The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek

Abstract

AbstractÇökelek is a type of cheese produced via heating of skimmed buttermilk containing low-or no-fat. It is an important healthy dairy product being a cheap and good source of animal protein with low calorie. The present study evaluated some of the characteristics of fresh and skin-ripened Çökelek cheeses available in the Turkish market including compositional, microbiological, electrophoretic and colourimetric properties. The higher contents of total solids, salt and ash in the skin-ripened Çökelek were found to be the main compositional differences. None of the Çökelek samples contained Escherichia coli, coliforms, and fecal coliforms while the yeast and mould counts were 7.3 and 8.2 log cfu/g for fresh and ripened Çökelek samples, respectively. In terms of nitrogen fractions, there was no big difference determined between fresh and ripened samples suggesting that ripening did not affect proteolysis rates of Çökelek considerably. The ripened samples had lower brightness values (L*) while redness (a*) and yellowness (b*) values were higher compared to the fresh ones.

Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

“…The minimum, maximum, and mean values of belongings to ash were 0.61%, 8.46%, and 1.88%, respectively. The researches were determined the mean ash content of Çökelek samples as 2.60% [39], 2.14% [18], 4.04% [2], 1.% [7]. The reported results by other researchers were higher than those of the present study except for that reported by Celem et al [7].…”

“…The mean fat value of samples was determined as 4.31%, while fat values were between 0.25% and 13.50%. In the performed studies regarding Çökelek, the mean fat levels of samples were 1.2% [39], 1.38 [18], 15.43 [1], 1.6% [7]. The fat values reported by Ağaoğlu et al (1996), Öksüztepe et al [18], and Celem et al [7] were lower than the herein results, whereas the determined values by Çardak [1] were higher.…”

“…Only the salt level of one sample was not in harmony with the Turkish Food Codex [38]. Celem et al [7] examined some properties of 20 Çökelek samples collected from markets in Malatya, Turkey. They found the minimum, maximum, and mean salt values of samples as 0.1%, 1.8%, and 0.3%, respectively.…”

“…The Çökelek cheese is produced from the straining of yoghurt or buttermilk which is acidi ed and heated. It has low fat, low calorie, and high protein content, and it is cheap [2,7]. Additionally, an advantage is for health that it contains low fat or non-fat [8].…”

“…Additionally, an advantage is for health that it contains low fat or non-fat [8]. Especially the Çökelek cheese is one of the most important dairy products for low-income families [2,7]. But, some component contents such as protein, fat, lactose, some vitamins (thiamin, ribo avin), and minerals could be removed due to the ltration process [1].…”