Microbiological Analysis, Textural Evaluation, and Cholesterol Content of Kandirif Cheese

Kandirif cheese represents a distinctive variety of local cheeses within Turkey. The physical, chemical, and sensory attributes of Kandirif cheese distinctively set it apart from other cheese varieties. Given the study's objective to enhance the quality standards of regional products, there exists the potential for broadening the consumption scope of this locally manufactured cheese variant across larger geographical areas. In this study, twenty Kandirif cheese samples were procured from Kekikli Village situated within the Olur district of Erzurum where this cheese variety is traditionally crafted. This investigation encompassed an examination of the cholesterol content, fatty acid composition, textural properties, and microbiological characteristics of the sampled cheeses. Notably, the Kandirif cheese samples revealed significant disparities in microbiological quality, cholesterol and fatty acid levels, and texture profiles. Particularly, it was ascertained that Kandirif cheese, when produced within family businesses, exhibited a heightened susceptibility to yeast and mold contamination. The TAMB number ranged from 7.21 log cfu/g to 7.46 log cfu/g, Lactobacillus counts varied between 3.65 log cfu/g and 5.49 log cfu/g, and Lactococci were found between 2.53 log cfu/g and 3.94 log cfu/g. Seven of the twenty samples (35%) exhibited a coliform group bacteria count < 1.00 log cfu/g. S. aureus was consistently < 1.00 log cfu/g. Proteolytic bacteria ranged from 3.77 log cfu/g to 4.63 log cfu/g, lipolytic bacteria from 3.53 log cfu/g to 3.75 log cfu/g, and psychrophilic bacteria from 2.20 log cfu/g to 2.80 log cfu/g. Yeast and mold counts were between 4.08 log cfu/g and 4.66 log cfu/g. The cholesterol content of Kandirif Cheese samples ranged from 66.13 mg/100 g to 3869.77 mg/100 g. Regarding short-chain fatty acids, butyric acid percentages ranged from 2.61% to 4.00%, caproic acid from 1.47% to 2.12%, caprylic acid from 0.72% to 1.12%, and capric acid from 1.18% to 2.32%. Long-chain saturated fatty acids varied, with palmitic acid between 7.97% and 31.43%, stearic acid between 1.42% and 12.38%, and arachidonic acid between 0.00% and 2.55%. Sample 14 exhibited weaker texture, while sample 19 demonstrated higher textural properties. The cholesterol amount of Kandirif Cheese samples was between 66.13 mg/100 g and 3869.77 mg/100 g. In order to establish a consistent and standardized composition and quality for Kandirif cheese, it is imperative that the production process transitions to controlled conditions. Consequently, the traditional production practices associated with Kandirif cheese may necessitate a transformation, potentially transitioning towards factory-scale operations and standardized procedures.