Effects of different types of herbs on colour and texture properties of Kashar cheese

In this study, six types of Kashar cheese, five with added herbs and one without any additives, which is determined as a control sample were produced. Urtica dioica L. (nettle), Petroselinum crispum (parsley), Mentha piperita (mint) Eruca vesicaria (arugula), Chaerophyllum byzantinum Boiss. (mendek) to cheese clot in proportion 0.1% amounting 0.1-0.3 cm split particles depending on the milk used. Then, all cheeses vacuum-packed ripened at 7 ±1°C for 3 months, their L*, a*, b* colour values textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, chewiness using texture profile analyses (TPA). It was observed that neither adhesiveness elastic differed terms type, nor important statistical difference identified (P˃0.10), differences regarding ripening process found out though (P<0.05).