Some characteristics of Mihalic, a traditional Turkish cheese


Oner Z. , ALOGLU H.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.59, ss.628-631, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 59
  • Basım Tarihi: 2004
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Sayfa Sayıları: ss.628-631

Özet

Changes in the physicochemical and microbiological properties of Mihalic cheese made from raw milk were studied throughout 90 days of ripening period. Total solid amounted to 60.2, fat in solid 37.4, titratable acidity 1.11, pH 5.37, salt in total solid 16.55, total nitrogen 3.61, water-soluble nitrogen 0.21, ripening index 5.88, respectively. Fatty acids, amino acids, biogenic amines and lactic acid bacteria, yeast and mould, coliform group micro-organisms were determined. The amines phenylethylamine and tryptamine were not found. Tyramine and histamine content increased during ripening and reached, 10.5 and 6.845 mM/kg, respectively at day 90. Although Mihalic cheese was caprinic made from raw milk, the biogenic amine content remained relatively low. The amount of, myristic, palmitic, stearic and oleic acid were higher than other fatty acids. Microbiological analysis showed the presence of an extremely high number of micro-organ isms. Lactic acid bacteria of the Lactobacillus, Lactococcus and Enterococcus genera constituted the dominant microflora throughout the entire ripening period. The numbers of yeasts and moulds, coliforms decreased significantly and they were exhausted in 90 days. Our results suggest that pasteurization of raw milk is essential to minimize microbial load in Mihalic cheese and standardization is necessary for industrial production.