Turkish artisanal Tulum cheese ripened in tripe: The importance of the milk type and changes with ripening

Abstract

Karin Kaymagi is a type of Tulum cheese traditionally produced from sheep milk and ripened in tripe following the addition of cream to the curd. In this study, it was traditionally produced by mixing certain proportions of raw sheep and cow milk (100:0, 75:25, 50:50, 25:75, and 0:100). The samples were allowed to ripen, and analyses were made for chemical, biochemical, electrophoretic, sensory, and textural properties at the 3rd, 30th, 60th, and 90th days of ripening. According to the results obtained, both cheese type and ripening time had significant effects on dry matter, fat, protein, salt, salt in dry matter, % lactic acid, pH, ripening rate, NPN ratio, and PPN ratio (P < 0.05). Only cheese type had a remarkable effect on salt in dry matter and fat in dry matter (P < 0.05). The highest lipolysis value was determined in the samples made of sheep milk only (KK2) (P < 0.05). Electrophoretic analysis showed that αS1-casein and β-casein concentrations decreased until the end of ripening. Sensory analysis denoted that the KK2 sample was appreciated the most based on colour, appearance, structure, taste, and odor scores (P < 0.05).

Keywords

• tulum cheese
• karin kaymagi cheese
• ripening
• sheep tripe
• lipolysis
• electrophoresis