Efects of Pasteurized Sheep's Milk Use on Production and Ripening of Siirt Herby Cheese

Murat Gülmez; Kübranur Yıldız Bayhan; Sefa Üner

Article Details

Efects of Pasteurized Sheep's Milk Use on Production and Ripening of Siirt Herby Cheese

Authors:

Murat Gülmez | Kübranur Yıldız Bayhan | Sefa Üner

Publisher:

Yozgat Bozok University

Main Topics:

Veteriner Bilimleri

Journal:

Bozok Veterinary Sciences Vol.4 Issue 1, pp.1-11

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001292778

pISSN:

2757-5179

Keywords:

Abstract:

 Siirt herby cheese is a varietty of local cheeses, and raw sheeps and goats milk are used in its production. The curds obtained by curdling the milk obtained in the highlands is sold in the city centre during the day or the next day. Siirt herby cheese is produced from the retail curds. Three different cheese samples form retail curd, raw sheeps and pasteurized sheeps milks were made. The samples were ripened at 4C for 120 d. Hygienic quality of raw milk supplied from a farm and raw milk curd bought from local retailers did not have adequate hygiene. Coagulase positive staphylococci were 3.110.6 log10 CFUml in raw milk, then it increased to 6.60.5 log10 CFUg in the curd before salting. Pasteurization of milk was decreased the total count of the coagulase positive staphylococci below the maximum permissible value 103 CFUg in the regulation on Microbiological Criteria of the Turkish Food Codex. These samples were only contained 103 CFUg coagulase positive staphylococci at the 120th d of ripening. The pasteurization of milk allowed to obtain cheese that meets the desired hygienic criteria. In addition, sufficient acidity and pH development were observed in pasteurized dairy cheeses even though starter culture was not used. It was found that the traditional cheese production using both retail curd and raw milk may not be suitable for producing cheese in accordance with the official standards and regulations. It was concluded that in the case of the production of these cheeses, it is not appropriate to offer them for sale before the completion of the legal ripening period of 120 d. It was deemed necessary to conduct further research in order to draw up a production diagram including the parameters of the Siirt herby cheese production process.

 Siirt herby cheese is a varietty of local cheeses, and raw sheeps and goats milk are used in its production. The curds obtained by curdling the milk obtained in the highlands is sold in the city centre during the day or the next day. Siirt herby cheese is produced from the retail curds. Three different cheese samples form retail curd, raw sheeps and pasteurized sheeps milks were made. The samples were ripened at 4C for 120 d. Hygienic quality of raw milk supplied from a farm and raw milk curd bought from local retailers did not have adequate hygiene. Coagulase positive staphylococci were 3.110.6 log10 CFUml in raw milk, then it increased to 6.60.5 log10 CFUg in the curd before salting. Pasteurization of milk was decreased the total count of the coagulase positive staphylococci below the maximum permissible value 103 CFUg in the regulation on Microbiological Criteria of the Turkish Food Codex. These samples were only contained 103 CFUg coagulase positive staphylococci at the 120th d of ripening. The pasteurization of milk allowed to obtain cheese that meets the desired hygienic criteria. In addition, sufficient acidity and pH development were observed in pasteurized dairy cheeses even though starter culture was not used. It was found that the traditional cheese production using both retail curd and raw milk may not be suitable for producing cheese in accordance with the official standards and regulations. It was concluded that in the case of the production of these cheeses, it is not appropriate to offer them for sale before the completion of the legal ripening period of 120 d. It was deemed necessary to conduct further research in order to draw up a production diagram including the parameters of the Siirt herby cheese production process.

