摘要：Herby cheese, a traditional Turkish cheese, is made in Van, Bitlis, Siirt, Batman, A¤r. and Diyarbak.r province, is semihard, salty and containing endemic herbs to the region. Herby cheese obtained sheeps' milk that are fed the region's natural vegetation and water sources. Generally, produced cheeses are filled in plastic bins tightly as dry, will not be weather, bins of the mouth closed with a cloth after the plaster thoroughly with lor or cacik and reversed ripening through the landfill. In addition to ripening with landfill, herby cheese will be available for consumption especially in a short time, is preferred to ripening in brine. Herby cheese produced with traditional methods, has different flavor, aroma and appearance from other kinds of white cheeses. In this study, calcium, magnesium, potassium, copper, iron, manganese and zinc content of Herby cheese was determined on 26 samples sold from retail markets in Van. Mineral content of the samples prepared by dry ash method were determined using Atomic Absorption Spectrometry. The concentration ranges in the cheese samples were found to be 268.7-678.7, 26.3-80.8, 84.6-163.2 mg/100g, 8.13-25.94, 0.38-2.23, 3.14-29.25, 0.29-2.60 mg/kg for Ca, Mg, K, Zn, Mn, Fe and Cu, respectively.
关键词：Van herby cheese; cheese production; mineral content
