Some Quality Criteria of Van Herby Cheeses Produced from Different Variety of Milk and Maturated with Different Methods

In this study, it was aimed to determine some quality criteria of Van otlu cheeses which ae produced by traditional method by mixing sheep, cow and goat milk and which are matured by brine and buried (stored under the earth). For this purpose, 3 different cheese were produced in terms of milk in the study: only sheep’s milk (A), 50% sheep milk 50% cow milk (B) and 50% sheep milk, 25% cow milk and 25% goat milk (C) were used. Cheese samples, which were the research material, were matured of 6 months in two different ways (brine and buried). The samples were taken from the cheese Some biochemical analyzes (proteolysis, water soluble nitrogen (WSN), non-protein nitrogen (TCA-SN) and amino nitrogen (PTA-SN)), chemical, textural analyzes and sensory analyzes taken samples from cheese on days 0, 90 and 180 of maturation were performed. Analysis results showed that the mixing of different kinds of milk at certain rates did not affect the properties of the processed cheeses produced, and therefore, it could be easily used in the production of milk mixtures at certain rates. However, it has been concluded that the samples that are matured by buried method are more suitable and appreciated in general sense in terms of sensory properties and some biochemical properties.

کلیدواژه ها:

Cheese ، Van herby cheese ، matured ، brine ، buried