Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese
Özet
The effect of wild garlic herb (Allium sp.) on color, free fatty acids, chemical and sensorial properties of Herby-Pickled cheese were investigated during ripening. Analyses were carried out on 2, 30, 60, and 90 days of ripening. Increasing of herb level in cheese, L* and b* values of cheese were decreased but, a* values was increased. The color values of all cheese samples changed significantly during ripening. The increase in herb levels in cheese resulted in a significant increase in total free fatty acids value. While the caproic, capric, lauric, myristic, and palmitic acid levels of cheese were significantly increased by herb addition, stearic and oleic acids values significantly decreased. The dry matter, fat, and pH values of control cheeses were found to be higher than those of the others herby cheeses. On the other hand, acidity of control cheese was lower than that of herb added-cheeses. Herb addition only affected significantly body and texture of cheese samples. Sensory scores determined in cheeses during ripening showed significant differences.
