Ardahan Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi

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1 Gıda Teknolojileri Elektronik Dergisi Cilt: 9, No: 3, 2014 (1-9) Electronic Journal of Food Technologies Vol: 9, No: 3, 2014 (1-9) TEKNOLOJİK ARAŞTIRMALAR e-issn: Kısa Makale (Short Paper) Ardahan Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi Filiz YANGILAR Ardahan Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 75000, Ardahan/TÜRKİYE Özet Ardahan İli nin yerel satıcılarından on iki tane Kaşar peyniri örneği toplanılarak kimyasal ve mikrobiyolojik özelikleri araştırılmıştır. ph, kurumadde, yağ, kurumaddede yağ, tuz, kurumaddede tuz, asitlik, protein, suda çözünür protein ve lipoliz seviyeleri sırasıyla 5.18, %54.90, %28.31, %52.29, %4.00, %7.46, %1.72, %24,73, %1.69 ve %1.66 bulunmuştur. Ayrıca proteoliz değeri %0.10-%0.15 ile Ph 4.6 ve 12% lik triklorik asetik asitte çözünen nitrojen değerleri ise sırasıyla %0.17 ve %0.30 bulunmuştur. Total aerobik mezofilik bakteri, laktik asit bakteri, koliform, Staphlococcus aureus ve maya-küf sayıları sırasıyla 7.47, 5.70, 1.87, 1.48 ve 2.54 log kob/g olarak bulunmuştur. Çalışmamız Ardahan İli nde üretilen Kaşar peynirlerinin kalitesinin ve hijyenik şartlarının geliştirilmesi gerektiğini göstermiştir. Anahtar Kelimeler: Ardahan Kaşar peyniri, olgunlaşma, proteoliz, sağlık ve güvenlik Determination of Microbiological and Chemical Properties of Ardahan Kashar Cheeses Abstract A total of twelve Kashar cheese samples collected from local retail markets in Ardahan, Turkey and the chemical and microbiological characteristics were investigated. The main components; ph, moisture, fat, fat-in-dry matter, salt, salt-in-dry matter, titratable acidity protein, water soluble nitrogen fraction (WSN) and lipolysis level were 5.18, 54.90%, 28.31%, 52.29%, 4.00%, 7.46%, 1.72%, 24,73%, 1.69% and 1.66% respectively. On the other hand, indices of proteolysis varied from 0.10% to 0.15% and 0.17% to 0.30% for Ph 4.6-soluble and 12% trichloroacetic acid-soluble nitrogen fractions, respectively. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphlococcus aureus and yeast-moulds in the cheese samples were determined to be 7.47, 5.70, 1.87, 1.48 and 2.54 log cfu/g, respectively. Our study showed that Kashar cheese produced in Ardahan should be improved in quality and hygiene. Keywords: Ardahan Kashar cheese, ripening, proteolysis, health and safety Bu makaleye atıf yapmak için Yangılar, F., Ardahan Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi Gıda Teknolojileri Elektronik Dergisi 2014, 9(3) 1-9 How to cite this article Yangılar, F., Determination of Microbiological and Chemical Properties of Ardahan Kashar Cheeses Electronic Journal of Food Technologies, 2014, 9(3) 1-9

