Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

Abstract

Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated.

Determination of some characteristic properties in traditional Kargı Tulum cheese

“…Cohesiveness values of cheese samples ranged between 0.10 and 0.32. These results differed from the study conducted by Kose et al (2022) for Malatya cheese and Aydın (2019) for kashar cheese. The rate of regaining the former shape after the maximum deformation generated by the initial application of pressure applied to the food is known as springiness (Karatekin, 2014).…”

“…The adhesiveness values of samples ranged between -8.45 and -389.09 g.s. Our results were lower than those of Kose et al (2022) for the traditional cheese sample; however, they were similar to the results of Tarakçı & Deveci (2019) for White cheese. Resilience is the ability to regain the original shape after the second compression is applied to the cheese.…”

“…Springiness values of samples changed from 0.35 to 0.71. Gumminess is defined as the product of cohesiveness and hardness (Kose et al, 2022). As indicated in Table 3, the highest value was obtained for sample no.…”

“…Chewiness value is a major quality parameter that determines the appeal of a product to consumers (Eroglu et al, 2015;Kose et al, 2022). The chewiness values differ between cheese samples.…”

Improvement effect of enzymic polypeptide from Paeonia ostii seed meal on protein-energy malnutrition mouse model

“…After digestion and cooling to room temperature, the solution was diluted with 2% dilute nitric acid into a 20 mL volumetric flask. The sample was measured by Vista-MPX Simultaneous ICP-OES (PE, Inc., USA) (Kose et al, 2022).…”