Changes in nitrate and nitrite contents of herby cheese with different herb concentrations during ripening

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Bakırcı İ., Türel İ., Aksoy A., Coşkun H.

Bulletin of Pure and Applied Sciences Sc.-C-Chemistry, cilt.17, ss.1-7, 1998 (Hakemli Dergi)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 17
• Basım Tarihi: 1998
• Dergi Adı: Bulletin of Pure and Applied Sciences Sc.-C-Chemistry
• Derginin Tarandığı İndeksler: Academic Search Premier, Metadex
• Sayfa Sayıları: ss.1-7
• Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
• Atatürk Üniversitesi Adresli: Evet

Özet

In this study, the effect of different levels of wild garlic (A/lium sp.) on the nitrate and nitrite contents of herby cheese was aimed to determine during ripening. Herby cheese was produced from whole and raw cows' milk, and divided into 5 groups. The first group had no herb and used as control (K), and the other four groups contained the herb at ratios of 0.5, 1.2 and 3%, and coded as A, B, C, and D respectively. Each group was produced in duplicate. Samples were taken from the cheeses on days 1, 15, 30, 60, 90, and 150, and nitrate and nitrite analyses were carried out. According to the results obtained, while different concentrations of wild garlic had no significant effect on nitrate content of herby cheese, nitrite content of the herb-added cheeses significantly differed from those of control group, and group C and D had significant (P<0.01) levels of nitrite when compared with group K.