Some Properties of Fresh and Ripened Herby Cheese,: a Traditional Variety Produced in Turkey
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Date
2004
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty Food Technology Biotechnology
Abstract
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.
Description
Keywords
Herby Cheese, Otlu Peynir, Urea-Page
Turkish CoHE Thesis Center URL
WoS Q
Q3
Scopus Q
Q3
Source
Food Technology and Biotechnology
Volume
42
Issue
1
Start Page
47
End Page
50