Mold Flora of Traditional Cheeses Produced in Turkey
In our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. They are produced traditionally in Mediterrian, C...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2016-11-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/732 |
| _version_ | 1797914797872775168 |
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| author | Musa Yalman Seda Özdikmenli Tepeli Nükhet Nilüfer Demirel Zorba |
| author_facet | Musa Yalman Seda Özdikmenli Tepeli Nükhet Nilüfer Demirel Zorba |
| author_sort | Musa Yalman |
| collection | DOAJ |
| description | In our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. They are produced traditionally in Mediterrian, Central and Eastern Anatolia regions. Molds that grow spontaneously in cheeses could create public health risk because of their secondary metabolites. Penicillium spp. are the most isolated mold from these cheeses and Penicillium roqueforti is determined as the dominant species. Furthermore, Aspergillus, Alternaria, Mucor, Geotrichum, Cladosporium species have been isolated. It is very important to control the ripening conditions and starter strain selection since some strains were reported as mycotoxin producers. In this review, it has been tried to give general information about traditional production of mold-ripened cheese in Turkey and the mold flora found in traditional cheeses. In addition, public health risk of these cheeses is reported. |
| first_indexed | 2024-04-10T12:31:46Z |
| format | Article |
| id | doaj.art-2e73e8738af7441e8e1df52a626cba09 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:31:46Z |
| publishDate | 2016-11-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-2e73e8738af7441e8e1df52a626cba092023-02-15T16:14:51ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2016-11-0141192693310.24925/turjaf.v4i11.926-933.732403Mold Flora of Traditional Cheeses Produced in TurkeyMusa Yalman0Seda Özdikmenli Tepeli1Nükhet Nilüfer Demirel Zorba2Çanakkale Onsekiz Mart Üniversitesi, Yenice Meslek Yüksekokulu, Gıda İşleme Bölümü, 17550 Yenice/ÇanakkaleÇanakkale Onsekiz Mart Üniversitesi, Yenice Meslek Yüksekokulu, Gıda İşleme Bölümü, 17550 Yenice/ÇanakkaleÇanakkale Onsekiz Mart Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 17020 Merkez/ÇanakkaleIn our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. They are produced traditionally in Mediterrian, Central and Eastern Anatolia regions. Molds that grow spontaneously in cheeses could create public health risk because of their secondary metabolites. Penicillium spp. are the most isolated mold from these cheeses and Penicillium roqueforti is determined as the dominant species. Furthermore, Aspergillus, Alternaria, Mucor, Geotrichum, Cladosporium species have been isolated. It is very important to control the ripening conditions and starter strain selection since some strains were reported as mycotoxin producers. In this review, it has been tried to give general information about traditional production of mold-ripened cheese in Turkey and the mold flora found in traditional cheeses. In addition, public health risk of these cheeses is reported.http://www.agrifoodscience.com/index.php/TURJAF/article/view/732PeynirKüfGelenekselPenicillium spp.Mikotoksin |
| spellingShingle | Musa Yalman Seda Özdikmenli Tepeli Nükhet Nilüfer Demirel Zorba Mold Flora of Traditional Cheeses Produced in Turkey Turkish Journal of Agriculture: Food Science and Technology Peynir Küf Geleneksel Penicillium spp. Mikotoksin |
| title | Mold Flora of Traditional Cheeses Produced in Turkey |
| title_full | Mold Flora of Traditional Cheeses Produced in Turkey |
| title_fullStr | Mold Flora of Traditional Cheeses Produced in Turkey |
| title_full_unstemmed | Mold Flora of Traditional Cheeses Produced in Turkey |
| title_short | Mold Flora of Traditional Cheeses Produced in Turkey |
| title_sort | mold flora of traditional cheeses produced in turkey |
| topic | Peynir Küf Geleneksel Penicillium spp. Mikotoksin |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/732 |
| work_keys_str_mv | AT musayalman moldfloraoftraditionalcheesesproducedinturkey AT sedaozdikmenlitepeli moldfloraoftraditionalcheesesproducedinturkey AT nukhetniluferdemirelzorba moldfloraoftraditionalcheesesproducedinturkey |