Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production. , Enterobactericeae i koliformnih bakterija smanjivao se tijekom zrenja Keş sira što se može dovesti u vezu sa fizikalno-kemijskim parametrima sira. Aktivitet vode se značajno smanjivao tijekom zrenja Keş sira (P<0.05), dok se udio soli povećavao (P<0.01). Dobiveni rezultati pridonijeti će uspostavljanju mikrobioloških standarda kakvoće Keş sira, pružiti informacije potrebne za definiranje njegove autohtone mikrobne kulture, te pomoći u razumijevanju procesa zrenja kiselinskih sušenih sireva i poboljšanju tradicionalne proizvodnje ovih sireva na malim gospodarstvima.
The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, phosphor and potassium content of cheese samples has been found to be statistically significant (p<0.05). Magnesium and calcium levels during ripening period showed significant statistical difference (p<0.01). Copper values of cheese samples demonstrated an increase throughout 90-day maturation time. The effect of maturation time on manganese and zinc value has been found to be statistically significant (p<0.05). According to obtained data, by consuming 100 g Kargı Tulum cheese in daily period, an adult can provide a remarkable portion of his/her minerals needs.
Koumiss (koumyss, kumiss, kumys, kumyz, kimiz or coomy) has been popular in Kyrgyzstan, Kazakhstan, Mongolia, and the Turkic, Mongolian, and Caucasian peoples of Russia: Altay, Bashkortostan, Buryatia, Dagestan, Kabardino-Balkaria, Kalmykia, Karachaevo-Cherkessia, Tatarstan, Tyva, Chuvashia, and Saha (Yakutia). Many countries in numerous Central Asian countries provide Koumiss therapeutic services, which are primarily provided by small and medium-sized accommodation firms that are particularly active in rural areas of those countries. Koumiss is classified as a functional food due to its nutritional and medicinal properties. Many health benefits of koumiss include high probiotic content; antibacterial and antifungal characteristics; regulation of immunity; maintenance of a healthy gastric-intestinal system; regulation of cholesterol and sugar levels; regulation of blood pressure; and induction of some important vitamins. The objective of this review is to provide a comprehensive summary of the health benefits of koumiss.
The quality criteria of Tulum cheese produced from cow's milk and preserved by the activation of the lactoperoxidase system (LP‐s) were investigated during the 90‐d ripening period. Samples of milk containing 20:20 ppm (C), 60:60 ppm (D), and 0:0 ppm (B) SCN:H2O2 were stored at 25°C for 8 hr. As a control (A), one portion of the milk without SCN:H2O2 was stored at 4°C for 8 hr. Total dry matter, fat, salt, total nitrogen (TA), water‐soluble nitrogen (WSN), titratable acidity (% L.A), pH, ripening index, volatile fatty acids, tyrosine, acid value, free fatty acids, total bacteria, and coliform bacteria contents were determined after 1, 30, 60, and 90 d of storage. The effect of the treatments on titratable acidity, tyrosine, volatile fatty acid, acid value, free fatty acids, total and coliform bacteria was statistically significant. LP‐s treatment did not affect fat, dry matter, total nitrogen water‐soluble nitrogen contents of cheese. Practical applications The raw milk preserved by adding 20:20 ppm SCN:H2O2 was suitable for producing Tulum cheeses based on the technological processes and quality characteristics of the product, and was concluded that milk with 60:60 ppm SCN:H2O2 can also be used for the production of this kind of cheese.
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