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Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese

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Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese Akademik Gıda ® ISSN Print: 1304-7582, Online: 2148-015X http://www.academicfoodjournal.com Akademik Gıda 13(4) (2015) 276-285 Ara ştırma Makalesi / Research Paper Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese Ahmet Ayar 1 , Hatice Siçramaz 1, Durmu ş Sert 2 1Sakarya University, Faculty of Engineering, Department of Food Engineering, Sakarya, Turkey 2Necmettin Erbakan University, Department of Food Engineering, Konya, Turkey Geli ş Tarihi (Received): 11.05.2015, Kabul Tarihi (Accepted): 10.06.2015 Yazı şmalardan Sorumlu Yazar (Corresponding author): [email protected] (A. Ayar) 0 264 295 59 28 0 264 295 56 04 ABSTRACT In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese. Keywords: Circassian cheese, Smoked cheese, Shelf life, Production technology Sakarya Çerkez Peynirinin Kimyasal, Tekstürel ve Duyusal Özellikleri Üzerine Farklı Üretim Proseslerinin Etkisi ÖZ Bu çalı şmada, Çerkez peyniri geleneksel yöntemler esas alınarak farklı üretim prosesleri ile üretilmi ş ve yöresel bir fırında tütsülenmi ştir. Üretilen bir grup peynir için kültür kullanılmı ş, di ğer bir gruba da tütsü aroması ilave edilmi ştir. 90 günlük olgunla şma esnasında peynirlerin kimyasal, tekstürel ve duyusal özellikleri analiz edilmi ştir. Çerkez peynirinde üretimin prosedürüne ba ğlı olarak kuru madde %51.42-62.38, su aktivitesi 0.938-0.977, pH 4.71-6.82 arasında de ğişmi ştir. Geleneksel standart metotla üretilen ve tütsü aroması ilave edilen peynirlerde olgunla şma oranı daha yüksektir. Kültür ilaveli ve tütsülenmemi ş peynirlerde serbest ya ğ asitleri de ğeri ise en yüksektir. Tütsüleme işlemi ve artan kuru madde peynirlerde sertli ği arttırmı ştır. Standart geleneksel yöntemle üretilip tütsülenmemi ş peynirler duyusal yönden en çok be ğenilmi ştir. Peynire farklı aroma kazandırmasının yanında tütsüleme ile peynirlerin raf ömrü uzamı ştır. Anahtar Kelimeler: Çerkez peyniri, Tütsüleme, Raf ömrü, Üretim tekni ği 276 A. Ayar, H. Siçramaz, D. Sert Akademik Gıda 13(4) (2015) 276-285 INTRODUCTION these milks can be used for the manufacture. During mastication, Circassian cheese creates an elastic Circassian cheese has been manufactured by squeaky noise in the mouth not unlike that of Cypriot Circassian families in the regions of Anatolia densely Hellim Cheese. In some regions, Circassian cheese is inhabited by populations of Circassian origin, such as manufactured with variety of herbs, whereas in some Sinop, Düzce, Bolu, Sakarya, Balikesir, Bursa, areas it is smoked. The smoked variety is called Kara Çanakkale, Biga, Hendek and Gönen. This cheese is Usul Çerkez in Manyas region. Circassian cheese is also produced in the ancestral lands of the Circassians usually consumed at breakfast, but it is also used to in Caucasia. It reported that it is also produced in Syria, make a popular fried dish similar to Hellim Cheese. Jordan and Israel where Circassians live. Although there Circassian cheese is also used in pastries called “davar” is no certain information about its history, it is estimated and “mataz” as an ingredient. It is a highly shelf-stable that Circassian cheese has been manufactured for cheese and can be preserved over long periods [3]. considerably long time (at least 150 years). Circassian families used to produce its own cheese until 20–25 Circassian cheese is generally round and weighing years ago, but the amount of cheese produced in around 0.5 kg (Figure 1). The color of the dried version households have decreased in recent years with varies from white to cream. The flavor profile is slightly changing social conditions [1, 2]. salty or for salt-free cheese the flavor is savory. It has a soft consistency and is without pores. On the other Circassian cheese can be sold fresh, mature or dried hand, the smoked version has a light brown exterior and (sundried or oven-dried) form. The method of production a light yellow or cream interior (Figure 1). Smoked is partly reminiscent of Kashar cheese and partly of version is slightly salty, has a thin crust and low fat Mihaliç cheese. Cow, sheep, goat milk or a mixture of content. The fresh cheeses are of a light yellow color [3]. Figure 1. Circassian cheese Milk is strained immediately after milking and