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Journals / Türk Tarım ve Doğa Bilimleri Dergisi / 2020 / Cilt: 7 - Sayı: 4

Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk

Çiğ ve Pastörize Akkaraman Koyun Sütlerinden Üretilen Erzincan Tulum Peynirlerinin Bazı Kalite Özelliklerinin Karşılaştırılması

Yusuf ÇAKIR
Songül ÇAKMAKÇI
Pages
972–982
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, the S. aureus counts were

📌 3 Key Takeaways

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Objective & Hypothesis:In this research, Erzincan Tulum cheese samples were produced in the Dumlu (Erzurum, Turkey) plateaus with the help of the Şavak tribe who are the original producers of cheese and were produced in duplicate by using commercial liquid rennet from raw Akkaraman sheep’s milk (cheese R) and pasteurized Akkaraman sheep’s milk (cheese P).
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Key Findings & Data:Produced cheeses were filled into the plastic barrels (2 kg), and ripened in a refrigerator at 4±1 °C for 90 days.
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Conclusion & Impact:In this study, the S. aureus counts were
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Erzincan Tulum peyniri · pastörizasyon · ticari sıvı peynir mayası

Abstract

In this research, Erzincan Tulum cheese samples were produced in the Dumlu (Erzurum, Turkey) plateaus with the help of the Şavak tribe who are the original producers of cheese and were produced in duplicate by using commercial liquid rennet from raw Akkaraman sheep’s milk (cheese R) and pasteurized Akkaraman sheep’s milk (cheese P). Produced cheeses were filled into the plastic barrels (2 kg), and ripened in a refrigerator at 4±1 °C for 90 days. The differences in the some microbiological (coliforms, Staphylococcus aureus and yeasts & moulds), chemical and sensory properties of the produced cheeses were examined in monthly periods during the ripening period. In this study, the S. aureus counts were

Özet

Bu araştırmada, çiğ ve pastörize Akkaraman koyunu sütlerinden ticari sıvı peynir mayası kullanılarak 2 tekerrürlü olarak Erzincan Tulum peynirleri üretilmiştir. Peynirler, peynirin orjinal üreticileri olan Şavaklar yardımıyla Dumlu (Erzurum, Türkiye) yaylalarında üretilmiştir. Üretilen peynirler 2 kg’lık plastik bidonlara basılmış ve buzdolabında (4±1°C) 90 gün olgunlaştırılmıştır. Peynirlerin mikrobiyolojik (koliform bakteri, Staphylococcus aureus ile maya ve küf sayıları), kimyasal ve duyusal özelliklerindeki farklılıklar olgunlaşma süresince incelenmiştir. Olgunlaşma süresince peynir örneklerinin tamamında S. aureus sayısı (

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Cite This Article

ÇAKIR, Y., ÇAKMAKÇI, S. (2020). Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk. Türk Tarım ve Doğa Bilimleri Dergisi, Cilt: 7 - Sayı: 4, 972–982. https://ajindex.com/articles/330330

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