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： 瑟勒（Söğle）奶酪是土耳其安塔利亚省小瑟勒（Küçük Söğle）村与大瑟勒（Büyük Söğle）村中，以山羊乳或山羊乳与绵羊乳混合乳为原料，采用传统图卢姆（tulum，山羊皮袋）工艺制作的奶酪。本研究为首次针对在井内以山羊皮袋封装熟化三个月的传统瑟勒奶酪的理化特性、微生物学特征、脂肪酸组成及挥发性成分谱展开的调查研究。该批次奶酪样品的pH值、滴定酸度、总固形物、脂肪、蛋白质及食盐含量分别处于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%的区间内。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的菌落数分别介于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区间。本次研究共在奶酪样品中鉴定出53种挥发性组分，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，其中酮类与萜类为主要挥发性成分。