Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

DOI: 10.4236/fns.2014.54050   PDF   HTML     3,847 Downloads   5,554 Views   Citations

Abstract

Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for preparation of various foods as an additive. The formation of cheese aroma basically associated with lipids, proteins and lactose content of milk, besides raw or pasteurized milk, starter or non-starter bacteria, ripening conditions. Cheese flavoring agent is used in a variety of products such as salads, pizza, breads. General properties of some traditional Turkish cheeses, their aroma compounds and importance for Turkish cuisine are discussed.

Share and Cite:

F. Durlu-Özkaya and İ. Gün, "Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine," Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 425-434. doi: 10.4236/fns.2014.54050.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] M. ücüncü, “Cheese Technology from A to Z,” CIlt: I, Meta Basim, Bornova/IzmIr, 2004.
[2] I. Gün, “Student Lesson Book of Cheese Technology,” MAKü Meslek Yüksekokulu, Burdur, Basilmamistir, 2006, p. 80.
[3] F. Durlu-Ozkaya and I. Gün, “TradItIonal TurkIsh Cheeses,” InternatIonal SymposIum on HIstorIcal Cheeses of CountrIes around the ArchIpelago MedIterraneo ProceedIng Book, ThessalonIkI, 6-8 December 2007, pp. 65-88.
[4] A. A. Hayalogu, S. Cakmakci, E. Y. Brechany, K. C. Deegan and P. L. H. McSweeney, “MIcrobIology, BIochemIstry and VolatIle ComposItIon of Tulum Cheese RIpened In Goat’s SkIn or PlastIc Bags,” Journal of DaIry ScIence, Vol. 90, No. 3, 2007, pp. 1102-1121.
http://dx.doI.org/10.3168/jds.S0022-0302(07)71597-7
[5] P. L. H. McSweeney and M. J. Sousa, “BIochemIcal Pathways for The ProductIon of Flavour Compounds In Cheese DurIng RIpenIng: A RevIew,” LaIt, Vol. 80, No. 3, 2000, pp. 293-324. http://dx.doI.org/10.1051/laIt:2000127
[6] P. M. G. CurIonI and J. O. Bosset, “Key Odorants In VarIous Cheese Types as DetermIned by Gas Chromatography-Olfactometry,” InternatIonal DaIry Journal, Vol. 12, No. 12, 2002, pp. 959-984.
http://dx.doI.org/10.1016/S0958-6946(02)00124-3
[7] M. Yvon and L. RIjnen, “Cheese Flavour FormatIon by AmIno AcId CatabolIsm,” InternatIonal DaIry Journal, Vol. 11, No. 4-7, 2001, pp. 185-201.
http://dx.doI.org/10.1016/S0958-6946(01)00049-8
[8] J. O. Bosset and R. LIardon, “The Aroma ComposItIon of SwIss Gruyvere Cheese. II. The Neutral VolatIle Components,” LebensmIttel WIssenschaft und TechnologIe, Vol. 17, 1984, pp. 359-362.
[9] T. M. Cogan and C. HIll, “Cheese Starter Cultures,” In: P. F. Fox, Ed., Cheese: ChemIstry, PhysIcs and MIcrobIology, 2nd EdItIon, Chapman & Hall, London, 1993, pp. 193-255. http://dx.doI.org/10.1007/978-1-4615-2650-6_6
[10] L. MoIo and F. Addeo, “Grana Padano Cheese Aroma,” Journal of DaIry Research, Vol. 65, No. 2, 1998, pp. 317333. http://dx.doI.org/10.1017/S0022029997002768
