Özer KINIK, Figen KOREL, Harun R UYSAL, Oktay YERLİKAYA, Cihan KAHRAMAN, Aslı AKPINAR

Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types

B u çalışmada geleneksel bir türk peynir çeşidi olan İzmir Tulum Peyniri'nin fiziksel ve kimyasal gibi bazı karakteristik özellikleri ile aroma maddeleri çalışılmıştır. 21 adet inek sütünden ve 16 adet ise inek, koyun ve keçi sütü karışımından üretilen olmak üzere toplam 37 peynir örneği analiz edilmiştir. Yalnızca inek sütü kullanılarak üretilen 21 adet pH, titrasyon asitliği, kuru madde içeriği, yağ ve kurumaddede yağ, tuz ve kurumaddede tuz, toplam azot, protein, suda çözünen azot, trikloroasetik asitte çözünen azot, proteoz-pepton azotu değerleri sırasıyla 4.11-4.92, %0.522-1.408, %49.920-68.648, %17.50-30.50, %35.06-51.98, %2.340-4.563, %3.75-5.26, %3.29-4.29, %20.99-27.37, %0.47-1.21, %0.32-0.91, %0.12-0.46 arasında değişiklik göstermiştir. Buna ek olarak, inek, koyun ve keçi sütü karışımlarından üretilen toplam 16 peynir örneğinde bu değerler sırasıya 4.01-4.75, %0.86-1.447, %54.587-71.854, %24.00-32.00, %33.5952.71, %1.872-5.265, %3.02-9.65, %3.37-4.31, %21.50-27.50, %0.56-1.29, %0.341.03, %0.12-0.60 ve 14.51-33.78 arasında değişiklik göstermiştir. Izmir Tulum Peynirlerinin aroma maddesi profilleri katı faz mikroekstraksiyon tekniği ile gaz kromotografisinde belirlenmiştir. Gaz kromotografisinden elde edilen veriler uçucu profillerine dayalı temel bileşenler analizi ile analiz edilmiştir. Tulum peyniri örneklerinde serbest yağ asidi, ester, aldehit ve ketonlar temel aroma fraksiyonları olarak öne çıkmış ve aynı zamanda aroma maddesi kompozisyon özelliklerinin süt çeşidi ve üretim yöntemlerine göre etkilendiğini göstermiştir

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

In this research some characteristics including physical, chemical, and volatilecompounds of Izmir Tulum Cheese; a Turkish artisanal cheese were studied. Atotal of 37 samples, 21 produced from cow’s milk (CM), 16 produced from themixture of cow’s, sheep’s and goat’s milks (MM) were analyzed. The pH, titratableacidity, dry matter contents, fat and fat-in-dry matter, salt and salt-in-dry matter,total nitrogen, protein, Water Soluble Nitrogen (WSN), Soluble Nitrogen inTrichloroacetic acid (TCA-N), Proteose-Peptone Nitrogen (PPN) values of 21cheese samples produced from cow’s milk (CM) varied between 4.11-4.92, 0.522-1.408%, 49.920-68.648%, 17.50-30.50%, 35.06-51.98%, 2.340-4.563%, 3.75-8.66%, 3.29-4.29%, 20.99-27.37%, 0.47-1.21%, 0.32-0.91%, 0.12-0.46%,respectively. In addition, characteristics stated above for a total of 16 cheesesamples produced from cow’s, sheep’s and goat’s milk (MM) varied between 4.01-4.75%, 0.86-1.447%, 54.587-71.854%, 24.00-32.00%, 33.59-52.71%, 1.872-5.265%, 3.02-9.65%, 3.37-4.31%, 21.50-27.50%, 0.56-1.29%, 0.34-1.03%, 0.12-0.60%, and 14.51-33.78, respectively. Volatile aroma compounds of Izmir TulumCheese samples were determined by gas chromatography (GC) using a solidphasemicroextraction technique. The GC data were analyzed by principalcomponent analysis based on their volatile profiles. Free fatty acids, esters,aldehydes, and ketones became prominent as aroma fractions in Izmir TulumCheese samples. It was also determined that the composition properties of aromacompounds were affected by milk type and production method.

