Food and Health
Research Article
PDF EndNote BibTex Cite

Year 2021, Volume 7, Issue 2, 120 - 127, 03.03.2021

Engin AYDIN Zekai TARAKÇI

https://doi.org/10.3153/FH21013

Abstract

References

  • Ahmed, A.,K., Johnson., K.,A. (2000). Horticultural development of Australian native edible plants. Australian Journal of Botany, 48, 417-426. https://doi.org/10.1071/BT99042
  • Agboola, S.O., Radovanovic-Tesic, M. (2002). Influence of Australian native herbs on the maturation of vacuumpacked cheese. LWT-Food Science and Technology 35, 575-583. https://doi.org/10.1016/S0023-6438(02)90917-5
  • Antoniou, K.D., Petrides, D., Raphaedlides, S., Ben Omar, Z. and Kesteloot, R. (2000). Texture assessment of French cheeses, Journal of Food Science, 65, 168-172. https://doi.org/10.1111/j.1365-2621.2000.tb15974.x
  • Çakır, S. (2018). Antioksidan aktiviteye sahip bazı baharatların taze kaşar peynirinde kullanımı. Yüksek lisans Tezi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Manisa.
  • Cavalier-Salou, C., Cheftel, J.C. (1991). Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate, Journal of Food Science, 56, 1542-1547. https://doi.org/10.1111/j.1365-2621.1991.tb08636.x
  • Emmons, D.B., Kalab M., Larmond E., Lowrie R.J. (1980). Milk gel structure,10,Texture and microstructure in Kashar cheese made from whole milk and from homogenized low fat milk, Journal of Texture Studies, 11, 15-34. https://doi.org/10.1111/j.1745-4603.1980.tb00305.x
  • Everard, C., O'callaghan, D., Howard, T., O'donnell, C., Sheehan, E., Delahunty, C. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial Kashar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37, 361-382. https://doi.org/10.1111/j.1745-4603.2006.00057.x
  • Fırat, N. (2006). Çiğ ve pastörize sütten üretilen Kaşar peynirlerinin olgunlaşma süresince bazı mikrobiyolojik, fiziksel ve kimyasal özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Erzurum.
  • Gunasekaran, S., Ak, M.M. (2003). Cheese reology and texture, CRC Press, Boca Raton, Florida. https://doi.org/10.1201/9781420031942
  • Gülter, S. (2011). Dondurarak kurutulan Kaşar peyniri tozlarının özellikleri üzerine peynirin üretim yönteminin, yağ oranın ve olgunluğunun depolama sürecindeki etkileri. Yüksek Lisan Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Adana.
  • Hayaloğlu, A.A., Fox, P.F. (2008). Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology, 88, 245-256. https://doi.org/10.1051/dst:2007015
  • Keceli, T., Sahan, N., Yasar, K. (2006). The effect of pre-acidification with citric acid on reduced-fat kashar cheese. Australian Journal of Dairy Technology, 61, 32-36.
  • Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14, 365-373. https://doi.org/10.1016/j.idairyj.2003.08.006
  • Öksüz, Ö., Kurultay, S., Şimşek, O. (2001). The Effect of Brevibacterium Linens on Some Physico-Chemical Properties and Colour Intensity of Kashar Cheese. Milchwissenschaft, 56, 82-85.
  • Sood, S.M., Gaind, D.K., Dewan, R.K. (1979). Correlation between micelle solvation and calcium content, Journal of Dairy Science and Technology, 14, 32-34.
  • Tarakcı, Z., Coskun, H., Tuncturk, Y. (2004). Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technology and Biotechnology, 42, 47-50.
  • Tarakçı, Z., Durmaz, H., Sağun, E. (2005). Siyabonun (Ferula sp.) otlu peynirin olgunlaşması üzerine etkisi. Tarım Bilimleri Dergisi, 15, 53-56.
  • Tarakçı, Z., Küçüköner, E. (2006). Changes on physicochemical, lipolysis and proteolysis of vacuum-packed turkish kashar cheese during ripening. Journal of Central European Agriculture, 7, 459-464.
  • Tarakçı, Z., Akyüz, N. (2009). Effects of packaging materials and filling methods on selected characteristics of Otlu (Herby) cheese. International Journal of Food Properties, 12, 496-511. https://doi.org/10.1080/10942910701813941
  • Tarakçı, Z., Temiz, H. (2009). A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese. International Journal of Dairy Technology, 62, 354-360. https://doi.org/10.1111/j.1471-0307.2009.00495.x
  • Tarakçı, Z., Deveci, F. (2019). The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening. Mljekarstvo, 69, 64-77. https://doi.org/10.15567/mljekarstvo.2019.0106
  • Tarakçı, Z., Temiz, H., Ugur, A. (2011). The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage. Intational Journal of Dairy Technology, 64, 108-116. https://doi.org/10.1111/j.1471-0307.2010.00636.x
  • Voss, D.H. (1992). Relating Colorimeter Measurement of Plant Color to the Royal Horticultural Society Colour Chart. Hortscience, 27, 1256-1260. https://doi.org/10.21273/HORTSCI.27.12.1256
  • Yaşar, K., Güzeler, N. (2011). Effect of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64, 372-379. https://doi.org/10.1111/j.1471-0307.2011.00679.x