 Siirt herby cheese is a varietty of local cheeses, and raw sheeps and goats milk are used in its production. The curds obtained by curdling the milk obtained in the highlands is sold in the city centre during the day or the next day. Siirt herby cheese is produced from the retail curds. Three different cheese samples form retail curd, raw sheeps and pasteurized sheeps milks were made. The samples were ripened at 4C for 120 d. Hygienic quality of raw milk supplied from a farm and raw milk curd bought from local retailers did not have adequate hygiene. Coagulase positive staphylococci were 3.110.6 log10 CFUml in raw milk, then it increased to 6.60.5 log10 CFUg in the curd before salting. Pasteurization of milk was decreased the total count of the coagulase positive staphylococci below the maximum permissible value 103 CFUg in the regulation on Microbiological Criteria of the Turkish Food Codex. These samples were only contained 103 CFUg coagulase positive staphylococci at the 120th d of ripening. The pasteurization of milk allowed to obtain cheese that meets the desired hygienic criteria. In addition, sufficient acidity and pH development were observed in pasteurized dairy cheeses even though starter culture was not used. It was found that the traditional cheese production using both retail curd and raw milk may not be suitable for producing cheese in accordance with the official standards and regulations. It was concluded that in the case of the production of these cheeses, it is not appropriate to offer them for sale before the completion of the legal ripening period of 120 d. It was deemed necessary to conduct further research in order to draw up a production diagram including the parameters of the Siirt herby cheese production process.

 Bu çalışmada satışı yapılan telemeden veya çiğ koyun sütünden elde edilen telemeden üretilen otlu peynirlerde hijyenik güvence sağlamanın zor olabileceği belirlenmiştir. Bu nedenle peynire işlenecek sütün pastörize edilmesi gerekli bulunmuştur. Standart bir otlu peynir yapmak için paketlenmeden önce peynirde pHın 5.5  6.0 arasında ve laktik asidin  0.3  0.5 arasında olması önerilebilir. Ayrıca maksimum 50 nem, 20 protein ve minimum 20 yağ içeriklerinin tavsiye edilebilir olduğu görülmüştür.Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliğine uygun olarak koagulaz pozitif stafilokoklarda maksimum 103 CFUg olması; Salmonella spp. ve Listeria monocytogenesin ise 25 g peynirde bulunmaması sağlanmalıdır. Siirt otlu peyniri ile ilgili endüstriyel üretim modeli, HACCP sistemi, ön gereksinimler, asgari koşullar, ürün tanımı, tesis planı, iş akış şeması, kritik kontrol noktaları, kritik limitler, engel teknolojisi ve geri çağırma planı ile ilgili detaylı çalışmalar yapılmalı. Mevzuata uygun üretim yapılması teşvik edilmelidir. Siirt ekonomisi için gerekli olan Siirt otlu peyniri coğrafi işaret belgesi alınabilir ve modern peynir üretim tesisleri kurulabilir ve güçlü bir Siirt otlu peyniri markası geliştirilebilir.

Article Details

Efects of Pasteurized Sheep's Milk Use on Production and Ripening of Siirt Herby Cheese

Authors:

Murat Gülmez | Kübranur Yıldız Bayhan | Sefa Üner

Publisher:

Yozgat Bozok University

Main Topics:

Veteriner Bilimleri

Journal:

Bozok Veterinary Sciences Vol.4 Issue 1, pp.1-11

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001292778

pISSN:

2757-5179

Siirt herby cheese

hygiene

pasteurised milk

qualitySiirt otlu peyniri

hijyen

pastörize süt

kalite.

Issues

Article Details

Authors: Murat Gülmez | Kübranur Yıldız Bayhan | Sefa Üner

Publisher: Yozgat Bozok University

Main Topics: Veteriner Bilimleri

Journal: Bozok Veterinary Sciences Vol.4 Issue 1, pp.1-11

Document Type: Article

Publication Date: 6/2023

Document Language: English

Document ID (Org No.): 2001292778

pISSN: 2757-5179

Issues

Authors:

Murat Gülmez | Kübranur Yıldız Bayhan | Sefa Üner

Publisher:

Yozgat Bozok University

Main Topics:

Veteriner Bilimleri

Journal:

Bozok Veterinary Sciences Vol.4 Issue 1, pp.1-11

Document Type:

Article

Publication Date:

6/2023

Document Language:

English

Document ID (Org No.):

2001292778

pISSN:

2757-5179