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<p>Kargı Tulum cheese samples were traditionally produced in the Kargı district of Turkey and sampled at different time points during the ripening period, from June to January. The ripening process involved the slow dehydration of cheese curds pressed into cloth bags. Moisture content decreased from 50.36 to 34.57% during ripening. Regarding the proteolysis, ripening index increased at 60d, but did not change significantly thereafter up to 270d. No substantial changes were observed in the electrophoresis images from 15 to 120d; however, a decrease occurred in the αs1-CN and β-CN bands at 270d. Microbiological analysis included total mesophilic aerobic bacteria, lactic acid bacteria, coliform group bacteria, <i>Escherichia coli</i> (<i>E. coli</i>), Micrococci/Staphylococci, psychrotrophic bacteria, yeast and molds. The microbial population steadily declined during ripening, and <i>E. coli</i> was not detected. Textural analysis revealed that Kargı Tulum cheese became more adhesive and firmer as ripening progressed.</p>

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Changes in the proteolytic activity, microbiological properties, and texture characteristics of artisanal Kargı Tulum cheese during ripening

  • 期刊论文

  • 发表日期：

    2025年9月29日

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  • Çağım Akbulut-Çakır,
  • Feyza Berfin Oral,
  • Tuba Büyüksırıt-Bedir

摘要

Kargı Tulum cheese samples were traditionally produced in the Kargı district of Turkey and sampled at different time points during the ripening period, from June to January. The ripening process involved the slow dehydration of cheese curds pressed into cloth bags. Moisture content decreased from 50.36 to 34.57% during ripening. Regarding the proteolysis, ripening index increased at 60d, but did not change significantly thereafter up to 270d. No substantial changes were observed in the electrophoresis images from 15 to 120d; however, a decrease occurred in the αs1-CN and β-CN bands at 270d. Microbiological analysis included total mesophilic aerobic bacteria, lactic acid bacteria, coliform group bacteria, Escherichia coli (E. coli), Micrococci/Staphylococci, psychrotrophic bacteria, yeast and molds. The microbial population steadily declined during ripening, and E. coli was not detected. Textural analysis revealed that Kargı Tulum cheese became more adhesive and firmer as ripening progressed.