PDF

___

Alewijn, M., Sliwinski, E. L. & Wouters, J. T. M. 2005. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese. Int. Dairy J. 15: 733–740.
Anonymous. 1978. TS 3046. Cheese-Determination of Fat ContentVan Gulik Method.https://intweb.tse.org.tr/standard/standard/ Standard.aspx?081118051115108051104119110104055047105102120 088111043113104073098084107108070082107087068073097, Erişim: Şubat,2015. TSE, Ankara. (in Turkish)
Anonymous, 2006. White Cheese Standard (TS 591). https://intweb.tse.org.tr/standard/standard/Standard.aspx?0811180 511151080511041191101040550471051021200881110431131040730 99079118067120113075075119106115, Erişim: Mart, 2013. TSE, Ankara. (in Turkish)
Anonymous, 2006. Tulum Cheese Standard (TS 3001), https://intweb.tse.org.tr/standard/standard/Standard.aspx?0811180 5111510805110411911010405504710510212008811104311310407310 1048085072066089088069107071114, Erişim: Ekim, 2010. TSE, Ankara (in Turkish)
AOAC, 1990. Association of Official Analytical Chemists. In K. Helrich, Official methods of analysis (15th ed.). Arlington, VA: Association of Official Analytical Chemists Publ.
Attai, R. 2009. Quantification of volatile compounds in goat milk Jack cheese using headspace gas choromotography. J. Dairy Sci. 92:2435-43
Ardo, Y. & Polychroniadou, A. 1999. Nitrogen Fractionation. Laboratory Manual For Chemical Analysis Of Cheese. Publication Office of the European Communities, Luxemburg, pp: 31-40.
Aslaner A. (2008). Determination of some quality properties of Erzincan tulum cheese made from different milks by using traditional method and applying heat treatment and ripened assorted packaging materials. PhD Thesis. Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği A.B.D., Erzurum. (in Turkish)
Avşar, Y.K., Karagül-Yüceer, Y., Akdemir-Evrendilek, G. and Eştürk, O. 2009. The Determination of Aroma Profile of Economycally Important Traditional Cheese (Erzincan Tulum Cheese, Ezine Beyaz Cheese, Kars Kaşar Cheese, İzmir Tulum Cheese) and the Use of Aroma Active Agents Determining of Its Originally/Quality,” TÜBİTAK Carier Project, Project No: 104- O-530, Hatay, Turkey.
Bayar, N. 2008. Compare of tulum cheese by traditional methods and its production as technologically with using of different package materials. Master Thesis, Y.Y.Ü. Fen Bil. Ens. Gıda Müh. A.B.D. Van. (in Turkish)
Cakmakci, S., Dagdemir, E., Hayaloglu, A.A., Gurses, M. & Gundogdu, E. 2008. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World J. Microbiol. Biotechnol. 24: 293–299.
Carunchia Whetstine, M.E., Karagul-Yuceer, Y., Avsar, Y.K. & Drake, M.A. 2003. Identification and quantification of character aroma components in fresh Chevre-style goat cheese. J. Food Sci. 68(8): 2441–2447.
Chiofalo, B., Todaro, M., Costa, R., Alicata, M.L., Chiofalo, V. & Giaccone, P., 2004. Influenza del pastazzo di limone sulla qualità del formaggio pecorino. Proc. 16th National Congress of Società Italiana di Patologia e Allevamento degli ovini e dei
Collins, Y. F., McSweeney, P. L. H. & Wilkinson, M. G. 2003. Lipolysis and free fatty acid catabolism in cheese. A review of current knowledge. Int. Dairy J. 13: 841–866.
Durlu-Özkaya, F., Gün, İ. 2014. Aroma compounds of some traditional turkish cheeses and their importance for turkish cuisine. Food Nutr. Sci. 5: 425-434.
Ercan, D. 2009. Quality characteristics of traditional sepet cheese. Master Thesis. İzmir Yüksek Teknoloji Enstitüsü, Mühendislik ve Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D., İzmir.
Ercan, D., Korel, F. & Orsahin, H. (2014). Microbiological quality of artisanal sepet cheese. Int. J. Dairy Tech. 67(3): 384–393.
