The Contribution of Herbs to the Accumulation of Histamine in "Otlu" Cheese

Abstract

The aim of this study was to determine the effect of herbs and the use of raw milk on histamine accumulation in “Otlu” (Herby) cheese during ripening. Cow's milk was used for the cheese production. The milk was divided into two main groups: one was used raw and the other was pasteurized at 65C for 30 min. Each group was further divided into two subparts, one of which was used as control (without herbs), while 2% (w/v) of the herbs were added into the other to produce Herby cheese. All cheeses were ripened at 7C for 90 days. The cheese samples were analyzed in terms of histamine content, titratable acidity, dry matter, salt and degree of ripening on days 5, 30, 60 and 90. Total mesophilic aerobic bacteria (MAB) were also counted during ripening. The use of raw milk and the addition of herb both increased histamine formation in Otlu cheeses (P < 0.05). Moreover, higher water‐soluble nitrogen values, as degree of ripening, were obtained from both raw milk and herb‐added cheeses. The number of MAB was higher in raw cheeses (P < 0.05) and also herb‐added cheeses. The study suggests that the addition of herbs may facilitate histamine formation in Herby cheese.

Detection of Brucella melitensis DNA in the milk of sheep after abortion by PCR assay

“…The determination of B. melitensis from sheep milk samples is important in production of Herby Cheese (Otlu Peynir), one of the popular cheeses traditionally produced from raw milk of sheep, goat and cow or a mixture of these in eastern Turkey, including the Van region (Ekici et al 2006). Thus, Herby Cheese may be a route for transmission of brucellosis to humans.…”

“…Thus, brucellosis is one of the major problems of the sheep industry in Turkey, and it could be estimated that the disease results in huge economic losses. Moreover, in the region of Van in East Anatolia in Turkey, humans often consume Herby Cheese (Otlu Peynir) produced from raw milk (Ekici et al 2006).…”

Cheeses of Turkey: 2. Varieties ripened under brine

“…Otlu cheese is ripened in brine or in earthenware or plastic containers using dry-salting. In the past, drysalted cheeses were ripened underground; however, at present, this method of salting has been replaced by brining [14,17]. It was reported that the use of different herbs and their level significantly influence the chemistry, biochemistry and sensory characteristics of Otlu cheese.…”

Cheeses of Turkey: 3. Varieties containing herbs or spices

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

“…When dry-salting is used, the cheese is ripened underground for at least 3 months. However, this traditional production method has been replaced in dairies by brine-salting and marketed vacuum-packed in containers [8,15]. …”