Araştırma Makalesi
Yıl 2020,
Cilt: 8 Sayı: 3, 258 - 263, 02.10.2020
Öz
Horc cheese is a traditional whey product that has been produced by nomads (Yoruks) living in Anatolia for centuries. Recently, it is produced in the villages of Erdemli district of Mersin, albeit rarely. In this study, different producers were reached and the Horc production technique was researched and applied with a manufacturer. In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed. As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.
Anahtar Kelimeler
Kaynakça
- Abdellah, M., Ahcne, H., Benalia, Y., Saad, B., Abdelmalek, B. (2014). Screening for exopolysaccharide-producing strains of thermophilic lactic acid bacteria Isolated from Algerian Raw Camel Milk. African Journal of Microbiology Research 8, 2208–14.
- Abubakar, A., Saito, T., Kitazawa, H., Kawai, Y., Itoh, T. (1998). Structural analysis of new antihypertensive peptides derived from cheese whey protein by Proteinase K Digestion. Journal of Dairy Science 81, 3131-3138.
- Akpınar, A., Yerlikaya, O., Akan, E., Uysal, H.R. (2018). Evaluation of whey in Turkey 2, 104–12.
- Baruah, R., Das, D., Goyal, A. (2016). Heteropolysaccharides from lactic acid bacteria: Current Trends and Applications. Journal of Probiotics & Health 4, 1000141.
- Brumini, D., Criscione, A., Bordonaro, S., Vegarud, G. E., Marletta, D. (2016). Whey proteins and their Antimicrobial properties in donkey milk: a brief review. Dairy Science and Technology 96, 1-4.
- De Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 81, 597-608.
- Dinçoğlu, A. H., Ardıç, M. (2012). Peynir altı suyunun beslenmemizdeki önemi ve kullanım olanakları. Harran University Journal of Veterinary Medicine 1, 54–60.
- Fox, P. F., Lucey, J. A., Cogan, T. M. (1990). Glycolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science and Nutrition 29, 237-253.
- Gonzalez-Fandos, E., Sanz, S., Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of cameros cheese packaged under modified atmospheres. Food Microbiology 17, 407-414.
- Gupta, C., Prakash, D. (2017). Therapeutic potential of milk whey. Beverages 3, 1-14.
- Gün İ., Kırdar, S.S., Yalçın, H. (2018). Akdeniz Bölgesi Süt Sektörü MAKÜ-BAKA, Süt Teknolojileri Araştırma ve Geliştirme Merkezi” Projesi ile İvme Kazanıyor. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi 5, 11–15.
- Gürsoy, O., Kesentaş, H., Kınık, Ö. (2008). Avrupa nirligine giriş sürecince geleneksel gıdalarımızın bilimsel, sosyolojik ve ekonomik açıdan değerlendirilmesi. Turkey 10. Food Congress; 21-23 May 2008, Erzurum, pp. 1145–46.
- Hassan, Y. I., Bullerman, L. B. (2008). Antifungal activity of Lactobacillus paracasei Ssp. tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology 121, 112–15.
- Jakubowicz, D., Froy, O. (2013). Biochemical and metabolic mechanisms by which dietary whey protein may combat obesity and type 2 Diabetes. Journal of Nutritional Biochemistry 24, 1–5.
- Karagözlü, C., Bayarer, M. (2004). The functional properties of whey proteins and their health effects. Ege University Faculty of Agriculture Journal 41, 197-207. Khalid, K. (2011). An Overview of Lactic Acid Bacteria, International Journal of Biosciences 1, 1-13.
- Marshall, R.T. (1993). Standard methods for the examination of dairy products (16.). Baltimore: American Public Health Association.
- Nessler, S., Le Bras, G., Le Bras, G., Garel, J. R. (1994). Crystallization of D-Lactate dehydrogenase from Lactobacillus bulgaricus. Journal of Molecular Biology 235, 370-371.
- Okur, Ö.D. (2010). Geleneksel dolaz peyniri ürün karakteristiklerinin belirlenmesi ve üretim standardizasyonu. [Master Thesis] University of Süleyman Demirel, Institute of Science, Isparta. Turkey.
- Okur, O. D., Guzel-Seydim, Z. (2011). Determination of some characteristic properties in traditional dolaz cheese. Journal of the Ege University Faculty of Agriculture 48, 111-115. Pintado, M. E., Malcata, F. X. (2000). Optimization of modified atmosphere packaging with respect to physicochemical characteristics of requeijao. Food Research International 33, 821-832.
- Samelis, J., Kakouri, A., Rogga, K. J., Savvaidis, I. N., Kontominas, M. G. (2003). Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional greek whey cheese, stored at 4°C in vacuum pachages. Food Microbiology 20, 661-669.
- Smithers, G. W., Ballard, F. J., Copeland, A. D., De Silva, K. J., Dionysius, D. A., Francis, G. L., Goddard, C., Grieve, P. A., Mclntosh, G. H., Mitchell, I. R., Pearce, J., Regester, G. O. 1996. New opportunities from the isolation and utilization of whey proteins. Journal of Dairy Science 79, 1454-1459.
- TSE 2020. Turkish Standardization Institute: https://intweb.tse.org.tr/Standard/Standard/Standard... (Visited on date: 25/04/2020).
- Uçgun, D., Işık, N. (2018). Geleneksel Bir Lezzet: Horç Peyniri, Journal of Current Tourism Research 2, 177–88.
- Uniacke-Lowe, T., Huppertz, T., Fox, P. F. (2010). Equine Milk Proteins: Chemistry, structure and nutritional significance. International Dairy Journal 20, 609-629.
