Some Properties of Fresh and Ripened Traditional Akcakatik Cheese

ŞİMŞEK B., TUNCER Y.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, no.1, pp.110-122, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 1
  • Publication Date: 2018
  • Doi Number: 10.5851/kosfa.2018.38.1.110
  • Journal Name: KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.110-122
  • Keywords: akcakatik cheese (yogurt cheese), biogenic amine, chemical properties, microbiological properties, SDS-PAGE, volatile flavor compounds, LACTIC-ACID BACTERIA, TURKISH DAIRY PRODUCT, ESSENTIAL OILS, MICROBIOLOGICAL QUALITY, ANTIBACTERIAL ACTIVITY, TULUM CHEESES, CHROMATOGRAPHY, PROTEOLYSIS, FLAVOR
  • Süleyman Demirel University Affiliated: Yes

Abstract

Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.