Changes in nitrate and nitrite contents of herby cheese with different herb concentrations during ripening
Özet
In this study, the effect of different levels of wild
garlic (A/lium sp.) on the nitrate and nitrite contents of herby cheese
was aimed to determine during ripening. Herby cheese was produced from whole
and raw cows' milk, and divided into 5 groups. The first group had no herb and
used as control (K), and the other four groups contained the herb at ratios of 0.5,
1.2 and 3%, and coded as A, B, C, and D respectively. Each group was produced
in duplicate. Samples were taken from the cheeses on days 1, 15, 30, 60, 90,
and 150, and nitrate and nitrite analyses were carried out. According to the
results obtained, while different concentrations of wild garlic had no
significant effect on nitrate content of herby cheese, nitrite content of the
herb-added cheeses significantly differed from those of control group, and group
C and D had significant (P<0.01) levels of nitrite when compared with group
K.<o:p></o:p>
Atıf için künye
Bakırcı, İ., Türel, İ., Aksoy, A., & Coşkun, H. (1998). Changes in nitrate and nitrite contents of herby cheese with different herb concentrations during ripening. Bulletin of Pure and Applied Sciences Sc.-C-Chemistry, 17, 1–7.
BibTeX
@article{bakirci1998-272990,
author = {Bakırcı, İhsan and Türel, İdris and Aksoy, Abdurrahman and Coşkun, Hayri},
title = {Changes in nitrate and nitrite contents of herby cheese with different herb concentrations during ripening},
journal = {Bulletin of Pure and Applied Sciences Sc.-C-Chemistry},
year = {1998},
volume = {17},
pages = {1--7},
issn = {0970-4620},
url = {https://akademik.atauni.edu.tr/yayinlar/272990-changes-in-nitrate-and-nitrite-contents-of-herby-cheese-with-different-herb}
}