Research Article
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The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin

Year 2020, Volume: 8 Issue: 3, 258 - 263, 02.10.2020

Elif Eliuz

https://doi.org/10.31195/ejejfs.785617
Cited By: 1

Abstract

Horc cheese is a traditional whey product that has been produced by nomads (Yoruks) living in Anatolia for centuries. Recently, it is produced in the villages of Erdemli district of Mersin, albeit rarely. In this study, different producers were reached and the Horc production technique was researched and applied with a manufacturer. In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed. As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.

Keywords

Horc Yoruk heritage whey cheese production

References

  • Abdellah, M., Ahcne, H., Benalia, Y., Saad, B., Abdelmalek, B. (2014). Screening for exopolysaccharide-producing strains of thermophilic lactic acid bacteria Isolated from Algerian Raw Camel Milk. African Journal of Microbiology Research 8, 2208–14.
  • Abubakar, A., Saito, T., Kitazawa, H., Kawai, Y., Itoh, T. (1998). Structural analysis of new antihypertensive peptides derived from cheese whey protein by Proteinase K Digestion. Journal of Dairy Science 81, 3131-3138.
  • Akpınar, A., Yerlikaya, O., Akan, E., Uysal, H.R. (2018). Evaluation of whey in Turkey 2, 104–12.
  • Baruah, R., Das, D., Goyal, A. (2016). Heteropolysaccharides from lactic acid bacteria: Current Trends and Applications. Journal of Probiotics & Health 4, 1000141.
  • Brumini, D., Criscione, A., Bordonaro, S., Vegarud, G. E., Marletta, D. (2016). Whey proteins and their Antimicrobial properties in donkey milk: a brief review. Dairy Science and Technology 96, 1-4.
  • De Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 81, 597-608.
  • Dinçoğlu, A. H., Ardıç, M. (2012). Peynir altı suyunun beslenmemizdeki önemi ve kullanım olanakları. Harran University Journal of Veterinary Medicine 1, 54–60.
  • Fox, P. F., Lucey, J. A., Cogan, T. M. (1990). Glycolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science and Nutrition 29, 237-253.
  • Gonzalez-Fandos, E., Sanz, S., Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of cameros cheese packaged under modified atmospheres. Food Microbiology 17, 407-414.
  • Gupta, C., Prakash, D. (2017). Therapeutic potential of milk whey. Beverages 3, 1-14.
  • Gün İ., Kırdar, S.S., Yalçın, H. (2018). Akdeniz Bölgesi Süt Sektörü MAKÜ-BAKA, Süt Teknolojileri Araştırma ve Geliştirme Merkezi” Projesi ile İvme Kazanıyor. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi 5, 11–15.
  • Gürsoy, O., Kesentaş, H., Kınık, Ö. (2008). Avrupa nirligine giriş sürecince geleneksel gıdalarımızın bilimsel, sosyolojik ve ekonomik açıdan değerlendirilmesi. Turkey 10. Food Congress; 21-23 May 2008, Erzurum, pp. 1145–46.
  • Hassan, Y. I., Bullerman, L. B. (2008). Antifungal activity of Lactobacillus paracasei Ssp. tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology 121, 112–15.
  • Jakubowicz, D., Froy, O. (2013). Biochemical and metabolic mechanisms by which dietary whey protein may combat obesity and type 2 Diabetes. Journal of Nutritional Biochemistry 24, 1–5.
  • Karagözlü, C., Bayarer, M. (2004). The functional properties of whey proteins and their health effects. Ege University Faculty of Agriculture Journal 41, 197-207. Khalid, K. (2011). An Overview of Lactic Acid Bacteria, International Journal of Biosciences 1, 1-13.
  • Marshall, R.T. (1993). Standard methods for the examination of dairy products (16.). Baltimore: American Public Health Association.
  • Nessler, S., Le Bras, G., Le Bras, G., Garel, J. R. (1994). Crystallization of D-Lactate dehydrogenase from Lactobacillus bulgaricus. Journal of Molecular Biology 235, 370-371.
  • Okur, Ö.D. (2010). Geleneksel dolaz peyniri ürün karakteristiklerinin belirlenmesi ve üretim standardizasyonu. [Master Thesis] University of Süleyman Demirel, Institute of Science, Isparta. Turkey.
  • Okur, O. D., Guzel-Seydim, Z. (2011). Determination of some characteristic properties in traditional dolaz cheese. Journal of the Ege University Faculty of Agriculture 48, 111-115. Pintado, M. E., Malcata, F. X. (2000). Optimization of modified atmosphere packaging with respect to physicochemical characteristics of requeijao. Food Research International 33, 821-832.
  • Samelis, J., Kakouri, A., Rogga, K. J., Savvaidis, I. N., Kontominas, M. G. (2003). Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional greek whey cheese, stored at 4°C in vacuum pachages. Food Microbiology 20, 661-669.
  • Smithers, G. W., Ballard, F. J., Copeland, A. D., De Silva, K. J., Dionysius, D. A., Francis, G. L., Goddard, C., Grieve, P. A., Mclntosh, G. H., Mitchell, I. R., Pearce, J., Regester, G. O. 1996. New opportunities from the isolation and utilization of whey proteins. Journal of Dairy Science 79, 1454-1459.
  • TSE 2020. Turkish Standardization Institute: https://intweb.tse.org.tr/Standard/Standard/Standard... (Visited on date: 25/04/2020).
  • Uçgun, D., Işık, N. (2018). Geleneksel Bir Lezzet: Horç Peyniri, Journal of Current Tourism Research 2, 177–88.
  • Uniacke-Lowe, T., Huppertz, T., Fox, P. F. (2010). Equine Milk Proteins: Chemistry, structure and nutritional significance. International Dairy Journal 20, 609-629.

