A Research on Manufacture of Processed Cheese with Spices

Abstract

Processed cheese samples were produced with kashar, white cheese and lor. Red pepper (Capsicum annuum L.), parsley (Petroselinum crispum (Mill). A. W. Hill), mendi- mendo (Chaeropyllum sp), mint (Mentha spicata L. subsp spicata) or sirmo (Allium sp) were added. Proximate compositions and sensory properties of cheese samples determined. The compositions were similar due to same raw material used. There was no significant difference for sensory properties between control and added samples. Spice kinds were also found as not different. Low quality cheeses can be used to product a variety of processed cheeses by adding spices.

Keywords

• Processed cheese
• spice
• sensorial analysis
• composition

Baharat Katkılı Eritme Peyniri Üretimi Üzerine Bir Araştırma

Abstract

Beyaz peynir, kaşar ve lor karışımından oluşan eritme peynirlerine baharat olarak kırmızıbiber (Capsicum annuum L.), maydanoz (Petroselinum crispum (Mill). A.W. Hill), mendi-mendo (Chaeropyllum sp), nane (Mentha spicata L. subsp spicata) ve sirmo (Allium sp) ilave edilmiştir. Hammadde çeşit ve miktarı aynı olduğu için peynir örneklerinin bileşimi benzer bulunmuştur. Baharat katkısı duyusal özellikleri etkilememiştir. Baharatlar arasında da önemli bir farklılık bulunmamıştır. Kalitesiz hammaddelerden baharat ilavesiyle değişik eritme peyniri çeşitleri üretilebileceği sonucuna varılmıştır.

Keywords

• : Eritme peyniri
• baharat
• duyusal analiz
• bileşim.

Supporting Institution

SELÇUK ÜNİVERSİTESİ

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