Skip to main content
SpringerLink
Log in

The relationship between physicochemical and microbiological characteristics of Surk cheese

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In this study, the relationship between the physicochemical and microbiological properties of the Surk cheese was investigated through the analysis of dry matter (D.M.), ash, protein, salt, acidity, pH and enumeration of the total mesophyll aerobic bacteria (TMAB), yeast-mold, presumptive lactobacilli and lactococci. Surk samples were obtained randomly from 36 different local dairy shops in Antakya province of Turkey. The average values of the dry matter, ash, protein, fat, and salt, acidity and pH analysis were 44.4%, 9.09%, 17.5%, 17.0%, 8.08%, 0.916% and 4.17, respectively. The average values for TMAB, yeast mold, presumptive lactobacilli and lactococci enumeration in the microbiological analysis were found to be 6.23, 4.09, 6.04, and 3.42 log cfu/g, respectively. Based on the statistical analysis, Surk samples were divided into 3 groups in terms of salt content (3–6, 6–9 and > 9%). Then, the physicochemical and microbiological properties of Surk samples were evaluated according to these groups. This study suggests that besides the different methods to produce Surk cheese as followed by the different manufacturers, the amount of salt added to Surk cheese affects its microbiological and physicochemical characteristics.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Availability of data and materials

Not applicable.

Code availability

Not applicable.

References

  • Andreatta E, Fernandes AM, Santos MV et al (2009) Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk. Braz Arch Biol Technol 52:1235–1242. https://doi.org/10.1590/S1516-89132009000500022

    Article  CAS  Google Scholar 

  • Anonymous (2008) TS EN ISO 5534/T1 cheese and processed cheese—determination of total dry matter content (reference method). Turkish Standards Institution, Turkey

  • Anonymous (2009) Fermented dairy products communique, Turkish Food Codex, Turkiye

  • Anonymous (2010) TS ISO 4831 microbiology of food and animal feeding stuffs: horizontal method for the detection and enumeration of coliforms—most probable number technique. Turkish Standards Institution, Turkey

  • Anonymous (2012) TS ISO 21527-1:2008 food and animal feed microbiology—horizontal method for counting yeast and molds. Turkish Standards Institution, Turkey

  • Anonymous (2013) TS 591 white cheese. Turkish Standards Institution, Turkey

  • Anonymous (2014) TS EN ISO 4833-2 microbiology of the food chain: horizontal method for the enumeration of microorganisms—part 2: colony count at 30 degrees C by the surface plating technique. Turkish Standards Institution, Turkey

  • Anonymous (2015a) TS ISO 3433 cheese: determination of fat content—Van Gulik method. Turkish Standards Institution, Turkey

  • Anonymous (2015b) ISO 15214:1998 microbiology of food and animal feeding stuffs/Horizontal method for the enumeration of mesophilic lactic acid bacteria/Colony-count technique at 30 degrees C. International Organization For Standardization, Switzerland

  • Arboatti AS, Olivares ML, Sabbag NG et al (2014) The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese. Dairy Sci Technol 94:373–386. https://doi.org/10.1007/s13594-014-0169-2

    Article  CAS  Google Scholar 

  • Çelikyurt G (2008) Determination of some properties of surk cheese and identification of lactic acid bacteria by using PCR method. Namık Kemal University Institution of Science Food Engineering Department Master Thesis

  • Durmaz H, Tarakçı Z, Sağun E, Aygün O (2004) Chemical and sensorial characteristics of Sürks. Fırat Univ J Health Sci 18:85–90

    Google Scholar 

  • Efe E, Bek Y, Şahin M (2000) SPSS’te Çözümleri ile İstatistik Yöntemler II. Kahramanmaraş Sütçü İmam Üniversitesi Rektörlüğü Yayınları, Kahramanmaraş

    Google Scholar 

  • Erdoğrul Ö, Erbilir F, Toroğlu S (2006) Survival of acid-adapted and non-adapted Staphylococcus aureus in various food samples. Annals of Microbiology 56(1):25–27. https://doi.org/10.1007/BF03174965

    Article  Google Scholar 

  • Esen Y (2014) The Isolation and Identification of The Dominant Mold Microflora in The Sürk. Kahramanmaraş Sütçü İmam University Institute of Science Food Engineering Department Master Thesis

  • Gross S, Robbins EI (2000) Acidophilic and acid-tolerant fungi and yeasts. Hydrobiologia 433:91–109. https://doi.org/10.1023/A:1004014603333

    Article  Google Scholar 

  • Guinee TP (2004) Salting and the role of salt in cheese. Int J Dairy Technol 57:99–109

    Article  Google Scholar 

  • Güler MB (1999) Some studies on the production, the properties and the possibilities of sürk (mouldy coekelek) and carra (pottery) cheese in Hatay region. Çukurova University Institute of Science Food Engineering Department Doctoral Thesis

