ARZU KAVAZ YÜKSEL, İHSAN BAKIRCI, GÜZİN KABAN

Some physico-chemical properties and organic acid profiles of Herby cheeses

Bu çalışmanın amacı, Otlu peynirin fizikokimyasal özellikleri ve organik asit profili üzerine farklı otların meydana getirdiği etkiyi saptamaktır. Peynir, beş grup halinde üretilmiştir: (Otsuz üretilen peynir; CH, Helis içeren peynir (Ferule sp.); CK, Kekik içeren peynir (Thymus sp.); CS, Sirmo içeren peynir (Allium sp.) ve CM, Mendo içeren peynir (Anhriscus sp.)). Örneklerin toplam kuru madde, kül, yağ ve protein içerikleri depolamanın 1. gününde belirlenmiş, titrasyon asitliği, pH ve organik asit profili ise depolamanın 1, 7, 14, 21 ve 28. günlerinde gerçekleştirilmiştir. Elde edilen sonuçlar, kullanılan otların depolama süresince Otlu peynirin tüm parametreleri üzerinde önemli ölçüde (P

Otlu peynirlerin bazı fizikokimyasal özellikleri ve organik asit profilleri

The aim of this study was to determine the effects of different herbs on the physicochemical properties and organic acid profiles of Herby cheeses. Five batches of cheese were manufactured: CC, cheese without herb; CH, cheese containing Helis (Ferule sp.); CK, cheese containing Kekik (Thymus sp.); CS, cheese containing Sirmo (Allium sp.) and CM, cheese containing Mendo (Anhriscus sp.). Analyses were performed for total solids, ash, fat, salt and protein contents on the first day of production while titratable acidity, pH and organic acid profiles were carried out on days 1, 7 and 14, 21 and 28 of storage. The results indicated that the herbs influenced significantly (P<0.01) all parameters investigated of the Herby cheeses during storage. Lactic, acetic and butyric acid contents increased during storage, while orotic, citric, pyruvic and propionic acid values decreased in all samples including control.

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