The changes in the herby cheese made with goat milk, cow milk and mixture of these milks during ripening

The aim of the study is to determine the chemical, biochemical, sensorial and microbiological changes in herby cheese made with goat milk, cow milk and mixtures of these milks during ripening. After clarification of the milks, they were pasteurized at 65 ºC for 30 min, cooled to 35°C and were processed into herby cheese. The cheeses were made with 100 % goat milk, 100 % cow milk and with mixtures of them (25 %, 50 % and 75 % of goat milk). Totally, 5 groups of the cheeses were produced. The herb `wild garlic? (local name `Sirmo?, Allium sp.) was used for the cheese at ratio of 2 kg herb/per 100 L milk. The cheeses all were vacuum-packaged and were ripened at 7±2ºC for 3 months. Samples were taken from the cheeses on days 0, 30, 60 and 90 of the ripening and analyzed chemically, biochemically (dry-matter, fat, pH, acidity %, salt, total protein, water-soluble nitrogen values, non-protein nitrogen values, aminonitrogen values and lipolysis), sensorially and microbiologically (total aerobic mesophilic bacteria, coliform bacteria and yeast-mold counts). The study was done with repetition. According to the results obtained from the study, high amount of cow milk in the Herby cheeses resulted with high values of water soluble nitrogen index, non-protein nitrogen index and aminonitrogen index. In contrast, higher lipolysis values were obtained from the cheeses contained higher amount of goat milk. In terms of sensory evaluation, the cheeses made with higher amount of goat milk received more scores than the cheeses made with higher amount of cow milk.