The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

Çakır, Yusuf; Çakmakçı, Songül; Hayaloğlu, Ali Adnan

doi:10.1016/j.smallrumres.2015.12.004

Cited by 34 publications

(45 citation statements)

References 25 publications

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“…lactis were added during the production and ripened by filling into the small intestine with 3.64 (µg/100 g) (P<0.05) ( Table 5). Values that were obtained in the study are similar to the results of Cakir et al (2016). Hayaloglu et al (2008) stated that the most abundant ketones in Tulum cheeses were 2-butanone and diacetyl.…”

Section: Resultssupporting

confidence: 88%

“…This compound was followed by ethylcapronate, ethylacetate, isoamyl butyrate, and propylhexanoat, respectively ( Table 4). The values detected are similar to those of Cakir et al (2016). Also, stated that they identified 16 esters in the Tulum cheese samples which they ripened in 90 days and the majority of these were ethyl esters.…”

Section: Resultssupporting

confidence: 74%

“…Terpenes are the compounds that exist in milk naturally (Curioni & Bosset, 2002) and they pass to milk originating from the forage or the plants in the pastures (Nogueira et al, 2005). Throughout the ripening, similar to the studies of Cakir et al (2016) and Akpınar et al (2017), seven different terpenes were detected, and their amounts increased with the ripening time (P<0.05) (Table 6).…”

Section: Resultssupporting

confidence: 72%

“…On Tulum cheese that is produced by using raw milk, high alcohol concentrations can be reached (Hayaloglu, 2009;Cakir et al, 2016). But being subjected to pasteurization process before the milk is processed into the cheese cause the decrease of alcohol concentration that would occur (Drtigosa et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

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Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Akarca

2020

Food Sci. Technol

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This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with Lactobacillus acidophilus bacteria and stuffed into the small intestine. All volatile components were increased, moreover the highest content of ester, ketones, aldehydes, terpenes, alcohols were 3-methyl-1-butanol acetate, 2-Pentanone, hexanal, α-Pinene, 3-methyl-1-butanol. All sensory evaluation scores decreased during storage. According to the general acceptance values, the most favoured sample was TCMA with 7.34, whereas the least favoured was TCBS with 4.82 score (P<0.05).

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 74%

Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

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Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Akarca

2020

Food Sci. Technol

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“…Its seeds are rich in crude fat, polyunsaturated fatty acids (particularly linoleic and oleic) and proteins (Naz, 2011). Black cumin seeds demonstrated antimicrobial, antioxidant, and anticarcinogenic properties (Cakir, Cakmakci, & Hayaloglu, 2016). Black cumin seed has little aroma.…”

Section: Different Herbal Plantsmentioning

confidence: 99%

Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures

Ergene

Arslan

2019

J Food Process Preserv

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Drying is one of the most important and easily applicable preservation methods. Dill and black cumin were added to the Çökelek cheese after production. Drying was conducted in a tray dryer at different temperatures (40, 50, and 60°C). The sensory properties, chemical properties, phenolic content, and antioxidant activities of the dried cheese were determined. The contents of dry matter, protein, fat in dry matter, salt in dry matter, and pH values were found 60.36–66.91%, 31.89–35.84%, 21.80–24.73%, 9.68–11.13% and 6.06–6.13%, respectively. The phenolic content and antioxidant activity of the cheeses with black cumin were higher when compared to those of other samples. The samples produced with dill had the highest odor score at 60°C drying temperature. It was determined the effect of different drying temperatures on general appreciation of the cheese was significant (p < 0.05). The lowest general appreciation and taste scores were obtained with cheeses that included black cumin. Practical applications Cheese‐drying process has advantages such as increasing cheese varieties and the shelf life, facilitating storage, and increasing the transportation capacity. Çökelek cheese has a short shelf life. Dill and black cumin are herbal plants. Enrichment of the cheese was provided by adding dill and black cumin to the cheese. This would also enable to utilize the Çökelek cheese in different applications. Creating a different product by drying the Çökelek cheese and increasing the shelf life would encourage further studies on this subject.

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Sensory Profiles of Middle Eastern and Related Cheeses

Özer¹,

Budak²,

Ghoddusi³

2023

Sensory Profiling of Dairy Products

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The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

Cited by 34 publications

References 25 publications

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures

Sensory Profiles of Middle Eastern and Related Cheeses

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