Evaluation of the Quality Characteristics of Siirt Herby Cheese: A Traditional Turkish Variety

Year 2020, , 1023 - 1029, 01.06.2020

Mubin Koyuncu , Yusuf Tunçtürk

https://doi.org/10.21597/jist.635902

Cited By: 5

Abstract

Herby cheese produced in the Province of Siirt is one of the Turkish cheese varieties. The special parameters applied during the production stages give Siirt Herby cheese unique taste properties. The proteolytic, lipolytic, and electrophoretic parameters of Siirt Herby cheese samples were evaluated. The mean values of water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen of Siirt Herby cheese samples were 9.49±2.66%, 6.33±2.39%, and 1.48±0.71%, respectively. The mean values of free amino group and lipolysis levels were established as 61.97±30.84 mM glycine, and 6.00±2.32 ADV, respectively. The electrophoretic analysis showed that sheep milk was more preferable for Siirt Herby cheese production.

Keywords

Herby cheese, proteolysis, lipolysis, electrophoresis

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