In terms of cheese diversity, our country has hundreds of cheese types produced with very different methods. The French, British and Italians have very famous moldy cheeses in the world, and these cheeses are consumed especially at special dinners. We also have moldy cheeses special for cities such as Erzurum, Kars, Sivas, Ardahan and Erzincan. So, what is the difference between the mold used in the production of these cheeses and the mold we know? The food engineer answered our questions.
Food Engineer Selen Akbulut, “A good source of protein and fat; Cheeses molded with natural or industrial production methods are consumed in our country as well as in many other countries. Famous French people in the world Roquefort Cheese, the British Blue Cheesecheese, Italian Gorgonzola cheese are nutritious moldy cheeses. In our country, especially Erzurum, Sivas, Kars, Ardahan, Erzincan and Konya are the most common places where moldy cheese is produced and consumed. ” says.
Moldy curd cheese varieties, our cheeses, which we call “germ civil cheeses”, are produced by molding and consumed with the mold on it. First of all, it should be noted that this situation. There is no harm in terms of health when consuming these cheeses, which are produced in a controlled manner by reliable food manufacturers. We can say that these foods are no different from other fermented foods such as yoghurt, ayran, pickles, turnips and vinegar, which are produced using microorganisms.” said.
IS MOLD USED ON MOLDY MOLD CHEESE THE MOLD WE KNOW?
While produced in these cheeses, bacteria or yeast cells are not mold fungi is being used. It has been proven by scientific studies that these molds do not have a negative pathogenic effect on human health. However, there is an issue that needs attention; We usually see green mold on these cheeses. This used Penicillum spp. type indicates the presence of mold. If mold formation is observed in the form of black and red spots other than this color, those cheeses should not be consumed. These molds may be the mycotoxin producing molds mentioned earlier. These types of mold are harmful to human health.
MOLDY CHEESE SUITABLE FOR CONSUMPTION
Stating that the cheeses sold as ‘moldy cheese’ in our country are varieties produced within our own culture, Food Engineer Akbulut said: Konya (Divle Cheese), Erzurum (Kerti Cheese), Hatay (Cooked Surk Cheese), Burdur (Moldy cottage cheese)and Ardahan (Moldy Cheese) is one of the cities where moldy cheese takes different names and is consumed. The main issue that consumers should pay attention to when purchasing these cheeses is that the cheese is obtained from reliable vendors.
THE TYPE OF MOLD USED IS IMPORTANT
Cheese producers should use reliable starter molds with defined type and type, and molding should be carried out in accordance with the quality of the food.
Food Engineer Akbulut said, “The purchase of cheese produced in villages in Turkey and molded naturally may have irreversible toxic effects for consumers. There are many scientific studies that show that cheeses produced in our villages, which are not very hygienic and molded in an uncontrolled way, can be harmful. ” says.
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