Investigation of some biochemical, microbiological and organoleptic properties of Bayburt karin kaymagi produced by modern technique

The purpose of this study was to find out some characteristic of the Bayburt Karın Kaymağı and to specify a standard production method for this product. For this purpose, the samples produced by the conventional method were compared with the samples produced by the alternative standard method in terms of some quality qualities. In traditional methods, "karın" (rumen) and cloth bags were used for packaging, and in addition to these, a synthetic case with cellulosic content was used in standard method. Traditional production was carried out in Bayburt Ozansu Village and butter, yogurt yeast and packaging materials were obtained from this village. In the standardized method, packaging materials were cleaned and disinfected before production, in addition classical yogurt starter culture (Lactobacillus bulgaricus, Streptococcus thermophilus) and pasteurized butter were used. Maturation was carried on controlled conditions. During the 2nd, 30th, 60th and 90th days of storage, physical, chemical, biochemical and microbiological analyzes were carried out in the samples and sensory evaluations were performed on day 90th of storage. Total solid, fat, salt, total protein, acidity values increased during storage. Standardization in production had been influential on the physicochemical and microbiological qualities of the samples. Proteolysis degree of Bayburt Karın Kaymağı samples and thus the degree of maturity was found to be considerably lower than those of similar products. This situation was thought to be caused by the fact that no cheese yeast was used in production. According to the results of microbiological analysis, coliform bacteria and S. aureus were only observed in samples produced by the conventional method. The highest lipolysis rate was determined in samples produced by conventional methods and ripened in the cloth bag (p<0,05). Caprylic, lauric, palmitic and oleic acids are the dominant fatty acids identified in the samples. The experimental Bayburt Karın Kaymağı samples produced standard method and ripened in the "karın" (rumen) had highest point (75,50) in terms of total score. Considering the parameters such as ripening parameters and fatty acid composition, Bayburt Karın Kaymağı carries significant differences from Karın Kaymağı cheeses produced in other regions of our country.