The production and antimicrobial activity of Horc cheese, a natural heritage of Erdemli Yoruks

Abstract

Horc cheese is a traditional whey product that has been produced by nomads (Yoruks) living in Anatolia for centuries. Recently, it is produced in the villages of Erdemli district of Mersin, albeit rarely. In this study, different producers were reached and the Horc production technique was researched and applied with a manufacturer. In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed. In addition, the antimicrobial effect of ethanol and water extract of Horc were researched on E. coli, K. pneumoniae, B. subtilis, S. aureus, C albicans, C. tropicalis, C. parapsilosis and C. glabrata by Well Diffusion Method. The highest inhibition zone (IZ) of the cheese were found as 2 mm on C. parapsilosis. As a result, with this study, Horc cheese was produced in a natural environment and it was shown to have an antimicrobial effect.