Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey

Erdoğan, Ahmet; Gürses, Mustafa; Sert, Selahattin

doi:10.1016/s0168-1605(02)00485-3

Cited by 56 publications

(39 citation statements)

References 8 publications

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“…Traditionally, Tulum cheese is made from non-fat milk remaining after butter production and sometimes yoghurt can be added to give flavour (Erdoğan et al, 2003; Gürses and Erdoğan, 2006). Tulum cheese is characterized as white or cream coloured, containing a high dry matter and protein ratio, not easily crashed, medium-hard, homogenous textured cheese with a characteristic taste which melts in the mouth revealing an easily felt original butter taste (Kurt et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Effects of packaging materials on some ripening characteristics of Tulum cheese

Tarakçı

Durmuş²

2016

Mljekarstvo

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In this study the effects of different packaging materials on Tulum cheese made with cloth, stomach, animal skin, pot and plastic materials were investigated. Dry matter, ash, titratable acidity, salt, salt in dry matter, fat, total protein, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN), phosphotungstic acid soluble nitrogen (PTA-SN), electrophoretic casein fraction analyses, L*, a* and b* values in colour analyses and sensory characteristics were analysed. Dry matter 54.74-66.37 %, ash 3.93-4.79 %, titratable acidity 1.22-1.80 % as lactic acid, salt 2.48-3.93 %, salt in the dry matter 3.78-6.20 %, fat 21-43 %, total protein 17.20-23.16 %, WSN ratio 5.58-16.81 %, TCA-SN ratio 4.33-13.59 %, PTA-SN ratio 2.06-5.12 %, β-CN ratio 31.01-52.16 %, α s1 -CN ratio 33.52-47.84 %, and in colour measurements L*, a* and b* values ranged from 82. 18-84.39, 0.93-1.72 and 8.41-16.51, respectively. Accordingly it was clarified that the use of different packaging materials affected the composition of Tulum cheese and was related to from the cheese origin as well.

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Section: Introductionmentioning

confidence: 99%

Effects of packaging materials on some ripening characteristics of Tulum cheese

Tarakçı

Durmuş²

2016

Mljekarstvo

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“…Particularly worthy of mention are those by Spanish (López-Diaz, Román-Blanco, García-Arias, García-Fernandez, & García-López, 1996), Turkish (Erdogan, Gurses, & Sert, 2003) and Italian researchers .…”

Section: Introductionmentioning

confidence: 99%

Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses

et al. 2013

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“…During the ripening, the goat skin gives the characteristic taste and sharp aroma to Tulum cheese. In dairies where the cheese is ripened in hygienic plastic containers have been used instead of goat skin, in order to prevent the contamination by some hazardous microorganisms (Erdogan, Gurses, & Sert, 2003;Yilmaz, Ayar, & Akin, 2005).…”

Section: Introductionmentioning

confidence: 99%