The effect of mendi (Chaerophyllum sp.) on ripening of vacuum‐packed herby cheese

Abstract

The composition, biochemical and sensory parameters of control cheese (without herbs) and four herby cheeses at 0.5, 1, 2 and 3% herb levels (mendi, Chaerophyllum sp.) ripened at 4 ± 1°C for 90 days were compared. As herb levels increased from 0.5 to 3%, dry matter and pH value decreased significantly. However, dry matter of all cheeses showed similar changes during ripening. The salt content of samples changed from 3.44 to 5.47% during ripening. There was a tendency toward slightly higher titratable acidity in cheeses with more added herbs. Ripening index, trichloroacetic acid‐soluble nitrogen/total nitrogen, phosphotungstic acid‐soluble nitrogen/total nitrogen, and lipolysis values of the cheese samples were affected by adding herbs and by ripening time. The most acceptable sensory score was obtained with 1% added herbs.

The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

“…Similar dry matter contents were reported by Agboola and Radovanovic‐Tesic (2002), Ekinci et al . (2006) and Tarakci et al . (2006) for Australian native herby cheese, Otlu cheese and herby cheese‐added Prangos sp.…”

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

“…Proteolysis and lipolysis levels of vacuum‐packed Otlu cheese were affected by the addition of the herb ( Chaerophyllum sp.) during ripening (Tarakci et al. 2006).…”

Cheeses of Turkey: 3. Varieties containing herbs or spices

“…2). However, increasing the level of herbs caused some sensory problems in the cheese, and the best sensory scores were obtained for the cheese with 1% herb [41,45]. Higher levels of soluble nitrogen were found in the cheeses made from raw milk than those from pasteurized milk [6,48].…”

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

“…The dry matter, fat, salt and titratable acidity are higher in ripened than in unripened cheese, while the pH of the cheese shows the opposite trend, but the total protein content is identical in unripened and ripened cheeses [40]. 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].…”