The effect ofAllium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation

Çoşkun, Hayri; Tunçtürk, Yusuf

doi:10.1002/(sici)1521-3803(20000101)44:1<52::aid-food52>3.0.co;2-b

Cited by 35 publications

(36 citation statements)

References 7 publications

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“…Addition of herbs results in a decrease in pH and increasing the level of herbs in Otlu cheese significantly reduces the pH of the cheese [41,45]. Herbs also increase the titratable acidity in Otlu cheese, suggesting that the herbs may stimulate the growth of lactic acid bacteria present in the raw milk [10]. Demirci [11] found the concentration of Ca, P, Na, K and Mg in Otlu cheese to be 678, 416, 1103, 180 and 33.4 mg·100 g −1 , respectively.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Addition of some herbs, such as Allium [10,15], Prangos [41] or Chaerophyllum [45] enhanced proteolysis in Otlu cheese during ripening (Fig. 2).…”

Section: Proteolysismentioning

confidence: 99%

“…This trend is observed for many cheeses, but an interesting feature of Otlu cheese is that increasing the level of herbs used in its production increased the ADV value [10]. This was explained by the fact that moulds which contaminated the herbs contributed to lipolysis [10,41]; however, the authors failed to prove this view, which therefore, is not fully understood. The herbs affected the pH and titratable acidity of Otlu cheese and the ADV values may be reflected by the lower pH of the cheese.…”

Section: Lipolysismentioning

confidence: 99%

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Cheeses of Turkey: 3. Varieties containing herbs or spices

Hayaloğlu

Fox

2008

Dairy Sci. Technol.

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-Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. The manufacturing technology, chemical, biochemical and microbiological status of Otlu cheese and the most common herbs used in its manufacture are reviewed. The possible effect of herbs used on the biochemical and microbiological characteristics of the cheeses are discussed also. In addition, some varieties of Otlu cheese and cheeses flavoured with spices (chilli pepper, black pepper, cinnamon, allspice, mint, thyme, cumin, etc.), including Carra, Surk and related cheeses, are discussed briefly.cheeses of Turkey / Otlu cheese / herbs / spice / proteolysis / microbiology

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Section: Chemical Compositionmentioning

confidence: 99%

“…Addition of some herbs, such as Allium [10,15], Prangos [41] or Chaerophyllum [45] enhanced proteolysis in Otlu cheese during ripening (Fig. 2).…”

Section: Proteolysismentioning

confidence: 99%

Section: Lipolysismentioning

confidence: 99%

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Cheeses of Turkey: 3. Varieties containing herbs or spices

Hayaloğlu

Fox

2008

Dairy Sci. Technol.

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“…The chemical and microbiological properties of herby cheese were investigated by several authors (Coskun and Tuncturk 2000;Coskun 1998;Tarakci et al 2004), however, to the best of authors' knowledge there are no reports related to the effects of different milk species (ewes', cows' and goats') and treatments (raw and pasteurized) on volatile composition of herby cheese during ripening. Therefore, there is a need to thoroughly investigate the properties of herby cheese to ensure product safety, high quality standards, and consequently national and international recognition in the marketing of herby cheese.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

2014

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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.

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“… İletişim (Correspondence)  +90 416 2232727  arzu-kavaz23@hotmail.com; akavaz@adiyaman.edu.tr on Herby white pickled cheese [5][6][7][8][9] and Herby cacik 10,11 , but there is no any study about the overall composition and the changes of organic acids during the storage time of Herby cheese. The aim of this study was to determine the compositional properties and the changes of organic acids of Herby cheese during storage period.…”

Section: Introductionmentioning

confidence: 99%