C. KARAGOZLU, S. KILIC and N. AKBULUT
Ege University, Agricultural Faculty, Department of Dairy Technology, 35100 Bornova, Izmir, Turkey
KARAGOZLU, C., S. KILIC and N. AKBULUT, 2009. Some characteristics of cimi tulum cheese from producing goat milk. Bulg. J. Agric. Sci., 15: 293-298
In this study, chemical and microbiological compositions of some cimi tulum cheeses, which are made from goat milk, were investigated during 90 day ripening period. Cimi tulum cheese contains 57.73% total solids; 30.01% fat; 3.51% salt; 22.27% protein; 2.92% water soluble nitrogen and 1.75% lactic acid. Amounts of total solids, fat, salt, protein, water soluble nitrogen and free fatty acids have increased during ripening period.
During the same period salt and fat ratios within the total solids have decreased. Average percentages of fatty acid composition of these cheeses were determined for ripening period of 90 days. Oleic acid took the first place with 31.73% and was followed by palmitic acid with 24.19% and myristic acid with 9.32%. Microbiological changes were also monitored during ripening period. In Cimi cheese 8.361 log cfu/g total bacteria were detected. In addition, average amounts were determined as; 7.301 log cfu/gfor Lactobacilli; 7.278 log cfu/g for Streptococci; 0.176 log cfu/g for Enterococci; 5.716 log cfu/g for Coliform; 7.000 log cfu/g for Psychrophilic group; 7.000 log cfu/g for Lypolitic bacteria; 4.173 log cfu/g for Staphylococci genus and 1.623 log cfu/g for yeast. According to these results, difficulties of producing a standard final product out of goat milk alone in traditional conditions and especially likely health hazards were observed, and therefore, not recommended for consumption. However, since this cheese is commonly consumed, standard industrial production conditions should be established.