TY  - JOUR
TI  - Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk
AB  - 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.
AU  - ÇAKMAKÇI, Songül
AU  - ÇAKIR, YUSUF
PY  - 2020
JO  - Türk Tarım ve Doğa Bilimleri Dergisi
VL  - 7
IS  - 4
SN  - 2148-3647
SP  - 972
EP  - 982
DB  - TRDizin
UR  - http://search/yayin/detay/427247
ER  -