Determination of the Effect of Garden Cress (Lepidium sativum L.) on the Ripening Parameters of White Cheese

The aim of this study is to reveal the effect Lepidium sativum L. on ripening characteristics White cheese. A control cheese without garden cress and cheeses with four different concentrations (0.6-1.2-1.8-2.4%) were produced their dry matter, fat, protein contents; pH titratable acidity levels; water-soluble nitrogen (WSN) trichloroacetic acid-soluble (TCA-SN) determined electrophoretograms showing α- β-casein degradation rates obtained for storage 90 days. addition did not affect WSN TCA-SN values significantly (P>0.05). Both β- casein degradations increased storage; latter being relatively less broken down. levels α-casein similar all types while was more degraded when included in cheeses. There no statistically significant difference between samples terms sensory properties results suggest that may carry a specific protease could be conveyed successfully. This will contribute limited knowledge utilization food products. Also, application thought expand product variety market.