Some properties of fresh and ripened herby cheese, a traditional variety produced in turkey

TARAKCI Z., COSKUN H., Tuncturk Y.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.42, sa.1, ss.47-50, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 1
  • Basım Tarihi: 2004
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.47-50
  • Anahtar Kelimeler: herby cheese, Otlu peynir, urea-PAGE
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

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.