Determination of the Physicochemical Properties and Fatty Acid Composition of Some Cheese Types with Geographical Indication in Thrace Region

Abstract

The purpose of the present investigation was to assess the differences in the quality characteristics of the famous cheese types produced in Thrace region and labeled with a geographical indication or not. The different physicochemical properties, mineral content, and fatty acid composition of Ezine Cheese and Edirne Feta Cheese, and Malkara Aged Kaşar Cheese with geographical indication were determined. The obtained data were compared with some of the physicochemical specifications stated in the geographical indication registration documents and also with the cheese types of the same category but without the geographical indication. For this purpose, 90 cheese samples from 23 different local producers in Edirne, Tekirdağ, Çanakkale, and Kırklareli were supplied in sealed packages. Dry matter (%), ash (%), salt (%), protein (%), titratable acidity (% lactic acid), acid count (mg KOH/g fat), color (L, a, b) values were determined. Additionally, fatty acid compositions and some mineral contents of the cheese were analyzed by using gas-chromatography and inductively coupled plasma-optic emission spectrometry (ICP-OES). This study aims to contribute to registration documents of geographical indication, which cover the characteristic specifications, including fatty acid composition, protein amount, acid count (free fat acidity), and color (L*, a*, b*) values. It is advised to revise the registration documents of the mentioned cheese types by including aroma-active components to the aroma characterization and texture specifications to the characteristic features through a broader study.

Keywords

• Malkara aged cheese
• Ezine cheese
• Edirne feta cheese
• Geographical indication
• Fatty acid composition

References

1. Ahmad, S., Anjum, F. M., Huma, N., Sameen, A., & Zahoor, T. (2013). Composition and physicochemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. J Anim Plant Sci, 23 (Suppl 1), 62-74.
2. Anonim (2008). Milk determination of fat content-Gerberbutyrometers. IDF 105:2008, International Dairy Federation, Brussels, Belgium.
3. Anonim (2015). Turkish Food Codex Cheese Communiqué (Communiqué No: 2015/6). Official Gazette, (29261), Ankara.
4. AOAC. (1990). Official Methods of Analysis. Volume I, 15. Edition, Association of Official Analytical Chemists, Washington D.C., USA.
5. Bakircioglu, D., Kurtulus, Y. B., & Ucar, G. (2011). Determination of some traces metal levels in cheese samples packaged in plastic and tin containers by ICP-OES after dry, wet and microwave digestion. Food and Chemical Toxicology, 49(1), 202-207.
6. Bhale, S., No, H. K., Prinyawiwatkul, W., Farr, A. J., Nadarajah, K., & Meyers, S. P. (2003). Chitosan coating improves shelf life of eggs. Journal of food science, 68(7), 2378-2383.
7. Blasi, F., Montesano, D., De Angelis, M., Maurizi, A., Ventura, F., Cossignani, L., ... & Damiani, P. (2008). Results of stereospecific analysis of triacyl glycerol fraction from donkey, cow, ewe, goat and buffalo milk. Journal of Food Composition and Analysis, 21(1), 1-7. doi:10.1016/j.jfca.2007.06.005.
8. Bradley Jr. R. L., Arnold Jr. E., Barbano D. M., Semerad R. G., Smith D. E., Vines B.K., 1992. Chemical and Physical Methods. In Standard Methods for the Examination of Dairy Products, ed: Marshall, R. T., American Public Health Association, Washington D.C., p: 433-531.

9. Folch, J., Lees, M. ve Sloan Stanley, G. (1956).The Journal of biologicalchemistry,726,497-http://aufsi.auburn.edu/recommendedmethods/05B01c03a.pdf accessed from.
10. Kantaroğlu, M. ve Demirbaş, N. (2018). Evaluation of geographically indicated food production potential in Turkey. VIII. IBANESS Congresses series, 21-22 April, Plovdiv, Bulgaria, pp.514-520.
11. Mansson HL, Fatty acids in bovine milk fat, Food and Nutrition Research. 2008;52:10, 2008 doi:10.1186/s12944-019-0995-6
12. Özer, C. O., Kılıç, B. ve Kılıç, G. B. (2016). In-vitro microbial production of conjugated linoleic acid by probiotic L. Plantarumstrains. Utilization as a functional starter culture in sucuk fermentation. Meat Science, 114, 24–31. doi:10.1016/j.meatsci.2015.12.005.
13. Renner, E. (1993). Milchpracktickum, Skriptumzu den Übungen. Justus-Liebig Universitaet, Giessen, Germany, 76p.
14. Saroha V, Kumar D, Sharma A, Jayakumar S, Tyagi AK, Nagda RK, Dixit SP, 2014 Quantitative analysis of fatty acid in Indian goat milk and its comparison with other livestock, J. Livest. Sci. 5:1–8.
15. TÜRKPATENT (2007). Edirne White Cheese. Geographical indication registration certificate, registration no.93-name of country of origin, registration date 23.10.2007. T.R. Ministry of Industry and Technology, Turkish Patent and Trademark Office, Ankara.
16. TÜRKPATENT (2017). Malkara Old Cheddar Cheese. Geographical indication registration certificate, registration no.261-name of origin, registration date 06.12.2017. T.R. Ministry of Industry and Technology, Turkish Patent and Trademark Office, Ankara.
17. TÜRKPATENT (2020). Ezine cheese. Geographical indication registration certificate, registration no.86-name of origin, first registration date 05.08.2006., change notice: Bulletin no. 88 dated 02.11.2020. T.R. Ministry of Industry and Technology, Turkish Patent and Trademark Office, Ankara.
18. TÜRKPATENT (2021). Proprietary Geographical Indications. 22 May 2021, access address: www.turkpatent.gov.tr.