Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

Abstract

In this study, the effects of sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.) and siyabo (Ferula rigidula DC.) on mineral compositions of herby cheese produced from raw and pasteurized milk in brine and vacuum package during 90 days ripening were determined. Macroelements (Ca, Mg, Na, K) and micro elements (Fe, Zn, Mn) concentration of herby cheese samples were examined by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). It was determined that the mineral concentration was changed from highest to lowest Na>Ca>K>Mg>Zn>Fe>Mn in the herby cheese. The highest mean concentration of Na was found in Sirmo added cheeses manufactured from raw milk in brine on the second day of ripening and the lowest mean concentration of Mn was found in Sirmo added cheeses produced from pasteurized milk in brine at the end of 90 days. Na, Ca, K, Mg, Zn, Fe and Mn content of cheeses in brine and vacuum package decreased during ripening period.

Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

“…Average K values of Orgu cheese samples in Table 3 were found to be higher than previous studies (Altun & Köse, 2016;Kose & Ocak, 2019;Ozlu et al, 2012). It is thought to be caused by dairy animals, geographical area of milk production, environmental conditions, possible contamination, and losses during the maturation period.…”

“…It can be understood from Table 3 that the Mg values of Orgu cheese are significantly higher than the previous research results (Ozdemir et al, 1998;Çelebi, 2011;Ozlu et al, 2012;. In a study on Herby cheese (Kose & Ocak, 2019), it appears that the Mg concentration decreases during storage over time, similar to the Ca content. It was reported that 70% of the Mg was in soluble form and that Mg was transferred from the cheese to the brine during the storage period until the osmotic pressure between the brine and the cheese phase is equalized.…”

“…It is thought to be caused by dairy animals, geographical area of milk production, environmental conditions, possible contamination, and losses during the maturation period. In a study conducted by Kose & Ocak (2019), a decrease in K was reported during storage. Also, it was reported that samples kept in brine were exposed to more K loss than vacuum-packed samples and this was due to the difference in salt concentration between the preservation methods.…”

“…It has been observed in some studies that Ca loss increases as the ripening period increases, and some minerals pass into brine water due to osmotic pressure, especially in cheeses preserved in brine. However, Ca loss, which is at high levels in the early stages of storage, decreases in the later stages (Guinee & Fox, 1986;Kose & Ocak, 2019). It has been determined that this situation is caused by the salt concentration between cheese moisture and brine water (Guinee & Fox, 1986;Gider, 2006).…”

Determination of antioxidant and antimicrobial activity of Herby cheese

“…In recent years, studies on Herby cheese consisted mainly of the production technique of Herby cheese (Coşkun, 1995; 2005; Emirmustafaoğlu & Coşkun, 2012; Hayaloğlu & Fox, 2008; Tarakci & Temiz, 2009), the effect of different herbs on the composition of Herby cheese (Andic, Tuncturk, Javidipour, & Genccelep, 2015; Coşkun & Tunçtürk, 2000; Kavaz, Bakırcı, & Kaban, 2013; Tarakci, Durmaz, & Sagun, 2005; Tarakci & Kucukoner, 2006; Tarakci, Temiz, Aykut, & Turhan, 2011), comparison of Herby cheese produced by traditional and industrial methods (Kose & Ocak, 2019; Ocak, Javidipour, & Tuncturk, 2014; Tuncturk, Ocak, & Kose, 2014), and researches of Herby cheese samples obtained from the market (Andic et al., 2010; Ekici, Okut, İşleyici, Sancak, & Tuncay, 2019; Eralp, 1953; Hayaloglu & Karabulut, 2013; Isleyici, 1999; İsleyici & Akyuz, 2009; Koyuncu & Tuncturk, 2020; Kurt, 1968; Kurt & Akyüz, 1984; Ocak & Köse, 2010; 2018; Ozcan, Yılmaz‐Ersan, Akpinar‐Bayizit, & Delikanli‐Kiyak, 2017; Ozrenk, Kose, & Ekin, 2009; Sancak, 1989; Sancak, Boynukara, & Yardımcı, 1993; Sönmezsoy, 1994; Tuncay & Sancak, 2018). Researches on Herby cheese samples obtained from the market were also evaluated with some routine and physical, chemical properties, and microbiological aspects of Herby cheese samples.…”