Kandirif Peynirinin Mikrobiyolojik Analizi, Dokusal Değerlendirmesi ve Kolesterol İçeriği

Öz

Kandirif peyniri, Türkiye'deki yerel peynirlerin belirgin bir çeşidini temsil eder. Kandirif peynirinin fiziksel, kimyasal ve duyusal özellikleri onu diğer peynir çeşitlerinden belirgin bir şekilde ayırır. Çalışmanın bölgesel ürünlerin kalite standartlarını geliştirme amacı göz önüne alındığında, bu yerel olarak üretilen peynir çeşidinin tüketim kapsamını daha geniş coğrafi alanlara genişletme potansiyeli bulunmaktadır. Bu çalışmada, bu peynir çeşidinin geleneksel olarak üretildiği Erzurum'un Olur ilçesinde bulunan Kekikli Köyü'nden 20 Kandirif peyniri örneği temin edildi. Bu araştırma, örneklenen peynirlerin kolesterol içeriği, yağ asidi bileşimi, dokusal özellikleri ve mikrobiyolojik özelliklerinin incelenmesini kapsamaktadır. Özellikle, Kandirif peyniri örneklerinin mikrobiyolojik kalite, kolesterol ve yağ asidi seviyeleri ile tekstürel profillerinde önemli farklılıklar saptanmıştır. Özellikle, aile işletmelerinde üretildiğinde Kandirif peynirinin maya ve küf kontaminasyonuna karşı daha yüksek bir duyarlılık sergilediği tespit edilmiştir. TAMB sayısı 7,21 log kob/g ile 7,46 log kob/g arasında, Lactobacillus sayıları 3,65 log kob/g ile 5,49 log kob/g arasında değiştiği ve Lactococci sayısının 2,53 log kob/g ile 3,94 log kob/g arasında olduğu bulundu. 20 numunenin 7’sinde (%35) koliform grubu bakteri sayısı < 1,00 log kob/g düzeyinde bulundu..S. aureus sürekli olarak < 1,00 log kob/g, proteolitik bakteriler 3,77 log kob/g ile 4,63 log kob/g arasında, lipolitik bakteriler 3,53 log kob/g ile 3,75 log kob/g arasında ve psikrofilik bakteriler 2,20 log kob/g ile 2,80 log kob/g arasında bir değişim göstermiştir. Maya ve küf sayıları 4,08 log kob/g ile 4,66 log kob/g arasında bulunmuştur. Kandirif peyniri örneklerinin kolesterol içeriği 66,13 mg/100 g ile 3869,77 mg/100 g arasında değişmiştir. Kısa zincirli yağ asitleri açısından, bütirik asit yüzdeleri %2,61 ile %4,00 arasında, kaproik asit %1,47 ile %2,12 arasında, kaprilik asit %0,72 ile %1,12 arasında ve kaprik asit %1,18 ile %2,32 arasında değişmiştir. Uzun zincirli doymuş yağ asitleri ise palmitik asit %7,97 ile %31,43 arasında, stearik asit %1,42 ile %12,38 arasında ve araşidonik asit %0,00 ile %2,55 arasında olduğu tespit edilmiştir. 14 nolu örnek daha zayıf doku sergilerken, 19 nolu örnek daha yüksek dokusal özellikler gösterdiği gözlemlenmiştir. Kandirif peyniri örneklerinin kolesterol miktarı 66,13 mg/100 g ile 3869,77 mg/100 g arasında bulunmuştur. Kandirif peyniri için tutarlı ve standart bir bileşim ve kalite oluşturmak için, üretim sürecinin kontrollü koşullara geçiş yapması zorunludur. Sonuç olarak, Kandirif peyniriyle ilişkili geleneksel üretim uygulamaları, potansiyel olarak fabrika ölçeğindeki operasyonlara ve standart prosedürlere doğru geçiş yaparak bir dönüşümü gerektirebilir.

Anahtar Kelimeler

• Kandirif peyniri
• Bileşim
• Mikrobiyolojik özellikler
• Yağ asitleri
• Kolesterol
• Doku profili

Microbiological Analysis, Textural Evaluation, and Cholesterol Content of Kandirif Cheese

