A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese

Abstract

In this article, 15 randomly selected samples of Civil cheese, were purchased from different retail markets in the Erzurum province, Turkey and were investigated for some chemical and biochemical analyses. All cheese samples were analyzed for dry matter, fat, salt, ash, titrable acidity, total nitrogen, soluble nitrogen, ripening index, α s -and β-casein degradation, γ-casein, and peptides. Dry matter, fat, fat in dry matter, salt, salt in dry matter, ash, and acidity values in samples analyzed were found to be as found between 31.33 and 40.12 g/100 g cheese; 1.00 and 7.00 g/100 g cheese; 2.49 and 18.98 g/100 g cheese; 0.11 and 0.34 g/100 g cheese; 0.27 and 1.04 g/100 g cheese; 1.42 and 5.14 g/100 g cheese and, 0.63 and 2.16%, respectively. TN, WSN/TN, TCA-SN/TN, and PTA-SN/ TN values, expressed as TN%, were found between 3.01 and 5.57 g/100 g cheese, 4.25 and 8.80 g/100 g cheese, 3.23 and 6.12 g/100 g cheese, 1.03, and 5.53 g/100 g cheese in Civil cheese samples analyzed, respectively. SDS-PAGE showed that both α s -CN and β-CN ratios were not high compared with similar cheeses, and are not completely hydrolyzed in all Civil cheese samples. A broad range of values from chemical and biochemical analysis indicated that Civil cheeses collected from retail markets lacked standardization. Consequently, it was decided that Civil cheese samples do not undergo an excessive proteolysis.

Cheeses of Turkey: 2. Varieties ripened under brine

“…Similar results were obtained for 60 d [12] or 180 d-old Civil cheeses [80]. No substantial degradation of nitrogen fractions was shown by gel electrophoresis of Civil [67,80]. It is fair to conclude from the data that hydrolysis of casein in Civil cheese is usually lower than in other brined varieties.…”

“…After kneading, the body of curds is hung from a platform for stretching under its own weight and the stretching process is repeated until the curd has a smooth, plastic and fibrous texture. Following stretching, the cheese is cut into 12 cm pieces and brined in 9% NaCl brine for ripening [67,80]. The chemical composition of 15 samples of Civil cheese, determined by Sengul et al [67], was as follows (mean values): moisture, 63.9%; fat-in-dry matter, 5.81%; salt, 0.2%; titratable acidity, 1.3% and total nitrogen (TN), 4.4%.…”

“…Following stretching, the cheese is cut into 12 cm pieces and brined in 9% NaCl brine for ripening [67,80]. The chemical composition of 15 samples of Civil cheese, determined by Sengul et al [67], was as follows (mean values): moisture, 63.9%; fat-in-dry matter, 5.81%; salt, 0.2%; titratable acidity, 1.3% and total nitrogen (TN), 4.4%. The level of proteolysis (as % of TN) was fairly low, i.e., WSN, 5.9%; TCA-SN, 4.3% and PTA-SN, 2.0% [67].…”

“…The chemical composition of 15 samples of Civil cheese, determined by Sengul et al [67], was as follows (mean values): moisture, 63.9%; fat-in-dry matter, 5.81%; salt, 0.2%; titratable acidity, 1.3% and total nitrogen (TN), 4.4%. The level of proteolysis (as % of TN) was fairly low, i.e., WSN, 5.9%; TCA-SN, 4.3% and PTA-SN, 2.0% [67]. Similar results were obtained for 60 d [12] or 180 d-old Civil cheeses [80].…”

A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

“…1).The a s -CN, b-CN and, g-casein and other peptides fractions of Kes cheeses changed between 20.65-42.7, 22.95-41.85, and 21-56.4 %, respectively. The a s -CN ratio was reported to be 46.65% in Civil cheese [30] , 49.40% in Kulek cheese ripened for 90 days [31] and 41.58-56.49% in Feta cheese ripened for 120 days. [32] SDS-PAGE profile showed that neither a s -CN and b-CN were completely hydrolyzed in all Kes cheese samples (Fig.…”