Ripening changes of Kulek cheese in wooden and plastic containers

Dervisoglu M., Yazıcı F.

Journal of Food Engineering, cilt.48, sa.3, ss.243-249, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 48 Sayı: 3
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1016/s0260-8774(00)00164-3
  • Dergi Adı: Journal of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.243-249
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The effect of packaging containers (wooden or plastic) on biochemical, microbiological, and sensory properties of Kulek cheese during ripening (4-7 °C and 85-90% relative humidity) was examined. Kulek cheese packed in wooden container had higher soluble nitrogen, ripening index, yeast and mould, proteolytic, and psychrotrophic counts. αs- and β-casein were degraded throughout ripening. Degradation of αs- and β-casein at the end of ripening period was 19.54% and 41.72% in wooden samples, 21.50% and 28.66% in plastic samples, respectively. γ-caseins gradually increased during ripening. Packaging material did not significantly affect lipolysis. Cheese samples in wooden container had higher sensory scores.