Öz

Kandirif cheese represents a distinctive variety of local cheeses within Turkey. The physical, chemical, and sensory attributes of Kandirif cheese distinctively set it apart from other cheese varieties. Given the study's objective to enhance the quality standards of regional products, there exists the potential for broadening the consumption scope of this locally manufactured cheese variant across larger geographical areas. In this study, twenty Kandirif cheese samples were procured from Kekikli Village situated within the Olur district of Erzurum where this cheese variety is traditionally crafted. This investigation encompassed an examination of the cholesterol content, fatty acid composition, textural properties, and microbiological characteristics of the sampled cheeses. Notably, the Kandirif cheese samples revealed significant disparities in microbiological quality, cholesterol and fatty acid levels, and texture profiles. Particularly, it was ascertained that Kandirif cheese, when produced within family businesses, exhibited a heightened susceptibility to yeast and mold contamination. The TAMB number ranged from 7.21 log cfu/g to 7.46 log cfu/g, Lactobacillus counts varied between 3.65 log cfu/g and 5.49 log cfu/g, and Lactococci were found between 2.53 log cfu/g and 3.94 log cfu/g. Seven of the twenty samples (35%) exhibited a coliform group bacteria count < 1.00 log cfu/g. S. aureus was consistently < 1.00 log cfu/g. Proteolytic bacteria ranged from 3.77 log cfu/g to 4.63 log cfu/g, lipolytic bacteria from 3.53 log cfu/g to 3.75 log cfu/g, and psychrophilic bacteria from 2.20 log cfu/g to 2.80 log cfu/g. Yeast and mold counts were between 4.08 log cfu/g and 4.66 log cfu/g. The cholesterol content of Kandirif Cheese samples ranged from 66.13 mg/100 g to 3869.77 mg/100 g. Regarding short-chain fatty acids, butyric acid percentages ranged from 2.61% to 4.00%, caproic acid from 1.47% to 2.12%, caprylic acid from 0.72% to 1.12%, and capric acid from 1.18% to 2.32%. Long-chain saturated fatty acids varied, with palmitic acid between 7.97% and 31.43%, stearic acid between 1.42% and 12.38%, and arachidonic acid between 0.00% and 2.55%. Sample 14 exhibited weaker texture, while sample 19 demonstrated higher textural properties. The cholesterol amount of Kandirif Cheese samples was between 66.13 mg/100 g and 3869.77 mg/100 g. In order to establish a consistent and standardized composition and quality for Kandirif cheese, it is imperative that the production process transitions to controlled conditions. Consequently, the traditional production practices associated with Kandirif cheese may necessitate a transformation, potentially transitioning towards factory-scale operations and standardized procedures.

Anahtar Kelimeler

• Kandirif cheese
• Composition
• Microbiological properties
• Fatty acids
• Cholesterol
• Texture profile

Kaynakça

1. Anonymous, (2021). National Milk Council: Milk Sector Statistics in the World and Türkiye, 2019 Milk Report (In Turkish).
2. Apaydin, H. and Gümüş, T. (2018). Inhibitory effect of propolis (bee gum) against Staphylococcus aureus bacteria isolated from instant soups 1. Journal of Tekirdag Agricultural Faculty, 15(1): 67-75.
3. Atasever, M., Keleş, A., Uçar G. and Güner A. (1999). Changes in some quality characteristics of halloumi cheese stored in different packaging during ripening. Journal of Veterinary Sciences, 15(1): 55-64. (In Turkish)
4. Awad, R. A., Abdel-Hamid, L. B., El-Shabrawy, S. A. and Singh, R. K. (2002). Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. LWT-Food Science and Technology, 35(1): 54-61.
5. Awad, S. (2006). Texture and Flavour Development in Ras Cheese Made from Raw and Pasteurised Milk. Food Chemistry, 97(3): 394-400.
6. Bourne, M. C. (2002). Food Texture and Viscosity: Concept and Measurement (2nd ed.). Elsevier Science and Technology Books New York: Academic Press, U.S.A.
7. Cetinkaya, A. and. Öz, F. (2018). Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese. (Turkish dairy product produced by the traditional method). Ukrainian Food Journal, 7(3): 409-420.
8. Çinici, Ö. and Özdemir, S. (2024). Production of kandirif cheese under controlled conditions (factory conditions) and the effect of different frying environments on the microbiological, physical, chemical and sensory properties of kandirif cheese samples. European Journal of Science and Technology, 53: 32-42. (In Turkish)

