Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat’s skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.9 to 5.5, from 1.4 to 2.6%, from 46.5 to 55.0%, from 2.0 to 4.5%, from 34.9 and 42.2% and from 4.1 to 8.2%, respectively. The highest proportion of fatty acids in all cheese samples was palmitic acid (C16:0). The lactobacillus, lactococcus, total aerobic mesophilic bacteria and yeast and mold counts in the cheese samples were found to be between 7.1 and 8.5 log cfu/g, 7.8 and 8.7 log cfu/g, 7.6 and 8.5 log cfu/g and 1.0 and 4.8 log cfu/g, respectively. Fifty-three volatile components were identified in the cheese samples including 13 esters, 7 ketones, 5 acids, 2 aldehydes, 5 alcohols, 12 terpenes, and 9 miscellaneous compounds. Ketones and terpenes were the predominant volatile compounds.

摘要：索格勒（Söğle）奶酪是土耳其安塔利亚省小索格勒（Küçük Söğle）与大索格勒（Büyük Söğle）村落出产的传统图卢姆（Tulum，山羊皮袋型）奶酪，其原料为山羊乳或山羊乳与绵羊乳的混合乳。本研究为首次针对经山羊皮袋封装、于井中发酵熟成三个月的传统索格勒奶酪，系统探究其理化特性、微生物学特征、脂肪酸组成及挥发性成分谱。索格勒奶酪样品的pH值、滴定酸度、总固形物、脂肪、蛋白质及食盐含量范围分别为4.9~5.5、1.4%~2.6%、46.5%~55.0%、2.0%~4.5%、34.9%~42.2%与4.1%~8.2%。所有奶酪样品中占比最高的脂肪酸为棕榈酸（C16:0）。奶酪样品中的乳杆菌属、乳球菌属、总需氧嗜温菌及酵母菌与霉菌菌落数范围分别为7.1~8.5 log CFU/g、7.8~8.7 log CFU/g、7.6~8.5 log CFU/g与1.0~4.8 log CFU/g。本次研究共在奶酪样品中鉴定出53种挥发性成分，涵盖13种酯类、7种酮类、5种酸类、2种醛类、5种醇类、12种萜类及9种杂类化合物。酮类与萜类为该类奶酪中占主导地位的挥发性成分。