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Muş’ta üretilen geleneksel kaşar peynirinin mikrobiyolojik, fizikokimyasal ve uçucu bileşen özellikleri

Year 2020, Volume: 24 Issue: 4, 409 - 419, 16.12.2020
https://doi.org/10.29050/harranziraat.703063

Abstract

Bu çalışmanın amacı Muş ilinde üretilen eski kaşar peynirinin mikrobiyolojik ve fizikokimyasal özellikleri ile uçucu bileşen madde içeriğini belirlemektir. Bu amaçla altı farklı yerel üreticiden vakum paketli peynir örnekleri temin edilmiştir. Mikrobiyolojik analizler sonucunda örneklerdeki toplam aerobik mezofilik bakteri, toplam maya-küf sayısı, mezofilik ve termofilik laktik asit bakteri popülasyonları çoğu örnekte benzer aralıklarda belirlenmiştir (P>0.05). Koliform popülasyonu 1 log CFU/g’un altında kalmıştır. Bütün örneklerde Salmonella türleri negatif ve Listeria türleri ise pozitif olarak tespit edilmiştir. Fizikokimyasal analizler sonucunda yüzde olarak ortalama (w/w) toplam kuru madde 55.73 ± 2.47, protein oranı 27.05 ± 1.73, yağ oranı 25.92 ± 0.98 ve tuz oranı 4.11 ± 0.33 olarak saptanmıştır. Ortalama olarak, peynir örneklerinin dış yüzey renk değerleri iç yüzeylerden farklı bulunmuştur. Peynir örneklerinin tekstürel sertlik seviyesi 1548.73-5727.04 g arası olup birbirinden istatistiksel olarak farklı bulunmuştur (P<0.05). Örneklerde toplam 17 uçucu bileşen GC-MS kullanılarak tespit edilmiştir. Bu çalışmanın sonuçlarına göre ürünler arasında belirlenen farklılıkların en aza indirilmesi için üretim basamakları ve hammaddelerin standardize edilmesi gerekmektedir.

Supporting Institution

Muş Alparslan Üniversitesi

References

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  • Aydemir, O. (2010). Kars kaşar peynirinin karakterizasyonu (Doktora Tezi). Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
  • Bertuzzi A. S., McSweeney, P. L. H., Rea, M. C. & Kilcawley, K. N. (2018). Detection of volatile compounds of cheese and their contribution to the flavor profile of surface ripened cheese. Comprehensive Reviews in Food Science and Food Safety, 17(2), 371–390. doi: 10.1111/1541-4337.12332
  • Brown, J. A., Foegeding, E.A., Daubert, C. R., Drake, M. A. & Gumpertz, M. (2003). Relationships among rheological and sensorial properties of young cheeses. Journal of Dairy Science, 86, 3054–3067. doi: 10.3168/jds.S0022-0302(03)73905-8
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  • Fox, P. F., McSweeney, P. L. H. & Lynch, C. M. (1998). Significance of non-starter lactic acid bacteria in cheddar cheese. Australian Journal of Dairy Technology, 53(2), 83–89.
  • Gwartney, E. A., Foegeding, E. A. & Larick, D. K. (2002). The texture of commercial full-fat and reduced-fat cheese. Journal of Food Science, 67, 812–816. doi: 10.1111/j.1365-2621.2002.tb10682.x
  • Hayaloglu, A. A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science & Technology, 44(7), 1388-1394. doi:10.1111/j.1365-2621.2009.01968.x
  • Hayaloğlu, A. A., Güven, M. & Fox, P. F. (2002). Microbiological, biochemical and technological properties of Turkish White cheese ‘‘Beyaz Peynir’’. International Dairy Journal, 12(8), 635–648. doi: 10.1016/S0958-6946(02)00055-9
  • Hamzaçebi Y, Anter C (1978). Investigations on chemical composition of Kaşar Cheeses produced in East, Central and Trakya Regions of Turkey. Etlik Veteriner Mikrobiyoloji Dergisi, 4(11-12), 142-155.
  • International Dairy Federation (IDF). (1993). IDF Standard 20B. Milk: Determination of the Nitrogen (Kjeldahl Method) and Calculation of the Crude Protein Content. Brussels: International Dairy Federation.
  • Johnson, M. E. (2017). A 100-Year Review: Cheese production and quality. Journal of Dairy Science, 100(12), 9952–9965. doi: 10.3168/jds.2017-12979
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  • Koca, N. and Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14(4), 365-373. doi:10.1016/j.idairyj.2003.08.006
  • Kurt, A., Çakmakçı, S. & Çağlar, A. (2007). Süt ve Mamülleri Muayene Analiz Metotları Rehberi, Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayınları, No: 257.
  • Mannu, L., Comunian, R. & Scintu, M. F. (2000). Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening. International Dairy Journal, 10(5), 383–389. doi: 10.1016/S0958-6946(00)00074-1
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  • McSweeney, P. L. H. & Sousa-Gallagher, M. J. (2000). Biochemical pathways for the production off flavour compounds in cheeses during ripening: A review. Le Lait, 80(3), 293–324. doi: 10.1051/lait:2000127
  • Montel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N. & Berthier, F. (2014). Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, 177(54), 136–154. doi: 10.1016/j.ijfoodmicro.2014.02.019
  • Öksüztepe, G., Patır, B., Dikici, A. & İlhak, O. İ. (2009). Elazığ’da tüketime sunulan vakum paketli taze kaşar peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Fırat University Veterinary Journal of Health Sciences, 23(2), 89–94.
  • Özdemir, C. & Demirci, M. (2006). Selected microbiological properties of Kashar cheese samples preserved with potassium sorbate. International Journal of Food Properties, 9(3), 515–521. doi: 10.1080/10942910600596191
  • Ryser, E. T. & Marth, EH. (1987). Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert Cheese. International Journal of Food Properties, 50(5), 372-378. doi:10.4315/0362-028X-50.5.372
  • Rzepa, J., Wojtal, L., Staszek, D., Grygierczyk, G., Labe, K., Hajnos, M. & Waksmundzka-Hajnos, M. (2009). Fingerprint of selected Salvia species by HS-GC-MS analysis of their volatile fraction. Journal of Chromatographic Science, 47(7), 575–580. doi: 10.1093/chromsci/47.7.575
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  • Sert, D., Ayar, A. & Akın, N. (2007). The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar cheese during ripening. International Journal of Dairy Technology, 9(4), 245–252. doi: 10.1111/j.1471-0307.2007.00339.x
  • Temizkan, R., Yaşar, K. & Hayaloğlu, A. A. (2014). Changes During Ripening in Chemical Composition, Proteolysis, Volatile Composition and Texture in Kashar Cheese Made Using Raw Bovine, Ovine or Caprine Milk. International Journal of Food Science, 49(12), 2643–2649. doi: 10.1111/ijfs.12597
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Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş

