Experimental Studies On the Siirt Herby Tulum Cheese: I. Development of Industrial Process Model

Murat Gülmez; Sefa Üner; Kübranur Yıldız Bayhan

Makale detayları

Experimental Studies On the Siirt Herby Tulum Cheese: I. Development of Industrial Process Model

Yazarlar:

Murat Gülmez | Sefa Üner | Kübranur Yıldız Bayhan

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Bilimleri (Diğer)

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 1, pp.65-77

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001320591

pISSN:

1307-9972

Anahtar kelimeler:

Özet:

 In this study, a method was developed that uses pasteurized Eves milk to produce Siirt Herby Tulum Cheese in less than 24 hours. Pasteurization was done for one minute at 72C, followed by fifteen minutes of straining, curd formation for 90 minutes at 32C, first pressing for 90 minutes at half the weight of milk, curd souring for 45 min, and second press for twelve h at half the weight of milk. Before the second pressing, 2 sirmo Allium sp. and 1 salt were added to the curd. The ripening culture was obtained from the lactic flora found in traditional Siirt herby cheese. The Herby Cheese Standard, Tulum Cheese Standard, and Van Herby Cheese Geographical Indication Certificate are the three primary statutory regulations, all of which are based on traditional manufacturing techniques. We referred to them as references. This cheese that has been processed to a minimum pH of 5.5, 0.7 lactic acidity, 20 fat, 45 dry matter, and 2.5 salt content before packing could be made by using pasteurized Eves milk. The fat and dry matter levels were in the middle of the reference ranges. As a result, the regulations minimum four-day production period was decreased to a maximum of 24 h. The method was apparently employed for the first time in this study. Before being implemented in a business, the suggested technique must be tested with regard to environmental parameters, milk quality, and other variables. More research on the proposed approach is required to establish a starter culture, detect ripening process variations, and determine whether different Tulum Cheeses may be manufactured utilizing such a short-term production procedure.

 In this study, a method was developed that uses pasteurized Eves milk to produce Siirt Herby Tulum Cheese in less than 24 hours. Pasteurization was done for one minute at 72C, followed by fifteen minutes of straining, curd formation for 90 minutes at 32C, first pressing for 90 minutes at half the weight of milk, curd souring for 45 min, and second press for twelve h at half the weight of milk. Before the second pressing, 2 sirmo Allium sp. and 1 salt were added to the curd. The ripening culture was obtained from the lactic flora found in traditional Siirt herby cheese. The Herby Cheese Standard, Tulum Cheese Standard, and Van Herby Cheese Geographical Indication Certificate are the three primary statutory regulations, all of which are based on traditional manufacturing techniques. We referred to them as references. This cheese that has been processed to a minimum pH of 5.5, 0.7 lactic acidity, 20 fat, 45 dry matter, and 2.5 salt content before packing could be made by using pasteurized Eves milk. The fat and dry matter levels were in the middle of the reference ranges. As a result, the regulations minimum four-day production period was decreased to a maximum of 24 h. The method was apparently employed for the first time in this study. Before being implemented in a business, the suggested technique must be tested with regard to environmental parameters, milk quality, and other variables. More research on the proposed approach is required to establish a starter culture, detect ripening process variations, and determine whether different Tulum Cheeses may be manufactured utilizing such a short-term production procedure.

