A Research on Manufacture of Processed Cheese with Spices

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Selcuk Journal of Agriculture and Food Sciences
Volume:15 Issue:27
A Research on Manufacture of Processed Cheese with Spices

A Research on Manufacture of Processed Cheese with Spices

Authors : Ahmet Ayar, Nihat Akin

Pages : 69-75

View : 9 | Download : 14

Publication Date : 2001-09-15

Article Type : Research Paper

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

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