Year 2020, Volume: 24 Issue: 4, 409 - 419, 16.12.2020
https://doi.org/10.29050/harranziraat.703063

Abstract

The aim of this study is to investigate physicochemical properties, microbiological qualities and volatile compound contents of traditional aged kashar cheese produced in Muş, Turkey. Vacuum packaged cheeses were purchased from six different local producers. Total aerobic mesophilic bacteria, total yeast and mold counts, mesophilic and thermophilic lactic acid bacteria populations (log CFU g-1) were in similar ranges in most samples (P>0.05). Coliform populations stayed below 1 log CFU g-1. All six samples yielded negative Salmonella spp. and positive Listeria spp. results. The average compositional properties of cheese samples in percentages (w/w) were 55.73 ± 2.47 for total solids, 27.05 ± 1.73 for protein, 25.92 ± 0.98 for fat, 4.11 ± 0.33 for salt. On average, all color parameters were different for interior and exterior parts of cheese samples. The textural hardness levels of cheese samples were between 1548.73-5727.04 g and significantly different from each other (P<0.05). A total of 17 volatile compounds were detected by GC-MS. According to the results of this study, production steps and raw materials should be standardized to minimize the diversity among products.

References

  • Aday, M., Caner, C. & Yuceer, Y. (2010). Instrumental and Sensory Measurements of Ezine Cheese Texture. Akademik Gıda, 8(3) , 6-10
  • Andrews, W. H., Jacobson, A. & Hammack, T. (2011). BAM Chapter 5 Salmonella. Retrieved from http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm070149.htm.
  • Anonymous. (1983). Gıda Maddeleri Muayene ve Analiz Yöntemleri Kitabı, Tarım Orman ve Köy İşleri Bakanlığı Gıda İşleri Genel Müdürlüğü, Genel Yayın No: 65, Özel Yayın No: 62-105, Ankara.
  • Anonymous. (2001). TS 5311 ISO 5534, Peynir ve eritme peynir- Toplam kuru madde muhtevası tayini (Referans Metod), Türk Standartları Enstitüsü, Ankara.
  • AOAC. (2000). Acidity of cheese. Official Method 920.124. Official Methods of Analysis. In W. Horwitz (Ed.), Association of Official Analytical Chemists. 17th Edition, Gaithersburg, Maryland, USA.
  • Aydemir, O. (2010). Kars kaşar peynirinin karakterizasyonu (Doktora Tezi). Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
  • Bertuzzi A. S., McSweeney, P. L. H., Rea, M. C. & Kilcawley, K. N. (2018). Detection of volatile compounds of cheese and their contribution to the flavor profile of surface ripened cheese. Comprehensive Reviews in Food Science and Food Safety, 17(2), 371–390. doi: 10.1111/1541-4337.12332
  • Brown, J. A., Foegeding, E.A., Daubert, C. R., Drake, M. A. & Gumpertz, M. (2003). Relationships among rheological and sensorial properties of young cheeses. Journal of Dairy Science, 86, 3054–3067. doi: 10.3168/jds.S0022-0302(03)73905-8
  • Çelik, O. F., Kurt, S., Tüfenk, B. & Tarakçı, Z. (2018). Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample. LWT-Food Science & Technology, 96, 222–227. doi: 10.1016/j.lwt.2018.05.031
  • Çetinkaya, F. & Soyutemiz, G. E. (2004). A study on survival of Listeria monocytogenes during manufacture and ripening of Kashar cheese. Turkish Journal of Veterinary and Animal Science, 28(5), 927–932.
  • Cogan, T. M. (2011). Bacteria, Beneficial: Brevibacterium linens, Brevibacterium aurantiacum and other smear microorganisms. In W. F. John (Ed.), Encyclopedia of Dairy Science, 2rd Edition, pp. 395-400. San Diego: Academic Press.
