No abstract

Materials and methods MaterialsStudy material included F 1 hybrid tomato (Riva), pepper (Ergenekon), and eggplant (Pera) cultivars sensitive to V.d.; AMF isolates of Glomus intraradices and G. mosseae, which are known to have high relative mycorrhizal dependency with these cultivars; and the pathogen V.d., which was isolated from eggplant with a high level of virulence.

Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes', 50 % ewes'+50 % cows' and mixture of 50 % ewes'+25 % cows'+ 25 % goats' milks were investigated over 180 days of ripening at 4°C. The volatile compounds levels of herby cheese samples increased throughout the 180 days storage period. Samples produced from pasteurized milk showed lower volatile contents than their counterparts produced from raw milk. The volatile compounds profile of herby cheese samples detected by headspace solid-phase microextraction (HS-SPME) consisted of 8 esters, 5 ketones, 5 aldehydes, 9 acids, 6 alcohols and 14 hydrocarbons and terpenes. Acetic acid was the most abundant volatile compound in HS-SPME of ripened cheeses, followed by hexanoic, octanoic and butanoic acids.

In this study, the effects of sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.) and siyabo (Ferula rigidula DC.) on mineral compositions of herby cheese produced from raw and pasteurized milk in brine and vacuum package during 90 days ripening were determined. Macroelements (Ca, Mg, Na, K) and micro elements (Fe, Zn, Mn) concentration of herby cheese samples were examined by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). It was determined that the mineral concentration was changed from highest to lowest Na>Ca>K>Mg>Zn>Fe>Mn in the herby cheese. The highest mean concentration of Na was found in Sirmo added cheeses manufactured from raw milk in brine on the second day of ripening and the lowest mean concentration of Mn was found in Sirmo added cheeses produced from pasteurized milk in brine at the end of 90 days. Na, Ca, K, Mg, Zn, Fe and Mn content of cheeses in brine and vacuum package decreased during ripening period.

Herby cheese is a kind of traditional Turkish cheese, produced in Van, Bitlis, Siirt, Batman, Ağrı, and Diyarbakır province and is semihard, salty, and containing endemic herbs belong to the region (Ocak & Kose, 2015). In Herby cheese production, the raw milk of sheep and mixture of cow and goat milk are used along with the addition of herbs (Alemdar & Agaoglu, 2010) such as sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.), and siyabo (Ferula rigidula DC.) (Kose, 2015). The herbs give the cheese its characteristics flavor/aroma and appearance but also extend the shelf life of cheeses (Hayaloğlu & Fox, 2008). Herby cheese is generally produced in small families for many years (Andic, Genccelep, & Kose, 2010) and nowadays the cheeses are also produced commercially using pasteurized milk and starter cultures in some dairy factories in Van or other provinces of Turkey (Kose, 2015). In recent years, studies on Herby cheese consisted mainly of