Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Canozer, Candan; Köse, Şenol

doi:10.1590/fst.16921

Cited by 8 publications

(6 citation statements)

References 39 publications

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“…The average P concentration of cheese samples was determined as 148.49 mg/kg. This value was lower than the value obtained by Canozer (2020) for Orgu cheeses, Oksuztepe et al (2013) for Tulum and White cheeses, and Mattera et al (2016) for Pecorino d' Abruzzo cheese. Qin et al (2009) reported that Fe is to be transported to cheese through the machinery and tools used in the transport, storage, and processing of milk.…”

Section: Mineral Compositioncontrasting

confidence: 53%

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

et al. 2022

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Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated.

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Section: Mineral Compositioncontrasting

confidence: 53%

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

et al. 2022

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“…Cheese total polyphenols (mg of GAE4/100 g of cheese) were determined between 146.02 and 219.38 (mgGAE/100 g) (Giorgio et al, 2019). Canözer and Köse (2022) reported that the mean results of total phenol content and antioxidant activity value of Orgu cheeses were 811.14 mgGAE/kg and 5.17%, respectively. Results exhibited some fluctuations compared with literature values.…”

Section: Resultsmentioning

confidence: 99%

Section: Bioactive Properties Of Outer and Inner Parts Of Blue-green ...mentioning

confidence: 99%

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

Geçgel

Uslu

2022

Food Processing Preservation

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The oil contents of outer and inner parts of blue cheese were 0.90% (outer part) and 2.05% (inner part), respectively. Total phenol and flavonoid values of outer and inner parts of blue cheese samples were 120.30 (outer part) and 101.96 mg GAE/100 g (inner part) to 16.55 (outer part) and 8.45 mg quercetin equivalent (QE)/100 g (inner part), respectively. The predominant phenolic compounds of outer and inner parts of blue moldy cheese were gallic acid, 3,4‐dihydroxybenzoic acid, catechin, and rutin. In addition, catechin contents of outer and inner parts of blue cheese were detected as 4.28 (outer part) and 4.09 mg/100 g (inner part), whereas rutin values of blue cheese were determined as 4.93 (outer part) and 3.06 mg/100 g (inner part), respectively. Lauric, myristic, palmitic, stearic, oleic, and linoleic acids were the most abundant fatty acids in moldy chese oils. In addition, palmitic and stearic acid contents of outer and inner parts of blue moldy cheese were identified as 41.99 (outer part) and 39.87% (inner part) to 14.95 (outer part) and 12.85% (inner part), respectively. In addition, oleic acid contents of outer and inner parts of blue moldy cheese were 19.31% (outer part) and 22.58% (inner part), respectively. Practical applications Fresh or ripened cheese from the coagulation of milk is rich in nutritional components and is an important source of protein, short‐chain fatty acids, vitamins, minerals, and a wide variety of biologically active substances. One of the most important biochemical events during the ripening of cheeses is proteolysis. Cheese has a very complex structure that causes differences even within the same variety as a result of the changes it undergoes during production and ripening.

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“…The acidity in milk and its products is expressed as the total value of acidity formed as a result of citrate, phosphate, albumin, globulin, and carbon dioxide found in the nature of milk, as well as microorganism and culture activities (Canozer & Köse, 2022). Acidity is one of the important parameters that affect the quality of milk and its products and must be controlled during the production phase and the storage period.…”

Section: Resultsmentioning

confidence: 99%

Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese

Kavas

Kınık

et al. 2022

Food Processing Preservation

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Microcapsules containing probiotic culture mixture (Lactobacillus casei + Bifidobacterium longum) (1%), 1% sodium alginate, 2% fructooligosaccharide, and 2% inulin were prepared. Symbiotic white cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. The ripening biochemistry of the cheeses during 180 days of storage at +4°C was determined by some biochemicalphysical analysis methods, and the organic acid content of white goat cheese was determined. Dry matter, titration acidity, protein, total nitrogen, and organic acid values were higher in cheese samples containing microcapsules than in the samples without capsules, while fat content, water-soluble nitrogen, non-protein nitrogen, and ripening coefficient values were lower (p < 0.05). It has been determined that the ratio of lactic acid and pyruvic acid is high in cheese samples containing symbiotic microcapsules, while the amount of citric acid, acetic acid, and formic acid is high in cheeses containing probiotics and prebiotics in free form. It was concluded that the addition of symbiotic microcapsules in the production of white goat cheeses increased the quality criteria of the cheese.

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Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Cited by 8 publications

References 39 publications

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese

Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese

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