Evaluation of The Quality Characteristics of Dried Erzincan Tulum Cheese by Hot Air Circulation Dryer at Different Temperatures

Year 2025, Volume: 18 Issue: 3, 828 - 841

Bekir Batmaz Mustafa Fatih Ertugay

Abstract

Erzincan Tulum Cheese is produced from sheep’s milk with high fat content in dry matter and protected by geographical indication and it is one of the most known tulum cheeses in the geography of our country. The aim of this study is to provide a new usage area for Erzincan tulum cheese, which has the highest recognition among the locally produced cheeses in our country. For this purpose, drying process has been used not only to extend the shelf life of cheese, but also to develop a new product format for consumers as traditional dried cheese in powder form. Erzincan tulum cheese was granulated by drying in a cabinet type tray dryer and the physical, chemical, microbiological and sensory properties of the produced cheese powders were investigated. The drying process was carried out in a hot air circulation drying oven at temperatures of 40, 50 and 60°C and constant air velocity until the moisture content in the final product reached approximately 10%. As a result of the physical, chemical, and sensory analyses performed on the dried and granulated final product; it was determined that 50°C and 210 min time application gave the best result. It was concluded that this new form will enable to use as a spice in soups, pizzas, pasta, chips, sauces and meals.

Keywords

Erzincan Tulum Cheese , cheese drying , hot air circulation drying , powdered cheese

Farklı Sıcaklıklarda Sıcak Hava Sirkülasyonlu Kurutucu ile Kurutulan Erzincan Tulum Peynirinin Kalite Özelliklerinin Değerlendirilmesi

Abstract

Erzincan Tulum Peyniri, kuru maddede yüksek yağ oranına sahip koyun sütünden üretilen ve coğrafi işaret ile koruma altına alınan, ülkemiz coğrafyasında en çok bilinen tulum peynirlerinden biridir. Bu çalışmanın amacı, ülkemizde yerel olarak üretilen peynirler arasında bilinirliği en yüksek olan Erzincan tulum peynirine yeni bir kullanım alanı sağlamaktır. Bu amaçla, kurutma işlemi sadece peynirin raf ömrünü uzatmak için değil, aynı zamanda tüketiciler için toz halinde geleneksel kurutulmuş peynir olarak yeni bir ürün formatı geliştirmek için de kullanılmıştır. Erzincan tulum peyniri dolap tipi tepsili kurutucuda kurutularak granül haline getirilmiş ve üretilen peynir tozlarının fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Kurutma işlemi sıcak hava sirkülasyonlu kurutma fırınında 40, 50 ve 60°C sıcaklıklarda ve sabit hava hızında son üründeki nem içeriği yaklaşık %10'a ulaşana kadar gerçekleştirilmiştir. Kurutulmuş ve granüle edilmiş nihai ürün üzerinde yapılan fiziksel, kimyasal ve duyusal analizler sonucunda; 50°C ve 210 dk. süre uygulamasının en iyi sonucu verdiği tespit edilmiştir. Bu yeni formun çorbalarda, pizzalarda, makarnalarda, cipslerde, soslarda ve yemeklerde üst malzemesi olarak kullanılabileceği sonucuna varılmıştır.

Keywords

Erzincan tulum peyniri , peynir kurutma , sıcak hava sirkülasyonlu kurutma , toz peynir

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