Comparison of some characteristic properties of Diyarbakır örgü cheese produced by traditional and industrial method

In this study, it is aimed to compare some characteristics of Diyarbakır Örgü cheese produced by traditional and industrial methods. For this purpose, the samples from Örgü cheese produced through traditionally method by 15 different manufacturers and from the ones produced industrial method by 15 different brands available on sale in Diyarbakır province were gathered. The chemical, biochemical, mineral content, antioxidant and antimicrobial properties of the samples were examined. According to the chemical analysis results of the traditionally and industrially produced Örgü cheese samples, dry matter content, fat content and protein content were respectively 51.43-52.25 %, 22.53-22.13 %, and 22.69-24.19 %, while acidity, pH value and ash content were respectively 0.35-0.19 %, 5.71-5.78, and 6.17-5.86 %, and also salt content was 2.37-2.01 %. According to the results of biochemical analysis, the rates of WSN, TCA-SN and PTA-SN were respectively 17.05-11.24 %, 4.47-2.29 %, and 1.46-0.91 % while lipolysis value was 1.62-1.10 ADV. In addition, Mineral content were determined as Na 2491.79-2375.21 mg/100g, Ca 1736.64-1763.84 mg/100g, Mg 2209.04-2140.46 mg/100g, K 2262.76-2282.18 mg/kg, P 9541.00-15911.13 mg/kg, Zn 65.55-57.78 mg/kg, Fe 5.88-5.00 mg/kg, Cu 4.65-3.99 mg/kg, Mn 1.43-1.38 mg/kg. Total phenolic contents were 811.14-654.31 mg GAE / kg, whereas antioxidant activities were 5.17-6.08 % in the DPPH test inhibition and was 3.19-2.70 mmol TE / g in the TEAK test. In addition, according to antimicrobial activity analysis results, they were found to show no antimicrobial activity against E. coli ATCC 11303 and S. aureus ATCC 29213.