The Effect of Allium Sp on the Extension of Lipolysis and Proteolysis in Van Herby Cheese During Maturation

Abstract

The aim of this study was to determine the effect of herb (Allium sp.) on biochemical changes of herby cheese produced in Turkey. Raw cows' milk was used for cheese manufacture. Five groups of cheeses, containing 0 (as control). 0.5, 1, 2, and 3% herb, were produced and coded as K, A, B, C, and D respectively. All cheese groups were ripened at 8 degrees C for 90 days. Samples were taken from cheeses after 3, 15, 30, 60 and 90 days, and analysed for Lipolysis las acid degree value) and proteolysis (water-soluble nitrogen. TCA-soluble nitrogen, and PTA-soluble nitrogen). It was found that lipolysis in herby cheeses increased with increasing herb addition, and the increase in lipolysis degree was significant (P < 0.05) in cheese D. Water-soluble N, TCA-soluble N, and PTA-soluble N as indicator of proteolysis degrees were affected significantly (P < 0.05) by increasing herb ratios.