Cheese: Cheese with Added Herbs, Spices and Condiments

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dc.authorscopusid58294234900
dc.authorscopusid6603576331
dc.contributor.authorHayaloglu A.A.
dc.contributor.authorFarkye N.Y.
dc.date.accessioned2024-08-04T20:03:54Z
dc.date.available2024-08-04T20:03:54Z
dc.date.issued2011
dc.departmentİnönü Üniversitesien_US
dc.description.abstractHerbs, spices, vegetables, and other condiments are essentially flavoring agents that are added to cheese to diversify cheese flavor for commercial purposes. These additives also give cheese some color and improve presentation and attractiveness of cheese to consumers. Because they are often solid products that are administered as powders or comminuted size-reduced particles, they are most often added after whey drainage and stirred into the curd for uniform mixing. However, some cheeses are encrusted with the herbs or spices while others are ripened under the herbs. The flavoring agents must be of excellent microbiological quality and must not introduce undesirable microorganisms to cheese to influence the desirable background and unique flavor of the base cheese. Common herbs/spices and other flavors added to cheeses include red and green peppers (paprika, habanero, chipotle, jalapeño, cayenne), black peppercorns, horseradish, thyme, cloves, cumin, caraway, parsley, tarragon, nutmeg, basil, onion/garlic, and sundried tomatoes. Other flavors include liquid and natural smoke, soot/ashes, beer, wine, and nuts like almonds and walnuts. Levels of the additives are typically less than 1% of the curd. However, higher levels have been added to some cheeses. © 2011 Elsevier Ltd All rights reserved.en_US
dc.identifier.doi10.1016/B978-0-12-374407-4.00507-0
dc.identifier.endpage789en_US
dc.identifier.isbn9780123744029
dc.identifier.isbn9780123744074
dc.identifier.scopus2-s2.0-84902359770en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage783en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-374407-4.00507-0
dc.identifier.urihttps://hdl.handle.net/11616/92188
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Inc.en_US
dc.relation.ispartofEncyclopedia of Dairy Sciences: Second Editionen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectFlavored cheeseen_US
dc.subjectHerben_US
dc.subjectSpiceen_US
dc.titleCheese: Cheese with Added Herbs, Spices and Condimentsen_US
dc.typeBook Chapteren_US

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