A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

Abstract

Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs used in the cheese are wild garlic (Allium sp.) but other herbs (Ferula sp., Prangos sp., Thymus sp., Mentha sp., Chaerophyllum macropodum and Silene vulgaris) are also used individually or as appropriate mixtures. The herbs give the cheese its flavour, but also extend the shelf life of the cheese. The aim of this review was to outline the manufacture and chemical, biochemical and antimicrobial properties of Otlu herby cheese.

Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of Van Herby (OTLU) Cheese

“…Much information on technological properties and manufacturing protocols of the Otlu cheese are available in literature (Tuncturk and Coskun ; Tarakci et al . ; Coskun ; Hayaloglu and Fox ; Tarakci and Temiz ). However, there is no report on biological activities and aroma compounds of the herbs added Van Otlu cheese.…”

“…Plant materials are used to enhance cheese flavor either directly by releasing volatile compounds or indirectly by influencing the microbiological and biochemical changes that occur during ripening. Dill, chervil, chives, sage, red pepper, parsley, garlic, tarragon, onion, thyme, anise, caraway and black cumin are among these flavoring materials (Tarakci and Temiz 2008). Much information on technological properties and manufacturing protocols of the Otlu cheese are available in literature (Tuncturk and Coskun 2002;Tarakci et al 2004;Coskun 2005;Hayaloglu and Fox 2008;Tarakci and Temiz 2008).…”

“…Dill, chervil, chives, sage, red pepper, parsley, garlic, tarragon, onion, thyme, anise, caraway and black cumin are among these flavoring materials (Tarakci and Temiz 2008). Much information on technological properties and manufacturing protocols of the Otlu cheese are available in literature (Tuncturk and Coskun 2002;Tarakci et al 2004;Coskun 2005;Hayaloglu and Fox 2008;Tarakci and Temiz 2008). However, there is no report on biological activities and aroma compounds of the herbs added Van Otlu cheese.…”

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

“…Cheese flavor is derived from the breakdown of milk proteins, fats, and lactose by enzyme activities or chemical reactions (for example, via the Maillard and Strecker reactions between AA and various carbonyls; Forde and Fitzgerald, 2000;Fox et al, 2000). To date, much research has been done to demonstrate the specific characteristics of traditional cheeses (Qian and Reineccius, 2002;Hayaloglu et al, 2008;Tarakci and Temiz, 2009;Picon et al, 2010;Sánchez-Macías et al, 2010). To the best of our knowledge, no study exists that evaluates all of the aspects of traditional Sepet cheeses.…”

“…Many traditional cheese types are produced and consumed locally in Turkey (Turkoglu et al, 2003). However, production of almost all traditional cheeses occurs to meet the local demand and those cheeses are not very well known in other regions (Tarakci and Temiz, 2009). Sepet cheese is one of the traditional cheeses of the Aegean region in Turkey.…”