DETERMINATION OF QUALITY CHARACTERISTICS OF LOR CHEESE ADDED MEDICINAL AND AROMATIC PLANTS AND RIPENED IN DIFFERENT PACKAGING MATERIALS
Project no. 988 · Status: Kapanmış · 2017
Summary
In this study, %2 black cumin, %1 black cumin (Nigella damascena L- Damask nigella) and %1 rosemary (Rosemarinus officinalis) and %1 thyme (Origanum onites L.- İzmir thyme) were added to curd cheese obtained from Izmir Tulum cheese per each sample and the obtained samples were stored for 30 days in leather and artificial leather packaging. During storage period, pH, titration acidity values, degree of proteolysis (OPA method), total amount of phenolic substances (TPC), antioxidant activity (DPPH, CUPRAC, ABTS methods), microbiological (Lactobacillus spp. Lactococcus spp., E. coli, B. cereus, yeast and mold) and sensory properties were examined. During the storage period, the pH values of curd cheese with black cumin added were higher than the other samples. Yeast and mold counts were found to be lower in specimens containing black cumin and rosemary stored in both leather and artificial leather. Even there was not B. cereus detected in the samples during the storage period, a lower number of E. Coli was detected in only in the black cumin samples that were stored both in the artificial leather and leather. Also, it was determined that TPC amounts and antioxidant activities of the samples containing only black cumin were lower than the samples containing rosemary and thyme during the storage period (p<0,05). Very high correlation was found between antioxidant activity results obtained with ABTS and CUPRAC methods and TPC results (p<0,05). Based on the sensory analysis results, it was observed that the samples containing only black cumin were usually liked more. As a result it was observed in this study that the medical plant difference used in the production of curd cheese on the microbiological, sensory and antioxidative properties of the samples had more effect then the packaging material difference.