Fox, Patrick F., Guinee P.T., Cogan M. T. & McSweeney Paul L.H. 2000. Fundamentals of Cheese Scinece. Chapter 23 Analytical Methods for cheese, Aspen Publishers, Inc. Gaithersburg, Maryland, pp:523-551.
Frank D.C., Owen C.M. & Patterson J. 2004. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Lebensmittel Wissenschaft und Technologie, 37: 139–154.
Gonzales De Llano, D., Ramos, M. and Polo, C. 1990 Evolution of the volatile companents of artisanal Blue Cheese during ripening. J. Dairy Sci. 73, 1676-1683
Gripon, J.C. 1975. Desmazeaud, M. J., Et. Le Baes, D., Bergere J. H. Role Des Microorganismes et Des Enzymes du Cours de la Maturation. Le Lait, 55 (548): 502 -516.
Gurses, M. & Erdoğan, A. 2006: Identification of lactic acid bacteria isolated from Tulum cheese during ripening period, Int. J. Food Prop. 9: 551-557.
Hayaloglu, A.A., Fox, F.P., Guven, M. & Cakmakci, S. 2007. Cheeses of Turkey: 1. Varieties ripened in goat-skin bags. Le Lait 87:79–95.
Hayaloglu, A. A., Ozer, B. H. & Fox, P. F. 2008. Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Sci. Tech. 88: 225–244.
Hayaloğu, A.A., Çakmakçı, S., Brechany, E.Y., Deegan, K.C. and McSweeney, P.L.H. 2007. Microbiology, biochemistry and volatile composition of tulum cheese ripened in goat’s skin or plastic bags, J. Dairy Sci. 90(3): 1102-1121.
Kosikowski, F., 1982. “Cheese and Fermented Milks”. 2 nd Ed., Edwards Broth. Inc. Ann. Arbor., Michigan, pp:109-112.
Kamber, U. 2008. The Traditional Cheeses of Turkey: The Aegean Region. Food Rev. Int. 24: 39–61.
Karagözlü, C., Yerlikaya, O., Akpınar, A., Ünal, G., Ergönül, B., Ender, G. & Uysal, H.R., 2016. Cholesterol levels and some nutritional parameters of traditional cheeses in Turkey. Ege Üniv. Ziraat Fak. Derg., 53(2): 161-168.
Katsiari, M.C., Voutsinas, L.P, Alichanidis, E. & Rousis, I.G. 2000. Lypolisis in reduced sodium Feta Cheese made by partial substituation of NaCl by KCI. Int. Dairy J. 10: 369-373.
Kesenkaş, H., Dinkçi, N. & Kınık, Ö. 2012. Properties of Köy Cheeses produced in different dairies. Ege Üniv. Ziraat Fak. Derg. 49 (2): 167-173. (in Turkish)
Kinik, Ö., Gürsoy, O. & Seçkin, K. 2005. Cholesterol content and fatty acid composition of most consumed Turkish hard and soft cheeses. Czech J. Food Sci. 23(4): 166–172
Leuven, I.V., Caelenberg, T.V. & Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790–800.
Liu, S.-Q., Holland, R., & Crow, V. L. 2004. Esters and their biosynthesis in fermented dairy products: A review. Int. Dairy J. 14: 923–945.
McSweeney, P. L. H., & Sousa, M. J. 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait, 80: 293–324
Marilley, L., & Casey, M. G. 2004. Flavours of cheese products: Metabolic pathways, analytical tools and identification of producing strains. Int. J. Food Microbiol. 90: 139–159.
Nogueira, M. C. L., Lubachevsky, G., & Rankin, S. A. 2005. A study of the volatile composition of Minas cheese. LWT - Food Science and Technology, 38(5): 555-563. http://dx.doi.org/10.1016/j. lwt.2004.07.019
Pappa, E.C., Kandarakis, I.G., Zerfiridis, G.K., Anıfantakıs, E.M., & Sotirakoglou K. 2006. Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk. Lait 86:273–290.
Qian, M. & Reineccius, G. 2002. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/ olfactometry. J. Dairy Sci. 85:1362–1369
Tarakçı, Z. & Kuçukoner, E. 2006. Changes on physicochemical, lipolysis and proteolysis of vacuum packed Turkish Kashar Cheese during ripening. Centr. Eur. Agric. J. 3: 459-464.
Üçüncü, M., 2004. Cheese Technology From A to Z. Cilt II. Meta Basim, Bornova, Izmir, Turkey, 1236 p. (in Turkish)