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

Yıl 2020, Cilt: 7 Sayı: 4, 972 - 982, 20.10.2020

Yusuf Çakır Songül Çakmakçı

https://doi.org/10.30910/turkjans.761327

Cited By: 2

Öz

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.

Anahtar Kelimeler

Erzincan Tulum cheese,, pasteurisation,, commercial liquid rennet,, ripening period,, cheese analysis

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

Öz

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.

Anahtar Kelimeler

Erzincan Tulum peyniri,, pastörizasyon,, ticari sıvı peynir mayası,, olgunlaşma periyodu,, peynir analizleri

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