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Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk

Year 2020, Volume: 7 Issue: 4, 972 - 982, 20.10.2020
https://doi.org/10.30910/turkjans.761327

Abstract

In this research, Erzincan Tulum cheese samples were produced in the Dumlu (Erzurum, Turkey) plateaus with the help of the Şavak tribe who are the original producers of cheese and were produced in duplicate by using commercial liquid rennet from raw Akkaraman sheep’s milk (cheese R) and pasteurized Akkaraman sheep’s milk (cheese P). Produced cheeses were filled into the plastic barrels (2 kg), and ripened in a refrigerator at 4±1 °C for 90 days. The differences in the some microbiological (coliforms, Staphylococcus aureus and yeasts & moulds), chemical and sensory properties of the produced cheeses were examined in monthly periods during the ripening period.

In this study, the S. aureus counts were < 2 log cfu/g in all Tulum cheese samples during the ripening. In addition, coliforms counts were < 1 log cfu/g in samples produced from pasteurized milk (cheese P) during the ripening. During the ripening, the Tulum cheese samples produced from raw milk (cheese R) has higher total coliforms counts according to the Tulum cheese samples produced from pasteurized milk. The R and P cheese samples have statistically similar yeast and mould counts during the ripening. Total coliforms count in R cheese samples decreased continuously during the ripening. The yeast and mould counts in R and P cheese samples decreased also continuously during the ripening.

During the ripening, the dry matter, fat, fat in dry matter, protein, ash, salt, salt in dry matter amounts in P cheese samples were determined to be higher according to R cheese samples. However; during the ripening, the pH and % acidity values in the P cheese samples were found to be lower than R cheese samples. In R and P cheese samples; except for pH, examined all chemical properties increased continuously during the ripening. As a result, it was emerged that the cheese variety and the ripening period affected the microbiological and chemical properties. During the ripening; the color and appearance, odor, texture, flavor, saltiness, fatness, bitterness and oxidation, general acceptability scores of R cheese samples were found to be statistically similar with these sensory property scores of P cheese samples. In terms of general acceptability, it can also be emphasized that cheese produced from sheep raw milk is more admired cheese in cheeses ripened for 3 months.