boiled in consumption once dried. Where Circassian cheeses 5–6 liter pans called “suwan” for the production of with smooth surfaces, without any trace of the basket Circassian cheese. Once the boiled milk has cooled to and resembling thick pita breads are encountered in the correct temperature for fermentation, home-made markets, is manufactured with plastic molds rather than coagulant is added from the edge of the container at a baskets [1, 3]. ratio of 3% and mixed in. Sour whey or sour yoghurt can also be used as coagulant in the production of Charred Circassian cheese is the smoked version of Circassian cheese. Some families add citric acid diluted Circassian cheese, which may be stored for long time in water into the milk in order for the curd to form more periods. Smoking of the cheese is carried out especially easily. Furthermore, in some villages, coagulant is in and around the districts of Düzce and Sakarya. Wood added once the milk starts to boil, and it is boiled a little from trees such as hornbeam and oaks, which have more afterwards. The milk is removed from flame once embers and low tar content, is used for smoking. The the whey becomes clear and round lumps start to form smoking process consists of the cheese being placed on on the surface. Some of the whey is removed from the a wooden grill hung on hooks and its being charred for pan and the curd is transferred into baskets by dipping 3–4 days on a low-flame hearth. Smoking in dairies is these into the pan (the diameter and height of these carried out on special shelves in the smoke-room either baskets are approximately 30 cm in and around 5–10 by covering the cheese with a muslin cloth or leaving in cm, respectively, round and made of willow branches). its naked state after salting. Firewood is burned in the The curd is drained in the basket until the target middle of this room and the cheese is smoked with the moisture content is reached before salting. After the smoke produced. Once the desired smoked flavor is surface of the cheese is salted, cheese is turned upside obtained and final moisture content is reached, cheeses down and salt is applied on the other surface. The are taken out of the ovens and they are ready for cheese is offered for consumption in fresh form, after consumption [4]. having been rinsed with water on the third day. It can be kept fresh for about 2 weeks. However, to manufacture Fumigation of foods is one of the oldest methods of food dried cheese, cheese is hung in a basket in a sunny preservation, but foods are mostly smoked for sensory spot (on the roof or in the garden). It is offered for quality rather than for preservative effect in present day. 277 A. Ayar, H. Siçramaz, D. Sert Akademik Gıda 13(4) (2015) 276-285 In general, fumigation infuses the high-protein food with conveyed to a tank, culture was added and incubation aromatic components, which lend flavor and color to the was carried out. Culture; a portion of the milk was used food. Fumigation also plays bacteriostatic and to be 50U/400 kg at 40°C, it was dissolved in sterile antioxidant roles [5,6]. There are reports that phenolic conditions and was used directly. By adding to 0.156% compounds found in smoke inhibit growth of molds on (m/m) the rate from 80% purity lactic acid in milk, smoked Cheddar cheese. The traditional smoking coagulation was carried out. The strength of rennet was method involves the use of wood chips obtained from 1/12000. The salt content was targeted to 0.625% (m/m, the oak tree. In industrial production, generally chip not salt/milk) thus salting was carried out in tank. Each type including, only made heating at low temperature (By of cheese, 40 pieces of 500 grams molds was caramelized lactose, smoked flavor is trying to gain in manufactured. 2 independent trials were carried out to cheese), or the cheese surface incense aroma spray, manufacture 8 cheese samples. liquid smoke is applied [7]. Most traditional cheeses are usually produced under Analysis Methods poor hygienic conditions with different manufacturing technologies that are dependent on the geographical Milk samples were analyzed for total solids, protein, fat location. It has to be noted that there is no standardized and lactose using an infrared (i.r) milk analyzer processing method for smoked cheese production. Raw (Milkoscan 133B; Foss Electric, Hillerød, Denmark).
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