The compositional and biochemical characteristics of traditional Diyarbakir Örgü cheese during the ripening period
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Authors
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Abdulkerim Hatipoglu
Mardin Artuklu University
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Serafettin Çelik
Keywords:
Biochemical properties, Composition, Diyarbakir Örgü cheese, Pasta-filata cheesesAbstract
This study was conducted to determine the changes in compositional and various biochemical parameters of traditional Diyarbakir Örgü cheese during storage period. For this purpose, cheese samples were collected from eight different small dairy plants. In this study, it was observed that the composition of the cheese samples during the storage period changed as follows: dry matter decreased from 55.87% to 52.29%, fat from 26.56% to 23.47%, fat in dry matter from 38.84% to 37.07%, protein from 26.56% to 23.47%; ash increased from 7.31% to 9.32%, salt from 6.31% to 8.16%, salt in dry matter from 11.40% to 15.48%, while the parameters investigated in relation to the biochemical properties of the cheese samples ranged as follows: 18.38-22.96 for SH, 5.47-5.64 for pH, 0.17-0.21% for soluble nitrogen in pH 4.6, 0.03-0.05% for soluble nitrogen in 12% TCA , 0.25-0.46% for lipolysis level and 4.19-5.61% for ripening index. In this study, the proteolysis level of the cheese during the ripening was determined electrophoretic analysis. According to the Turkish Food Codex Communique on Cheese (Notice No: 2015/6), DÖC is a semi-fat (25£ milk fat <45) and hard cheese with the desired moisture content (up to 50%) and salt (>7.5%).References
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