on the use of butyrometric method) IDF Standard 152 A, Brussels, Belgium.
  • Jain, M. (1998). Dairy foods, dairy fats, and cancer: a review of epidemiological evidence. Nutrition Research, 18, 905-937. doi: 10.1016/S0271-5317(98)00075-X
  • Kamber, U. (2008). The traditional cheeses of Turkey: Cheeses common to all regions. Food Reviews International, 24, 1-38. Doi: 10.1080/87559120701761833
  • Kaynar, Z., Kaynar, P., & Koçak, C. (2005). A research on hygienic quality of pickled white cheeses in Ankara market. Turkish Bulletin of Hygiene and Experimental Biology, 62, 1-10.
  • Kıvanç, M. (1990). The identification of the bacteria from coliform group which were isolated from the cheese. The Journal of Food, 15, 93-99.
  • Mehlman, I. J. (1984). Coliforms, fecal coliforms, Escherichia coli and Enteropathogenic E. coli. In: Compendium of Methods for the Microbiological Examination of Foods, (edited by M.L. Speck). Pp. 265–285. Washington, DC: American Public Health Association.
  • Onurlubaş, E., & Çakırlar, H. (2016). A research about determination factors that affect consumption of milk and milk products of consumers. Cankiri Karatekin University Journal of Institute of Social Sciences, 7, 217-242.
  • Özcan, T., & Delikanlı, B. (2011). The functional effects of whey protein additives for improvement of textural properties of foods. Journal of Agricultural Faculty of Uludag University, 25, 77-88.
  • Sağun, E., Sancak, H., & Durmaz, H. (2001). A study on microbiological and chemical qualities of dairy products consumed in breakfast saloons in Van. The Journal of The Faculty of Veterinary Medicine University of Yuzuncu Yil, 12, 108-112.
  • Sancak, H., & Sancak, Y. C. (1995). Studies on the physical, chemical, microbiological and organoleptical properties of the white pickled cheese consumed in Van. Van Health Sciences Journal, 2, 106-113.
  • Seçkin, A. K., & Baladura, E. (2011). Functional properties of milk and dairy products. Celal Bayar University Journal of Science, 7, 27-38.
  • Sönmez, A. (2019). Assessment of chemical properties and microbiological quality of vacuum packaged or unpackaged Lor (Whey) cheese sold in Elazig Province. MSc Thesis, Fırat University Institute of Health Sciences.
  • Toker, C. (2001). The Research of some chemical and microbiological characteristic of brine white cheese, tulum cheese and Manisa country cheese, which is selling at Manisa traditonal market. MSc Thesis, Celal Bayar University Institute of Natural and Applied Sciences, Manisa.
  • Uğur, A. (2001). Microbiological characteristics of home made cheese samples sold in Muğla open air market. Ecology, 10, 3-8.
  • Uraz, T., & Şimşek B. (1998). Determination of proteolysis level of pickled white cheese in Ankara market. The Journal of Food, 23, 371-375.
  • Urhan, G. (2012). Investigation of microbiological quality control of the white cheeses which are bought from various sources in Ankara. MSc Thesis, Ankara University Institute of Health Sciences, Ankara.
  • Üçüncü, M. (2010). Süt ve Mamülleri Teknolojisi, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, İzmir: Meta Basım Matbaacılık.
There are 45 citations in total.

Details

Primary Language English
Subjects Dairy Technology
Journal Section Research Articles
Authors

Mehmet Yılmaz This is me 0009-0005-2256-467X

Erdinç Çelik This is me 0009-0005-3445-1146

Deren Tahmas Kahyaoğlu 0000-0001-5863-1452

Publication Date December 31, 2023
Submission Date October 20, 2023
Acceptance Date December 9, 2023
Published in Issue Year 2023

Cite

APA Yılmaz, M., Çelik, E., & Tahmas Kahyaoğlu, D. (2023). A study on the investigation of some properties of cheeses supplied from Kastamonu local markets. European Food Science and Engineering, 4(2), 41-46. https://doi.org/10.55147/efse.1378580