  • Crow, V., Curry, B. & Hayes, M. (2001). The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. International Dairy Journal, 11(4), 275–283.
  • De Angelis, M. & Gobbetti, M. (2011). Pasta-Filata Cheeses: Traditional Pasta-Filata Cheese. In J. W. Fuquay, P.F. Fox, P. L. H. McSweeney (Eds.), Encyclopedia of Dairy Sciences, 2rd Edition, pp. 745-752. San Diego: Academic Press. doi: 10.1016/S0958-6946(01)00057-7
  • Dominguez, L., Garayzabal, J., Vazquez, J., Blanco, J. &Suarez, G., (1987). Fate of Listeria monocytogenes during manufacture and ripening of semi-hard cheese. Letters in Applied Microbiology, 4(6), pp.125-127.
  • Dugat-Bony, E., Garnier, L., Denonfoux, J., Ferreira, S., Sarthou, A. S., Bonnarme, P. & Irlinger, F. (2016). Highlighting the microbial diversity of 12 French cheese varieties. International Journal of Food Microbiology, 238, 265–273. doi: 10.1016/j.ijfoodmicro.2016.09.026
  • Ercan, D., Korel, F., Yüceer, Y. K. & Kınık, Ö. (2011). Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese. Journal of Dairy Science, 94, 4300–4312. doi: 10.3168/jds.2010-3941
  • Eroğlu, A., Toker, O. S., & Dogan, M. (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese. International Journal of Dairy Technology, 69(2), 243-253. doi:10.1111/1471-0307.12250
  • Fitzsimons, A. N., Cogan, T. M., Condon, S. & Beresford, T. (2001). Spatial and temporal distribution of non-starter lactic acid bacteria in cheddar cheese. Journal of Applied Microbiology, 90(4), 600–608. doi: 10.1046/j.1365-2672.2001.01285.x
  • Food and Agriculture Organization (FAO). (2019). Crops and livestock products. Retrieved from http://www.fao.org/faostat/en/#data/TP
  • Food and Drug Administration (FDA). FY 2014–2016 Microbiological Sampling Assignment Summary Report: Raw Milk Cheese Aged 60 Days. Retrieved from https://www.fda.gov/downloads/Food/ComplianceEnforcement/Sampling/UCM512217.pdf.
  • Fox, P. F., Guinee, T. P., Cogan, T. M. & McSweeney, P. L. H. (2017). Fundamentals of cheese science. Boston, MA: Springer.
  • Fox, P. F., McSweeney, P. L. H. & Lynch, C. M. (1998). Significance of non-starter lactic acid bacteria in cheddar cheese. Australian Journal of Dairy Technology, 53(2), 83–89.
  • Gwartney, E. A., Foegeding, E. A. & Larick, D. K. (2002). The texture of commercial full-fat and reduced-fat cheese. Journal of Food Science, 67, 812–816. doi: 10.1111/j.1365-2621.2002.tb10682.x
  • Hayaloglu, A. A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science & Technology, 44(7), 1388-1394. doi:10.1111/j.1365-2621.2009.01968.x
  • Hayaloğlu, A. A., Güven, M. & Fox, P. F. (2002). Microbiological, biochemical and technological properties of Turkish White cheese ‘‘Beyaz Peynir’’. International Dairy Journal, 12(8), 635–648. doi: 10.1016/S0958-6946(02)00055-9
  • Hamzaçebi Y, Anter C (1978). Investigations on chemical composition of Kaşar Cheeses produced in East, Central and Trakya Regions of Turkey. Etlik Veteriner Mikrobiyoloji Dergisi, 4(11-12), 142-155.
  • International Dairy Federation (IDF). (1993). IDF Standard 20B. Milk: Determination of the Nitrogen (Kjeldahl Method) and Calculation of the Crude Protein Content. Brussels: International Dairy Federation.
  • Johnson, M. E. (2017). A 100-Year Review: Cheese production and quality. Journal of Dairy Science, 100(12), 9952–9965. doi: 10.3168/jds.2017-12979
  • Kamber, U. (2008). Traditional cheeses of Turkey: cheeses common to all regions. Food Reviews International, 24(1), 1–38. doi: 10.1080/87559120701761833
  • Karadağ, Y. (2019). Önsöz. Muş Ovası Uluslararası Tarım Kongresi: Bildiri Özetleri Kitabı.