References

  • Altuğ, T., 1993. Duyusal Test Teknikleri. Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayınları No: 28, 56 s, İzmir.
  • Anonymous, 2015. Turkish food codex, for cheese. Number 2015/6. Official Journal, 29261, Ankara, Turkey.
  • AOAC, 1995. Official Methods of Analysis, Vol. 2., 16th ed. AOAC International, Arlington, VA, pp. 503-515.
  • Arslaner, A., Bakırcı, İ., 2016. Effect of milk type, pasteurization and packaging materials on some physicochemical properties and free fatty acid profiles of Tulum cheese. Akademik Gıda, 14(2), 98-104.
  • Bodyfelt, F.W., Tobias, J. and Trout, G.M., 1988. The Sensory evoluation of dairy products. Published by Van Nastrand Reinhold, p. 598, New York, USA.
  • Cakir, Y. and Cakmakci, S., 2018. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.). Journal of Food Science and Technology, 55(4), 1435-1443.
  • Cakir, Y., Cakmakci, S. and Hayaloglu, A. A., 2016. The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk. Small Ruminant Research, 134, 65-73.
  • Cakmakci, S., Dağdemir, E., Hayaloğlu, A.A., Gürses, M., Gündoğdu, E., 2008. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World Journal of Microbiology and Biotechnology, 24, 293-299.
  • Cakmakci, S., Gürses, M., Gündoğdu E., 2011. The effect of different packaging materials on proteolysis, sensory scores and gross composition of Tulum cheese. African Journal of Biotechnology, 10(21), 4444-4449.
  • Cakmakci, S., Gündoğdu, E., Hayaloğlu, A.A., Dağdemir, E., Gürses, M., Çetin, B., Tahmas-Kahyaoğlu, D., 2012. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety. International Journal of Food Science and Technology, 47(11), 2405-2412.
  • Cakmakci, S., Dağdemir, E., Hayaloğlu, A.A., Gürses, M., Çetin, B., Tahmas-Kahyaoğlu, D., 2013. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese. International Journal of Dairy Technology, 66 (4), 512-526.
  • Cakmakci, S., Hayaloğlu, A.A., Dağdemir, E., Çetin, B., Gürses, M., Tahmas-Kahyaoğlu, D., 2014. Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. International Journal of Dairy Technology, 67 (4), 594-603.
  • Centre for Food Safety, 2014. Microbiological guidelines for food (for ready-to-eat food in general and specific food items) August 2014 (revised). Risk Assessment Section Centre for Food Safety Food and Environmental Hygiene Department 43/F, Queensway Government Offices, 66 Queensway, Hong Kong.
  • Ceylan, Z. G., Çağlar, A., Çakmakçı, S., 2007. Some physicochemical, microbiological and sensory properties of Tulum cheese produced from ewe’s milk via a modified method. International Journal of Dairy Technology, 60 (3), 191-197.
  • Charlier, C., Cretenet, M., Even, S. and Le Loir, Y., 2009. Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives. International Journal of Food Microbiology, 131, 30-39.
  • Çakmakçı, S., 2011. Türkiye Peynirleri (19. Bölüm: 585-614). In: Peynir Biliminin Temelleri. (Editörler: A.A. Hayaloğlu ve B. Özer), ISBN: 978-605-87976-1-1, SİDAS Medya Ltd. Şti., 643 s, İzmir.
  • Fox, P.F., Law, J., McSweeney, P.L.M., Wallace, J., 1999. Biochemistry of cheese ripening. In: Fox PF (ed) Cheese: chemistry, physics and microbiology, vol 1. Aspen Publishers, Gaithersburg, pp 389-438.
  • Galli, B.D., Martin, J.G.P., Silva, P.P.M., Porto, E., Spoto, M.H.F., 2016. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds. International Journal of Food Microbiology, 234, 71-75.
  • Gobbetti, M., Burzigotti, R., Smacchi, E., Corsetti, A., De Angelis, M., 1997. Microbiology and biochemistry of Gorgonzola cheese during ripening. International Dairy Journal, 7, 519-529.
  • Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology. Academic Press, San Diego, USA, p. 532.
  • Hayaloglu, A.A. and Kirbag, S., 2007. Microbial quality and presence of moulds in Kuflu cheese. International Journal of Food Microbiology, 115, 376-380.
  • Hayaloglu, A.A., Çakmakçı S., Brenchany K.C., Deegan K.C. and McSweeney P.L.H., 2007. Microbiology, biochemistry and volatile composition of Tulum cheese ripened in goat’s skin or plastic bags. Journal of Dairy Science, 90 (3), 1102-1121.
  • Hayaloglu, A.A., Brenchany, K.C., Deegan, K.C. and McSweeney, P.L.H., 2008. Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety. LWT - Food Science and Technology, 41, 1323-1334.
  • IDF (International Dairy Federation), 1982. Determination of the total solid content (cheese and processed cheese). In: IDF Standard 4A. IDF, Brussels, Belgium.
  • IDF (International Dairy Federation), 1993. Determination of the nitrogen content (Kjeldahl method) and calculation of the crude protein content. In: Standard Method 20B: Milk, IDF, Brussels, Belgium.
  • Kurt, A., Cakmakci, S., and Caglar, A., 2007. Süt ve Mamülleri Muayene Analiz Metotları Rehberi. Atatürk Universitesi Ziraat Fakültesi Yayınları No: 257, 398 p, Erzurum, Turkey (In Turkish).
  • Madkor, S., Fox, P.F., Shalabi, S.I., Metwalli, N.H., 1987. Studies on the ripening of Stilton cheese: proteolysis. Food Chemistry, 25, 13-29.
  • Martin, N.H., Trmcic, A., Hsieh, T., Boor, K.J., Wiedmann, M., 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Frontiers in Microbiology, 7, 1-8. Article: 1549 doi: 10.3389/fmicb.2016.01549
  • Moreira, R.V., Costa, M.P., Frasao, B.S., Sobral, V.S., Cabral, C.C., Rodrigues, B.L., Mano, S.B., Conte-Junior, C.A., 2020. Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics. Food Science and Biotechnology, 29, 459–467. Savello, P.A., Ernstrom, C.A., Kalab, M., 1989. Microstructure and meltability of model process cheese made with rennet and acid casein. Journal of Dairy Science, 72, 1-11.
  • Scientific Criteria to Ensure Safe Food, 2003. The National Academies Press. https://doi.org/10.17226/10690.
  • Sengul, M., Cakmakci, S., 2003. Characterization of natural isolates of lactic acid bacteria from Erzincan (Savak) Tulum cheese. Milchwissenschaft-Milk Science International, 58(9-10), 510-513. Seratlic, S., Miloradovic, Z.N., Radulovic, Z.T., Macej, O.G., 2011. The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening. International Journal of Dairy Technology, 64, 408-416.
  • Sert, D., Akın, N., Aktümsek, A., 2014. Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening. Small Ruminant Research, 121, 351-360.
  • Tarakci, Z., Ekici K., Sağdıc, O. and Kücüköner, E., 2005. The effect of black cumin on ripening of Tulum cheese. Archiv für Lebensmittelhygiene, 56, 135-139.
  • Tomar, O., Akarca, G., Beykaya, M., Çağlar, A. 2018. Some characteristics of Erzincan Tulum cheese produced using different probiotic cultures and packaging material. Kafkas Veterinary Journal, 24(5), 647-654.
  • TS-3001, 2016. Turkish standard–tulum cheese. Turkey. ICS 67. 100: 30. Turkish Food Codex Regulation–Microbiological Criteria Communique´ (2009/68