Effects of different types of herbs on colour and texture properties of Kashar cheese

Year 2021, Volume 7, Issue 2, 120 - 127, 03.03.2021

Engin AYDIN Zekai TARAKÇI

https://doi.org/10.3153/FH21013

Abstract

In this study, six types of Kashar cheese, five with added herbs and one without any additives, which is determined as a control sample were produced. Urtica dioica L. (nettle), Petroselinum crispum (parsley), Mentha piperita (mint) and Eruca vesicaria (arugula), Chaerophyllum byzantinum Boiss. (mendek) were added to cheese clot in proportion as 0.1% amounting to 0.1-0.3 cm split particles depending on the milk used. Then, all the cheeses were vacuum-packed and ripened at 7 ±1°C for 3 months, and their L*, a*, b* colour values and textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and elastic parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (P˃0.10), differences regarding the ripening process found out though (P<0.05). 

Keywords

Kashar Cheese, Herb, Colour, Texture

References

  • Ahmed, A.,K., Johnson., K.,A. (2000). Horticultural development of Australian native edible plants. Australian Journal of Botany, 48, 417-426. https://doi.org/10.1071/BT99042
  • Agboola, S.O., Radovanovic-Tesic, M. (2002). Influence of Australian native herbs on the maturation of vacuumpacked cheese. LWT-Food Science and Technology 35, 575-583. https://doi.org/10.1016/S0023-6438(02)90917-5
  • Antoniou, K.D., Petrides, D., Raphaedlides, S., Ben Omar, Z. and Kesteloot, R. (2000). Texture assessment of French cheeses, Journal of Food Science, 65, 168-172. https://doi.org/10.1111/j.1365-2621.2000.tb15974.x
  • Çakır, S. (2018). Antioksidan aktiviteye sahip bazı baharatların taze kaşar peynirinde kullanımı. Yüksek lisans Tezi, Manisa Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Manisa.
  • Cavalier-Salou, C., Cheftel, J.C. (1991). Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate, Journal of Food Science, 56, 1542-1547. https://doi.org/10.1111/j.1365-2621.1991.tb08636.x
  • Emmons, D.B., Kalab M., Larmond E., Lowrie R.J. (1980). Milk gel structure,10,Texture and microstructure in Kashar cheese made from whole milk and from homogenized low fat milk, Journal of Texture Studies, 11, 15-34. https://doi.org/10.1111/j.1745-4603.1980.tb00305.x
  • Everard, C., O'callaghan, D., Howard, T., O'donnell, C., Sheehan, E., Delahunty, C. (2006). Relationships between sensory and rheological measurements of texture in maturing commercial Kashar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies, 37, 361-382. https://doi.org/10.1111/j.1745-4603.2006.00057.x
  • Fırat, N. (2006). Çiğ ve pastörize sütten üretilen Kaşar peynirlerinin olgunlaşma süresince bazı mikrobiyolojik, fiziksel ve kimyasal özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Erzurum.
  • Gunasekaran, S., Ak, M.M. (2003). Cheese reology and texture, CRC Press, Boca Raton, Florida. https://doi.org/10.1201/9781420031942
  • Gülter, S. (2011). Dondurarak kurutulan Kaşar peyniri tozlarının özellikleri üzerine peynirin üretim yönteminin, yağ oranın ve olgunluğunun depolama sürecindeki etkileri. Yüksek Lisan Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Adana.
  • Hayaloğlu, A.A., Fox, P.F. (2008). Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology, 88, 245-256. https://doi.org/10.1051/dst:2007015
  • Keceli, T., Sahan, N., Yasar, K. (2006). The effect of pre-acidification with citric acid on reduced-fat kashar cheese. Australian Journal of Dairy Technology, 61, 32-36.
  • Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14, 365-373. https://doi.org/10.1016/j.idairyj.2003.08.006
  • Öksüz, Ö., Kurultay, S., Şimşek, O. (2001). The Effect of Brevibacterium Linens on Some Physico-Chemical Properties and Colour Intensity of Kashar Cheese. Milchwissenschaft, 56, 82-85.
  • Sood, S.M., Gaind, D.K., Dewan, R.K. (1979). Correlation between micelle solvation and calcium content, Journal of Dairy Science and Technology, 14, 32-34.
  • Tarakcı, Z., Coskun, H., Tuncturk, Y. (2004). Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technology and Biotechnology, 42, 47-50.
  • Tarakçı, Z., Durmaz, H., Sağun, E. (2005). Siyabonun (Ferula sp.) otlu peynirin olgunlaşması üzerine etkisi. Tarım Bilimleri Dergisi, 15, 53-56.
  • Tarakçı, Z., Küçüköner, E. (2006). Changes on physicochemical, lipolysis and proteolysis of vacuum-packed turkish kashar cheese during ripening. Journal of Central European Agriculture, 7, 459-464.
  • Tarakçı, Z., Akyüz, N. (2009). Effects of packaging materials and filling methods on selected characteristics of Otlu (Herby) cheese. International Journal of Food Properties, 12, 496-511. https://doi.org/10.1080/10942910701813941
  • Tarakçı, Z., Temiz, H. (2009). A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese. International Journal of Dairy Technology, 62, 354-360. https://doi.org/10.1111/j.1471-0307.2009.00495.x
  • Tarakçı, Z., Deveci, F. (2019). The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening. Mljekarstvo, 69, 64-77. https://doi.org/10.15567/mljekarstvo.2019.0106
  • Tarakçı, Z., Temiz, H., Ugur, A. (2011). The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage. Intational Journal of Dairy Technology, 64, 108-116. https://doi.org/10.1111/j.1471-0307.2010.00636.x
  • Voss, D.H. (1992). Relating Colorimeter Measurement of Plant Color to the Royal Horticultural Society Colour Chart. Hortscience, 27, 1256-1260. https://doi.org/10.21273/HORTSCI.27.12.1256
  • Yaşar, K., Güzeler, N. (2011). Effect of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64, 372-379. https://doi.org/10.1111/j.1471-0307.2011.00679.x