Yıl 2020,
Cilt: 8 Sayı: 3, 258 - 263, 02.10.2020
Öz
Kaynakça
- Abdellah, M., Ahcne, H., Benalia, Y., Saad, B., Abdelmalek, B. (2014). Screening for exopolysaccharide-producing strains of thermophilic lactic acid bacteria Isolated from Algerian Raw Camel Milk. African Journal of Microbiology Research 8, 2208–14.
- Abubakar, A., Saito, T., Kitazawa, H., Kawai, Y., Itoh, T. (1998). Structural analysis of new antihypertensive peptides derived from cheese whey protein by Proteinase K Digestion. Journal of Dairy Science 81, 3131-3138.
- Akpınar, A., Yerlikaya, O., Akan, E., Uysal, H.R. (2018). Evaluation of whey in Turkey 2, 104–12.
- Baruah, R., Das, D., Goyal, A. (2016). Heteropolysaccharides from lactic acid bacteria: Current Trends and Applications. Journal of Probiotics & Health 4, 1000141.
- Brumini, D., Criscione, A., Bordonaro, S., Vegarud, G. E., Marletta, D. (2016). Whey proteins and their Antimicrobial properties in donkey milk: a brief review. Dairy Science and Technology 96, 1-4.
- De Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 81, 597-608.
- Dinçoğlu, A. H., Ardıç, M. (2012). Peynir altı suyunun beslenmemizdeki önemi ve kullanım olanakları. Harran University Journal of Veterinary Medicine 1, 54–60.
- Fox, P. F., Lucey, J. A., Cogan, T. M. (1990). Glycolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science and Nutrition 29, 237-253.
- Gonzalez-Fandos, E., Sanz, S., Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of cameros cheese packaged under modified atmospheres. Food Microbiology 17, 407-414.
- Gupta, C., Prakash, D. (2017). Therapeutic potential of milk whey. Beverages 3, 1-14.
- Gün İ., Kırdar, S.S., Yalçın, H. (2018). Akdeniz Bölgesi Süt Sektörü MAKÜ-BAKA, Süt Teknolojileri Araştırma ve Geliştirme Merkezi” Projesi ile İvme Kazanıyor. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi 5, 11–15.
- Gürsoy, O., Kesentaş, H., Kınık, Ö. (2008). Avrupa nirligine giriş sürecince geleneksel gıdalarımızın bilimsel, sosyolojik ve ekonomik açıdan değerlendirilmesi. Turkey 10. Food Congress; 21-23 May 2008, Erzurum, pp. 1145–46.
- Hassan, Y. I., Bullerman, L. B. (2008). Antifungal activity of Lactobacillus paracasei Ssp. tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology 121, 112–15.
- Jakubowicz, D., Froy, O. (2013). Biochemical and metabolic mechanisms by which dietary whey protein may combat obesity and type 2 Diabetes. Journal of Nutritional Biochemistry 24, 1–5.
- Karagözlü, C., Bayarer, M. (2004). The functional properties of whey proteins and their health effects. Ege University Faculty of Agriculture Journal 41, 197-207. Khalid, K. (2011). An Overview of Lactic Acid Bacteria, International Journal of Biosciences 1, 1-13.
- Marshall, R.T. (1993). Standard methods for the examination of dairy products (16.). Baltimore: American Public Health Association.
- Nessler, S., Le Bras, G., Le Bras, G., Garel, J. R. (1994). Crystallization of D-Lactate dehydrogenase from Lactobacillus bulgaricus. Journal of Molecular Biology 235, 370-371.
- Okur, Ö.D. (2010). Geleneksel dolaz peyniri ürün karakteristiklerinin belirlenmesi ve üretim standardizasyonu. [Master Thesis] University of Süleyman Demirel, Institute of Science, Isparta. Turkey.
- Okur, O. D., Guzel-Seydim, Z. (2011). Determination of some characteristic properties in traditional dolaz cheese. Journal of the Ege University Faculty of Agriculture 48, 111-115. Pintado, M. E., Malcata, F. X. (2000). Optimization of modified atmosphere packaging with respect to physicochemical characteristics of requeijao. Food Research International 33, 821-832.
- Samelis, J., Kakouri, A., Rogga, K. J., Savvaidis, I. N., Kontominas, M. G. (2003). Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional greek whey cheese, stored at 4°C in vacuum pachages. Food Microbiology 20, 661-669.
- Smithers, G. W., Ballard, F. J., Copeland, A. D., De Silva, K. J., Dionysius, D. A., Francis, G. L., Goddard, C., Grieve, P. A., Mclntosh, G. H., Mitchell, I. R., Pearce, J., Regester, G. O. 1996. New opportunities from the isolation and utilization of whey proteins. Journal of Dairy Science 79, 1454-1459.
- TSE 2020. Turkish Standardization Institute: https://intweb.tse.org.tr/Standard/Standard/Standard... (Visited on date: 25/04/2020).
- Uçgun, D., Işık, N. (2018). Geleneksel Bir Lezzet: Horç Peyniri, Journal of Current Tourism Research 2, 177–88.
- Uniacke-Lowe, T., Huppertz, T., Fox, P. F. (2010). Equine Milk Proteins: Chemistry, structure and nutritional significance. International Dairy Journal 20, 609-629.
Toplam 24 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Articles |
| Yazarlar | |
| Yayımlanma Tarihi | 2 Ekim 2020 |
| Gönderilme Tarihi | 26 Ağustos 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 8 Sayı: 3 |