Year 2020, Volume: 8 Issue: 3, 258 - 263, 02.10.2020

Elif Eliuz

https://doi.org/10.31195/ejejfs.785617
Cited By: 1

Abstract

References

  • Abdellah, M., Ahcne, H., Benalia, Y., Saad, B., Abdelmalek, B. (2014). Screening for exopolysaccharide-producing strains of thermophilic lactic acid bacteria Isolated from Algerian Raw Camel Milk. African Journal of Microbiology Research 8, 2208–14.
  • Abubakar, A., Saito, T., Kitazawa, H., Kawai, Y., Itoh, T. (1998). Structural analysis of new antihypertensive peptides derived from cheese whey protein by Proteinase K Digestion. Journal of Dairy Science 81, 3131-3138.
  • Akpınar, A., Yerlikaya, O., Akan, E., Uysal, H.R. (2018). Evaluation of whey in Turkey 2, 104–12.
  • Baruah, R., Das, D., Goyal, A. (2016). Heteropolysaccharides from lactic acid bacteria: Current Trends and Applications. Journal of Probiotics & Health 4, 1000141.
  • Brumini, D., Criscione, A., Bordonaro, S., Vegarud, G. E., Marletta, D. (2016). Whey proteins and their Antimicrobial properties in donkey milk: a brief review. Dairy Science and Technology 96, 1-4.
  • De Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 81, 597-608.
  • Dinçoğlu, A. H., Ardıç, M. (2012). Peynir altı suyunun beslenmemizdeki önemi ve kullanım olanakları. Harran University Journal of Veterinary Medicine 1, 54–60.
  • Fox, P. F., Lucey, J. A., Cogan, T. M. (1990). Glycolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science and Nutrition 29, 237-253.
  • Gonzalez-Fandos, E., Sanz, S., Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of cameros cheese packaged under modified atmospheres. Food Microbiology 17, 407-414.
  • Gupta, C., Prakash, D. (2017). Therapeutic potential of milk whey. Beverages 3, 1-14.
  • Gün İ., Kırdar, S.S., Yalçın, H. (2018). Akdeniz Bölgesi Süt Sektörü MAKÜ-BAKA, Süt Teknolojileri Araştırma ve Geliştirme Merkezi” Projesi ile İvme Kazanıyor. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi 5, 11–15.
  • Gürsoy, O., Kesentaş, H., Kınık, Ö. (2008). Avrupa nirligine giriş sürecince geleneksel gıdalarımızın bilimsel, sosyolojik ve ekonomik açıdan değerlendirilmesi. Turkey 10. Food Congress; 21-23 May 2008, Erzurum, pp. 1145–46.
  • Hassan, Y. I., Bullerman, L. B. (2008). Antifungal activity of Lactobacillus paracasei Ssp. tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology 121, 112–15.
  • Jakubowicz, D., Froy, O. (2013). Biochemical and metabolic mechanisms by which dietary whey protein may combat obesity and type 2 Diabetes. Journal of Nutritional Biochemistry 24, 1–5.
