Textural Properties of Herby Cheese

Özcan, Tülay; Yilmaz‐Ersan, Lutfiye; Akpinar‐Bayizit, Arzu; Delikanli-Kiyak, Berrak

doi:10.18178/ijfe.3.1.23-28

Cited by 4 publications

(4 citation statements)

References 33 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In recent years, studies on Herby cheese consisted mainly of the production technique of Herby cheese (Coşkun, 1995; 2005; Emirmustafaoğlu & Coşkun, 2012; Hayaloğlu & Fox, 2008; Tarakci & Temiz, 2009), the effect of different herbs on the composition of Herby cheese (Andic, Tuncturk, Javidipour, & Genccelep, 2015; Coşkun & Tunçtürk, 2000; Kavaz, Bakırcı, & Kaban, 2013; Tarakci, Durmaz, & Sagun, 2005; Tarakci & Kucukoner, 2006; Tarakci, Temiz, Aykut, & Turhan, 2011), comparison of Herby cheese produced by traditional and industrial methods (Kose & Ocak, 2019; Ocak, Javidipour, & Tuncturk, 2014; Tuncturk, Ocak, & Kose, 2014), and researches of Herby cheese samples obtained from the market (Andic et al., 2010; Ekici, Okut, İşleyici, Sancak, & Tuncay, 2019; Eralp, 1953; Hayaloglu & Karabulut, 2013; Isleyici, 1999; İsleyici & Akyuz, 2009; Koyuncu & Tuncturk, 2020; Kurt, 1968; Kurt & Akyüz, 1984; Ocak & Köse, 2010; 2018; Ozcan, Yılmaz‐Ersan, Akpinar‐Bayizit, & Delikanli‐Kiyak, 2017; Ozrenk, Kose, & Ekin, 2009; Sancak, 1989; Sancak, Boynukara, & Yardımcı, 1993; Sönmezsoy, 1994; Tuncay & Sancak, 2018). Researches on Herby cheese samples obtained from the market were also evaluated with some routine and physical, chemical properties, and microbiological aspects of Herby cheese samples.…”

Section: Introductionmentioning

confidence: 99%

Determination of antioxidant and antimicrobial activity of Herby cheese

Köse

Ocak

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

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

show abstract

Section: Introductionmentioning

confidence: 99%

Determination of antioxidant and antimicrobial activity of Herby cheese

Köse

Ocak

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Sweetness represented a positive correlation with butane‐2,3‐dione ( r = 0.888, p < 0.05). Cheesy odor is another sensory property previously reported for traditional cheeses (Ercan et al., 2011; Ozcan et al., 2017) and pointed more correlations with free fatty acids. While our data for Kope cheese revealed a positive correlation between this odor with esters and ketones such as ethyl octanoate ( r = 0.993, p < 0.05), 2‐heptanone ( r = 0.900, p < 0.05), and 2‐nonanone ( r = 0.932, p < 0.05).…”

Section: Sensory Evaluationmentioning

confidence: 62%

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics

Esmaeilzadeh

Ehsani

Mizani

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties. principal component analysis (PCA) indicated that butanoic acid, butyl hexanoate, and 2,3-butanediol were as key VCs. Protein contents, pH (based on FFA and OA), salt in the moisture (S/M), and water activity (a w ) (based on VC and SA) were highly correlated with PC2, resulted in two distinct groups. Based on lipolysis and glycolysis studies, earlyripened cheese samples showed lipolysis and lactate metabolism more intensely compared to medium and old-ripened ones. Based on the data of VC and SA, the samples may be classified into three groups: (1) early-ripened cheeses with a salty taste, waxy to cheesy odor, and rubbery texture, (2) medium-ripened cheese with a sweet taste and cheesy odor, and (3) old-ripened cheese with a bitter taste, cheesy to pungent odor, a firm and fragile texture. Textural attributes were highly correlated with proteolysis indices and pH. The results of sensory desirability indicated a significant correlation with pungency, bitterness, and OAs. The cheese samples ripened on the day 127 were selected as the most desirable product. Ripening time had a significant effect on the chemical composition, especially on S/M, pH, and a w parameters, which determine the pattern as well as the intensity of biochemical pathways and the final sensory attributes.Practical Application: The current study intends to characterize and develop a standardized procedure for producing a traditional cheese called "Kope cheese" by determining the appropriate duration time for the ripening process, determining the main chemical/biochemical compounds that are highly correlated with its unique flavor and texture and distinguishing the key processing factors (such as curd salting, pH values during brining) that have to be altered or controlled carefully during the manufacturing process. The data would help cheese

show abstract

“…The increase in moisture content decreases hardness, while an increase in fat content increases springiness. Ozcan et al (2017) reported that raw milk composition, raw milk processes, heat treatment process, pH, type of the plant, salt, starter culture type effected the textural properties of herby cheese. In the present study, the textural properties of hardness, adhesiveness, springiness, gumminess, and chewiness parameters were analyzed on the 1 st and 30 th day of storage ( Table 5).…”

Section: Textural Properties Of Mozzarella Cheesementioning

confidence: 99%

“…Mozzarella cheese is a nutrient characterised by its fresh taste, softness, slightly sour and creeping when heated taste and is preferred due to these properties (Illupapalayam et al, 2013). Ozcan et al (2017) reported that the plant species and production methods affected the sensory properties of herby cheese products and traditional methods provide better taste for the consumers. In the present study, Mozzarella cheese samples were analysed for colour, flavour, texture and overall acceptance properties.…”

Section: Sensory Properties Of Mozzarella Cheesementioning

confidence: 99%

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

et al. 2020

View full text Add to dashboard Cite

Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids.

show abstract

Textural Properties of Herby Cheese

Cited by 4 publications

References 33 publications

Determination of antioxidant and antimicrobial activity of Herby cheese

Determination of antioxidant and antimicrobial activity of Herby cheese

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

Contact Info

Product

Resources

About