Geleneksel El Yapımı Niğde Basma Bidon Tulum Peynirlerinin Karakterizasyonu: Üretim Değişkenlerinin Mikrobiyal Ekosistem Üzerindeki Etkisi

July 28, 2026Van veterinary journalOpen Access

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Key Points

The aim is to analyze the physicochemical and microbiological properties of traditionally made Nigde Tulum cheese and assess the impact of production variables on these characteristics.
Characterization of 48 samples of Nigde Tulum cheese regarding physicochemical and microbiological properties.
Evaluation of compliance with Turkish Food Codex (TGK) criteria and relationship between physicochemical parameters and microbial load.
Samples classified using Hierarchical Cluster Analysis (HCA).
Cluster 1 (n=11) showed high moisture (54.11±8.71%) and pH (5.58±0.28) levels with low titratable acidity (0.91±0.27 LA) and high Coagulase Positive Staphylococci (4.41±2.44 log kob/g).
Cluster 2 (n=9) had the lowest moisture (36.19±4.56%) and highest fat content (63.92±9.45%), indicating restricted microbial growth.
Cluster 3 (n=28) exhibited low pH (4.90±0.34), high acidity (2.20±0.39 LA), and high Lactobacilli count (6.55±0.55 log kob/g), indicating active fermentation.

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Characterizes the microbial and physicochemical properties of handmade Nigde Tulum cheese, suggesting implications for quality control.

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Karadal et al. (2026) studied this question.

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