Some properties of Civil cheese: A type of traditional Turkish cheese

International Journal of Dairy Technology

Volumn 63, Issue 4, 2010, Pages 575-580

  Yildiz, Filiz ^a   Yetisemiyen, Atila ^a   Senel, Ebru ^a   Durlu Özkaya, Fügen ^b   ÖZtekin, Sebnem ^a   Sanli, Ebru ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Chemical properties; Civil cheese; Microbiological properties

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROBACTERIACEAE SPP.;

EID: 77958595188     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00612.x     Document Type: Article

References (46)

1. Akdemir E D, Koca N, Harper J W and Balasubramaniam V M (2008) High-pressure processing of turkish white cheese for microbial inactivation. Journal of Food Protection 71 102-108.
2. Anonymous (1978) Determination of fat amount in cheese (Van-Gulik Method). Ankara Turkey: Turkish Standards stitute 3046.
3. Anonymous (1987) Cheese and Processed Cheese-Determination of Total Solids (References Method). Ankara, Turkey: Turkish Standards stitute.
4. Anonymous (1989) White Cheese. Ankara, Turkey: Turkish Standards stitute.
5. Anonymous (1990) Official Methods of Analysis of the Association of Official Agricultural Chemists, 18th Edition. Washington: The Association of Agricultural Chemists.
6. Antonella C, Manuela C, Prete D V and Garcia-Moruno E (2006) Production of biogenic amines by lactic acid bacteria: Screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must. Journal of Food Protection 69 391-396.
7. Atasever M (1995) Researches on the impact to quality of salting techniques and using of different acids milk in Civil cheese production. PhD Thesis, Konya: University of Selcuk Graduate School of Healt Sciences.
8. Ayhan K and Durlu-Özkaya F (2007) Biogenic amines in foods. Metabolism and Applications of Lactic Acid Bacteria, pp 87-114. Ozer B, ed. Trivandrum, dia: Research Signpost, ISBN 978-81-308-0203-9.
9. Bearson S, Bearson B and Foster J (1997) Acid stress responses in enterobacteria. Federation of European Microbiological Societies Microbiology Letters 147 173-180.
10. Bütikofer U, Fuchs D, Hurni D and Bosset J O (1990) Beitrag zur bestimmung biogener amine in kaese. Mitteilung Gebiete Lebensmittel Hygiene 81 120-133.
11. Çakmakçi S, Daǧdemir E, Hayaloǧlu A A, Gürses M and Gündoǧdu E (2008) fluence of ripening container on the lactic acid bacteria population in Tulum cheese. World Journal of Microbiology and Biotechnology 24 293-299.
12. Cambaztepe F, Cakmakci S and Daǧdemir E (2009) Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening. Journal of Dairy Science 62 541-548.
13. Çetinkaya A (2005) Our traditional cheeses. Ugurer Agricultural Books, pp. 221. Çetinkaya A, ed. Turkey: Kayseri.
14. Chang S F, Ayres J W and Sandine W E (1985) Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine and tryptophane. Journal of Dairy Science 68 2840-2846.
15. Durlu-Özkaya F (2001) A comparative study on proteolytic activity, bacteriocin efficiency and biogenic amine formation of some Lactococcus, Enterecoccus and Lactobacillus strains isolated from Beyaz cheese. PhD Thesis, Ankara: Ankara University, Graduate School of Natural and Applied Sciences.
16. Durlu-Özkaya F (2002) Biogenic amines content of some traditional Turkish cheeses. Journal of Food Protection and Preservation 26 259-265.
17. Durlu-Özkaya F and Gün I (2007) Traditional Turkish cheeses. ternational Symposium on Historical Cheeses of Countries Around the Archipelago Mediterraneo Proceeding Book, pp 65-886. Litopoulou-Tzanetaki E, Tzanetakis N and Kourletaki-Belibesaki S, eds. Greece: Thessaloniki.
18. Durlu-Özkaya F and Tunail N (2000) Biogenic amines risk in Beyaz cheese. Milk Microbiology and Additivies VI. Milk and Milk Products Symposium's Book, pp 146-153. Demirci M, ed. Turkey: Tekirdaǧ.
19. Durlu-Özkaya F, Alichanidis E, Litopoulou-Tzanetaki E and Tunail N (1999) Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft 54 680-682.
20. Durlu-Özkaya F, Ayhan K and Özkan G (2000) Biogenic amine determination in Tulum cheese by high performance liquid chromatography. Milchwissenschaft 55 27-28.
