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- W3144089105 abstract "In this study, six types of Kashar cheese, five with added herbs and one without any additives, which is determined as a control sample were produced. Urtica dioica L. (nettle), Petroselinum crispum (parsley), Mentha piperita (mint) and Eruca vesicaria (arugula), Chaerophyllum byzantinum Boiss. (mendek) were added to cheese clot in proportion as 0.1% amounting to 0.1-0.3 cm split particles depending on the milk used. Then, all the cheeses were vacuum-packed and ripened at 7 ±1°C for 3 months, and their L*, a*, b* colour values and textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and elastic parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (P˃0.10), differences regarding the ripening process found out though (P<0.05)." @default.
- W3144089105 created "2021-04-13" @default.
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- W3144089105 date "2021-01-01" @default.
- W3144089105 modified "2023-09-28" @default.
- W3144089105 title "Effects of different types of herbs on colour and texture properties of Kashar cheese" @default.
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- W3144089105 doi "https://doi.org/10.3153/fh21013" @default.
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