2 Teknolojik Araştırmalar: GTED 2014 (9) 1-9 Ardahan Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi 1. INTRODUCTION About 50 different kinds of cheese are produced in Turkey. Kashar cheese is one of the widely consumed traditional cheese types in Turkey. It is mostly produced from cow milk and also from ewe or goat milk or from the combination of the latter two [1]. Kashar is the most typical stretched curd or pasta-filata cheese, which has a very large market popularity in Turkey [2]. It is produced from either sheep s or cow s milk, or a mixture of both [3]. Kashar is the second most popular cheese in Turkey, there are no standardized techniques used in its manufacture. In traditional techniques, given the fact that no pasteurization process is applied, pathogen microorganisms can be eliminated by heat treatment at 75 o C during the curd stretching stage as well as by antimicrobials and metabolic acids produced by lactic acid bacteria from the natural flora [4-6]. This cheese is ripened at 85% relative humidity for at least 3 months. The ripening period can be extended to 12 months depending on the raw milk type and quality, processing methods of cheesemaking, scald conditions, ripening and storage temperatures [7]. The final quality of the cheese depends mainly on the treatment of milk, and the most common pretreatment is milk pasteurization. As a result of industrialization, pasteurization has become mandatory [8]. Cheeses produced under the names such as Kashkaval, Kashkavalo and Kashakovala, Kashkaval Balkan, Kashkaval Preslav, Kasseri in different countries are Kashar-like cheeses [2]. Kashar cheese is a pastafilata type cheese [9]. Besides the production of fresh Kashar cheese has increased in contrast to ripened Kashar cheese because of economic reason. Both varietes are eaten at breakfast, but the fresh cheese is also consumed in toasted sandwiches or baked foods in the same way as Mozarella cheese [10]. Cheese manufacturing involves the concentration of major milk components, protein (casein) and fat. The main industrial cheese production process particularly consists of acidification, coagulation, dehydration and maturing steps [11]. Proteolysis is the principal and most complex biochemical reaction that occurred during the ripening process of most cheese varieties [12]. During proteolysis, proteins are degraded to primary products (polypeptides) and subsequently to secondary products such as small and medium-size peptides and eventually free amino acids [13]. However, if the hydrophobic peptides and amino acids are excessive, undesirable tastes like bitterness may occur which reduce the acceptability and marketability of cheese [14]. The individual consumer has also become increasingly quality-conscious and demands a higher quality of dairy product in safe, convenient and effective production. From these points we have some problems with Kashar cheese in Ardahan. The aim of this study is partly to solve these problems and in this review the quality in commercial Ardahan Kashar Cheese, which is one of the local cheese varieties, was examined and its characterization was determined. 2. MATERIALS and METHODS 2.1 Materials Twelve commercial samples of mature Kashar cheese (at least 3 months old) were purchased from different retail markets in Ardahan, Turkey. Kashar cheese manufactured using a traditional procedure, that is, the use of unpasteurised cheese milk without the addition of starter, were collected from retail markets produced by different cheese factories located in Ardahan. The samples were taken to the laboratory (with cold chain) at Food Engineering Department, Ardahan University, Turkey Microbiological analysis A pour plate method was employed for the determination of microbial groups. For each cheese sample, 10 g were weighted and diluted in 90 ml of 0.85% (wt/vol) sterile saline solution using a Stomacher (Lab. Stomacher Blander 400 BA 7021, Swardmedical). Further decimal dilutions were prepared with the 2

3 Yangılar, F. Teknolojik Araştırmalar: GTED 2014 (9) 1-9 same diluents. The enumeration of total aerobic mesophilic bacteria (TAMB) (Plate Count Agar, Merck) at 30±1 C for 48 h, total coliforms (Violet Red Bile Agar, Oxoid) at 35±2 C for 48 h, lactic acid bacteria (in MRS agar, Merck) at 30 C for 48 h [15], yeasts and moulds (Potato Dextrose Agar (PDA), Oxoid) at 25 C for 5 to 7 days [16] and Staphylococcus aureus on baird-parker agar with egg yolk tellurite enrichment (Merck) at 37 C for 24 h [17] were determined Chemical Analysis Measurements of moisture, fat, fat in dry matter, salt, salt in dry matter and titratable acidity (SH) were carried out according to the methods by Kurt et al. [18]. Protein, water soluble protein (WSN), the 12% trichloroacetic acid-soluble (TCA-SN) nitrogen fractions and ph 4.6-soluble as total nitrogen percentage of the cheese were determined using the methods of Polychroniadou et al. [19] and the micro-kjeldahl method as described by IDF [20]. ph values of Kashar cheese using by ph-metre (WTW 340-1) were determined in Savello et al. [21]. The extent of lipolysis in samples were measured using the BDI method [22] and was expressed as acid degree value meq FFA/100 g of fat Statistical Anlysis All the statistical analysis were performed using SAS Statistical Software [23] commercial statistical package. Standart deviations for mean values of chemical and micribiological anlysis were also calculated. Cheeses were analyzed in triplicate. 3. RESULTS and DISCUSSION The microbiological characteristics of Kashar cheese samples are shown in Table 1. Although any value is not indicated for TAMB in standard fo Kashar cheese [24] it can be said that the values obtained are very high. As can be seen in Table 1, the highest TAMB counts were found in cheese samples. The mean of TAMB counts determined between 6.79 and 8.21 log cfu/g. Kamber [25], number of TAMB was found to be 7.03 log cfu/g in Kars Kashar. This result is convenient with our study. LAB plays an important role in the development of required characteristics of dairy products. The number of LAB was determined to be 4.52 log cfu/g as lowest and 6.83 log cfu/g as the highest in Kashar cheeses. The result was similar to findings of Akyüz [26]. The high number of LAB is a desired position. Since the group of coliform microorganism especially proteolitic microorganism activities and proliferation are unstoppable Kıvanç [27]. Number of LAB between log cfu/g was observed in a study by Tunçtürk et al. [28]. Coliform group bacteria in foods is accepted to be hygiene index. According to the Standard of Kashar cheese TS 3272 [24] allowed number of coliform bacteria is just 1000 one gram of Kashar cheese. Some of the cheese samples evaluated for this criterion which is not meet to standard. The coliform group bacteria counts in Kashar cheese samples changed around <1 and 3.28 log cfu/g. Although Kurultay [29] and Akyüz [26] did not find any bacteria the group of coliform in analyzed samples, Tekinşen [30] observed cfu/g in the samples of Kashar cheese collected from markets. The value is higher in the study by Tekinşen [30]. Their counts increased may be because of the contamination. 3

