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

ÇAKMAKÇI, Songül; ÇAKIR, YUSUF

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

Yusuf ÇAKIR, (Bingöl Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, Bingöl, Türkiye)

Songül ÇAKMAKÇI (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Türk Tarım ve Doğa Bilimleri Dergisi

8 4

Yıl: 2020 Cilt: 7 Sayı: 4 Sayfa Aralığı: 972 - 982 Metin Dili: İngilizce İndeks Tarihi: 25-06-2021

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

Öz:

In this research, Erzincan Tulum cheese samples were produced in the Dumlu (Erzurum, Turkey) plateauswith the help of the Şavak tribe who are the original producers of cheese and were produced in duplicate byusing commercial liquid rennet from raw Akkaraman sheep’s milk (cheese R) and pasteurized Akkaraman sheep’smilk (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 duringthe ripening period. In this study, the S. aureus counts were < 2 log cfu/g in all Tulum cheese samples during theripening. 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 highertotal coliforms counts according to the Tulum cheese samples produced from pasteurized milk. The R and Pcheese samples have statistically similar yeast and mould counts during the ripening. Total coliforms count in Rcheese samples decreased continuously during the ripening. The yeast and mould counts in R and P cheesesamples decreased also continuously during the ripening. During the ripening, the dry matter, fat, fat in drymatter, protein, ash, salt, salt in dry matter amounts in P cheese samples were determined to be higher accordingto R cheese samples. However; during the ripening, the pH and % acidity values in the P cheese samples werefound to be lower than R cheese samples. In R and P cheese samples; except for pH, examined all chemicalproperties increased continuously during the ripening. As a result, it was emerged that the cheese variety andthe ripening period affected the microbiological and chemical properties. During the ripening; the color andappearance, odor, texture, flavor, saltiness, fatness, bitterness and oxidation, general acceptability scores of Rcheese samples were found to be statistically similar with these sensory property scores of P cheese samples. Interms of general acceptability, it can also be emphasized that cheese produced from sheep raw milk is moreadmired cheese in cheeses ripened for 3 months.

Anahtar Kelime:

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 (R peynir) örneklerinde, P peynirlerden daha fazla koliform bakteri bulunmuştur. R ve P peynir örneklerindeki maya ve küf sayıları olgunlaşma süresince istatistiksel olarak benzer bulunmuştur. R peynirlerde koliform bakteri sayıları ile R 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, R peynir örneklerinden yüksek; ancak, pH ve % asitlik değerleri daha düşük bulunmuştur. R 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. R 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 Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	ÇAKIR Y, ÇAKMAKÇI S (2020). Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. , 972 - 982.
Chicago	ÇAKIR YUSUF,ÇAKMAKÇI Songül Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. (2020): 972 - 982.
MLA	ÇAKIR YUSUF,ÇAKMAKÇI Songül Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. , 2020, ss.972 - 982.
AMA	ÇAKIR Y,ÇAKMAKÇI S Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. . 2020; 972 - 982.
Vancouver	ÇAKIR Y,ÇAKMAKÇI S Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. . 2020; 972 - 982.
IEEE	ÇAKIR Y,ÇAKMAKÇI S "Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk." , ss.972 - 982, 2020.
ISNAD	ÇAKIR, YUSUF - ÇAKMAKÇI, Songül. "Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk". (2020), 972-982.

APA	ÇAKIR Y, ÇAKMAKÇI 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.
Chicago	ÇAKIR YUSUF,ÇAKMAKÇI Songül Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım ve Doğa Bilimleri Dergisi 7, no.4 (2020): 972 - 982.
MLA	ÇAKIR YUSUF,ÇAKMAKÇI Songül Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım ve Doğa Bilimleri Dergisi, vol.7, no.4, 2020, ss.972 - 982.
AMA	ÇAKIR Y,ÇAKMAKÇI S Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım ve Doğa Bilimleri Dergisi. 2020; 7(4): 972 - 982.
Vancouver	ÇAKIR Y,ÇAKMAKÇI S Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım ve Doğa Bilimleri Dergisi. 2020; 7(4): 972 - 982.
IEEE	ÇAKIR Y,ÇAKMAKÇI S "Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk." Türk Tarım ve Doğa Bilimleri Dergisi, 7, ss.972 - 982, 2020.
ISNAD	ÇAKIR, YUSUF - ÇAKMAKÇI, Songül. "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 (2020), 972-982.