Browsing by Author "Tarakçi, Z"

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The Influence of Helis (Prangos Sp.) on Characteristics of Vacuum-Packed Van Herby Cheese During Ripening
(A V A Agrarverlag, 2004) Tarakçi, Z
The aim of this study was to determine the influence of different Helis (Prangos sp.) ratios on chemical, biochemical and sensorial characteristics of Van herby cheese during ripening (at 4 +/- 1 degrees C for 90 d). Dry matter content in cheese samples slowly decreased during ripening. Content of dry matter, fat and protein decreased in proportion to herb ratio increases in cheese. The salt content of all cheeses similarly changed during ripening. Titratable acidity significantly (p < 0.05) increased until 60 days of ripening and then, acidity decreased. Titratable acidity slightly increased with addition of herb into cheese samples. The increase of the herb ratio in cheese samples significantly (p < 0.05) decreased pH values. The ratios of water soluble nitrogen/total nitrogen (WSN/TN), trichlor acetic acid (TCA)-SN/TN, phosphotungstic acid (PTA)-SN/TN and lipolysis levels in cheese samples continuously increased during ripening. With herb addition TCA-SN/TN ratios and lipolysis levels increased significantly (p < 0.05). Cheese samples with 1% herb (H2) added had the highest sensorial scores among cheeses. Sensory scores determined in cheese samples during ripening showed no significant difference (p > 0.05).
Some Properties of Fresh and Ripened Herby Cheese,: a Traditional Variety Produced in Turkey
(Faculty Food Technology Biotechnology, 2004) Tarakçi, Z; Coskun, H; Tunçtürk, Y
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples. Samples (20 fresh and 20 ripened) of herby cheese were collected from retail markets in Van, and analysed chemically and biochemically. Higher levels of dry matter, salt, fat and titratable acidity (%) were found in ripened cheeses. Also lipolysis and protein degradation were higher in ripened herby cheese samples than in fresh samples. Urea-polyacrylamide gel electropherograms of ripened cheese samples showed that higher degradation of alpha(s)-casein than of beta-casein occurred.
A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey
(Wiley, 2004) Tarakçi, Z; Dogan, IS; Koca, AF