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Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)

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Abstract

The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12% trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity. The ripening period had an increasing effect on the dry matter, protein, FDM, salt, salt-in-dry matter (SDM), ash, acidity, TN, WSN, PTA-SN and TCA-SN concentrations. In addition, the ripening period had a decreasing effect on coliforms, yeasts & moulds, and pH. The count of Staphylococcus aureus in all Tulum cheeses made of raw sheep’s milk was < 2 log cfu/g, ripening was faster and favourable Tulum cheese was produced. Therefore, 2 months after adding 2% BC to Tulum cheese that was produced using raw sheep milk immediately after milking as the original production method, it was found that Tulum cheese can be consumed more safely than coliform bacteria and yeasts & moulds.

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Acknowledgements

The authors would like to thank the Atatürk University Research Fund for supporting this research (BAP-Project Number 2010/247). The authors would also like to thank Çeloğlu Dairy Products (Elazığ, Turkey) for allowing the use of their equipment and other facilities during the manufacturing of the cheese.

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Authors and Affiliations

  1. Department of Food Engineering, Atatürk University, 25240, Erzurum, Turkey

    Yusuf Çakır & Songül Çakmakçı

  2. Department of Food Engineering, Bingöl University, Bingöl, Turkey

    Yusuf Çakır

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  1. Yusuf Çakır
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  2. Songül Çakmakçı
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Correspondence to Songül Çakmakçı.

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Çakır, Y., Çakmakçı, S. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.). J Food Sci Technol 55, 1435–1443 (2018). https://doi.org/10.1007/s13197-018-3058-5

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  • DOI: https://doi.org/10.1007/s13197-018-3058-5

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