Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2021, Cilt: 7 Sayı: 2, 120 - 127, 03.03.2021

Engin Aydın Zekai Tarakçı

https://doi.org/10.3153/FH21013

Öz

Kaynakça

  • 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

Yıl 2021, Cilt: 7 Sayı: 2, 120 - 127, 03.03.2021

Engin Aydın Zekai Tarakçı

https://doi.org/10.3153/FH21013

Öz

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). 

Anahtar Kelimeler

Kashar Cheese Herb Colour Texture

Kaynakça

  • 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
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Engin Aydın 0000-0003-4288-5911

Zekai Tarakçı 0000-0002-3828-3232

Yayımlanma Tarihi 3 Mart 2021
Gönderilme Tarihi 22 Mayıs 2020
Yayımlandığı Sayı Yıl 2021Cilt: 7 Sayı: 2

Kaynak Göster

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. https://doi.org/10.3153/FH21013
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