Standardisation in Gocmen Cheese Production, Evaluation of Microbiological Quality and Sensory Properties
Abstract
Gocmen cheese, one of the leading flavours of Balkan cuisine, is among the local products produced and consumed in Türkiye. The flavour known as Gocmen cheese is also known by names such as Soka, Long, Pepper pickle, Pepper curd, Pepper curd cheese and pickled pepper with milk. Traditionally produced by Balkan immigrants with different production methods, this flavour is a traditional dairy product that has not been commercialised. The aim of this study was to evaluate the microbiological quality and sensory properties of different recipes in addition to the definition of standard recipes in the production of Gocmen cheese produced in the central districts of İzmir province. In the study, taste, odour, consistency and general taste characteristics of the products produced with 4 different recipes as curd, yoghurt, curd-yoghurt and curd-milk were evaluated with hedonic scale (1-9). For the curd, yoghurt, curd-yoghurt and curd-milk samples, the average of general appreciation were 7.63, 4.32, 6.63 and 7.84, respectively. Similarly, the Lactobacillus counts are 8.18; 6.11; 6.41 and 7.34 cfu/g, the Lactococci counts are 7,44; 7,51; 7,35 and 7,36 cfu/g and the yeast counts were 4.41; 5.61; 4.71 and 2.85 cfu/g respectively, E. coli counts of curd, yogurt, curd-yoghurt and curd-milk were determined as 4.06, 0.00, 3.78 and 3.58 cfu/g, respectively. S. aureus counts in traditional products produced with curd, yoghurt, curd-yoghurt and curd-milk were detected 2.06, ˂10, 3.78 and 2.58 cfu/g, respectively. E. coli was reported as ˂10 cfu/g in all samples searched. Gocmen cheese, which is important as a fermented milk product among traditional products, is a cultural heritage transported from the Balkan lands to Anatolia. It is important that standard recipe studies focus on local tastes in order to protect the food culture that reflects the societies, to transfer it to future generations, and to revive gastronomy tourism.
