Determination of some quality parameters and bioactivity of herby cheese produced by traditional method

The aim of this study was the investigation of the chemical content, biochemical properties, total phenolic content, antioxidant and antimicrobial activity of water-soluble extracts of Herby cheeses ripened by brined and pressing methods obtained from local producers in Van province. According to the results of analysis, dry matter, fat, protein, acidity and salt ratios of Herby cheeses ripened by pressing method were found higher than those of brined cheeses. The following avarage values were found for ripened Herby cheeses by briened method; water soluble nitrogen (WSN) ratio 16.11 ± 3.72%, 12% trichloroacetic acid (TCA) soluble nitrogen ratio 13.05± 6.20%, 5% phosphotungustik acid (PTA) soluble nitrogen ratio 7.93 ± 2.75%, lipolysis value 13.39 ± 6.11 ADV, total phenolic content (TPC) 647.72 ± 259.80 mg gallic acid equivalent (GAE)/kg, DPPH inhibition ratio 6.58 ± 2.36%, TEAK value was detected 1.51 ± 0.51 mmol troloks equivalent (TE)/g. The following avarage values were found for ripened Herby cheeses by pressing method; WSN ratio 16.48±3.98%, 12% TCA soluble nitrogen ratio 17.34±3.31%, 5% PTA soluble nitrogen ratio 8.40±4.12%, lipolysis value 9.81±5.58 ADV, TPC 742.81±110.60 mg GAE/kg, DPPH inhibition ratio 8.35±2.31%, TEAK value was determined 1.62±0.56 mmol (TE)/g. It was determined that the WSN, 12% TCA soluble nitrogen, 5% PTA soluble nitrogen ratios and TFM, DPPH, TEAK values of Herby cheeses ripened by pressing method were higher than the results of Herby cheeses ripened by brined method. Also, it was determined that water-soluble extracts of Herby cheeses showed no antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303.