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

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

Destekleyen Kurum

Ordu University Scientific Research Project Coordination Unit

Proje Numarası

TF-1624

Etik Beyan

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

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

Destekleyen Kurum

Ordu University Scientific Research Project Coordination Unit

Proje Numarası

TF-1624

Etik Beyan

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

Teşekkür

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

Kaynakça

1. Agboola, S. O. and Radovanovic-Tesic, M. (2002). Influence of Australian native herbs on the maturation of vacuum-packed cheese. LWT-Food Science and Technology, 35(7):575-583.
2. Aktypis, A., Christodoulou, E. D., Manolopoulou, E., Georgala, A., Daferera, D. and Polysiou, M. (2018). Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Research, 167:32-38.
3. Amos, L-M. (2007). Enzymes from yeast adjuncts in proteolysis during cheddar cheese ripening.(MSc Thesis). University of the Free State, South Africa.
4. Ardö, Y. and Polychroniadou, A. (1999). Laboratory manual for chemical analysis of cheese. Office for Official Publications of the European Communities. 31-40, Luxemburg.
5. Atasoy, A. F. and Türkoğlu, H. (2009). Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening. Food Chemistry, 115(1):71-78.
6. Atasoy, A. and Akin, M. (1999). Proteolysis in Cheeses and Its Importance. GAP I. Agricultural Congress, 26–28 May, pp. 263–267, Şanlıurfa, Türkiye. (In Turkish)
7. Aydınoğlu, G. (1996). A study on the proteolysis level of kashar-type cheeses sold in the Ankara market. (MSc. Thesis). Ankara University, Institute of Natural Sciences, Ankara, Türkiye. (In Turkish)
8. Bayram, U. (2018). Investigation of the effects of different fruit types used in Kashar cheese production on ripening. (MSc. Thesis). Ordu University, Institute of Natural Sciences, Ordu, Türkiye. (In Turkish)