 In this study, a method was developed that uses pasteurized Eves milk to produce Siirt Herby Tulum Cheese in less than 24 hours. Pasteurization was done for one minute at 72C, followed by fifteen minutes of straining, curd formation for 90 minutes at 32C, first pressing for 90 minutes at half the weight of milk, curd souring for 45 min, and second press for twelve h at half the weight of milk. Before the second pressing, 2 sirmo Allium sp. and 1 salt were added to the curd. The ripening culture was obtained from the lactic flora found in traditional Siirt herby cheese. The Herby Cheese Standard, Tulum Cheese Standard, and Van Herby Cheese Geographical Indication Certificate are the three primary statutory regulations, all of which are based on traditional manufacturing techniques. We referred to them as references. This cheese that has been processed to a minimum pH of 5.5, 0.7 lactic acidity, 20 fat, 45 dry matter, and 2.5 salt content before packing could be made by using pasteurized Eves milk. The fat and dry matter levels were in the middle of the reference ranges. As a result, the regulations minimum four-day production period was decreased to a maximum of 24 h. The method was apparently employed for the first time in this study. Before being implemented in a business, the suggested technique must be tested with regard to environmental parameters, milk quality, and other variables. More research on the proposed approach is required to establish a starter culture, detect ripening process variations, and determine whether different Tulum Cheeses may be manufactured utilizing such a short-term production procedure.

 Bu çalışmada pastörize koyun sütü kullanılarak Siirt otlu tulum peynirinin 24 saatten daha kısa sürede üretilmesini sağlayan bir yöntem geliştirilmiştir. Pastörizasyon 72Cde bir dakika süreyle yapıldı, ardından on beş dakika süzme, 32Cde 90 dakika süreyle pıhtı oluşumu, ilk olarak sütün ağırlığının yarısı kadar ağırlık altında 90 dakika süreyle presleme, 45 dakika süreyle pıhtı ekşitme ve ikinci kez sütün ağırlığının yarısı kadar ağırlık altında 12 saat süreyle presleme yapıldı. İkinci preslemeden önce süt ağırlığına 2 sirmo Allium sp. ve 1 peynir tuzu ilave edildi. Olgunlaştırma kültürü, geleneksel Siirt otlu peynirinde bulunan laktik floradan elde edilmiştir. Otlu Peynir Standardı, Tulum Peyniri Standardı ve Van Otlu Peynir Coğrafi İşaret Belgesi, tamamı geleneksel üretim tekniklerine dayanan üç temel yasal düzenlemedir. Bunlar referans alındı. Bu peynirin ambalajlamadan önce minimum pH 5,5, 0.7 laktik asit, 20 yağ, 45 kuru madde ve 2.5 tuz içeriğine sahip olacak şekilde pastörize koyun sütünden yapılabildiği ortaya kondu. Yağ ve kuru madde düzeyleri referans değerlere uygun bulundu. Bunun sonucunda yönetmeliğin asgari dört günlük üretim süresi azami 24 saate indirildi. Yöntemin ilk kez bu çalışmada kullanıldığı düşünülmektedir. Önerilen tekniğin bir işletmede uygulanmadan önce çevresel parametreler, süt kalitesi ve diğer değişkenler açısından test edilmesi gerekir. Bir starter kültür oluşturmak, olgunlaşma sürecindeki değişiklikleri tespit etmek ve bu kadar kısa süreli bir üretim prosedürü kullanılarak farklı tulum peynirlerinin üretilip üretilemeyeceğini belirlemek için önerilen yaklaşımla ilgili daha fazla araştırma yapılması gerekmektedir.

Makale detayları

Experimental Studies On the Siirt Herby Tulum Cheese: I. Development of Industrial Process Model

Yazarlar:

Murat Gülmez | Sefa Üner | Kübranur Yıldız Bayhan

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Bilimleri (Diğer)

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 1, pp.65-77

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001320591

pISSN:

1307-9972

Ewe’s milk

pasteurization

process development

Siirt herby tulum cheeseKoyun sütü

pastörizasyon

proses geliştirme

Siirt otlu tulum peyniri

Sayı

Makale detayları

Yazarlar: Murat Gülmez | Sefa Üner | Kübranur Yıldız Bayhan

Yayıncı: Dicle University

Ana Başlıklar: Veteriner Bilimleri (Diğer)

Dergi: Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 1, pp.65-77

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001320591

pISSN: 1307-9972

Sayı

Yazarlar:

Murat Gülmez | Sefa Üner | Kübranur Yıldız Bayhan

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Bilimleri (Diğer)

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 1, pp.65-77

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001320591

pISSN:

1307-9972