Allium Species Used in Traditional Herby Cheese
2020
Selem, Ezelhan | Nohutcu, Lutfi | Tuncturk, Ruveyde | Tuncturk, Murat
Herby cheese has received a geographical sign named 'Van herby cheese' and into it comes to the fore as a type of cheese in which many herbs specific to the region are placed. The variety and proportions of herbs used in cheese vary depending on the region, but Allium species are placed in herby cheese in almost all regions. There are 196 Allium species in our country and almost 60 of them are endemic. Each type has its own unique appearance, taste, aroma and biochemical content, making it the most preferred type in cheese making. Allium species used in making herby cheese have properties such as antimicrobial, antioxidant, antifungal, antibacterial, anticancer and anti-inflammatory effect. In this study, Allium species used extensively in herbed cheese and its features, where they are common and the results of some studies on these species are given.
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Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