  • Karagözlü, C., Bayarer, M. (2004). The functional properties of whey proteins and their health effects. Ege University Faculty of Agriculture Journal 41, 197-207. Khalid, K. (2011). An Overview of Lactic Acid Bacteria, International Journal of Biosciences 1, 1-13.
  • Marshall, R.T. (1993). Standard methods for the examination of dairy products (16.). Baltimore: American Public Health Association.
  • Nessler, S., Le Bras, G., Le Bras, G., Garel, J. R. (1994). Crystallization of D-Lactate dehydrogenase from Lactobacillus bulgaricus. Journal of Molecular Biology 235, 370-371.
  • Okur, Ö.D. (2010). Geleneksel dolaz peyniri ürün karakteristiklerinin belirlenmesi ve üretim standardizasyonu. [Master Thesis] University of Süleyman Demirel, Institute of Science, Isparta. Turkey.
  • Okur, O. D., Guzel-Seydim, Z. (2011). Determination of some characteristic properties in traditional dolaz cheese. Journal of the Ege University Faculty of Agriculture 48, 111-115. Pintado, M. E., Malcata, F. X. (2000). Optimization of modified atmosphere packaging with respect to physicochemical characteristics of requeijao. Food Research International 33, 821-832.
  • Samelis, J., Kakouri, A., Rogga, K. J., Savvaidis, I. N., Kontominas, M. G. (2003). Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional greek whey cheese, stored at 4°C in vacuum pachages. Food Microbiology 20, 661-669.
  • Smithers, G. W., Ballard, F. J., Copeland, A. D., De Silva, K. J., Dionysius, D. A., Francis, G. L., Goddard, C., Grieve, P. A., Mclntosh, G. H., Mitchell, I. R., Pearce, J., Regester, G. O. 1996. New opportunities from the isolation and utilization of whey proteins. Journal of Dairy Science 79, 1454-1459.
  • TSE 2020. Turkish Standardization Institute: https://intweb.tse.org.tr/Standard/Standard/Standard... (Visited on date: 25/04/2020).
  • Uçgun, D., Işık, N. (2018). Geleneksel Bir Lezzet: Horç Peyniri, Journal of Current Tourism Research 2, 177–88.
  • Uniacke-Lowe, T., Huppertz, T., Fox, P. F. (2010). Equine Milk Proteins: Chemistry, structure and nutritional significance. International Dairy Journal 20, 609-629.
There are 24 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Elif Eliuz 0000-0003-4317-3000

Publication Date October 2, 2020
Submission Date August 26, 2020
Published in Issue Year 2020 Volume: 8 Issue: 3

Cite

APA Eliuz, E. (2020). The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin. Eurasian Journal of Forest Science, 8(3), 258-263. https://doi.org/10.31195/ejejfs.785617

Cited By

Türkiye's Whey Cheeses
Black Sea Journal of Agriculture
https://doi.org/10.47115/bsagriculture.1192082
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E-mail: Hbarist@gmail.com 

ISSN: 2147-7493

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