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Textural Properties of Herby Cheese

Tulay Ozcan 1, Lutfiye Yilmaz-Ersan 1, Arzu Akpinar-Bayizit 1, and Berrak Delikanli-Kiyak 2
1. Uludag University/Department of Food Engineering, Bursa, Turkey
2. Department of Food Engineering Uludag University Bursa, Turkey
Abstract—Herby (Otlu) cheese is a traditional cheese variety which is manufactured broadly in the eastern and south-eastern regions of Turkey. In this study the textural properties of herby cheese containing various herbs sold in the markets was determined. The textural characteristics of traditional cheeses were different from industrial herby cheeses, particularly depending on manufacturing practices as well as raw milk composition, herbs, salt, etc. Traditional herby cheese had lower sensory scores for color, fracturability. Future studies should concentrate on the standardization of manufacturing process and the effect of herbs and their combination on final product properties to improve consumer perception and acceptability.
Index Terms—Turkish Herby cheese, texture, sensory

Cite: Tulay Ozcan, Lutfiye Yilmaz-Ersan, Arzu Akpinar-Bayizit, and Berrak Delikanli-Kiyak, "Textural Properties of Herby Cheese," International Journal of Food Engineering, Vol. 3, No. 1, pp. 23-28, June 2017. doi: 10.18178/ijfe.3.1.23-28
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