The contribution of herbs to the accumulation of histamine in "Otlu" cheese

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dc.authorid0000-0001-9813-0046
dc.authorid0000-0002-3828-3232
dc.authorid0000-0002-1659-0813
dc.authorid0000-0002-6413-4361
dc.authorid0000-0001-8383-6740
dc.contributor.authorEkici, Kamil
dc.contributor.authorCoşkun, Hayri
dc.contributor.authorTarakçı, Zekai
dc.contributor.authorÖndül, Eda
dc.contributor.authorŞekeroğlu, Ramazan
dc.date.accessioned2021-06-23T19:19:09Z
dc.date.available2021-06-23T19:19:09Z
dc.date.issued2006
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to determine the effect of herbs and the use of raw milk on histamine accumulation in "Otlu" (Herby) cheese during ripening. Cow's milk was used for the cheese production. The milk was divided into two main groups: one was used raw and the other was pasteurized at 65C for 30 min. Each group was further divided into two subparts, one of which was used as control (without herbs), while 2% (w/v) of the herbs were added into the other to produce Herby cheese. All cheeses were ripened at 7C for 90 days. The cheese samples were analyzed in terms of histamine content, titratable acidity, dry matter, salt and degree of ripening on days 5, 30, 60 and 90. Total mesophilic aerobic bacteria (MAB) were also counted during ripening. The use of raw milk and the addition of herb both increased histamine formation in Otlu cheeses (P < 0.05). Moreover, higher water-soluble nitrogen values, as degree of ripening, were obtained from both raw milk and herb-added cheeses. The number of MAB was higher in raw cheeses (P < 0.05) and also herb-added cheeses. The study suggests that the addition of herbs may facilitate histamine formation in Herby cheese.en_US
dc.identifier.doi10.1111/j.1745-4514.2006.00062.x
dc.identifier.endpage371en_US
dc.identifier.issn0145-8884
dc.identifier.issn1745-4514
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33744519110en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage362en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4514.2006.00062.x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/5885
dc.identifier.volume30en_US
dc.identifier.wosWOS:000237694000008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject"Otlu" Cheeseen_US
dc.subjectContribution
dc.subjectHerbs
dc.subjectAccumulation
dc.subjectHistamine
dc.titleThe contribution of herbs to the accumulation of histamine in "Otlu" cheeseen_US
dc.typeArticleen_US

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