1.1 Introduction e food industry is the second largest sector after automobiles, and its market
is increasing quite dynamically. is sector is catering to the needs and perceptions of the …

Ten of the most popular and well-known edible plant species from the Lamiaceae which are
used in the production of herby cheese were examined to evaluate their nutritional …

In this research, the changes in total phenolics, antioxidant, and antimicrobial activities
during the ripening of Herby cheese which was produced from sheep milk and Sirmo (Allium …

The objective of this study is to measure the amounts of biogenic amines, microbial counts,
values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple …

In the current study, antioxidative and antibacterial characteristics of the three various
extracts such as methanol, ethanol and acetone of brine and fresh herbs containing Sirmo …

Bu araştırmada, biri kontrol örneği olmak üzere altı çeşit beyaz peynir üretilmiştir. Kontrol
grubu peynir örneklerine baharat ilave edilmemiş, diğer beş peynir pıhtısına kullanılan süte …

Bu çalışmada, Van ilinde yerel üreticilerden temin edilen salamura ve basma yöntemleriyle
olgunlaştırılmış Otlu peynirlerin kimyasal içeriği ve bu peynirlerin suda çözünür …

In this study, a method was developed that uses pasteurized Eve's milk to produce Siirt
Herby Tulum Cheese in less than 24 hours. Pasteurization was done for one minute at 72˚ …

Bu çalışmada, bir çiftlikten alınan inek sütünün çiğ, termize ve pastörize formları kullanılarak
Siirt otlu tulum peyniri üretildi. Üretim ve ambalajlamanın 24 saat içerisinde tamamlanması …

In this study, the chemical content of herby cheeses ripened with pickled and pressing
methods obtained from local producers in Van province and the biochemical properties, total …