Some Physical, Chemical, Sensory Properties, Mineral Substances, and Heavy Metal Contents of Moldy Cheese Produced in Bayburt and the Surrounding Area

Authors : Emine Macit

Pages : 39-44

Doi:10.47115/bsagriculture.1366532

View : 146 | Download : 192

Publication Date : 2024-01-01

Article Type : Research Paper

Abstract :Moldy cheese produced in Bayburt and its surroundings is a mature cheese with a distinctive flavor that can be prepared in three ways. It is made from only Civil cheese, only cottage cheese (çökelek) or mixing the shredded Civil cheese with cottage cheese made from moderately fatty, or non-fat milk, pressing it into appropriate containers, draining the water, and allowing the cheese to organically mold. It is produced traditionally, and there are no production standards. This study was carried out to identify some of the physical, chemical, and sensory properties, mineral substances, and heavy metal contents of moldy cheeses produced and consumed in the region. In the cheese samples (24 pieces), the average dry matter (DM) rate was 51.26%, ash rate was 5.68%, salt rate was 6.21%, fat rate was 4.81%, acidity level was 0.96% and pH value was 5.79, L color value was 74.94, a color value was 0.94, b color value was 8.24. In sensory analyses, the samples scored an average of 5.94 points for color and appearance, 6.10 points in moldiness, 6.11 points for texture, 5.72 points for odor, 6.03 points for taste, 6.30 points for saltiness, and 6.01 points for general acceptability. 29 elements were examined to determine mineral substances and heavy metal concentrations. These findings are important in terms of revealing some general characteristics and heavy metal content of moldy cheese produced in the region.
Keywords : Moldy cheese, Chemical properties, Color values, Mineral substances, Heavy metal content