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The effect of mendi ( Chaerophyllum sp.) on ripening of vacuum‐packed herby cheese
Author(s) -
TARAKCI ZEKAI,
SAGUN EMRULLAH,
DURMAZ HISAMETTIN
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00239.x
Subject(s) - ripening , chemistry , dry matter , food science , titratable acid , composition (language) , herb , trichloroacetic acid , nitrogen , lipolysis , botany , chromatography , biochemistry , biology , organic chemistry , medicinal herbs , traditional medicine , medicine , linguistics , philosophy , adipose tissue
The composition, biochemical and sensory parameters of control cheese (without herbs) and four herby cheeses at 0.5, 1, 2 and 3% herb levels (mendi, Chaerophyllum sp.) ripened at 4 ± 1°C for 90 days were compared. As herb levels increased from 0.5 to 3%, dry matter and pH value decreased significantly. However, dry matter of all cheeses showed similar changes during ripening. The salt content of samples changed from 3.44 to 5.47% during ripening. There was a tendency toward slightly higher titratable acidity in cheeses with more added herbs. Ripening index, trichloroacetic acid‐soluble nitrogen/total nitrogen, phosphotungstic acid‐soluble nitrogen/total nitrogen, and lipolysis values of the cheese samples were affected by adding herbs and by ripening time. The most acceptable sensory score was obtained with 1% added herbs.
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