Çiğ ve Pastörize Akkaraman Koyun Sütlerinden Üretilen Erzincan Tulum Peynirlerinin Bazı Kalite Özelliklerinin Karşılaştırılması

Year 2020, Volume: 7 Issue: 4, 972 - 982, 20.10.2020
https://doi.org/10.30910/turkjans.761327

Abstract

Bu araştırmada, çiğ ve pastörize Akkaraman koyunu sütlerinden ticari sıvı peynir mayası kullanılarak 2 tekerrürlü olarak Erzincan Tulum peynirleri üretilmiştir. Peynirler, peynirin orjinal üreticileri olan Şavaklar yardımıyla Dumlu (Erzurum, Türkiye) yaylalarında üretilmiştir. Üretilen peynirler 2 kg’lık plastik bidonlara basılmış ve buzdolabında (4±1°C) 90 gün olgunlaştırılmıştır. Peynirlerin mikrobiyolojik (koliform bakteri, Staphylococcus aureus ile maya ve küf sayıları), kimyasal ve duyusal özelliklerindeki farklılıklar olgunlaşma süresince incelenmiştir.

Olgunlaşma süresince peynir örneklerinin tamamında S. aureus sayısı (< 2 log kob/g) ile pastörize sütten üretilen Tulum peyniri (P peynir) örneklerinde koliform bakteri bulunmamıştır (< 1 log kob/g). Olgunlaşma süresince, çiğ sütten üretilen Tulum peyniri (Ç peynir) örneklerinde, P peynirlerden daha fazla koliform bakteri bulunmuştur. Ç ve P peynir örneklerindeki maya ve küf sayıları olgunlaşma süresince istatistiksel olarak benzer bulunmuştur. Ç peynirlerde koliform bakteri sayıları ile Ç ve P peynir örneklerinde maya ve küf sayıları olgunlaşma süresince azalmıştır.

Olgunlaşma süresince, P peynirlerde kurumadde, yağ, kurumaddede yağ, protein, kül, tuz ve kurumaddede tuz miktarları, Ç peynir örneklerinden yüksek; ancak, pH ve % asitlik değerleri daha düşük bulunmuştur. Ç ve P peynir örneklerinde, pH hariç, incelenen tüm kimyasal özellikler olgunlaşma süresince artmıştır. Sonuç olarak, ısıl işlem ve olgunlaşma periyodunun peynirlerin mikrobiyolojik ve kimyasal özelliklerini etkilediği ortaya çıkmıştır. Ç peynir örneklerinin duyusal puanlarının (renk ve görünüş, koku, tekstür, lezzet, tuzluluk, yağlılık, acılık ve oksidasyon ve genel kabul edilebilirlik), olgunlaşma süresince, P peynir örneklerine benzer olduğu görülmüştür (P<0.05). En fazla beğenilen Tulum peynirinin çiğ sütten üretilen ve 3 ay olgunlaştırılan peynir olduğu belirlenmiştir.

