Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses

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Kavaz A., BAKIRCI İ., KABAN G.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.19, sa.1, ss.89-95, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.9775/kvfd.2012.7242
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.89-95
  • Anahtar Kelimeler: Herby cheese, Organic acid, Storage period, FLAVOR COMPOUNDS, CHEDDAR CHEESE, BACTERIA, FOOD
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of this study was to determine the effects of different herbs on the physicochemical properties and organic acid profiles of Herby cheeses. Five batches of cheese were manufactured: CC, cheese without herb; CH, cheese containing Helis (Ferule sp.); CK, cheese containing Kekik (Thymus sp.); CS, cheese containing Sirmo (Allium sp.) and CM, cheese containing Mendo (Anhriscus sp.). Analyses were performed for total solids, ash, fat, salt and protein contents on the first day of production while titratable acidity, pH and organic acid profiles were carried out on days 1,7 and 14,21 and 28 of storage. The results indicated that the herbs influenced significantly (P<0.01) all parameters investigated of the Herby cheeses during storage. Lactic, acetic and butyric acid contents increased during storage, while orotic, citric, pyruvic and propionic acid values decreased in all samples including control.