Some properties of Civil cheese: a type of traditional Turkish cheese

Yıldız, Filiz; Yetişemiyen, Atila; Şenel, Ebru; Özkaya, Füğen Durlu; Öztekin, Şebnem; Şanlı, Ebru

doi:10.1111/j.1471-0307.2010.00612.x

Cited by 13 publications

(8 citation statements)

References 22 publications

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“…() and Yildiz et al . () found an association between the putrescine content and the Enterobacteriaceae count, which is in agreement with that found in this study, in which the M3 brand has the highest count.…”

Section: Resultssupporting

confidence: 92%

“…Bunka et al (2012) showed values of between 11.2 and 459.8 for Dutch Gouda at the beginning and end (90 days) of ripening, respectively. Marino et al (2000), Martuscelli et al (2005) and Yildiz et al (2010) found an association between the putrescine content and the Enterobacteriaceae count, which is in agreement with that found in this study, in which the M3 brand has the highest count.…”

Section: Analysis Of Biogenic Aminessupporting

confidence: 92%

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Biogenic amine content in Chilean Gauda cheese: physico‐chemical and microbiological factors that may influence this content

Brito

Cid

Muñoz

et al. 2014

Int J of Dairy Tech

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The presence of four biogenic amines in Chilean Gauda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high-performance liquid chromatography (HPLC), in cheeses from the three major Chilean cheese manufacturers. Multiple regression analysis revealed that water activity, free amino acid content and the Enterobacteriaceae count all favoured production of biogenic amines. The total amount of biogenic amines in the samples studied was between 47.9 and 150.5 mg/kg of cheese, much lower than that associated with a possible consumer health risk (1000 mg/kg).

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Section: Resultssupporting

confidence: 92%

Section: Analysis Of Biogenic Aminessupporting

confidence: 92%

Biogenic amine content in Chilean Gauda cheese: physico‐chemical and microbiological factors that may influence this content

Brito

Cid

Muñoz

et al. 2014

Int J of Dairy Tech

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“…Previous studies reported significant positive correlations between BAs and corresponding precursor amino acids (Kebary, El-Sonbaty, & Badawi, 1999;Pinho et al, 2004). On the contrary, no significant correlation was found between tyramine and tyrosine in traditional Turkish Civil cheese (Yildiz et al, 2010). These apparently conflicting results may be explained by the fact that availability of precursor amino acids is not a sufficient prerequisite for BA production, rather than needing the concurrent presence of decarboxylase-positive bacteria is.…”

Section: Discussioncontrasting

confidence: 47%

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

Guarcello

Diviccaro

Barbera

et al. 2015

International Dairy Journal

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a b s t r a c tTwenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation. In addition, lactic acid bacteria isolated from cheeses were assayed for their capacity to generate BAs. Principal component analysis was performed to find the effect of different parameters on the distribution of the cheeses. Although short-ripened ( 30 d) cheeses did not show significant BA concentrations, the only BA showing high positive correlation with time of ripening was histamine. Concentration of histidine and, especially, percentage of histidine-decarboxylase bacteria presumably affected histamine concentration. High pH values were negatively correlated to the concentration of tyramine, putrescine, and cadaverine. Fifty percent of the cheeses contained at least one BA at potentially toxic concentrations. Unambiguous and ever-valid relations among parameters and BAs are difficult to determine, because BAs are the result of combined and varied factors.

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“…The author reported that histamine and tyramine were the predominant biogenic amines in cheeses regardless of variety. Yildiz et al () studied biogenic amine contents of Civil cheese collected from retails and they reported that all samples contained one or more different biogenic amines but their levels were not above specified toxic dose for public health. Aliakbarlu, Alizadeh, Razavi‐Rohani, and Agh () investigated the effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C), and brine concentration (10–13%) on biogenic amine content, proteolysis, and sensory scores of Iranian white brined cheese.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

Gürkan

Yılmaztekin

Çakmakçı

et al. 2018

Journal of Food Safety

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Three different strains of Penicillium roqueforti were used for the manufacture of mold‐ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for 90 days. Sixty‐five volatile compounds were identified in the volatile fractions of the cheeses. The concentration of volatile compounds in cheeses was significantly affected ripening time temperature and by mold strains a lesser extent. 3‐Methyl‐1‐butanol, 2‐nonanol, methyl dodecanoate, butanoic acid, and decanoic acid were the most frequently identified volatiles. Tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine were also found. The most abundant biogenic amine was cadaverine. The formation of biogenic amines was significantly influenced by strain, ripening time, and temperature. The biogenic amine content was found to be between 2.41 and 228.94 μg/g cheese. Ripening temperature and ripening time significantly influenced the formation of volatile compounds and biogenic amines. Practical applications Moldy Civil is a traditional cheese variety produced in the eastern Anatolian region of Turkey and it is protected by geographical indication by Turkish Patent and Trademark Office (TURKPATENT) by 2010. It is manufactured using skimmed milk which is spontaneously acidified with native lactic acid bacteria and also the addition of preacidified whey. Three strains of P. roqueforti was used in Moldy Civil cheese‐making and strains of the mold changed the volatile profiles and the levels of biogenic amines less than ripening time and temperature. Methyl ketones and alcohols were the dominant groups in volatiles, while cadaverine was found to be principal biogenic amine in Moldy Civil cheese. Use of P. roqueforti strains contributed to the formation of the volatile fraction of the cheese; however, the level of biogenic amines changed by P. roqueforti strains a lesser extent.

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Some properties of Civil cheese: a type of traditional Turkish cheese

Cited by 13 publications

References 22 publications

Biogenic amine content in Chilean Gauda cheese: physico‐chemical and microbiological factors that may influence this content

Biogenic amine content in Chilean Gauda cheese: physico‐chemical and microbiological factors that may influence this content

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

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