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

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Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Volume:10 Issue:2
Evaluation of the Quality Characteristics of Siirt Herby Cheese: A Traditional Turkish Variety

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

Authors : Mubin KOYUNCU, Yusuf TUNÇTÜRK

Pages : 1023-1029

Doi:10.21597/jist.635902

View : 102 | Download : 12

Publication Date : 2020-06-01

Article Type : Research Paper

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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