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

Mubin KOYUNCU; Yusuf TUNÇTÜRK

doi:https://doi.org/10.21597/jist.635902

Article Details

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

Authors:

Mubin KOYUNCU | Yusuf TUNÇTÜRK

Publisher:

Igdir University

Main Topics:

Food technology

Journal:

Journal of the Institute of Science and Technology 2020 Vol.10 Issue 2, pp.1023-1029

Document Type:

Article

Publication Date:

5/2020

Document Language:

English

Document ID (Org No.):

2000464110

Frequency:

Quarterly

eISSN:

2536-4618

DOI:

https://doi.org/10.21597/jist.635902

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.

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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.

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Article Details

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

Authors: Mubin KOYUNCU | Yusuf TUNÇTÜRK

Publisher: Igdir University

Main Topics: Food technology

Journal: Journal of the Institute of Science and Technology 2020 Vol.10 Issue 2, pp.1023-1029

Document Type: Article

Publication Date: 5/2020

Document Language: English

Document ID (Org No.): 2000464110

Frequency: Quarterly

eISSN: 2536-4618

DOI: https://doi.org/10.21597/jist.635902

Issues

Authors:

Mubin KOYUNCU | Yusuf TUNÇTÜRK

Publisher:

Igdir University

Main Topics:

Food technology

Journal:

Journal of the Institute of Science and Technology 2020 Vol.10 Issue 2, pp.1023-1029

Document Type:

Article

Publication Date:

5/2020

Document Language:

English

Document ID (Org No.):

2000464110

Frequency:

Quarterly

eISSN:

2536-4618

DOI:

https://doi.org/10.21597/jist.635902