760
Views
4
CrossRef citations to date
0
Altmetric
Original Articles

Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese

&
Pages 496-511 | Received 20 Feb 2007, Accepted 19 Nov 2007, Published online: 19 May 2009

REFERENCES

  • Tarakci , Z. , Sagun , E. and Durmaz , H. 2006 . The effect of mendi (Chaerophyllum sp.) on ripening of vacuum-packed Herby cheese . International Journal of Dairy Technology , 59 : 35 – 39 .
  • Coskun , H. and Tuncturk , Y. 2000 . The effect of Allium sp. on the extension of lipolysis and proteolysis in Van Herby cheese during maturation . Nahrung , 44 : 52 – 55 .
  • Ekici , K. , Coskun , H. , Tarakci , Z. , Ondul , E. and Sekeroglu , R. 2006 . The contribution of herbs to the accumulation of histamine in Otlu cheese . Journal of Food Biochemistry , 30 : 362 – 371 .
  • Tarakci , Z. , Durmaz , H. and Sagun , E. 2005 . Siyabonun (Ferula sp.) Otlu peynirin olgunlasmasi uzerine etkisi, YYU Tarim Bilimleri Dergisi . 15 : 53 – 56 .
  • Tarakci , Z. 2004 . The influence of helis (Prangos sp.) on characteristics of vacuum-packed Van herby cheese during ripening . Milchwissenschaft , 59 : 619 – 623 .
  • Sagun , E. , Durmaz , H. , Tarakci , Z. and Sagdıc , O. 2006 . Antibacterial activities of the extracts of some herbs used in Turkish herby cheese against Listeria monocytogenes serovars . International Journal of Food Properties , 9 : 255 – 260 .
  • McSweeney , P.L.H. 2004 . Biochemistry of cheese ripening . International Journal of Dairy Technology , 57 : 127 – 144 .
  • Hayaloglu , A.A. , Guven , M. , Fox , P.F. , Hannon , J.A. and Mcsweeney , P.L.H. 2004 . Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus . International Dairy Journal , 14 : 599 – 610 .
  • Coskun , H. 1998 . Microbiological and biochemical changes in Herby cheese during ripening . Nahrung , 42 : 309 – 313 .
  • McSweeney , P.L.H. and Fox , P.F. 1993 . “ Cheese: methods of chemical analysis ” . In Cheese: Chemistry, Physics and Microbiology. General Aspects , Edited by: Fox , P. F. Vol. 1 , 341 – 388 . London : Chapman and Hall .
  • Kurt , A. , Cakmakci , S. and Caglar , A. 1993 . “ Sut Ve Mamulleri Muayene ve Analiz Metotlari Rehberi ” . In Ataturk Univ. Ziraat Fak. Yay , Vol. 18 , 1 – 238 . Turkey : Erzurum .
  • Case , R.A. , Bradley , R.L. and Williams , R.R. 1985 . “ Chemical and Physical Methods ” . In Standard Methods for the Examination of Dairy Products , 15th , Edited by: Richardson , G.H. 327 – 404 . Baltimore : American Public Health Association .
  • Creamer , L.K. 1991 . Electrophoresis of Cheese. Bulletin of the IDF No:261/ . : 14 – 28 .
  • Frank , J.F. , Hankin , L. , Koburgen , J.A. and Marth , E.H. 1985 . “ Tests for group of microorganisms ” . In Standard Methods for the Examination of Dairy Products , 15th , Edited by: Richardson , G.H. 189 – 201 . Washington, DC : American Public Health Association .
  • Nunez , M. , Garcia , A.C. , Rodriguez , M.M.A. , Medina , M. and Gay , A. P. 1986 . The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese . Food Chemistry , 21 : 115 – 123 .
  • Aston , J.W. , Giles , J.E. , Durward , I.G. and Dulley , J.R. 1985 . Effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese . Journal of Dairy Research , 52 : 565 – 572 .
  • Tuncturk , Y. 1996 . “ Kasar peynirinin starter kultur, proteinaz ve lipaz enzimleri ilavesiyle hizli olgunlaştirilmasi uzerinde bir arastirma ” . In Doktora Tezi. Yuzuncu Yil Univ. Fen bilimleri Enstitüsü , 1 – 140 . Turkey : Van .
  • SAS/STAT Software . 1998 . Changes and Enhancements through Release 6.12 , Cary, NC : SAS Institute Inc. .
  • Prieto , B. , Urdiales , R. , Franco , I. , Fresno , J.M. and Carballo , J. 2000 . “Quesucos de Liébana” cheese from cow's milk: biochemical changes during ripening . Food Chemistry , 70 : 227 – 233 .
  • Coskun , H. and Tuncturk , Y. 1998 . Van Herby cheese . Traditional Dairy Products, (Ed. M Demirci), Ankara MPM , 621 : 20 – 32 .
  • Goncu , A. and Alpkent , Z. 2005 . Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter . International Dairy Journal , 15 : 771 – 776 .
  • Guinee , T.P. and Fox , P.F. 1993 . Cheese: Chemistry, Physics and Microbiology, General Aspects , Edited by: Fox , P.F . Vol. 1 , 257 – 302 . London : Chapman and Hall .
