Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey

Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey

Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples. Samples (20 fresh and 20 ripened) of herby cheese were collected fro...

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Bibliographic Details
Main Authors: Zekai Tarakçi, Yusuf Tunçtürk, Hayri Coskun
Format: Article
Language:English
Published: University of Zagreb 2004-01-01
Series:Food Technology and Biotechnology
Subjects:
herby cheese
Otlu peynir
urea-PAGE
Online Access:http://hrcak.srce.hr/file/163159
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spelling doaj-44b9d46187a5428cb40c128011bc951d2020-11-25T00:41:00ZengUniversity of ZagrebFood Technology and Biotechnology1330-98621334-26062004-01-014214750Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in TurkeyZekai Tarakçi0Yusuf Tunçtürk1Hayri Coskun2Department of Food Engineering, Agricultural College of Yüzüncü Yil University, TR-65080 Van, TurkeyDepartment of Food Engineering, Agricultural College of Yüzüncü Yil University, TR-65080 Van, TurkeyDepartment of Food Engineering, Agricultural College of Yüzüncü Yil University, TR-65080 Van, TurkeyHerby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples. Samples (20 fresh and 20 ripened) of herby cheese were collected from retail markets in Van, and analysed chemically and biochemically. Higher levels of dry matter, salt, fat and titratable acidity (%) were found in ripened cheeses. Also lipolysis and protein degradation were higher in ripened herby cheese samples than in fresh samples. Urea-polyacrylamide gel electropherograms of ripened cheese samples showed that higher degradation of αs-casein than of β-casein occurred.http://hrcak.srce.hr/file/163159herby cheeseOtlu peynirurea-PAGE
collection DOAJ
language English
format Article
sources DOAJ
author Zekai Tarakçi
Yusuf Tunçtürk
Hayri Coskun
spellingShingle Zekai Tarakçi
Yusuf Tunçtürk
Hayri Coskun
Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey
Food Technology and Biotechnology
herby cheese
Otlu peynir
urea-PAGE
author_facet Zekai Tarakçi
Yusuf Tunçtürk
Hayri Coskun
author_sort Zekai Tarakçi
title Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey
title_short Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey
title_full Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey
title_fullStr Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey
title_full_unstemmed Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey
title_sort some properties of fresh and ripened herby cheese, a traditional variety produced in turkey
publisher University of Zagreb
series Food Technology and Biotechnology
issn 1330-9862
1334-2606
publishDate 2004-01-01
description Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh and ripened herby cheese samples. Samples (20 fresh and 20 ripened) of herby cheese were collected from retail markets in Van, and analysed chemically and biochemically. Higher levels of dry matter, salt, fat and titratable acidity (%) were found in ripened cheeses. Also lipolysis and protein degradation were higher in ripened herby cheese samples than in fresh samples. Urea-polyacrylamide gel electropherograms of ripened cheese samples showed that higher degradation of αs-casein than of β-casein occurred.
topic herby cheese
Otlu peynir
urea-PAGE
url http://hrcak.srce.hr/file/163159
work_keys_str_mv AT zekaitarakci somepropertiesoffreshandripenedherbycheeseatraditionalvarietyproducedinturkey
AT yusuftuncturk somepropertiesoffreshandripenedherbycheeseatraditionalvarietyproducedinturkey
AT hayricoskun somepropertiesoffreshandripenedherbycheeseatraditionalvarietyproducedinturkey
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