Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese
Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids...
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Academia Brasileira de Ciências
2018-10-01
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| Series: | Anais da Academia Brasileira de Ciências |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018005016105&lng=en&tlng=en |
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| author | OGUZ GURSOY AHMET KÜÇÜKÇETİN ÖZGE GÖKÇE FİRUZE ERGİN KÜBRA KOCATÜRK |
| author_facet | OGUZ GURSOY AHMET KÜÇÜKÇETİN ÖZGE GÖKÇE FİRUZE ERGİN KÜBRA KOCATÜRK |
| author_sort | OGUZ GURSOY |
| collection | DOAJ |
| description | Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat’s skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.9 to 5.5, from 1.4 to 2.6%, from 46.5 to 55.0%, from 2.0 to 4.5%, from 34.9 and 42.2% and from 4.1 to 8.2%, respectively. The highest proportion of fatty acids in all cheese samples was palmitic acid (C16:0). The lactobacillus, lactococcus, total aerobic mesophilic bacteria and yeast and mold counts in the cheese samples were found to be between 7.1 and 8.5 log cfu/g, 7.8 and 8.7 log cfu/g, 7.6 and 8.5 log cfu/g and 1.0 and 4.8 log cfu/g, respectively. Fifty-three volatile components were identified in the cheese samples including 13 esters, 7 ketones, 5 acids, 2 aldehydes, 5 alcohols, 12 terpenes, and 9 miscellaneous compounds. Ketones and terpenes were the predominant volatile compounds. |
| first_indexed | 2024-12-20T07:44:33Z |
| format | Article |
| id | doaj.art-8df8bb93126c4b3695627a907024a202 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-12-20T07:44:33Z |
| publishDate | 2018-10-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-8df8bb93126c4b3695627a907024a2022022-12-21T19:48:02ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902018-10-01010.1590/0001-3765201820180310S0001-37652018005016105Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheeseOGUZ GURSOYAHMET KÜÇÜKÇETİNÖZGE GÖKÇEFİRUZE ERGİNKÜBRA KOCATÜRKAbstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat’s skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.9 to 5.5, from 1.4 to 2.6%, from 46.5 to 55.0%, from 2.0 to 4.5%, from 34.9 and 42.2% and from 4.1 to 8.2%, respectively. The highest proportion of fatty acids in all cheese samples was palmitic acid (C16:0). The lactobacillus, lactococcus, total aerobic mesophilic bacteria and yeast and mold counts in the cheese samples were found to be between 7.1 and 8.5 log cfu/g, 7.8 and 8.7 log cfu/g, 7.6 and 8.5 log cfu/g and 1.0 and 4.8 log cfu/g, respectively. Fifty-three volatile components were identified in the cheese samples including 13 esters, 7 ketones, 5 acids, 2 aldehydes, 5 alcohols, 12 terpenes, and 9 miscellaneous compounds. Ketones and terpenes were the predominant volatile compounds.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018005016105&lng=en&tlng=entraditional cheesegoat’s skin bagTulumvolatile composition |
| spellingShingle | OGUZ GURSOY AHMET KÜÇÜKÇETİN ÖZGE GÖKÇE FİRUZE ERGİN KÜBRA KOCATÜRK Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese Anais da Academia Brasileira de Ciências traditional cheese goat’s skin bag Tulum volatile composition |
| title | Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese |
| title_full | Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese |
| title_fullStr | Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese |
| title_full_unstemmed | Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese |
| title_short | Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese |
| title_sort | physicochemistry microbiology fatty acids composition and volatile profile of traditional sogle tulum goat s skin bag cheese |
| topic | traditional cheese goat’s skin bag Tulum volatile composition |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018005016105&lng=en&tlng=en |
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