Study on some aromatic plants oil are used to the production of quark cheese

Quark cheese is a fresh cheese type which produce by skim or semi-skimmed milk, only milk acid or milk acid fermantation with using a little cheese yeast. Quark cheese is a new product for our country?s milk and milk products market. In this study, was aimed to determine quality properties of producting quark cheese by adding vanilla oil, orange oil, rosemary oil, thyme oil and peppermint oil.It is aimed to with this study, as well as the development of quark cheese properties, supply market of products which will be formed within the scope of light and functional products which being high demand in recent years at food market place on the market. It is thinking to be useful to study selection techniques that will use at the commercial production of quark cheese which is a nutritious and economic cheese type. Thus, the development of quark cheese market will be provided.For this purpose, totally 6 party quark cheese was produced in 3 different dairy factory. Aromatic vegetable oil was added to quark cheese which was obtained and providing a homogeneous mixture was packed. Quark cheeses stored 21 days and made microbiological analysis, sensory analysis and pH measurement 1.,7.,14. and 21. days of storage respectively.Some microbiological values was determined so high in the study. Generally, Quark samples average values were approved at sensory analysis. It is determined, due to the antimicrobiological properties of aromatic oils added, microbiological problems in products are prevented partially and also the sensory properties is developed positively.