  • Koca, N. and Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14(4), 365-373. doi:10.1016/j.idairyj.2003.08.006
  • Kurt, A., Çakmakçı, S. & Çağlar, A. (2007). Süt ve Mamülleri Muayene Analiz Metotları Rehberi, Erzurum: Atatürk Üniversitesi Ziraat Fakültesi Yayınları, No: 257.
  • Mannu, L., Comunian, R. & Scintu, M. F. (2000). Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening. International Dairy Journal, 10(5), 383–389. doi: 10.1016/S0958-6946(00)00074-1
  • McCarthy, C. M., Wilkinson, M. G., Kelly, P. M. & Gine, T. P. (2016). Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese. International Dairy Journal, 56, 74–86. doi: 10.1016/j.idairyj.2016.01.001
  • McSweeney, P. L. H. & Sousa-Gallagher, M. J. (2000). Biochemical pathways for the production off flavour compounds in cheeses during ripening: A review. Le Lait, 80(3), 293–324. doi: 10.1051/lait:2000127
  • Montel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N. & Berthier, F. (2014). Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology, 177(54), 136–154. doi: 10.1016/j.ijfoodmicro.2014.02.019
  • Öksüztepe, G., Patır, B., Dikici, A. & İlhak, O. İ. (2009). Elazığ’da tüketime sunulan vakum paketli taze kaşar peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Fırat University Veterinary Journal of Health Sciences, 23(2), 89–94.
  • Özdemir, C. & Demirci, M. (2006). Selected microbiological properties of Kashar cheese samples preserved with potassium sorbate. International Journal of Food Properties, 9(3), 515–521. doi: 10.1080/10942910600596191
  • Ryser, E. T. & Marth, EH. (1987). Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert Cheese. International Journal of Food Properties, 50(5), 372-378. doi:10.4315/0362-028X-50.5.372
  • Rzepa, J., Wojtal, L., Staszek, D., Grygierczyk, G., Labe, K., Hajnos, M. & Waksmundzka-Hajnos, M. (2009). Fingerprint of selected Salvia species by HS-GC-MS analysis of their volatile fraction. Journal of Chromatographic Science, 47(7), 575–580. doi: 10.1093/chromsci/47.7.575
  • Şengül, M., Erkaya, T. & Fırat, N. (2010). Çiğ ve pastörize sütten üretilen kaşar peynirlerinin olgunlaşma süresince bazı mikrobiyolojik özelliklerinin karşılaştırılması. Journal of Agricultural Faculty of Atatürk University, 41(2), 149–156.
  • Sert, D., Ayar, A. & Akın, N. (2007). The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar cheese during ripening. International Journal of Dairy Technology, 9(4), 245–252. doi: 10.1111/j.1471-0307.2007.00339.x
  • Temizkan, R., Yaşar, K. & Hayaloğlu, A. A. (2014). Changes During Ripening in Chemical Composition, Proteolysis, Volatile Composition and Texture in Kashar Cheese Made Using Raw Bovine, Ovine or Caprine Milk. International Journal of Food Science, 49(12), 2643–2649. doi: 10.1111/ijfs.12597
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There are 51 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Sefa Işık 0000-0002-1480-7230

Fatih Bozkurt This is me 0000-0003-4905-095X

Senem Guner 0000-0002-6697-5535

Sümeyra Işık This is me 0000-0002-7203-1207

Zeynal Topalcengiz 0000-0002-2113-7319

Publication Date December 16, 2020
Submission Date March 13, 2020
Published in Issue Year 2020 Volume: 24 Issue: 4

Cite

APA Işık, S., Bozkurt, F., Guner, S., Işık, S., et al. (2020). Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım Ve Gıda Bilimleri Dergisi, 24(4), 409-419. https://doi.org/10.29050/harranziraat.703063

Indexing and Abstracting 

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.