The Changes in The Van Herby Cheeses Made from Different Variety of Milks During Ripening: Microbiological Changes, Lipolysis And Free Fatty Acids

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In this study, the changes in lipolysis, microbiological and free fatty acids profiles of Van Herby cheeses made from ewe, cow, goat milks were investigated during 180 days of ripening. Herby cheeses were produced from 100% ewe s milk (A), 50% ewe’s + 50% cow s milk (B) and 50% ewe’s + 25% cow’s + 25% goat s milk (C) mixtures by applying traditional and industrialized methods. In traditional method, Herby cheeses produced without pasteurization and starter culture addition. In industrialized method, herbs and milks were pasteurized (65°C’de 30 min.) and starter culture was used. On the 2nd, 30th, 60th, 90th and 180th days of ripening, samples were taken for lipolysis, microbiological and free fatty acids analysis. The results showed that cheeses produced from pasteurized milk had lower free fatty acids contents than their counterparts produced from raw milk. Acetic, myristic, palmitic, and oleic acids were found to be the most abundant organic and free fatty acids in fresh and ripened samples.

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Herby cheese , ripening , pasteurization , lipolysis , free fatty acids

Yuzuncu Yil University Journal Of Agricultural Sciences

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Yuzuncu Yil University Journal Of Agricultural Sciences