No abstract

The aim of this study was to determine the effect of herb (Allium sp.) on biochemical changes of herby cheese produced in Turkey. Raw cows' milk was used for cheese manufacture. Five groups of cheeses, containing 0 (as control), 0.5, 1, 2, and 3% herb, were produced and coded as K, A, B, C, and D respectively. All cheese groups were ripened at 8 degrees C for 90 days. Samples were taken from cheeses after 3, 15, 30, 60 and 90 days, and analysed for lipolysis (as acid degree value) and proteolysis (water-soluble nitrogen, TCA-soluble nitrogen, and PTA-soluble nitrogen). It was found that lipolysis in herby cheeses increased with increasing herb addition, and the increase in lipolysis degree was significant (P < 0.05) in cheese D. Water-soluble N, TCA-soluble N, and PTA-soluble N as indicator of proteolysis degrees were affected significantly (P < 0.05) by increasing herb ratios.

Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and biochemical spoilage. As a nutrient dense dairy product, cheese is a good source of protein, minerals particularly calcium and phosphorus which are essential components in most highly consumed foods. Therefore, extension shelf life of this dairy food is very important. This review focuses mainly on techniques used in extension shelf life of cheese. According to literatures, the main methods for cheese shelf life extension are addition of preservative, modified atmosphere (MAP), high pressure, active coating, edible coating and combination of them. Several studies have done on almost all categories of cheeses including soft fresh cheese, soft ripened cheese, surface mould ripened cheese, semi-soft cheese, hard cheese and very hard cheeses.

The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract‐fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract‐fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME‐fortified yoghurt was found tastiest with the highest overall appreciable score. These food‐agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt.

The effects of packaging methods (nonvacuum and vacuum) on biogenic amines (cadaverine, putrescine, tyramine, tryptamine, phenylethylamine, and histamine) and organic acids (citric, lactic, formic, acetic, propionic, and butyric) during storage for 180 d at 4°C were investigated in Kashar cheese. Dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), pH, fat, and acid degree value were also determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, nonvacuum packaging resulted in no large differences among the amounts of biogenic amines. Vacuum-packaged cheeses had more lactic, formic, acetic, and butyric acids than did cheeses packaged without vacuum. Water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, proteolysis, pH, and acid degree values of the cheese samples increased continuously until the end of the ripening in all the samples. No significant change was observed in total nitrogen, dry matter, or fat content within the ripening period, whereas titratable acidity values changed significantly in vacuum-packaged cheese and decreased slightly in the non-vacuum-packaged cheeses. The results of this study showed that storage period and packaging method had significant effects on the quality of Kashar cheese.