[11] Y. K. Avsar, Y. Karagül-Yüceer, G. AkdemIr-EvrendIlek and O. Estürk, “The DetermInatIon of Aroma ProfIle of Economycally Important TradItIonal Cheese (ErzIncan Tulum Cheese, EzIne Beyaz Cheese, Kars Kasar Cheese, IzmIr Tulum Cheese) and the Use of Aroma ActIve Agents DetermInIng of Its OrIgInally/QualIty,” TüBITAK CarIer Project, Project No: 104-O-530, Hatay, 2009.
[12] A. A. Hayaloglu, “VolatIle ComposItIon and ProteolysIs In TradItIonally Produced Mature Kashar Cheese,” InternatIonal Journal of Food ScIence and Technology, Vol. 44, No. 7, 2009, pp. 1388-1394.
http://dx.doI.org/10.1111/j.1365-2621.2009.01968.x
[13] Y. Karagül Yüceer, M. Isleten and M. Mendes, “EzIne Cheese I. Aroma CharacterIzatIon,” Gida, Vol. 34, No. 6, 2009, pp. 373-380.
[14] I. Gün, “Effects of AlternatIve CasIng MaterIals on QualIty PropertIes of Tulum Cheese,” Ph.D. DIssertatIon, Süleyman DemIrel UnIversIty, Graduate School of ApplIed and Natural ScIences, Department of Food EngIneerIng, Isparta, 2012.
[15] C. Kocak, “CoagulatIng TechnIques and Curd ProccessIng,” Her Yonüyle PeynIr. II.MIllI Süt ve ürünlerI Sempozyumu, T.ü.T.Z.F. Yayin No. 125, 1991, pp. 100-107.
[16] A. ünsal, “Süt Uyuyunca,” Yapi KredI Kültür Sanat Yayinlari, Istanbul, 1997, 224 s.
[17] C. Kocak, E. Senel, F. Sezen and C. Akal, “StudIes on the CharacterIzatIon of Aroma ProfIle In WhIte Cheese,” IDF Cheese RIpenIng Technology SymposIum, Monona Terrace, 21-24 May 2012.
[18] M. Eralp, “Research on Some TradItIonal TurkIsh Cheeses,” Ankara UnIversIty AgrIculture Faculty Annual, Vol. 3, No. 3-4, 1953, pp. 227-230.
[19] A. Kurt, H. H. Gündüz and M. DemIrcI, “Researches on Tomas Cheese,” Atatürk ünIversItesI ZIraat FakültesI DergIsI, Vol. 10, No. 1-2, 1979, pp. 37s-49s.
[20] H. H. Gündüz, “Tomas Cheese. I. Tomas Cheese Natural Flora,” Gida, Vol. 7, No. 5, 1982, pp. 227-230.
[21] C. Kocak, A. Gürsel, Y. K. Avsar and A. SemIz, “Some PropertIes of Tulum Cheeses Sold In Ankara Markets,” TurkIsh Journal of AgrIculture and Forestry, Vol. 20, 1996, pp. 121-125.
[22] A. A. Hayaloglu, P. F. Fox, M. Güven, S. Cakmakci, “Cheeses of Turkey: 1. VarIetIes RIpened In Goat-SkIn Bags,” LaIt, Vol. 87, 2007, pp. 79-95.
http://dx.doI.org/10.1051/laIt:2007006
[23] V. DagdemIr, “DetermInatIon of MarketIng MagrIn and ProductIon Cost of ErzIncan Tulum Cheese In ErzIncan,” TurkIsh Journal of AgrIculture and Forestry, Vol. 24, 2000, pp. 57s-61s.
[24] L. Oztek and A. Kurt, “Research on ManufacturIng TechnIques of Savak Tulum Cheese,” Atatürk ünIversItesI ZIraat FakültesI DergIsI, Vol. 15, No. 3-4, 1984, pp. 1-5.
[25] A. A. Hayaloglu, E. Y. Brechany, K. C. Deegan and P. L. H. McSweeney, “CharacterIzatIon of the ChemIstry, BIochemIstry and VolatIle ProfIle of Kuflu Cheese, A Mould-RIpened VarIety,” LWT-Food ScIence and Technology, Vol. 41, No. 7, 2008, pp. 1323-1334.
