Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Detalhes bibliográficos
Autor(a) principal: CANOZER,Candan
Data de Publicação: 2022
Outros Autores: KÖSE,Şenol
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100606
Resumo: Abstract Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn’t show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses.
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spelling Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial methodOrgu cheesenitrogen fractionmineral contentantioxidant activityAbstract Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn’t show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100606Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.16921info:eu-repo/semantics/openAccessCANOZER,CandanKÖSE,Şenoleng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100606Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
title Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
spellingShingle Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
CANOZER,Candan
Orgu cheese
nitrogen fraction
mineral content
antioxidant activity
title_short Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
title_full Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
title_fullStr Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
title_full_unstemmed Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
title_sort Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method
author CANOZER,Candan
author_facet CANOZER,Candan
KÖSE,Şenol
author_role author
author2 KÖSE,Şenol
author2_role author
dc.contributor.author.fl_str_mv CANOZER,Candan
KÖSE,Şenol
dc.subject.por.fl_str_mv Orgu cheese
nitrogen fraction
mineral content
antioxidant activity
topic Orgu cheese
nitrogen fraction
mineral content
antioxidant activity
description Abstract Orgu cheese, widely produced and consumed in Turkey's South-eastern Anatolia region, is usually made from sheep's milk. In this study, 15 traditional and 15 industrially produced Orgu cheese samples were compared in terms of chemical, biochemical, mineral content, antioxidant, and antimicrobial activity. While the mineral substance and antioxidant activity values of Orgu cheese samples produced by both traditional and industrial methods were close to each other, it was determined that there were differences in terms of chemical and biochemical content. The mineral content was obtained quite high and antioxidant activity was low in cheese samples. Also, the water-soluble extracts of cheese samples didn’t show any antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303. It was detected that the production method and ripening conditions have a decisive effect on some basic characteristics of the examined cheeses.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100606
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100606
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.16921
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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