  • Guven , M. , Yerlikaya , S. and Hayaloglu , A.A. 2006 . Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese . Lait , 86 : 73 – 81 .
  • Roseiro , L.B. , Garcia-Risco , M. , Barbosa , M. , Ames , J.M. and Wilbey , R.A. 2003 . Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis . International Journal of Dairy Technology , 56 : 99 – 104 .
  • 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 : 575 – 583 .
  • Dervisoglu , M. and Yazici , F. 2001 . Ripening changes of Kulek cheese in wooden and plastic containers . Journal of Food Engineering , 48 : 243 – 249 .
  • Sengul , M. , Gurses , M. , Dervisoglu , M. and Yazici , F. 2006 . A survey on the some chemical and biochemical properties of civil cheese, a traditional Turkish cheese . International Journal of Food properties , 9 : 791 – 801 .
  • Romeih , E.A. , Michaelidou , A. , Bibiaders , C.G. and Zerfiridis , G.K. 2002 . Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes . International Dairy Journal , 12 : 525 – 540 .
  • Rank , T.C. , Grappin , R. and Olson , N.F. 1985 . Secondery proteolysis of cheese during ripening . Journal of Dairy Science , 68 : 801 – 805 .
  • Carmona , M.A. , Sanjuan , E. , Gomez , R. and Fernanandez-Salguero , J. 1999 . Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus . Journal of the Science of Food and Agriculture , 79 : 737 – 744 .
  • Irigoyen , A. , Izco , J.M. , Ibanez , F.C. and Torre , P. 2001 . Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese . Food Chemistry , 72 : 137 – 144 .
  • Poveda , J.M. , Sousa , M.J. , Cabezas , L. and Mcsweeney , P.L.H. 2003 . Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter . International Dairy Journal , 13 : 169 – 178 .
  • Cagno , R.D. , Quinto , M. , Corsetti , A. , Minervini , F. and Gobetti , M. 2006 . Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system . International Dairy Journal , 16 : 119 – 130 .
  • Fox , P.F. , Law , J. , McSweeney , P.L.H. and Wallace , J. 1993 . “ Biochemistry of cheese ripening ” . In Cheese: Chemistry, Physics and Microbiology , Edited by: Fox , P.F. Vol. 1 , 389 – 439 . London : Chapman and Hall .
  • Dervisoglu , M. , Tarakci , Z. , Aydemir , O. , Temiz , H. and Yazici , F. 2009 . A survey on some chemical, biochemical and sensory properties of kes cheese, a traditional Turkish cheese . International Journal of Food Properties , 12 : 358 – 367 .
  • Lawrence , R.C. , Creamer , L.K. and Gilles , J. 1987 . Texture development during cheese ripening . Journal of Dairy Science , 70 : 1748 – 1760 .
  • Stepaniak , L. 2004 . Dairy enzymology . International Journal Dairy Technology , 57 : 153 – 171 .
  • Hayaloglu , A.A. , Guven , M. , Fox , P.F. and Mcsweeney , P.L.H. 2005 . Influence of starters on chemical, biochemical, and sensory changes in Turkish white-brined cheese during ripening . Journal of Dairy Science , 88 : 3460 – 3474 .
  • Yazici , F. and Dervisoglu , M. 2003 . Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage . Journal of Food Engineering , 56 : 361 – 369 .
  • Martin-Harnandez , M.C. , Juarez , M. and Ramos , M.A. 1988 . Ripening and storage study of soft goat cheese with Penicillium candidum on the surface . Food Chemistry , 30 : 191 – 203 .
  • White , S.R. , Broadbent , J.R. , Oberg , C.R. and Mcmahon , D.J. 2003 . Effect of Lactobacillus helveticus and Propiyonibacterium freudenrichii ssp. shermanii compositions on property for split defect in Swiss cheese . Journal of Dairy Science , 86 : 719 – 727 .
  • Guler , Z. and Uraz , T. 2004 . Relationships between proteolytic and lipolytic activity and sensory properties (taste–odour) of traditional Turkish white cheese . International Journal of Dairy Technology , 57 : 237 – 242 .
  • Pérez-Elortondo , F.J. , Albisu , M. and Barcina , Y. 1999 . Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese . International Journal of Food Microbiology , 49 : 139 – 149 .
  • Kucukoner , E. , Tarakci , Z. and Sagdic , O. 2006 . Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product . Journal of the Science of Food and Agriculture , 86 : 333 – 338 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.