摘要：In this study, the chemical and textural changes and proteolysis profiles of Herby (Otlu) cheeses made from appropriate mixtures of raw and pasteurized ewe’s, cow’s and goat’s milks were determined during ripening. In the first method; herby cheeses were produced without pasteurization and starter culture addition while herbs and milks were pasteurized (at 65C 30 min) and starter culture was used in the second method. The samples were taken for chemical, textural and some biochemical [proteolysis, water soluble nitrogen (WSN), non-protein nitrogen (TCA-SN) and aminonitrogen (PTA-SN)] analysis with 30-day intervals for 180 days of ripening. The results showed that the type of milks used in this study did not significantly affect the properties of herby cheeses. The effect of heat treatment was statistically significant ash and pH (P<0.05). A lower level of proteolysis was determined in pasteurized cheeses and curd hardness was higher in these samples. It was concluded that different proportions of ewe’s, cow’s and goat’s milks could be used in the production of Herby cheeses.