4 Teknolojik Araştırmalar: GTED 2014 (9) 1-9 Ardahan Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi Table 1. Some microbiological analysis results of Kashar cheese samples (log cfu/g). Analysis Range Mean±SD TAMB ±0.43 LAB ±0.67 Coliforms < ±0.91 Staphylococcus aureus < ±0.54 Yeasts and moulds ±0.62 *Values represent the mean ± standard deviation TAMB: Total aerobic mesophilic bacteria; LAB: Lactic acid bacteria Presence of human or animal sourced Staphylococcus in food at a high level indicates that the procedures of sanitation and heating are not enough. In this study, number of Staphylococcus aureus was found to be 1.48±0.54 log cfu/g at average. The Staphylococcus aureus counts found to be 2.98 log cfu/g, 2.76 log cfu/g in 46.6% and 20% of cheese samples collected from Kars markets. Results of Kamber [25] are higher than those in the present study. The yeasts and moulds are the microorganisms causing deterioration of foods. According to the Standard of Kashar cheese TS 3272 [24] the allowed number yeasts and moulds in a gram of Kashar cheese is just Some of the cheese samples evaluated for this criterion do not meet the standard. The count of yeasts and moulds in the samples were found between 1.54 and 3.68 log cfu/g. Our results are lower than log cfu/g and average 3.61 log cfu/g which were observed by Coşkun and Öztürk [31]. Results of the present study are considerably lower than those obtained by Gülmez et al. [32] in Kars Kashar cheese samples ( cfu/g). Previous studies reported that the quality of Kashar cheese investigated is not sufficient [31, 33]. The mean chemical and physical composition (moisture, fat, fat in dry matter, salt, salt in dry matter, titratable acidity and ph) analysis data obtained from Kashar cheeses are presented in Table 2. It can be seen in Table 2 that moisture of the samples of cheese is average 54.90±3.72% and the mean rate of salt in dry matter is 7.46±1.04%. The cheese samples were within the reported mean value limits for moisture (max 40%) and salt-in-dry matter (max 7%) according to Turkish standards for aged Kashar cheese [24]. The mean rate of salt in dry matter was found by Kamber [25] and Kurultay [29] to be 64.40% and, %, respectively. Mean salt amount was found to be 4.00±0.60% in Kashar cheese samples. Ayar [34] found mean salt rate and dry matter to be 3.16% and 5.49% Kashar cheese, respectively. These findings are less than the findings in the study. Mean fat percentage of cheese samples is 52.29±3.84% in dry matter. Hayaloğlu [35] found this rate to be 45.20% while Yaldız and Kurdal [36] observed it to be 50.96%, which are convenient with our results. ph was found to be 5.18±0.17 in the samples. Tavacı [37] found a ph value to be which is higher than the result found in this study. Koçak et al. [38] found ph value of Kashar cheese sold in the markets to be 5.12 as the average. These finding is convenient with the finding found in the study. 4

5 Yangılar, F. Teknolojik Araştırmalar: GTED 2014 (9) 1-9 Table 2. The chemical and physical composition analysis of Kashar cheeses Analysis Range Mean±SD Moisture (%) ±3.72 Fat (%) ±2.49 Fat-in-drymatter (%) ±3.84 ph ±0.17 Salt (%) ±0.60 Salt-in-drymatter (%) ±1.04 Titratable acidity (%) ±0.27 *Values represent the mean ± standard deviation The results of the chemical analysis (protein, water-soluble protein ratio, ripening degree, lipolysis, ph 4.6 soluble and 12% trichloroacetic acid-soluble nitrogen fractions) of Kashar cheeses are shown in Table 3. Table 3. Lipolysis and proteolysis of Kashar cheese samples Analysis Range Mean±SD Protein (%) ±1.05 WSN (%) ±0.20 TCA-SN (%) ±0.04 ph 4.6-SN ±0.01 Lipolysis (%) ±0.12 *Values represent the mean ± standard deviation ph 4.6-SN, ph 4.6-soluble nitrogen; TCA-SN, 12% trichloroacetic acid-soluble nitrogen Mean protein value of cheese samples was found to be 24.73±1.0%. Kamber [25], Yaldız and Kurdal [36] and Hayaloğlu [35] obtained the mean protein values of Kashar cheese to be 22.3%, 20.32% and 27.33%, respectively. Öztek [39] found this value to be 24.66% in his study. This finding is convenient with this study. The rate of water-soluble nitrogen was obtained to be % in Kashar cheese Gürsoy [6]. The ph 4.6-SN and TCA-SN levels in Kashar cheeses are shown in Table 3. The levels of ph 4.6-SN in the cheeses ranged from 0.10 to 0.15%. The level of TCA-SN ranged from 0.17 to 0.30%. Lipolysis in milk and dairy products results from the hydrolysis of triacylglycerols by lipases. Lipoprotein lipase (LPL) is naturally present in milk, but lipolysis can also occur by microbial lipases from contaminant psychrotrophic bacteria grown during the cold storage of fresh milk. One of the most important properties of these bacterial lipases is their heat-stability; most of them retain at least some of their activity after pasteurization or even after UHT treatment [40]. It was identified that average of lipolysis rate of cheese 5

