Determination of the Physicochemical Properties and Fatty Acid Composition of Some Cheese Types with Geographical Indication in Thrace Region

Authors : Kübra SUBAŞI, Göksel TIRPANCI SİVRİ, Murat TAŞAN, Ömer ÖKSÜZ

Pages : 477-486

Doi:10.29133/yyutbd.1093329

View : 23 | Download : 9

Publication Date : 2022-09-30

Article Type : Research Paper

Abstract :The purpose of the present investigation was to assess the differences in the quality characteristics of the famous cheese types produced in Thrace region and labeled with a geographical indication or not. The different physicochemical properties, mineral content, and fatty acid composition of Ezine Cheese and Edirne Feta Cheese, and Malkara Aged Kaşar Cheese with geographical indication were determined. The obtained data were compared with some of the physicochemical specifications stated in the geographical indication registration documents and also with the cheese types of the same category but without the geographical indication. For this purpose, 90 cheese samples from 23 different local producers in Edirne, Tekirdağ, Çanakkale, and Kırklareli were supplied in sealed packages. Dry matter insert ignore into journalissuearticles values(%);, ash insert ignore into journalissuearticles values(%);, salt insert ignore into journalissuearticles values(%);, protein insert ignore into journalissuearticles values(%);, titratable acidity insert ignore into journalissuearticles values(% lactic acid);, acid count insert ignore into journalissuearticles values(mg KOH/g fat);, color insert ignore into journalissuearticles values(L, a, b); values were determined. Additionally, fatty acid compositions and some mineral contents of the cheese were analyzed by using gas-chromatography and inductively coupled plasma-optic emission spectrometry insert ignore into journalissuearticles values(ICP-OES);. This study aims to contribute to registration documents of geographical indication, which cover the characteristic specifications, including fatty acid composition, protein amount, acid count insert ignore into journalissuearticles values(free fat acidity);, and color insert ignore into journalissuearticles values(L*, a*, b*); values. It is advised to revise the registration documents of the mentioned cheese types by including aroma-active components to the aroma characterization and texture specifications to the characteristic features through a broader study.
Keywords : Malkara aged cheese, Ezine cheese, Edirne feta cheese, Geographical indication, Fatty acid composition