Tarakci, ZSagun, EDurmaz, H2025-05-102025-05-1020061364-727X10.1111/j.1471-0307.2006.00239.x2-s2.0-33645243238https://doi.org/10.1111/j.1471-0307.2006.00239.xhttps://hdl.handle.net/20.500.14720/12241Durmaz, Hisamettin/0000-0002-7761-9843The composition, biochemical and sensory parameters of control cheese (without herbs) and four herby cheeses at 0.5, 1, 2 and 3% herb levels (mendi, Chaerophyllum sp.) ripened at 4 +/- 1 degrees C for 90 days were compared. As herb levels increased from 0.5 to 3%, dry matter and pH value decreased significantly. However, dry matter of all cheeses showed similar changes during ripening. The salt content of samples changed from 3.44 to 5.47% during ripening. There was a tendency toward slightly higher titratable acidity in cheeses with more added herbs. Ripening index, trichloroacetic acid-soluble nitrogen/total nitrogen, phosphotungstic acid-soluble nitrogen/total nitrogen, and lipolysis values of the cheese samples were affected by adding herbs and by ripening time. The most acceptable sensory score was obtained with 1% added herbs.eninfo:eu-repo/semantics/closedAccessChaerophyllum SpHerby CheeseRipeningArticle591Q2Q23539WOS:000234800000007