6 Teknolojik Araştırmalar: GTED 2014 (9) 1-9 Ardahan Kaşar Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi samples is 1.66±0.12%. Tunçturk et al. [28] found this value to be meq/100 g (ADV). This finding is higher than the finding found in this study. It was found by Ayar [34] that the rate of soluble nitrogen in Kashar chees sold in province of Trabzon is 4.29%. The ph 4.6-SN and TCA-SN levels in Kashar cheeses are shown in Table 3. The levels of ph 4.6-SN in the cheeses ranged from 0.10 to 0.15%. The level of TCA-SN ranged from 0.17 to 0.30%. Omar and El- Zayat [41] found the rate of soluble nitrogen to be % in 12% TCA in Kashkaval cheese. The finding in the study is lower than Omar and El-Zayat s finding. The nitrogen contents of Kashkaval cheese made from raw milk which dissolved in TCA was determined as % Sert et al. [42]. This finding is parallel with the finding which found in this study. The values of TCA-SN and ph 4.6-SN were found to be %, %, respectively in the sample of Kashar cheeses Hayaloğlu [35]. Variations in the levels of ph 4.6-SN detected could be due to age-related differences and the action of microbial flora of raw milk used in the production of the cheese samples. 4. CONCLUSION The aim of this study is to describe the chemical and microbiological properties of traditional Kashar cheese. The chemical composition and proteolysis of the cheese samples varied over wide ranges, likely because of tle lack of a standard manufacturing, respectively. It was found that is some Kashar samples the number of coliform, Staphylococcus aureus and yeasts and moulds was over the limit values stated in TS-3272 and do not meet the criteria in the standard. It was suggested that the harms caused by the higher number of coliforms, Staphylococcus aureus and yeasts and moulds should be investigated and standardized. 5. REFERENCES 1. Özdemir, S., Sert, S., 1996, Gıda Mikrobiyolojisi Tatbikat Notları. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum, No: 128, pp Gürsoy, A., 2009, Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kashar Cheese. Journal of Agricultural Sciences, 15(3): Gobbetti, M., Morea, M., Baruzzi, F., Corbo, M.R., Matarante, A., Considine, T., Dicagno, R., Guinee, T., Fox, P.F., 2002, Microbiological, Compositional, Biochemical and Textural Characterization of Caciocavallo Pugliese Cheese During Ripening. International Dairy Journal, 12(6): Tekinşen, O., 1978, İç Anadolu Bölgesi Kaşar Peynirlerinin Olgunlaşmaları Sırasındaki Mikrobiyal Florası, Özellikle Laktik Asit Bakterileri ve Mikrobiyolojik Kalitesi Üzerinde Araştırmalar, Doçentlik Tezi, Ankara. 5. Halkman, A.K., Yetişmeyen, A., Yıldırım, M., Yıldırım, Z., Halkman, Z., Çavuş, A., 1994, Investigation of Kashar cheese starter culture Turkish Journal of Agricultural and Forestry, 18: Çetinkaya, F., 2000, Kaşar peynirinde üretim ve olgunlaşma aşamalarının Listeria monocytogenes üzerine etkisi. Doktora Tezi. Uludağ Üniv. Sağ. Bil. Enst., Besin Hijyeni ve Teknolojisi Anabilim Dalı, Bursa. pp Çetinkaya, F., Soyutemiz, G.E., 2004, A Study on Survival of Listeria monocytogenes during Manufacture and Ripening of Kashar Cheese. Turkish Journal of Veterinary and Animal Sciences, 28:

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