Ripening changes of Kulek cheese in wooden and plastic containers
Journal of Food Engineering, vol.48, no.3, pp.243-249, 2001 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 48 Issue: 3
- Publication Date: 2001
- Doi Number: 10.1016/s0260-8774(00)00164-3
- Journal Name: Journal of Food Engineering
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.243-249
- Ondokuz Mayıs University Affiliated: Yes
Abstract
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.