Determination of antioxidant and antimicrobial activity of Herby cheese

Abstract

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

The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese

“…In the CUPRAC method, antioxidant activity of black cumin-rosemary-containing samples (2 and 5) had increased during the storage period. Similar to this, Gupta et al (2009), Kose and Ocak (2020) and Huma et al (2018) reported that TEAC values of cheeses were increased during maturation.…”

“…Similar to this, Gupta et al . (2009), Kose and Ocak (2020) and Huma et al . (2018) reported that TEAC values of cheeses were increased during maturation.…”

“…Based on DPPH radical scavenging activities, it was determined that Lor cheese with black cumin–rosemary in the goat skin bag had higher antioxidant activity than the sample with black cumin–rosemary mixture stored in artificial casing ( P < 0.05). Kose and Ocak (2020) evaluated the antioxidant activity of Van herby cheeses stored in brine and vacuum packaging using the DPPH and ABTS methods. They found that the antioxidant activity of cheeses stored in vacuum packaging was higher than that of cheeses stored in brine, and the herbs added to the cheeses increased the antioxidant activity compared with the control sample.…”

“…In recent years, studies on the use of herbs, spices and medicinal and aromatic plants in cheese have been increasing. When the literature is examined, it has been observed that Inula Britannica extract was used in Cheddar cheese (Lee et al 2016); dill, pepper, garlic and rosemary were used in cottage cheese (Josipović et al 2015); black cumin, mint, thyme, red and isot pepper were used in white cheese (Tarakci and Deveci 2019); black cumin was used in Erzincan Tulum (Cakir et al 2016); turmeric, sage and marjoram were used in Kariesh cheese (Hasneen et al 2020); Sirmo, Mendi and Siyabo were used in Van Otlu cheese (Kose and Ocak 2020); and Arbutus unedo plant was used in soft cheese (Masmoudi et al 2020). There are limited studies on the use of herbs in cheeses produced from whey.…”

“…2016); turmeric, sage and marjoram were used in Kariesh cheese (Hasneen et al . 2020); Sirmo, Mendi and Siyabo were used in Van Otlu cheese (Kose and Ocak 2020); and Arbutus unedo plant was used in soft cheese (Masmoudi et al . 2020).…”