The Effects of Different Herb Species on Ripening and Sensory Properties of Kashar Cheese

Cilt: 23 Sayı: 1, 157 - 168, 07.01.2026

Engin Aydın , Zekai Tarakçı

https://doi.org/10.33462/jotaf.1633122

Öz

In this study investigated the effects of adding different herbs to Kashar cheese on the cheese's ripening process, physicochemical and sensory properties. A total of six types of cheese were produced using a control sample without herbs (CC) and nettle (Urtica dioica, G1), parsley (Petroselinum crispum, G2), lemon balm (Melissa officinalis, G3), mint (Mentha piperita, G4) and arugula (Eruca vesicaria, G5). The herbs were finely ground (1–3 mm) and added to the cheese at a concentration of 0.1% relative to the milk volume. After production, the cheeses were vacuum-packed and left to ripening for three months at 7±1 °C. Samples were taken at four different times (3, 30, 60 and 90 days) and analysed for dry matter, pH, fat, titratable acidity, salt and total protein content. In addition, ripening index such as water-soluble nitrogen (WSN, % of total nitrogen), degree of ripening and non-protein nitrogen (NPN, % of total nitrogen) ratio were also evaluated. Textural properties and electrophoretic casein profiles were also evaluated. Sensory analysis was conducted to determine consumer preference and overall acceptability. Statistical comparisons revealed that the addition of herbs affected the ripening characteristics and cheese composition over time and that there were differences between them. Among the herb-enriched cheeses, those containing parsley (G2) and mint (G4) were most favoured by the panelists. Overall, the study shows that adding herbs to Kashar cheese can improve its sensory properties and also accelerate the ripening process. This ripening process can contribute to shorter storage times and, consequently, reduced energy consumption. Furthermore, the addition of herbs could facilitate the development of Kashar cheeses with various flavours by offering an innovative approach to production in the dairy industry. These findings will support the development of alternative methods to traditional cheese-making processes and contribute to production practices that are both economically viable and environmentally sustainable.

Anahtar Kelimeler

Kashar , Herb , Ripening , Sensory properties

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Ordu University Scientific Research Project Coordination Unit

Proje Numarası

TF-1624

Teşekkür

The present research was granted (Project No: TF-1624) by the Scientific Research Project Coordination Unit of Ordu University (Ordu, Turkey).

Farklı Ot Türlerinin Kaşar Peynirinin Olgunlaştırma ve Duyusal Özellikleri Üzerine Etkileri

Öz

Bu çalışmada, Kashar peynirine farklı otlar eklemenin peynirin olgunlaşma sürecini, fizikokimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Ot içermeyen kontrol numunesi (CC) ve ısırgan otu (Urtica dioica, G1), maydanoz (Petroselinum crispum, G2), mendek (Melissa officinalis, G3), nane (Mentha piperita, G4) ve roka (Eruca vesicaria, G5) kullanılarak toplam altı çeşit peynir üretilmiştir. Otlar ince öğütülmüş (1–3 mm) ve süt hacmine göre %0,1 konsantrasyonda peynire eklenmiştir. Üretimden sonra peynirler vakumla paketlenmiş ve 7±1 °C'de üç ay olgunlaşmaya bırakılmıştır. Dört farklı zamanda (3, 30, 60 ve 90 gün) numuneler alındı ve kuru madde, pH, yağ, titre edilebilir asitlik, tuz ve toplam protein içeriği açısından analiz edildi. Ayrıca, suda çözünür azot (WSN, % toplam azot), olgunlaşma derecesi ve protein dışı azot (NPN, % toplam azot) oranı gibi olgunlaşma göstergeleri de değerlendirildi. Doku özellikleri ve elektroforetik kazein profilleri de değerlendirildi. Tüketici tercihi ve genel kabul edilebilirliği belirlemek için duyusal analiz yapıldı. İstatistiksel karşılaştırmalar, otların eklenmesinin zaman içinde olgunlaşma özelliklerini ve peynir bileşimini etkilediği ve birbirlerinin arasında farkların olduğunu tespit etti. Otlarla zenginleştirilmiş peynirler arasında, maydanoz (G2) ve nane (G4) içerenler panelistler tarafından en çok beğenildi. Genel olarak, çalışma, Kashar peynirine otların eklenmesinin duyusal özelliklerini iyileştirebileceğini ve ayrıca olgunlaşma sürecini hızlandırabileceğini göstermektedir. Bu olgunlaşma süreci, depolama sürelerinin kısalmasına ve dolayısıyla enerji tüketiminin azalmasına katkıda bulunabilir. Ayrıca, otların eklenmesi, süt ürünleri endüstrisinde üretime yenilikçi bir yaklaşım sunarak, çeşitli lezzete sahip Kashar peynirlerinin geliştirilmesini kolaylaştırabilir. Bu bulgular, geleneksel peynir yapım süreçlerine alternatif yöntemlerin geliştirilmesini destekleyerek ve hem ekonomik olarak uygulanabilir hem de çevresel olarak sürdürülebilir üretim uygulamalarına katkıda bulunacaktır.

Anahtar Kelimeler

Kaşar , Ot , Olgunlaşma , Duyusal özellikler

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Destekleyen Kurum

Ordu University Scientific Research Project Coordination Unit

Proje Numarası

TF-1624

Teşekkür

The present research was granted (Project No: TF-1624) by the Scientific Research Project Coordination Unit of Ordu University (Ordu, Turkey).

Kaynakça

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