21. Durlu-Özkaya F, Ayhan K and Vural N (2001) Determination of biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Science 58 163-166.
22. Fernández-García E, Tomillo J and Uñez M (2000) Formation of biogenic amines in raw milk Hispanico cheese manufactured with proteinases and different levels of starter culture. Journal of Food Protection 63 1551-1555.
23. Fox P F, McSweeney P, Cogan T M and Guinee T P (2004) Cheese: Major Cheese Groups, pp. 562. London: Academic Press.
24. Gripon J C, Desmazeaud M J, Bars D and Bergere J L (1975) Etude Du Role des Micro-Organismes et des Enzymes au Cours de la Maturatian des Fromages. Le Lait 55 502-516.
25. Halasz A, Barath A, Sarkadi S and Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology 5 42-49.
26. Harrigan W F and McCance M E (1986) Laboratory Methods in Food and Dairy Microbiology. London: Academic Press.
27. Hocalar B and Üren A (2002) Biogenic amines and their amount in Beyaz cheese produced from raw milk. Turkish Seventh Food Congress, Ankara University, Agriculture Faculty, Food Engineering Department, Ankara, pp. 455-464.
28. Hull M E (1947) Studies on milk proteins: II Colorimetric determination of the partial hydrolysis of the protein in milk. Journal of Dairy Science 30 884.
29. Joosten H M I J (1987) Conditions allowing the formation of biogenic amines in cheese: 3. Factors influencing the amounts formed. Netherland Milk Dairy Journal 41 329-357.
30. Joosten H M L J and Olieman C (1986) Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in combination with thermo-sensitized reaction detection. Journal of Chromatography 356 311-319.
31. Kamber U (2005) Some microbiological and chemical quality characteristics of Kaşar and Çeçil (Civil) cheese sold in Kars. Kafkas University Journal of Veterinary Faculty 11 33-38.
32. Kara A A, Algur Ö F and Kaya M (1999) Isolation and identification of Listeria species in Beyaz and Civil cheese gained from Erzurum market. Turkish Journal of Biology 23 331-337.
33. Karacabey A and Ergül E (1989) Some properties and effective factors of Dil cheese. Bursa First ternational Food Symposium' Book, pp 338-341. Işik N and Kiliç O, eds. Turkey: Bursa.
34. Maijala R and Eerola S (1993) Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science 35 3 387-395.
35. Neamet-Allah A A (1997) Biogenic amines in Karish and Mish cheese in Egypt. Egyptian Journal of Dairy Science 25 337-348.
36. Novella-Rodríguez S, Veciana-Nogués M T and Vidal-Carou M C (2000) Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography. Journal of Agriculture Food Chemistry 48 5117-5123.
37. Noyan T, Ekici K, Coşkun H and Dulger H H (2004) Histamine contents of White cheeses obtained from Van retail markets. dian Veterinary Journal 81 1126-1127.
38. Öner Z and şanlidere H A (2003) Determination of some properties of Mihaliç cheese produced goat milk. New Trends in Dairy dustry Symposium's Book, pp141. Akbulut N, ed. izmir Turkey.
39. Sagun E, Ekici K and Durmaz H (2005) The formation of histamine in Herby cheese during ripening. Journal of Food Quality 28 171-178.
40. Sancak Y C, Ekici K, Isleyici O, Sekeroglu R and Noyan T (2004) Histamine levels in Herby cheese. ternational Dairy Symposium Proceedings, pp. 117-119. Turkey: Isparta.
41. Sengul M, Gurses M, Dervisoglu M and Yazici F (2006) A survey on the some chemical and biochemical properties of Civil cheese, a traditional Turkish cheese. ternational Journal of Food Properties 9 791-801.
42. Sharaf O M, El-Sayed A M and El-Shafei K (1997) Clostridia, Enterobacteriaceae, Enterococci and its relation to biogenic amines content in Egyptian marketed Ras cheese. Egyptian Journal of Microbiology 32 129-140.
43. Stratton J E, Hutkins R W and Taylor S L (1991) Biogenic amines in cheese and other fermented foods. Journal of Food Protection 54 460-470.
44. Vale S and Glória M B A (1998) Biogenic amines in Brazilian cheeses. Food Chemistry 63 343-348.
45. Valsamaki K, Michaelidou A and Polychroniadou A (2000) Biogenic amine production in Feta cheese. Food Chemistry 71 259-266.
46. Yazici F (2004) Effect of pH on microflora of Civil cheese during refrigerated storage. Acta Alimentaria 33 201-206.