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

Tarakci Z., Sagun E., Durmaz H.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.59, no.1, pp.35-39, 2006 (SCI-Expanded) identifier identifier


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 degrees 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.