Some studies on the production, the properties and the possibilities of sürk (mouldy coekelek) and carra (pottery) cheese in Hatay region

ABSTRACT PhD THESIS Some Studies on the Production, the Properties and the Possibilities of Standardization of Siirk (Mouldy Coekelek) and Carra (Pottery) Cheese in Hatay Region ^^ Mutlu Buket GÜLER DEPARTMENT OF FOOD ENGINEERING INSTITUTE OF NATURAL AND APPLIED SCIENCES UNIVERSITY OF ÇUKUROVA Supervisor: Prof. Dr. Atilla Konar Year: 1998, Pages: 118 Jury: Prof. Dr. Atilla YETİŞMEYEN Doç Dr. Mehmet GÜVEN In the first part of this study, the traditional production methods of Carra cheese of Hatay region, was investigated and the physico-chemical and organoleptical properties of 30 Carra cheeses sold in Antioch were determinated. Carra cheeses were also made from raw and pasteurized cow's and goat's milk under laboratory conditions applying an improved version of the traditional methods. Carra cheeses were ripened for 90 days traditionally in pottery "Chanaks" and also in plastic (PET) containers.They were ripened by burying in the ground which is the traditional way and also in refrigerator. Physico-chemical, microbiological and organoleptical properties of this Carra cheeses were detected. According to the results, the best Carra cheeses were made from pasteurized goat's milk and ripened for 3 months in the plastic containers, in the refrigerator. The mean values of the composition of above cheeses were 52.43% for the total solids, 25.67% for the fat, 23.09% for the protein, 6.35% for the salt and 48.33% for the ripening index. In the second part of this study, firstly traditional production methods of "Mouldy" Sürk, another local cheese of Hatay, were determinated. Lateron Siirk was made from cow's milk and stored in glass and plastic containers, under laboratory conditions by using improved traditional method. Physico-chemical, microbiological and organoleptical properties of Sürk samples bought from the market and also produced in the laboratory, were determinated. The resulsts indicated that the Surk which was produced in the laboratory and ripened for 30 days into glass jars were preferred. The composition of the above Sürks were, (as the means) 39.57% for the total solids, 6.50% for the fat, 23.15% for the protein, 4.87% for the salt and 47.62% for the ripening index. Although Surk has been enjoyed by the local people of Antioch, it is thought that it can not be commonly recommended because of the mould naturally grown on them before consumption. It is suspected that this mould grown spontaneously on the Sürk, might contain some types of strains that could produce anatoxins or mycotoxins. Since there is no control during or after the production of Sürk before it is consumed, we feel that one cannot recommend wider production and the consumption of such a product. Key Words: Carra Cheese, Sürk, ripening, standardization. II