Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
Abstract
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.
How to cite this article:
H. Durmaz , Z. Tarakci , E. Sagun and H. Sancak . Effect of Ripening Time on Mineral Contents of Herby Cheese.
DOI: https://doi.org/10.36478/javaa.2006.1050.1052
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2006.1050.1052