Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

Abstract

Moldy cheese produced in Bayburt and its surroundings is a mature cheese with a distinctive flavor that is prepared by shredding Civil cheese, mixing it with curd made from plain, moderately fatty, or non-fat milk, pressing it into appropriate containers, draining the water, and allowing the cheese to organically mold. It is produced traditionally, and there are no production standards. This study was carried out to identify some of the physical, chemical, and sensory properties, mineral substances, and heavy metal contents of moldy cheeses produced and consumed in the region. In the cheese samples (24 pieces), the average dry matter (DM) rate was 51.26%, ash rate was 5.68%, salt rate was 6.21%, fat rate was 4.81%, acidity level was 0.96% and pH value was 5.79, L color value was 74.94, a color value was 0.94, b color value was 8.24. In sensory analyses, the samples scored an average of 5.94 points for Color and Appearance, 6.10 points in Moldiness, 6.11 points for Texture, 5.72 points for Odor, 6.03 points for Taste, 6.30 points for Saltiness, and 6.01 points for General Acceptability. 29 elements were examined to determine mineral substances and heavy metal concentrations. These results are significant for learning more about the heavy metal concentration of moldy cheese produced in the area and could help moldy cheese production become more standardized.