Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Abstract

Söğle cheese is a type of traditional tulum (goat's skin bag) cheese produced from goat's milk or a mixture of goat's and sheep's milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat's skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.9 to 5.5, from 1.4 to 2.6%, from 46.5 to 55.0%, from 2.0 to 4.5%, from 34.9 and 42.2% and from 4.1 to 8.2%, respectively. The highest proportion of fatty acids in all cheese samples was palmitic acid (C16:0). The lactobacillus, lactococcus, total aerobic mesophilic bacteria and yeast and mold counts in the cheese samples were found to be between 7.1 and 8.5 log cfu/g, 7.8 and 8.7 log cfu/g, 7.6 and 8.5 log cfu/g and 1.0 and 4.8 log cfu/g, respectively. Fifty-three volatile components were identified in the cheese samples including 13 esters, 7 ketones, 5 acids, 2 aldehydes, 5 alcohols, 12 terpenes, and 9 miscellaneous compounds. Ketones and terpenes were the predominant volatile compounds.

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

“…Tulum cheese is one of the traditional cheeses, usually made from raw sheep milk in Turkey (Tekin & Guler, 2019). Also made from goat's milk, combination of sheep's and goat's milk, or cow's milk (Gürsoy, Küçükçetin, Gökçe, Ergin, & Kocatürk, 2018). Ripening is mostly done in a plastic barrel or goat skin bag (Tekin & Guler, 2019).…”

Biochemical changes during ripening of cheeses in an animal skin

“…, Medjoudj et al (2017a) andGursoy et al (2018) found that ethyl esters are the most abundant esters in Divle Cave, Bouhezza and Söğle Tulum cheese, respectively. Ethyl acetate and ethyl octanoate amounts increase in the first stage of ripening of Divle Cave cheese, which could be related to the increase in yeasts and moulds count.…”

The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese

“…During the ripening of low-fat probiotic Tulum cheeses, 72 volatile components were determined (Table 2a and 2b). Alcohols (5), aldehydes (8), carboxylic acids (5), esters (4), hydrocarbons (25), ketones (17), terpenes (7), and other components have been identified (1).…”

“…Lactic acid bacteria diversity of traditional Tulum cheese ripened in goat skin (Demirci et al, 2021b), volatile aroma components (Atik et al, 2021), some properties of Erzincan Tulum cheeses produced with different probiotic cultures and materials in packaging (Akarca, 2020;Tomar et al, 2018), and the use of probiotic Enterococcus faecium and Enterococcus durum in İzmir Tulum cheese (Yerlikaya and Akbulut, 2019) have already been investigated. The microbiology, fatty acid composition, and volatile profile of traditional Sogle Tulum cheese (goat's skin bag) (Gursoy et al, 2018), some properties of low-fat Tulum cheeses (Oluk et al, 2014), and volatile aroma components of Divle Tulum cheese (Ozturkoglu-Budak et al, 2016) were also studied. However, no research has been identified on the use of inulin in the production of probiotic and low-fat Tulum cheese.…”