The effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial properties of Herby-Pickled cheese were investigated during ripening. Analyses were carried out on 2, 30, 60, and 90 days of ripening. Increasing of herb level in cheese, L * and b * values of cheese were decreased but, a * values was increased. The color values of all cheese samples changed significantly during ripening. The increase in herb levels in cheese resulted in a significant increase in total free fatty acids value. While the caproic, capric, lauric, myristic, and palmitic acid levels of cheese were significantly increased by herb addition, stearic and oleic acids values significantly decreased. The dry matter, fat, and pH values of control cheeses were found to be higher than those of the others herby cheeses. On the other hand, acidity of control cheese was lower than that of herb added-cheeses. Herb addition only affected significantly body and texture of cheese samples. Sensory scores determined in cheeses during ripening showed significant differences.

In this study, the shelf life of Lor cheese stored under different atmosphere compositions was assessed and compared. Lor cheeses were held in four different atmospheres containing: vacuum packaging (VP), 40% CO 2 ⁄ 60% N 2 , 60% CO 2 ⁄ 40% N 2 and 70% CO 2 ⁄ 30% N 2 (modified atmosphere packaging). Control cheeses were stored in air. All cheese samples were kept in the refrigerator at 4°C for 45 days and investigated for physicochemical, microbiological and sensory properties. The acidity index value was significantly higher ( P < 0.05) in the control and vacuum packaged samples than in those stored for the same period under CO 2 . Microbiological results showed that modified atmosphere packaging delayed microbial growth compared with air and VP samples. Of the three modified atmospheres, gas mixtures 60% and 70% CO 2 were the most effective for inhibition of growth of micro-organisms. Sensory evaluation (odour and taste) results showed that Lor cheese packaged under modified atmosphere packaging (60% CO 2 ⁄ 40% N 2 and 70% CO 2 ⁄ 30% N 2 ) retained good characteristics for 45 days of storage, while vacuum and control samples were sensorily unacceptable after 10 days of storage.

This study investigates the impacts of three different heavy metals at different concentrations on some life-history traits of Lucilia sericata (Meigen 1826) (Diptera: Calliphoridae). First-instar larvae of L. sericata were reared on a diet containing four concentrations (0.25, 0.50, 1, and 2 µg/g) of the heavy metals (cadmium, zinc copper). The parameters measured were larval and pupal mortality, larval length, adult, pupal, and larval weight, and development time. Larval and pupal survival decreased as heavy metal concentrations increased. Pupal weight was significantly different among heavy metals andc oncentrations, but the adult weight was not significantly different among heavy metals and concentrations. The larval length was significantly different among concentrations and heavy metals. This study reveals that the presence of heavy metal in carrion or the carrion environment should be inconsidered when estimating the time of colonization in forensic investigations.

In this study, some gross chemical compositions and fatty characteristics of herby cheeses were investigated. In the present study, the cheeses used as materials were collected from 10 different plants. The cheeses were made from sheep milk, cow's milk or a mixture of them, and stored in brine at 7-8°C and analysed for some proximate chemical compositions and fatty acid composition after 150 days of ripening. Capric acid, palmitic acid, oleic acid, short-chain fatty acids, medium-chain fatty acids, longchain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and other fatty acids as g in 100 g fatty acids were determined.

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