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In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness, and L * values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, and 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p<0.05). The presence of yeast-mold, Staphylococcus aureus, coagulase positive Staphylococcus aureus (53.33%) and Escherichia coli (50%) were determined in Adıyaman cheese, while the presence of Brucella spp., Salmonella spp., and Listeria monocytogenes were not determined.

In this study, the effects of onion skin powder (OSP) (0, 1.5, 3.0, and 6%) on some chemical and physical properties of cooked chicken meat patties during refrigerated storage (30 days, 4±1 °C) were investigated. For this purpose, moisture, fat, pH, free fatty acid (FFA), and thiobarbituric acid (TBA) analyses in the raw meat patties were also carried out. In addition, the chemical (moisture, fat), technological (diameter reduction, cooking yield), and sensory properties of cooked chicken patties were examined on the first day of storage. During storage, pH, colour, FFA, and TBA analyses were performed. There were significant changes in the physical, chemical, technological, and sensory properties of chicken patties with OSP addition. The moisture, pH, and TBA values of samples decreased by incorporated OSP. Moreover, the use of OSP improved technological parameters of patties. However, the addition of OSP resulted in a darker colour in patties. In conclusion, OSP could be used in chicken meat patties to improve their quality properties.

The effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water‐soluble nitrogen (WSN), and trichloroacetic acid‐soluble nitrogen (TCA‐SN) were explored as well as the chemical compositions of samples during ripening. Also, RP‐HPLC of pH 4.6‐soluble, 70% ethanol‐insoluble (EtOH‐i), and urea‐PAGE of pH 4.6‐insoluble nitrogen fractions of samples was determined. The results showed that the effects of partial substitution of goat's milk for sheep's milk on WSN and TCA‐SN were significant from sixth to eighth month of the ripening, respectively. Even though the effects of the milk type, dry salting, and scalding on the peptide profile were significant at the beginning of maturation, the peptide profile of cheeses was almost similar at the end of the storage. Furthermore, the proteolysis of Urfa cheese was limited due to dry salting during the ripening. Practical applications The maturation of cheese is a complex biochemical process involving the hydrolysis of fat, breakdown of protein, and metabolism of lactose. Though the biochemical reactions during cheese ripening are not precisely understood, proteolysis is one of the most significant biochemical processes during maturation. It is known that the amino acids resulting from proteolysis are the precursors of flavor components in cheese. Milk itself is a significant source of proteolytic enzymes. And also, the curd scalding temperature and salt content of cheese affect the proteolytic activity during cheese ripening. However, limited proteolysis may be occurred during the cheese maturation due to dry salting and scalding process. Therefore, studies should focus on overcoming this problem. This study can help to overcome the limited proteolysis in the production of cheese. Also, results from the study may contribute to the industrial production of Urfa cheese.

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