| dc.description.abstract |
In this study, five types of Circassian cheese, including the control sample, were produced using the traditional method. While the control sample had no spices, black pepper, coriander, basil, and black cumin spices were added to the curd at 0.5% on milk basis. The cheeses were vacuum packed and ripened at 7 +/- 1 degrees C for 90 days. Dry matter, fat, pH, titratable acidity, salt, total protein, ripening index, nonprotein nitrogen ratio (NPN), electrophoretic casein fractions, textural properties, and sensory analysis were performed on the 2nd, 30th, 60th, and 90th day of ripening. The data obtained were compared statistically in terms of cheese type and ripening time. It was found that there was no significant difference in the values of cohesion, adhesion, elasticity, and springiness parameters during the ripening period. However, there were statistically significant differences in all other valuesp < .01). Considering the electrophoretograms, black cumin, and black pepper added cheeses had relatively higher proteolysis rates. Sensory evaluation indicated that the 60 day-ripened cheeses were more appreciated than the fresh and 90 day-ripened cheeses when general acceptability scores were considered. Moreover, it was determined that the control cheese and black cumin added one had higher sensory scores. Practical applications Spices or herb extracts are used to provide a variety of flavors in cheeses and make them more attractive to consumers, increase fermentation and metabolites of cheese, thereby extending their shelf life. In this study, black pepper, coriander, basil, and black cumin were added to the Circassian cheese curd, and the changes with its storage were investigated. This study will contribute to the limited literature of Circassian cheese, a traditional cheese while increasing its popularity. Also, the utilization of selected spices will not only help market expansion by providing novel products, but also producers by accelerating the ripening process. |
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