Evaluation of the Quality Characteristics of Siirt Herby Cheese: A Traditional Turkish Variety

Abstract

Herby cheese produced in the Province of Siirt is one of the Turkish cheese varieties. The special parameters applied during the production stages give Siirt Herby cheese unique taste properties. The proteolytic, lipolytic, and electrophoretic parameters of Siirt Herby cheese samples were evaluated. The mean values of water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen of Siirt Herby cheese samples were 9.49±2.66%, 6.33±2.39%, and 1.48±0.71%, respectively. The mean values of free amino group and lipolysis levels were established as 61.97±30.84 mM glycine, and 6.00±2.32 ADV, respectively. The electrophoretic analysis showed that sheep milk was more preferable for Siirt Herby cheese production.

Keywords

• Herby cheese,proteolysis,lipolysis,electrophoresis

References

1. Bütikofer U, Rüegg M, Ardö Y, 1993. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. LWT-Food Science and Technology. 26, 271–275.
2. Cinbas T, Kilic M, 2006. Proteolysis and lipolysis in White cheeses manufactured by two different production methods. International Journal of Food Science and Technology. 41, 530–537.
3. Coşkun H, Tunçtürk Y, 2000. The effect of Allium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation. Food/Nahrung 44, 52–55.
4. Coşkun H, Tunçtürk Y, 1998. Van otlu peyniri (Van Herby Cheese). Geleneksel Süt Ürünleri. V. Süt ve Süt Ürünleri Sempozyumu 21–22.
5. Doğan C, 2011. Traditional Production Process And Composition Of Siirt Herby Cheese. Msc Thesis, Kahramanmaraş Sütçü İmam Univ, Kahramanmaraş-Türkiye.
6. Doğan N, 2012. Determination Of Some Properties Of “Siirt Otlu Cheese” That Produced In Siirt Province. Msc Thesis, Harran Univ, Şanlıurfa-Türkiye.
7. Hayaloglu AA, Fox PF, 2008. Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology. 88, 245–256.
8. Hayaloglu AA, Karabulut I, 2013a. SPME/GC-MS characterization and comparison of volatiles of eleven varieties of Turkish cheeses. International Journal of Food Properties. 16, 1630–1653.

9. Hayaloglu AA, Karabulut I, 2013b. Primary and secondary proteolysis in eleven Turkish cheese varieties. International Journal of Food Properties. 16, 1663–1675.
10. Hayaloğlu AA, Özer B, 2011. Peynir biliminin temelleri (Basics of cheese science). Sidas Medya Ltd 643.
11. Hesari J, Ehsani MR, Mosavi MAE, McSWEENEY PLH, 2007. Proteolysis in ultra‐filtered and conventional Iranian white cheese during ripening. International Journal of Dairy Technology. 60, 211–220.
12. Horwitz W, 2000. Official methods of analysis of AOAC International, 17th Edition. Association of Official Analytical Chemists, Gaithersburg, Md.
13. Jellema A, Anderson M, Heeschen W, Kuzdal-Savoie S, Needs EC, Suhren G, Van Reusel A, 1991. Determination of free fatty acids in milk and milk products. Bulletin of the International Dairy Federation no. 265.
14. Kavaz A, Bakirci I, Kaban G, 2013. Changes of Volatile Compounds of Herby Cheese During the Storage Period. Kafkas Universitesi Veteriner Fakültesi Dergisi. 19.
15. Kirkin C, Gunes G, Kilic‐Akyilmaz M, 2013. Preservation of precut white cheese by modified atmosphere packaging. International Journal of Dairy Technology. 66, 576–586.
16. Ocak E, Javidipour I, Tuncturk Y, 2015. Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species. Journal of Food Science and Technology. 52, 4315–4323.
17. Polychroniadou A, 1988. A simple procedure using trinitrobenzenesulphonic acid for monitoring proteolysis in cheese. Journal of Dairy Research. 55, 585–596.
18. Sağun E, Tarakçı Z, Sancak H, Durmaz H, 2005. Salamura otlu peynirde olgunlaşma süresince mineral madde değişimi (Changes of mineral matter during ripening of pickled herby cheese). Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi. 16, 21–25.
19. Şenel E, Yildiz F, Yetişemiyen A, 2012. Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses. Kafkas Universitesi Veteriner Fakültesi Dergisi. 18 (4), 537-544.
20. Tarakci Z, Akyuz N, 2009. Effects of packaging materials and filling methods on selected characteristics of Otlu (Herby) cheese. International Journal of Food Properties. 12, 496–511.
21. Tarakçi Z, Coskun H, Tuncturk Y, 2004. Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technology and Biotechnology. 42, 47–50.
22. Tarakci Z, Temiz H, 2009. A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese. International Journal of Dairy Technology. 62, 354–360.
23. Tarakci Z, Temiz H, Aykut U, Turhan S, 2011. Influence of wild garlic on color, free fatty acids, and chemical and sensory properties of herby pickled cheese. Internatioanl Journal of Food Properties. 14, 287–299.
24. Tarakçı Z, Durmaz H, Sağun E, 2005. Siyabonun (Ferula sp.) otlu peynirin olgunlaşması üzerine etkisi (The effect of Siyabo (Ferula sp.) on ripening of herby cheese). Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 15, 53–56.
25. Tarakçı Z, Küçüköner E, 2006. Farklı yağ oranına sahip sütten üretilen van otlu peynirlerinde olgunlaşma süresinde meydana gelen değişiklikler (Changes in the ripening time of Van herby cheese produced from milk with different fat ratios). Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 16, 19–24.
26. Tekinşen KK, 2004. Hakkari ve Çevresinde Üretilen Otlu Peynirlerin Mikrobiyolojik ve Kimyasal Kalitesi (Microbiological and chemical quality of herby cheese produced in and around Hakkari). Eurasian Journal of Veterinary Sciences. 20 (2),070-085.
27. Tunçtürk M, Eryiğit T, Kaya AR, 2017. Nutritional properties, minerals, and selected heavy metal contents in herby cheese plants of Lamiaceae. Applied Biological Chemistry. 60, 41–47.
28. Tunçtürk M, Özgökçe F, 2015. Chemical composition of some Apiaceae plants commonly used in herby cheese in Eastern Anatolia. Turkish Journal of Agriculture and Forestry. 39, 55–62.
29. Tunçtürk Y, Ocak E, Köse Ș, 2014. Changes in chemical and physical properties and proteolysis of Van Herby (Otlu) cheese during ripening. GIDA The Journal of Food. 39, 163–170.