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- W2145701053 abstract "The composition, biochemical and sensory parameters of control cheese (without herbs) and four herby cheeses at 0.5, 1, 2 and 3% herb levels (mendi, Chaerophyllum sp.) ripened at 4 ± 1°C for 90 days were compared. As herb levels increased from 0.5 to 3%, dry matter and pH value decreased significantly. However, dry matter of all cheeses showed similar changes during ripening. The salt content of samples changed from 3.44 to 5.47% during ripening. There was a tendency toward slightly higher titratable acidity in cheeses with more added herbs. Ripening index, trichloroacetic acid-soluble nitrogen/total nitrogen, phosphotungstic acid-soluble nitrogen/total nitrogen, and lipolysis values of the cheese samples were affected by adding herbs and by ripening time. The most acceptable sensory score was obtained with 1% added herbs." @default.
- W2145701053 created "2016-06-24" @default.
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- W2145701053 date "2006-02-01" @default.
- W2145701053 modified "2023-10-01" @default.
- W2145701053 title "The effect of mendi (Chaerophyllum sp.) on ripening of vacuum-packed herby cheese" @default.
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- W2145701053 doi "https://doi.org/10.1111/j.1471-0307.2006.00239.x" @default.
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