[26] M. DemIrcI, O. SImsek and M. Arici, “DetermInatIon of MIcrobIologIcal PropertIes and ComposItIon of Lor Cheese Sold In TekIrdag,” Food, Vol. 16, No. 5, 1991, pp. 292-294.
[27] E. Ergüllü, “Research on Some PropertIes of Whey and Lor Cheese,” Food, Vol. 7, No. 2, 1982, pp. 63-66.
[28] S. S. Kirdar and I. Gün, “A Study on HygIenIc QualIty of Lor Cheese Sold In Burdur PublIc Market,” Gida BIlImI ve TeknolojIsI DergIsI, Vol. 4, No. 2, 1999, pp. 44-47.
[29] S. OzdemIr, N. DemIrcIoglu, S. CelIk and I. Bakirci, “A Research on Some PropertIes of Lor Cheese Consumed In Erzurum Market,” Süt MIkrobIyolojIsI ve Katki MaddelerI. VI. Süt ve Süt ürünlerI Sempozyumu TeblIgler KItabi, 2000, pp. 524-531.
[30] O. D. Okur and Z. Güzel-SeydIm, “DetermInatIon of ProductIon Method, MIcrobIal and VolatIle Flavor Components and Sensory PropertIes of TradItIonal Dolaz Cheese,” Gida, Vol. 36, No. 2, 2011, pp. 83-88.
[31] F. Durlu-Ozkaya, “MIlk and DaIry Technology,” In: F. Durlu-Ozkaya, S. Cosansu and K. Ayhan, Eds., Her Yonüyle Gida, SIdas MedIa Ltd.StI., 2013, 401 p.
[32] S. S. Kirdar, “A Research on Cokelek Cheese,” Geleneksel Gidalar Sempozyumu, 23-24 Eylül Van 2004, pp. 357361.
[33] A. CetInkaya, “TradItIonal TurkIsh Cheeses,” Ugurer AgrIculture Book, 2005, 221 p.
[34] M. B. Güler, “AddItIves for ProductIon of Sürk Cheese,” DaIry MIcrobIology and AddItIves. VI. Süt ve Süt ürünlerI Sempozyumu TeblIgler KItabi, Mayis 2000, TekIrdag, 2000, pp. 443-449.
[35] I. Gün, O. Güneser, Y. Karagül-Yüceer, Z. Güzel-SeydIm, F. Torun and S. Cakici, “DetermInatIon of Aroma ActIve Compounds of Cokelek Cheese Produced from DIfferent Methods by Gas Chromatography Olfactometry (GCO),” III. TradItIonal Foods SymposIum, Konya, 10-12 Mayis 2012, p. 531.
[36] A. Akgül, “SpIces of Turkey. I. General Features,” Food, Vol. 14, No. 2, 1989, pp. 105-109.
[37] A. Kurt, “Researchs on Van Herby Cheese,” Atatürk ünIversItesI ZIraat FakültesI Yayinlari, Arastirma BültenI No. 33, Erzurum, 1968, p. 29.
[38] N. Akyüz and H. Coskun, “ProductIon of Van Otlu Cheese and Some CharacterIstIcs of Cheeses Affected by Herbs Added to the Cheese. Cheese wIth All Features,” Hasad PublIshIng Ltd., StI., 1996, pp. 210-216.
[39] S. S. Kirdar, “A Research on Akcakatik Cheese ManufacturIng,” Geleneksel Gidalar Sempozyumu, Van, 23-24 Eylül 2004, pp. 354-356.
[40] H. Coskun, “Otlu Cheese,” Journal of Food Technology AssocIatIon, PublIsh No 31, 2005, 52 p.
[41] U. Kamber, “TradItIonal AnatolIan Cheeses,” MIkI Matbaacilik San. TIc. Ltd. StI. IvedIk/Ankara, 2005, p. 225.
[42] I. Gün and B. SImsek, “DetermInatIon of Fatty AcId ProfIle of Akcakatik Cheese Produced In Burdur,” TürkIye 9. Gida KongresI, Bolu, 26-26 Mayis 2006, p. 511.

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.