The effect of Allium sp on the extension of lipolysis and proteolysis in Van herby cheese during maturation

The aim of this study was to determine the effect of herb (Allium sp.) on b iochemical changes of herby cheese produced in Turkey. Raw cows' milk was u sed for cheese manufacture. Five groups of cheeses, containing 0 (as contro l). 0.5, 1, 2, and 3% herb, were produced and coded as K, A, B, C, and D re spectively. All cheese groups were ripened at 8 degrees C for 90 days. Samp les were taken from cheeses after 3, 15, 30, 60 and 90 days, and analysed f or Lipolysis las acid degree value) and proteolysis (water-soluble nitrogen . TCA-soluble nitrogen, and PTA-soluble nitrogen). It was found that lipoly sis in herby cheeses increased with increasing herb addition, and the incre ase in lipolysis degree was significant (P < 0.05) in cheese D. Water-solub le N, TCA-soluble N, and PTA-soluble N as indicator of proteolysis degrees were affected significantly (P < 0.05) by increasing herb ratios.