Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Abstract

Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

“…The same trend was reported for Tulum [27] , Xinotyri [28] and Bouhezza cow's milk [5] cheeses. The pH of the cheeses decreased during ripening, its values were 4.69 for day 7 and 3.99 for day 50.…”

“…The level in Tulum at 60 days was 5.79 and 6.95 log cfu/g at 90 days. [27] Faecal Streptococci are absent in raw milk but present in Lben, there was 1.70 log cfu/ mL. At the first week, there was 2.04 and 2.48 log cfu/mL in F1 and F2, respectively.…”

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese “Bouhezza”

“…Two esters, propyl butanoate and 2-phenylethyl propanoate were detected in 75% of samples. In comparison with Turkish Tulum cheese, wich is also ripened in a goatskin bag, nine esters detected in farmhouse Bouhezza cheeses, were also found in Tulum (ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, n-propyl acetate, propyl hexanoate, 2-methyl-propyl acetate and 3-methyl-butyl butanoate) (Hayaloglu et al, 2007). Furthermore, ethyl ester of butanoic and hexanoic acids smelled like apple and orange notes, respectively, were also present in ripened cheeses made of both cow's and ewe's milks (Carpino et al, 2004;Horne et al, 2005).…”

“…Those cheeses are known and produced only in some areas in a few countries worldwide. Some authors have studied such ripened cheeses to specify changes in manufacturing process and the aroma profile (Hayaloglu et al, 2007;Kalit et al, 2010;Serhan et al, 2010).…”

Do consumption of Kargi Tulum cheese meet daily requirements for minerals and trace elements?

“…Tulum cheese is one of the most popular cheese varieties in Turkey. Its name appears to derive from the Turkish word "tulum", which means the sack made from goat's or sheep's skin in which the curds are packaged and ripened (Hayaloglu et al, 2007). Tulum cheese is generally manufactured from raw milk following different processing methods according to the production area, but its production techniques may also change according to local dairies and farmers.…”