Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

Abstract

Antep cheese is a local Turkish cheese characterized by scalding during production and ripened in brine. In this study, Antep cheeses were produced using mixtures of different milk types (cow, sheep, and goat milk) and ripened for 5 months. The composition, proteolytic ripening extension index (REI), free fatty acid (FFA) content, and volatile compounds of the cheeses and the variation of the brines were analyzed for the 5-month ripening period. Low proteolytic activity in cheese during ripening caused the cheeses to have low REI values (3.92%-7.57%), although it was observed that some parts of the watersoluble nitrogen fractions diffused into the brine, causing a lower REI. As a result of lipolysis during ripening, total FFA (TFFA) concentrations in all cheeses were increased, whereas the highest increases were detected in the concentrations of short-chain FFAs. The highest FFA concentrations were determined in cheese produced using goat milk, and the volatile FFA ratio in TFFA exceeded 10% in the third month of ripening. Although it was observed that the milk types used in the production had significant effects on the change of volatile compounds of the produced cheeses and their brines, the impact of the ripening time was more important.

Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey

“…White cheese is one of the main cheese types produced in the world in the brined ripened cheese group and is a traditional dairy product in Turkey (Hayaloglu et al., 2002; Salum et al., 2018). As the fourth largest cheese producer in the world (763,500 tons) in 2021, Turkey produces and consumes significant amounts of white cheese (Ertekin et al., 2023; USK, 2021). It has been estimated that approximately 60% of this production comprises white cheeses (Ertekin et al., 2023; USK, 2021).…”

“…As the fourth largest cheese producer in the world (763,500 tons) in 2021, Turkey produces and consumes significant amounts of white cheese (Ertekin et al., 2023; USK, 2021). It has been estimated that approximately 60% of this production comprises white cheeses (Ertekin et al., 2023; USK, 2021). Various studies have been conducted on the general composition, mineral content, organic acid content, microbiological quality, free fatty acid, and volatile compound profile of Turkish white cheese (Akalin et al., 2002; Ardic et al., 2009; Güler & Uraz, 2004; Merdivan et al., 2004; Salum et al., 2018; Turantaş et al., 1989).…”