Vitamin C contents of some herbs used in Van herby cheese (Van Otlu Peyniri)

Çoşkun, Hayri; Öztürk, Berna

doi:10.1002/1521-3803(20001001)44:5<379::aid-food379>3.0.co;2-d

Cited by 14 publications

(13 citation statements)

References 2 publications

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“…The production of Otlu cheeses was performed as described by Coskun and Ozturk (2000), with the following specifications. Cow milk was used to make the experimental cheeses.…”

Section: Methodsmentioning

confidence: 99%

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

Ekıcı

Çoşkun

Tarakçı

et al. 2006

J Food Biochemistry

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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.

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“…The production of Otlu cheeses was performed as described by Coskun and Ozturk (2000), with the following specifications. Cow milk was used to make the experimental cheeses.…”

Section: Methodsmentioning

confidence: 99%

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

Ekıcı

Çoşkun

Tarakçı

et al. 2006

J Food Biochemistry

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“…It is generally produced from raw sheep milk. In case that sheep milk is not available, a mixture of sheep and goat or cow milk can be used 14 . The local production has been being continued for more than 200 years 15 .…”

Section: Research Articlementioning

confidence: 99%

Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses

Şenel¹,

Yıldız²,

Özkaya³

et al. 2012

Kafkas Univ Vet Fak Derg

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In this study, the biogenic amine contents and some microbiological and chemical properties of Urfa and Van herby cheeses obtained from local supermarkets in Urfa and Van provinces were investigated. Tryptamine, β-phenylethylamine, putrecine, cadaverine, histamine and tyramine levels were detected in these cheeses. In addition some chemical properties (pH, total solids, fat-in-dry matter and salt-in-dry matter, protein, ripening coefficient, water soluble nitrogen and water activity) and some microbiological properties (total aerobic mesophilic bacteria, lactic acid bacteria and Enterobacteriaceae) were determined. Tyramine, cadaverine, histamine and putrecine were predominant biogenic amines in Urfa and Van herby cheese, respectively. β-phenylethylamine and tryptamine in Urfa cheese, were predominant in Van herby cheeses. The amounts of tyramine in Urfa and Van herby cheeses were found to be the highest with an average of 1.80 mg 100 g-1 , 0.56 mg 100 g-1 , respectively. None of the detected biogenic amines was higher than the toxic limit.

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“…The contents of vitamin C of some herbs were determined by Coskun and Ozturk (2000). While Allium sp.…”

Section: Mineral and Vitamin Contents Of Otlu Cheesementioning

confidence: 99%

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

Tarakçı

Temiz

2009

Int J of Dairy Tech

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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.

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Vitamin C contents of some herbs used in Van herby cheese (Van Otlu Peyniri)

Cited by 14 publications

References 2 publications

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

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

Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses

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

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