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Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
Korean J. Food Sci. An. 2018;38:110-122
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Bedia Şimşek* and Yasin Tuncer

Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Cunur, Isparta, Turkey
Correspondence to: Bedia Şimşek
Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Cunur, Isparta, Turkey
Tel: +902462111541
Fax: +902462111538
E-mail: bediasimsek@sdu.edu.tr
Received July 4, 2017; Revised December 24, 2017; Accepted January 2, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
Keywords : akcakatik cheese (yogurt cheese), biogenic amine, chemical properties, microbiological properties, SDS-PAGE, volatile flavor compounds


June 2018, 38 (3)