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.
Highlights
Traditional products have specific characteristics that differentiate them from other similar products in the same category by use of traditional ingredients, traditional composition or traditional type of production and/or processing method
The results of the pH measurements in the samples are in agreement with other researches, while the titratable acidity values in 3 of 5 samples were higher than the values reported in other studies (Tarakci and Durmus 2016, Sert et al 2014)
Lactic acid bacteria, which are naturally present in raw milk, can produce high concentration of lactic acid from lactose that results in an increase in the acidity of cheese (Gurses and Erdogan 2006)
Summary
Traditional products have specific characteristics that differentiate them from other similar products in the same category by use of traditional ingredients, traditional composition or traditional type of production and/or processing method. The heated curd is poured into plastic bags, and kept at ambient temperature (about 1520°C) for five days for whey draining. Physicochemical and microbiological properties of tulum cheeses include Söğle cheese vary depending on type and microbial diversity of raw milk, production method, and ripening conditions such as temperature, time and cheese packaging material (Sert et al 2014). Physicochemical and microbiological properties of some of tulum cheese types such as Erzincan, Cimi, Divle and Kargı have been introduced in previous studies. Because of the composition of milk used in production of Söğle cheese and some differences in its production method (e.g. ripening in wells located in Söğle plateau for three months and heat treatment by using wood fire), Söğle cheese has its own characteristics which make it different from other tulum cheese types. The aim of this study was to investigate the physicochemical and microbiological properties, fatty acid composition and volatile profile of Söğle cheese
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