References

  • Altuğ, T., 1993. Duyusal Test Teknikleri. Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayınları No: 28, 56 s, İzmir.
  • Anonymous, 2015. Turkish food codex, for cheese. Number 2015/6. Official Journal, 29261, Ankara, Turkey.
  • AOAC, 1995. Official Methods of Analysis, Vol. 2., 16th ed. AOAC International, Arlington, VA, pp. 503-515.
  • Arslaner, A., Bakırcı, İ., 2016. Effect of milk type, pasteurization and packaging materials on some physicochemical properties and free fatty acid profiles of Tulum cheese. Akademik Gıda, 14(2), 98-104.
  • Bodyfelt, F.W., Tobias, J. and Trout, G.M., 1988. The Sensory evoluation of dairy products. Published by Van Nastrand Reinhold, p. 598, New York, USA.
  • Cakir, Y. and Cakmakci, S., 2018. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.). Journal of Food Science and Technology, 55(4), 1435-1443.
  • Cakir, Y., Cakmakci, S. and Hayaloglu, A. A., 2016. The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk. Small Ruminant Research, 134, 65-73.
  • Cakmakci, S., Dağdemir, E., Hayaloğlu, A.A., Gürses, M., Gündoğdu, E., 2008. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World Journal of Microbiology and Biotechnology, 24, 293-299.
  • Cakmakci, S., Gürses, M., Gündoğdu E., 2011. The effect of different packaging materials on proteolysis, sensory scores and gross composition of Tulum cheese. African Journal of Biotechnology, 10(21), 4444-4449.
  • Cakmakci, S., Gündoğdu, E., Hayaloğlu, A.A., Dağdemir, E., Gürses, M., Çetin, B., Tahmas-Kahyaoğlu, D., 2012. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety. International Journal of Food Science and Technology, 47(11), 2405-2412.
  • Cakmakci, S., Dağdemir, E., Hayaloğlu, A.A., Gürses, M., Çetin, B., Tahmas-Kahyaoğlu, D., 2013. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese. International Journal of Dairy Technology, 66 (4), 512-526.
  • Cakmakci, S., Hayaloğlu, A.A., Dağdemir, E., Çetin, B., Gürses, M., Tahmas-Kahyaoğlu, D., 2014. Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. International Journal of Dairy Technology, 67 (4), 594-603.
  • Centre for Food Safety, 2014. Microbiological guidelines for food (for ready-to-eat food in general and specific food items) August 2014 (revised). Risk Assessment Section Centre for Food Safety Food and Environmental Hygiene Department 43/F, Queensway Government Offices, 66 Queensway, Hong Kong.
  • Ceylan, Z. G., Çağlar, A., Çakmakçı, S., 2007. Some physicochemical, microbiological and sensory properties of Tulum cheese produced from ewe’s milk via a modified method. International Journal of Dairy Technology, 60 (3), 191-197.
  • Charlier, C., Cretenet, M., Even, S. and Le Loir, Y., 2009. Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives. International Journal of Food Microbiology, 131, 30-39.
  • Çakmakçı, S., 2011. Türkiye Peynirleri (19. Bölüm: 585-614). In: Peynir Biliminin Temelleri. (Editörler: A.A. Hayaloğlu ve B. Özer), ISBN: 978-605-87976-1-1, SİDAS Medya Ltd. Şti., 643 s, İzmir.
  • Fox, P.F., Law, J., McSweeney, P.L.M., Wallace, J., 1999. Biochemistry of cheese ripening. In: Fox PF (ed) Cheese: chemistry, physics and microbiology, vol 1. Aspen Publishers, Gaithersburg, pp 389-438.
  • Galli, B.D., Martin, J.G.P., Silva, P.P.M., Porto, E., Spoto, M.H.F., 2016. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds. International Journal of Food Microbiology, 234, 71-75.
  • Gobbetti, M., Burzigotti, R., Smacchi, E., Corsetti, A., De Angelis, M., 1997. Microbiology and biochemistry of Gorgonzola cheese during ripening. International Dairy Journal, 7, 519-529.
  • Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology. Academic Press, San Diego, USA, p. 532.
  • Hayaloglu, A.A. and Kirbag, S., 2007. Microbial quality and presence of moulds in Kuflu cheese. International Journal of Food Microbiology, 115, 376-380.
  • Hayaloglu, A.A., Çakmakçı S., Brenchany K.C., Deegan K.C. and McSweeney P.L.H., 2007. Microbiology, biochemistry and volatile composition of Tulum cheese ripened in goat’s skin or plastic bags. Journal of Dairy Science, 90 (3), 1102-1121.
  • Hayaloglu, A.A., Brenchany, K.C., Deegan, K.C. and McSweeney, P.L.H., 2008. Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety. LWT - Food Science and Technology, 41, 1323-1334.
  • IDF (International Dairy Federation), 1982. Determination of the total solid content (cheese and processed cheese). In: IDF Standard 4A. IDF, Brussels, Belgium.
  • IDF (International Dairy Federation), 1993. Determination of the nitrogen content (Kjeldahl method) and calculation of the crude protein content. In: Standard Method 20B: Milk, IDF, Brussels, Belgium.
  • Kurt, A., Cakmakci, S., and Caglar, A., 2007. Süt ve Mamülleri Muayene Analiz Metotları Rehberi. Atatürk Universitesi Ziraat Fakültesi Yayınları No: 257, 398 p, Erzurum, Turkey (In Turkish).
  • Madkor, S., Fox, P.F., Shalabi, S.I., Metwalli, N.H., 1987. Studies on the ripening of Stilton cheese: proteolysis. Food Chemistry, 25, 13-29.
  • Martin, N.H., Trmcic, A., Hsieh, T., Boor, K.J., Wiedmann, M., 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Frontiers in Microbiology, 7, 1-8. Article: 1549 doi: 10.3389/fmicb.2016.01549
  • Moreira, R.V., Costa, M.P., Frasao, B.S., Sobral, V.S., Cabral, C.C., Rodrigues, B.L., Mano, S.B., Conte-Junior, C.A., 2020. Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics. Food Science and Biotechnology, 29, 459–467. Savello, P.A., Ernstrom, C.A., Kalab, M., 1989. Microstructure and meltability of model process cheese made with rennet and acid casein. Journal of Dairy Science, 72, 1-11.
  • Scientific Criteria to Ensure Safe Food, 2003. The National Academies Press. https://doi.org/10.17226/10690.
  • Sengul, M., Cakmakci, S., 2003. Characterization of natural isolates of lactic acid bacteria from Erzincan (Savak) Tulum cheese. Milchwissenschaft-Milk Science International, 58(9-10), 510-513. Seratlic, S., Miloradovic, Z.N., Radulovic, Z.T., Macej, O.G., 2011. The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening. International Journal of Dairy Technology, 64, 408-416.
  • Sert, D., Akın, N., Aktümsek, A., 2014. Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening. Small Ruminant Research, 121, 351-360.
  • Tarakci, Z., Ekici K., Sağdıc, O. and Kücüköner, E., 2005. The effect of black cumin on ripening of Tulum cheese. Archiv für Lebensmittelhygiene, 56, 135-139.
  • Tomar, O., Akarca, G., Beykaya, M., Çağlar, A. 2018. Some characteristics of Erzincan Tulum cheese produced using different probiotic cultures and packaging material. Kafkas Veterinary Journal, 24(5), 647-654.
  • TS-3001, 2016. Turkish standard–tulum cheese. Turkey. ICS 67. 100: 30. Turkish Food Codex Regulation–Microbiological Criteria Communique´ (2009/68
There are 35 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Yusuf Çakır 0000-0002-3789-3039

Songül Çakmakçı 0000-0003-0334-5621

Publication Date October 20, 2020
Submission Date June 30, 2020
Published in Issue Year 2020 Volume: 7 Issue: 4

Cite

APA Çakır, Y., & Çakmakçı, S. (2020). Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım Ve Doğa Bilimleri Dergisi, 7(4), 972-982. https://doi.org/10.30910/turkjans.761327