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首页> 外文期刊>International Journal of Dairy Technology >A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese
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A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

机译：土耳其Otlu（牛油）奶酪的化学，生化和抗菌方面的评论

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摘要

Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs used in the cheese are wild garlic (Allium sp.) but other herbs (Ferula sp., Prangos sp., Thymus sp., Mentha sp., Chaerophyllum macropodum and Silene vulgaris) are also used individually or as appropriate mixtures. The herbs give the cheese its flavour, but also extend the shelf life of the cheese. The aim of this review was to outline the manufacture and chemical, biochemical and antimicrobial properties of Otlu herby cheese.
机译：Otlu（herby）奶酪是一种传统的土耳其乳制品，通常在土耳其的安那托利亚东部生产。它在土耳其各地都有消费，特别是在东部和东南部。由于其生产的工业化，其受欢迎程度一直在增加。它是用生牛奶制成的，味道咸，由于添加了草药，因此具有强烈的香气。奶酪的不同寻常的加工步骤是将奶酪牢固地装入塑料奶酪容器中，并在成熟过程中将其存储在土壤中。熟化3个月后，味道变得高度可接受。奶酪中最常用的草药是野蒜（葱属种），但也可以单独使用或以适当的混合物形式使用其他草药（Ferula菌，Prangos菌，Thymus菌，Mentha菌，Chaerophyllum macropodum和Silene vulgaris）。 。草药使奶酪具有风味，但也延长了奶酪的保质期。这篇综述的目的是概述Otlu Herby奶酪的制造，化学，生化和抗菌特性。

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