TY  - JOUR
T1  - Effect of Ripening Time on Mineral Contents of Herby Cheese
AU - , H. Durmaz AU - , Z. Tarakci AU - , E. Sagun AU - , H. Sancak 
JO  - Journal of Animal and Veterinary Advances
VL  - 5
IS  - 12
SP  - 1050
EP  - 1052
PY  - 2006
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2006.1050.1052
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2006.1050.1052
KW  - Herby cheese
KW  -mineral content
KW  -ripening time
AB  - Herby cheese is a salted traditional cheese manufactured in the Eastern and South-eastern of Turkey. Its name, herby, comes from adding herb in cheese. The aim of this study was to assess the changes in the mineral contents and some chemical parameters in herby cheese during 90 days of ripening. The total solids, ash, salt, Na, Cu, Fe, Mn contents and pH values increased significantly (p<0.05), while Ca, Mg and Zn contents decreased significantly (p<0.05) during ripening. P, Co, Cr, Ni and Cd contents of  the cheeses were not significantly (p>0.05) altered during ripening. The results indicated that the mineral of herby cheese showed a very variable behaviour during ripening due to likely manufacturing technology.
ER  -