  • Güven M (1993) A comparative research on properties of tulum cheese produced from cow, sheep and goat milk and ripened in different materials (Turkish with English Abstract). Çukurova University Institution of Science Food Engineering Department Doctoral Thesis

  • Hayaloglu AA, Guven M, Fox PF (2002) Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir.” Int Dairy J 12:635–648

    Article  CAS  Google Scholar 

  • Keleş A, Aygün O, Ardıç M (2004) Some microbiological and chemical characteristics of fresh Surk, a traditional dairy product consumed in Hatay, Turkey. J Vet Sci 20:59–62

    Google Scholar 

  • Kieliszek M, Pobiega K, Piwowarek K, Kot AM (2021) Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules 26:1858. https://doi.org/10.3390/molecules26071858

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Koçak C (1989) The effect of applied heat treatments on milk coagulation ability by Rennet (Turkish with English Abstract). In: Bursa I (ed) International food symposium. Bursa, pp 203–206

  • Møller KK, Rattray FP, Bredie WLP et al (2013) Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J Dairy Sci 96:1953–1971. https://doi.org/10.3168/jds.2012-5524

    Article  CAS  PubMed  Google Scholar 

  • Ördek R, Öksüztepe G (2016) Studies on the quality of Surk sold in Hatay province. Fırat Univ Vet J Heal Sci 30:13–21

    Google Scholar 

  • Plessas S, Bosnea L, Psarianos C et al (2008) Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus. Bioresour Technol 99:5951–5955. https://doi.org/10.1016/j.biortech.2007.10.039

    Article  CAS  PubMed  Google Scholar 

  • Robinson AT, Edwards DG, Farquhar WB (2019) The influence of dietary salt beyond blood pressure. Curr Hypertens Rep 21:42. https://doi.org/10.1007/s11906-019-0948-5

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Saǧdiç O, Şimşek B, Gursoy OV, Padem H (2005) Some characteristics of Surk, a traditional Turkish cheese. Arch Lebensmittelhyg 56:1–24

    Google Scholar 

  • Serhan M, Mattar J (2013) Characterization of four lebanese artisanal goat milk cheeses: Darfiyeh, Aricheh, shankleesh and Serdale by physico-chemical, microbiological and sensory analyses. J Food Agric Environ 11:97–101

    CAS  Google Scholar 

  • Şıhca S (2012) Identification of lactic acid bacteria ısolated from Surk cheese that is sold in Hatay-Kırıkhan and the bacteria’s determine of ınhibition effects on the pathogen of food. Kahramanmaraş Sütçü İmam University Institution of Science Biology Department Master Thesis

  • Tallent S, Haint S, Bennet RW, Lancette GA (2001) Staphylococcus aureus. In: Bacteriological analytical manual. Food and Drug Administration

  • Toufeili I, Shadarevian S, Artinian T, Tannous R (1995) Ripening changes and sensory properties of bovine, caprine and ovine Shankleesh. Int Dairy J 5:179–189. https://doi.org/10.1016/0958-6946(95)92209-M

    Article  Google Scholar 

  • Uraz T (1992) Cheese technology (in Turkish). Ankara University Faculty of Agriculture Milk Technology Lecture Notes, Ankara

    Google Scholar 

Download references

Acknowledgements

This study was supported financially by the Scientific Research Projects Unit of Kahramanmaras Sutcu Imam University. (Project No: 2013/2-1 YLS).

Funding

This research was supported by Kahramanmaraş Sutcu Imam University.

Author information

Authors and Affiliations

  1. Department of Food Technology, Vocational School of Technical Sciences, University of Ardahan, Ardahan, Turkey

    Yusuf Esen

  2. Department of Food Engineering, Faculty of Engineering, University of Kahramanmaras Sutcu Imam, Kahramanmaraş, Turkey

    Özlem Turgay

Authors
  1. Yusuf Esen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Özlem Turgay
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

The consultancy of this study was carried out by ÖT, and the planning was carried out by ÖT and YE. Laboratory analyzes of the study were done by YE. The authors contributed to the article writing and ÖT reviewed and approved the final version.

Corresponding author

Correspondence to Yusuf Esen.

Ethics declarations

Conflict of interest

All authors declare no conflict of interest.

Ethics approval and consent to participate

All authors have been consenting to participate this study.

Consent for publication

All authors have been consenting for publication of this manuscript.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Esen, Y., Turgay, Ö. The relationship between physicochemical and microbiological characteristics of Surk cheese. J Food Sci Technol 59, 4822–4832 (2022). https://doi.org/10.1007/s13197-022-05568-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-022-05568-0

Keywords

Search

Navigation