Abstract
Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn’t show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses.
Highlights
Diyarbakir Orgu cheese, one of the registered varieties of cheese, is produced in Turkey’s Southeastern Anatolia, especially in the province of Diyarbakir, Mardin, Siirt, Sanliurfa, and Van
When the groups were evaluated within themselves, the difference between the samples was mostly determined in Orgu cheese samples produced by the traditional method
It can be seen that the average dry matter values of Orgu cheese samples produced by traditional and industrial methods are close to the values obtained in previous studies (Hatipoğlu, 2014; Anar et al, 2000)
Summary
Diyarbakir Orgu cheese, one of the registered varieties of cheese, is produced in Turkey’s Southeastern Anatolia, especially in the province of Diyarbakir, Mardin, Siirt, Sanliurfa, and Van. Orgu cheese, whose production was first started in Diyarbakır, has spread over wider geography in time, its production technology has been developed industrially and has taken its place as a cheese type consumed in many parts of the country. It received a Geographical Indication Certificate under the name of “Diyarbakır Orgu Cheese” by the Turkish Patent Institute in 2010 (Hatipoğlu, 2014; Turkey, 2019). Diyarbakır Orgu Cheese, which has a geographical indication of boundaries in Diyarbakır province and its districts, is a delicious and visually different regional cheese type. The reputation of Diyarbakır Orgu cheese comes from the quality of the milk used in its production and from the knowledge and experience passed down from generation to generation, as well as the seasonal temperature specific to Diyarbakır, affecting the flavor and aroma of the cheese
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