WoS İndeksli Yayınlar Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14720/3

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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).
Microbiological and Physicochemical Characteristics of Van Herby Cheese, a Traditional Turkish Dairy Product
(A V A Agrarverlag, 2003) Sagdiç, O; Simsek, B; Küçüköner, E
Herby cheese, made from sheep and/or cow milk and mixture of some herbs namely wild species of garlic, thyme, Ferula sp., mint, etc., is a traditional Turkish cheese. In this research, 15 different herby cheeses were examined for microbiological, physicochemical and organoleptic properties. The mean log counts/g of the herby cheese for total aerobic mesophilic bacteria, psychrotrophs, lipolytic bacteria, enterobacteriaceae, coliforms, proteolytic organisms, Staphylococcus aureus, enterococci and yeasts and moulds were analysed. The means of lactic acid bacteria (LAB) counts obtained from MRS and M17 agar plates were 5.17+/-2.07 and 4.72+/-2.01, respectively. Isolates of LAB were identified as Lactobacillus plantarum, L. casei ssp. casei, L. brevis, Pediococcus pentosaceus, P. acidilactic, Enterococcus faecalis and E faecium. L. plantarum, L. casei and P. pentosaceus were the most frequently found. The means of total solid (TS)%, pH value, acidity%, fat%, fat/TS%, total nitrogen (TN)%, TN/TS%, protein%, water-soluble nitrogen (WSN)%, WSN/TS%, WSN/TN%, NaCl%, NaCl/TS%, ripening index% and herbs% were determined, and the alpha(s)-casein, beta-casein and other casein levels were analyzed.
A Study on the Determination of Histamine Levels in Herby Cheese
(A V A Agrarverlag, 2005) Sancak, YC; Ekici, K; Isleyici, O; Sekeroglu, R; Noyan, T
Cheese, like other fermented foods, may contain histamine as result of decarboxylation of histidine by microorganisms. Histamine is either psychoactive or vasoactive and may cause problems to some consumers. Histamine, has been implicated as the causative agent in several outbreaks of food poisoning. This study was conducted to determine the histamine contents of Herby cheese marketed in Van area, Turkey. Histamine levels of 47 Herby cheese samples purchased from retail stores were quantified by fluorometric o-phthalaldehyde method. Histamine was found in all samples. Histamine concentration varied from 25.62 to 957.62 mg/kg. Mean was 211.82 +/- 206.74 mg/kg. It can be said that the histamine levels in Herby cheeses of 6.38% examined in this study may be hazardous for public health. In conclusion, histamine formation should be controlled by strict use of good hygiene in both raw material and manufacturing environment, with corresponding inhibition of spoiling microorganisms.

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