摘要 : Tulum cheese is a ripened rennet-curd cheese made in Turkey, which may have added black cumin seeds (Nigella sativa) to give a specific aroma and taste. This study evaluates the effect of increasing levels of black cumin seeds on ... 展开 Tulum cheese is a ripened rennet-curd cheese made in Turkey, which may have added black cumin seeds (Nigella sativa) to give a specific aroma and taste. This study evaluates the effect of increasing levels of black cumin seeds on chemical, biochemical, microbiological and sensorial changes during the ripening of Tulum cheese over 90 days at 4 C. The results showed increasing levels of black cumin decreased dry matter, fat content and levels of histamine and tyramine, while increasing titratable acidity and lypolysis. Total bacterial counts were lower in cheese samples with added black cumin, probably due to its antimicrobial effect, but this was only significant after 60 and 90 days of ripening. Total bacterial, yeast and mould counts are discussed. 收起