Usage of some spices which have antioxidant activity in fresh kashar cheese

In this study, the ripenning of antioxidant thyme, curcuma and rosemary added kashar cheese and traditionally produced vacuum packed kashar cheese were evaluated during 90 days at +4 ˚C. The production of antioxidant spice added kashar chesee was performed under plant conditions. In our study, thyme, curcuma and rosemary (each of them with 0.5 %, 0.75%, 1 % ratios) were added to kashar cheese. No spice was added to control samples. In the production of antioxidant added kashar cheese, chemical composition, microbial properties, antioxidant activities, phenolic compounds, textural properties, chemical indices were observed and acceptability from the point of consumers view were determined by sensory analyses. In this context, the new product process was tried to be developed by gaining different tastes and aroma to the kashar cheese. The highest total viable and yeast and mold count were found to be 6 kob/gr for %1 rosemary and 5.5 kob/gr for %0,75 rosemary samples, respectively. Thyme added cheese was found to be more acceptable in accordance with the evaluation of panalists compared to other antioxidant added cheese. In case of production of such cheeses, it hasbeen observed thatthese cheeses may find buyers on the market and contribute to the enrichment of new products and dairy products.