The Effect of Salt Concentration on Some Characteristics in Herby Cheese

Tarakçı, Zekai; Sağun, Emrullah; Sancak, Hakan; Durmaz, Hisamettin

doi:10.3923/pjn.2004.232.236

Cited by 7 publications

(3 citation statements)

References 11 publications

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“…These variations were statistically significant (p<0.05) and most probably occurred because the salting of cheeses was carried out manually, without precise quantity. The results obtained in this study confirmed earlier findings of Tarakci et al (2004) considering cheese dry salting influence on the increase in cheese dry matter.…”

Section: Resultssupporting

confidence: 92%

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Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

2014

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Traditional beaten cheese was manufactured in two different farms located in Mariovo region (southern Macedonia) during the summer period using raw ewe's milk. High counts of all microbial groups were found in ewe's milk (aerobic mesophilic bacteria 5.22x10 6-1.25x10 7 CFU•mL-1 , presumptive lactococci 3.30x10 6-1.34x10 7 CFU•mL-1 , presumptive lactobacilli 1.93x10 6-2.63x10 6 CFU•mL-1 , coliform bacteria 2.35x10 5-6.30x10 5 CFU•mL-1 and yeasts 1.24x10 4-2.40x10 4 CFU•mL-1). The lactic acid bacteria prevailed during manufacturing and ripening of the ewe's cheese. All investigated groups reached their maximum value during the dry ripening period and then gradually decline during salting and brining. A total of 240 isolates were taken from all stages of manufacturing and ripening. The prevailing species were Lactococcus lactis ssp. lactis (35 %), Pediococcus sp. (16.7 %), Leuconostoc sp. (1 %), Lactobacillus paracasei ssp. paracasei (22.5 %), L. plantarum (15.8 %) and L. brevis (9.17 %). After 45 days of ripening the content of NaCl (6.1±0.8 % and 6.6±0.1 %) and salt to moisture (S/M) ratio (15.6±1.4 % and 17.3±0.3 %) in both cheeses was very high. The values of pH were 5.13-5.22. The main factors influencing the microbiological counts were NaCl and S/M content, and a strong correlation (p<0.05) was noticed between these two factors and the counts of the investigated microbial groups.

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Section: Resultssupporting

confidence: 92%

“…Yeasts can occur in cheese in higher number during the salting. It was noticed that higher salt content had favorable influence on yeasts and moulds growth (Tarakci et al, 2004). However, the high content of NaCl and S/M ratio in the beaten cheese caused a decrease in the yeast number.…”

Section: Resultsmentioning

confidence: 99%

Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

2014

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“…Overall, it was clearly observed that degradation rates of α S1 -casein and β-casein in spiceadded cheeses is higher than that of the control cheese. When similar studies are examined, in herby cheese Tarakci, Sagun, Sancak, and Durmaz (2004) and Tunçtürk, Ocak, and Köse (2014); in spiceadded white cheese Tarakçı and Deveci (2019) and Aydın (2019); in fruit-added kashar cheese Bayram (2018) found that the amount of α S1 -casein and β-casein decreased in the samples.…”

Section: Electrophoretical Casein Fractions In Cheesementioning

confidence: 97%

Determination of the effects of spices on the ripening of traditional Circassian cheese

Gezmiş¹,

Tarakçı

2020

J. Food Process. Preserv.

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Cheese has been a global dairy product and it is consumed almost all over the world. Given that the traditional cheese have come forward, gained importance and even some of the traditional cheeses have become popular worldwide such as Mozzarella, Edam, Brie, and Roquefort. It has been reported that around 200 types of cheeses are produced in Turkey. Circassian (Cerkez) cheese is also one of the traditional cheeses have come to known more recently. The main cheese production steps include: (i) coagulation of milk, including cow, sheep, goat and buffalo; (ii) removal of whey from the curd; and (iii) scalding, fermentation, and/or salting of the curd depending on the type of cheese produced. Finally, cheese can be consumed either fresh, ripened, or smoked (Gul et al., 2015; Guneser & Yuceer, 2011). Development of novel cheese varieties is necessary to increase the cheese consumption not only in our country, but also globally, and

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Determination of Biogenic Amines in Herby Cheese

Andiç

Gençcelep

Köse

2010

International Journal of Food Properties

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Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The biogenic amines and organic acids content, microbiological, and chemical properties of Herby cheese were determined on 30 samples obtained from retail markets in East Anatolia Region, Turkey. The most important biogenic amines were tyramine (range 18.0-1125.5 mg kg −1 ), followed by cadaverine varied from not detected to 1844.5 mg kg −1 . Histamine content generally was found higher than 100 mg kg −1 . The concentration of amines in some cheeses was much higher than the toxic dose limits. Generally, total amine content was found high in samples that had high nitrogen fraction and organic acids value. Levels of biogenic amines were significantly correlated with the organic acids of Herby cheese. The basic organic acid was found the lactic acid ranging from 585.4 to 26480.3 mg kg −1 , followed by butyric acid varying between 314.8 and 7329.6 mg kg −1 values. Lipolysis and nitrogen fraction were determined high in ripened Herby cheese samples. Coliform counts of samples showed lower than 100 cfu g −1 in the samples. Significant (p < 0.01) positive correlation was observed between acetic acid and phenylethylamine, putrescine, cadaverin, histamine, and tyramine.

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The Effect of Salt Concentration on Some Characteristics in Herby Cheese

Cited by 7 publications

References 11 publications

Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

Determination of the effects of spices on the ripening of traditional Circassian cheese

Determination of Biogenic Amines in Herby Cheese

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