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Nutrition 2022

Yasin Ozdemir

Yasin Ozdemir, Speaker at Nutrition Conferences
Ataturk Horticultural Central Research Institute, Turkey
Title : Artisan cheeses, bayramic cheese and their probiotics


Although cheese was developed for the simple purpose of prolonging the shelf life of milk, different types of cheese have emerged over time, shaped by geographical, climate, cultural and economic factors. Artisan cheese is a good example of these, both because of its nutritious properties and because of the tradition it carries. Artisan cheese is expressed as cheese produced in small quantities by hand or with simple tools, using the traditional methods specific to the regions of skilled cheese producers. Although the artisan cheese making process includes quite detailed differences, modern cheese chemistry information is used in many ways in its production. The global demand for Artisan cheeses creates new economic opportunities

Most artisan cheeses have a unique story. In this story, it often affects the presence and varieties of probiotics. At the center of the story of Bayramic Cheese is the Kaz Mountains. The milk used in the production of Bayramic Cheese is affected by the vegetation and climate in the Kaz Mountains region. This naturally affects the chemical and microbiological content of cheese. Bayramiç Cheese is a cheese produced with traditional methods in Bayramiç town center of Çanakkale province, its villages, boutique dairy and industrial dairy farms. Although it can be consumed fresh, it is often offered for consumption after ripening. Oral history studies show that the product has been produced in Bayramiç for more than 100 years.

Artisan cheeses were reported as an interesting source for probiotic bacteria which have antimicrobial activity on pathogenic bacteria and potential health benefits on final cheese quality. Especially Enterococcus species isolated from artisan cheeses showed good probiotic properties and they can contribute the consumer health status. E. faecium, E. faecalis, and . plantarum were dominant probiotic bacteria. L. acidophilus, L. paracasei, L. curvatus E. hirae, E. avium and E. durans  were also repored in lesser quantity in artisan cheeses. It has been reported that probiotic bacteria can also be used as starter cultures to increase the shelf life of artisan cheeses and to increase their functional properties, provided that they do not move away from the traditional production methods of artisan cheeses.

Consumers looking for locally flavored or region-specific distinctive products are eager to purchase handmade cheeses with their own unique taste and character. Most artisan cheeses are stored for ripening after production. At this stage, probiotic bacteria can also increase in the environment. Emphasizing the probiotic properties of artisan cheeses will increase their marketing power.

The aim of this study is to talk about artisan cheese samples produced around the world and Bayramic cheese as an artisan cheese sample and to give information about the probiotic bacteria contained in these cheeses.


Dr. Ozdemir studied Food Engineering at the Ege University, Turkey and graduated as MS in 2004. He then joined the research group of Prof. Kurultay at the Trakya University. He received her PhD degree in 2011 at the Namık Kemal University. During PhD studies he started to work in Ataturk Horticultural Central Research Institute. He has 3 process patent and 2 national award in scientific study area. He published more than 10 research articles in SCI(E) journals and more than 80 article in international journals.