9. Broyard, C. and Gaucheron, F. (2015). Modifications of structures and functions of caseins: A scientific and technological challenge. Dairy Science and Technology, 95:831-862.
10. Bütikofer, U., Rüegg, M. and Ardö, Y. (1993). Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. LWT-Food Science and Technology, 26(3):271-275.
11. Caessens, P. W., Visser, S., Gruppen, H. and Voragen, A. G. (1999). β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus a ureus V8 Protease. Journal of Agricultural and Food Chemistry, 47(8):2973-2979.
12. Çakmakcı, S. and Cağlar, A. (1995). Use of protease and lipase enzymes by different methods for accelerated ripening of Kashar cheese: II. Free volatile fatty acids in cheese. Journal of the Faculty of Agriculture, Ataturk University, 26(2): 262–284. (In Turkish).
13. Case, R., Bradley Jr, R. and Williams, R. (1985). Chemical and physical methods. In: Standard Methods for the Examination of Dairy Products, Ed(s): Richardson, G. H., 15th ed. Am. Publ. Health Assoc., Inc., Washington, U. S. A. Creamer, L. (1991). Electrophoresis of cheese. Bulletin. International Dairy Federation, 261:14-28.
14. Çürük, M. (2006). Effects of emulsifying salt usage and ripening period on some properties of Kashar-like cheeses. (Ph.D. Thesis). Çukurova University, Institute of Natural Sciences, Adana, Türkiye. (In Turkish)
15. Delice, N. Y., Guneser, O. and Yuceer, Y. K. (2013). Consumer expectation and preference of Ezine cheese. Journal of Tekirdag Agricultural Faculty, 10(2):92–103.
16. Demirci, M. (1990). The role and importance of cheese in nutrition. Gida Journal, 15(5): 285–289. (In Turkish)
17. Fiol, C., Prado, D., Mora, M. and Alava, J. I. (2016). Nettle cheese: Using nettle leaves (Urtica dioica) to coagulate milk in the fresh cheese making process. International Journal of Gastronomy and Food Science, 4:19-24.
18. Fox, P. and McSweeney, P. (1996). Proteolysis in cheese during ripening. Food Reviews International, 12(4):457-509.
19. Fox, P. F., Law, J., McSweeney, P. L. H. and Wallace, J. (1993). Biochemistry of Cheese Ripening. In: Cheese: Chemistry, Physics and Microbiology, Ed(s): Fox, P. F., Chapman and Hall, U. K.
20. Gezmiş, Y. E. and Tarakçı, Z. (2020). Determination of the effects of spices on the ripening of traditional Circassian cheese. Journal of Food Processing and Preservation, 44(11): 14868.
21. Güven, M. and Tatar Görmez, P. (2004). Effects of antimicrobial agent usage and packaging material on some properties of Kashar cheese. Food and Feed Science and Technology, 5: 3–11. (In Turkish).
22. Hayaloğlu, A. A. (2003). Effects of some Lactococcus strains used as starter cultures on the properties and ripening of white cheeses. (Ph.D. Thesis). Cukurova University, Institute of Natural Sciences, Adana, Türkiye. (In Turkish)
23. Holsinger, V., Smith, P. and Tunick, M. (1995). Cheese chemistry and rheology. Easthern Regional Research Center, Agriculturel Research Service, United States Department of Agriculture PA, 19118, U. S. A.
24. IDF, C. (1982). Determination of The Total Solid Content Cheese and Processed Cheese. International Dairy Federation, Bruxelas.
25. Irigoyen, A., Izco, J. M. a., Ibáñez, F. C. and Torre, P. (2000). Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis. Journal of Chromatography A, 881(1-2): 59-67.
26. Kačániová, M., Joanidis, P., Lakatošová, J., Kunová, S., Benešová, L., Ikromi, K., Akhmedov, F., Boboev, K., Gulmahmad, M. and Niyatbekzoda, F. (2024). Effect of essential oils and dried herbs on the shelf life of fresh goat lump cheese. Foods, 13(13): 2016.
27. Kamaly, K., Johnson, M. and Marth, E. (1989). Characteristics of Cheddar cheese made with mutant strains of lactic streptococci as adjunct sources of enzymes. Journal of Dairy Science, 72:1945-1966.
28. Kaminarides, S., Parsschopoulos, N. and Beri, I. (1999). Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidifications on the manufacture and quality of kasseri cheese. International Journal of Dairy Technology, 52(1):11-19.
29. Keçeli, T., Sahan, N. and Yaşar, K. (2006). The effect of pre-acidification with citric acid on reduced-fat kashar cheese. Australian Journal of Dairy Technology, 61(1):32.
30. Kılıç, T. and Koyuncu, G. (2024). Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese. Journal of Food Science and Technology, 61(4):734-742.
31. Koca, N. (2002). Effects of some fat replacers on the quality characteristics of reduced-fat fresh Kashar cheese. (Ph.D. Thesis). Ege University, Institute of Natural Sciences, Izmir, Türkiye. (In Turkish)
32. Köse, S. and Ocak, E. (2022). Effects of different storage conditions and herbs on lipolysis and proteolysis values of herby cheese samples. Journal of the Institute of Natural Sciences, Van Yuzuncu Yil University, 27(3): 595–611. (In Turkish).
33. Kurt, A., Çakmakcı, S. and Cağlar, A. (2003). Guide to Examination and Analysis Methods of Dairy Products. 8th ed. Ataturk University Publications, Publication No: 252-D, Erzurum, Turkey.
34. Lončar, B., Pezo, L., Iličić, M., Kanurić, K., Vukić, D., Degenek, J. and Vukić, V. (2024). Modeling and optimization of herb-fortified fresh Kombucha cheese: An artificial neural network approach for enhancing quality characteristics. Foods, 13(4):548.
35. Sağdıç, O., Cankurt, H., Törnük, F., and Arıcı, M. (2017). Effect of thyme and garlic aromatic waters on microbiological properties of raw milk cheese. Journal of Tekirdag Agricultural Faculty, 14(2): 22.
36. Setyawardani, T., Sumarmono, J., Dwiyanti, H. and Arkan, N., D. (2023). Cheese produced with the incorporation of different herb extracts. Animal Production, 25(2): 109–117.
37. Singh, S., Chauhan, A. K., Aparnna, V., Ranjan, R. and Joshi, P. (2023). Effect of incorporation of Ashwagandha (Withania somnifera L.) in Quarg cheese at different levels for its improved physico-chemical and sensorial properties. The Pharma Innovation Journal, 12(10):536-539.
38. Tarakçı, Z. and Tuncturk, Y. (2008). The effect of adjunct cultures on some chemical and biochemical properties of white‐brined cheese. Journal of Food Biochemistry, 32(4): 490-505.
39. Tarakçı, Z. and Bayram, U. (2020). Investigation of the effects of ripening on color values and textural properties of Kashar cheeses supplemented with different fruit types. Academic Journal of Agriculture, 9(2): 363–372. (In Turkish).
40. Turkish Standards Institute (TSE). (1999). Kashar cheese standard. TS 3272, Ankara, Turkey.
41. Uliescu, M., Rotaru, G. and Lenco, G. (2010). Researches regarding the variation of the monocalcic paracaseinate amount probiotic cheese telemea. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 34(2):15-17.
42. Üçüncü, M. (2008). Cheese Technology from A to Z, Vol. II. Meta Printing and Publishing Services, Izmir, Türkiye. (In Turkish)
43. Yaşar, K. and Güzeler, N. (2011). Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64(3):372-379.
44. Yaşar, K. (2007). Effects of the use of different coagulating enzymes and ripening period on the properties of Kashar cheese. (Ph.D. Thesis). Cukurova University, Institute of Natural Sciences, Adana, Türkiye. (In Turkish)
45. Yılmaz, F. (2011). Feasibility of using beeswax as a coating material in Kashar cheese production and its effects on cheese quality. (MSc. Thesis). Ataturk University, Institute of Natural Sciences, Erzurum, Türkiye. (In Turkish)