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Engin AYDIN This is me
Giresun University Dereli Vocational College Food Technology Department, Giresun
0000-0003-4288-5911
Türkiye

Zekai TARAKÇI> (Primary Author)
Ordu University Agricultural Faculty Food Engineering Department, Ordu
0000-0002-3828-3232
Türkiye

Publication Date March 3, 2021
Application Date May 22, 2020
Acceptance Date November 13, 2020
Published in Issue Year 2021, Volume 7, Issue 2

Cite

Bibtex @research article { jfhs733821, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, number = {2}, pages = {120 - 127}, doi = {10.3153/FH21013}, title = {Effects of different types of herbs on colour and texture properties of Kashar cheese}, key = {cite}, author = {Aydın, Engin and Tarakçı, Zekai} }
APA Aydın, E. & Tarakçı, Z. (2021). Effects of different types of herbs on colour and texture properties of Kashar cheese . Food and Health , 7 (2) , 120-127 . DOI: 10.3153/FH21013
MLA Aydın, E. , Tarakçı, Z. "Effects of different types of herbs on colour and texture properties of Kashar cheese" . Food and Health 7 (2021 ): 120-127 <http://jfhs.scientificwebjournals.com/en/pub/issue/58210/733821>
Chicago Aydın, E. , Tarakçı, Z. "Effects of different types of herbs on colour and texture properties of Kashar cheese". Food and Health 7 (2021 ): 120-127
RIS TY - JOUR T1 - Effects of different types of herbs on colour and texture properties of Kashar cheese AU - Engin Aydın , Zekai Tarakçı Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21013 DO - 10.3153/FH21013 T2 - Food and Health JF - Journal JO - JOR SP - 120 EP - 127 VL - 7 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH21013 UR - https://doi.org/10.3153/FH21013 Y2 - 2020 ER -
EndNote %0 Food and Health Effects of different types of herbs on colour and texture properties of Kashar cheese %A Engin Aydın , Zekai Tarakçı %T Effects of different types of herbs on colour and texture properties of Kashar cheese %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 2 %R doi: 10.3153/FH21013 %U 10.3153/FH21013
ISNAD Aydın, Engin , Tarakçı, Zekai . "Effects of different types of herbs on colour and texture properties of Kashar cheese". Food and Health 7 / 2 (March 2021): 120-127 . https://doi.org/10.3153/FH21013
AMA Aydın E. , Tarakçı Z. Effects of different types of herbs on colour and texture properties of Kashar cheese. Food Health. 2021; 7(2): 120-127.
Vancouver Aydın E. , Tarakçı Z. Effects of different types of herbs on colour and texture properties of Kashar cheese. Food and Health. 2021; 7(2): 120-127.
IEEE E. Aydın and Z. Tarakçı , "Effects of different types of herbs on colour and texture properties of Kashar cheese", Food and Health, vol. 7, no. 2, pp. 120-127, Mar. 2021, doi:10.3153/FH21013
 Download Cover Image

ustresim_2021_1.png

journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.