9. Deshwal, G. K., Ameta, R., Sharma, H., Singh, A. K., Panjagari, N. R. and Baria, B. (2020). Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. LWT, 126: 109341.
10. Diliello, L. R. (1982). Methods in Food and Dairy Microbiology. Avi Publishing Company Inc., U.S.A.
11. Elgaml, N., Moussa, M. A. M. and Saleh, A. E. (2017). Comparison of the properties of Halloumi cheese made from goat milk, cow milk and their mixture. Journal of Sustainable Agricultural Sciences, 43(2): 77-87.
12. El-Metwally, R. I., El-Menawy, R. K. and Ismail, M. M. (2023). Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste. Journal of Food Science and Technology, 60(2): 590-599.
13. Ergönül, B., Günç Ergönül, P. and Kemal Seçkin, A. (2011). Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade. Mlijeka, 61(2): 168-174.
14. Eroglu, A., Toker, O. S. and Dogan, M. (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh K ashar cheese (< 90 days) during ripening. International Journal of Dairy Technology, 69(2): 243-253.
15. Everard, C., O’callaghan, D., Howard, T., O’donnell, C., Sheehan, E. and Delahunty, C. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37(2): 361-382.
16. Fletouris D.J., Botsoglou N.A., Psomas I.E. and Mantıs A.I. (1998). Rapid determination of cholesterol İn milk and milk products by direct saponification and capillary gas chromatography. Journal of Dairy Science, 81(11): 2833–2840.
17. Gökçe, Ö., Bayana, D., Küçükçetin, A. and Gürsoy, O. (2022). Some physicochemical, textural and microbiological properties of Adıyaman cheese produced by traditional method. Academic Food, 20(4): 374-385. (In Turkish)
18. Gün, İ. and Şimşek, B. (2011). Comparison of some characteristics of halloumi cheeses produced in Turkey and the Turkish Republic of Northern Cyprus. Harran University Faculty of Agriculture Journal, 15(1): 43-53. (In Turkish)
19. Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology. Gulf Professional Publishing., California, U.S.A.
20. Hayaloglu, A. A., Karatekin, B. and Gurkan, H. (2014). Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. International Dairy Journal, 38(2): 136-144.
21. Kamber, U. and Terzi, G. (2008). The traditional cheeses of Turkey: Southeast Anatolia region. Food Reviews International, 24(1): 62-73.
22. Karaman A D. and Akalın A. S. (2013). Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream. LWT-Food Science and Technology, 50: 503–510.
23. Karpuz, E. and Palabıyık, İ. (2024). Which method is better for preserving meat and cheese: coating propolis on the packaging material or spraying directly onto the food? Journal of Tekirdağ Agricultural Faculty, 21(3): 602-618. (In Turkish)
24. 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.
25. Lobato-Calleros, C., Vernon-Carter, E.J., Guerrerolegarreta, I., Soriano- Santos, J. and Escalona-Buendia, H. (1997). Use of fat blends in cheese analogs: influence on the sensory and instrumental textural characteristics. Journal of texture studies, 28: 619–632.
26. Messer, J. W., Behney H.M. and Leudecke L. O. (1985). Microbiological Count Methods. In: Standard Methods for the Examination of Dairy Products (APHA). Ed(s): Richardson, G. H., 15thEdition, American Public Health Association, Washington D. C., U.S.A.
27. Mistry, V. V. (2001). Low fat cheese technology. International Dairy Journal, 11(4-7): 413-422.
28. Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., Omidizadeh, A. and Abd-Manap, M. Y. (2012). Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. Journal of Food Agriculture and Environment, 10(2): 46-54.
29. Ozdemir, C. and Demirci, M. (2006). Selected microbiological properties of kashar cheese samples preserved with potassium sorbate. International Journal of Food Properties, 9(3): 515-521.
30. Özdemir, C., Karaoğlu, M. M., Fatih, Ö. Z., Özdemir, S. and Tajer, A. (2022). Determination of the production process and some physical and chemical properties of kandirif cheese traditionally produced in family businesses. European Journal of Science and Technology, 35: 573-578. (In Turkish)
31. Pavia, M., Trujillo, A. J., Guamis, B. and Ferragut, V. (1999). Evolution of the composition and texture of a sheep cheese during ripening. Alimentaria, 306: 43-47. (In Spanish)
32. Romeih, E. A., Michaelidou, A., Biliaderis, C. G. and Zerfiridis, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12(6): 525-540.
33. Sahan, N., Yasar, K., Hayaloglu, A. A., Karaca, O. B. and Kaya, A. (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75(1): 1-7.
34. Sarı, K., Yaman, H., Coşkun, H. and Akoğlu, A. (2018). Microbial quality, volatile component profile, textural and some chemical properties of traditional Mengen cheese. Food, 43(2):185-196. (In Turkish)
35. Satchithanandam, S., Fritsche, J. and Rader, J. I. (2001). Extension of AOAC Official Method 996.01 to the analysis of standard reference material (SRM) 1846 and infant formulas. Journal of AOAC International, 84(3): 805-814.
36. Şengül, M., Erkaya, T. and Fırat, N. (2010). Comparison of some microbiological characteristics of Kashar cheeses produced from raw and pasteurized milk during ripening. Atatürk University Journal of Faculty of Agriculture, 41(2): 149-156. (In Turkish)
37. Sıçramaz, H. and Ayar, A. (2023). Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese. Food Science &Nutrition, 11(10): 6164-6177.
38. Speck, M. L. (1976). Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association., APHA, Inc. Washington, D.C., U.S.A.
39. Yildirim-Mavis, C., Ozmen, D., Yakisik, E., Toker, O. S., Palabiyik, I. and Kaner, O. (2022). Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests. International Dairy Journal, 127: 105242.