THE EFFECTS OF PACKAGING MATERIALS AND FILLING METHODS ON SOME CHARACTERISTICS OF HERBY CHEESE (OTLU PEYNİR)
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: Otlu (Herby) cheese, packaging material, filling method, ripening
In this research, two kinds of filling methods (block and pieced cheese mixed with 30 % whey curd, lor) in to two containers (pot and, plastic) were used for the preparation of Otlu (herby) cheese samples. The cheeses were stored in the soil up to 150 days. It was found that the uses of different containers to the cheese influenced (P<0.01) the titratable acidity, pH values, dry matter, fat content, water soluble nitrogen (WSN) and TAMB counts significantly, except other properties (P>0.05). Total matter, protein, fat and titratable acidity values were higher in cheese plastic containers than the others. On the other hand, ripening index of cheeses in pot containers was higher than that of cheese in plastics. Although the water-soluble nitrogen (WSN) values of cheeses were affected significantly (P<0.05) containers, no significant differences exist (p>0.05) among lipolysis (acid degree value, ADV) values. The WSN of cheese samples in 120 and 150 days of ripening were significantly affected by packaging materials and filling methods, as lipolysis values had different cheeses in 90 and 120 days (P<0.01). Degradation rates of s1- and -casein were higher in pieced cheeses in pot (P1F2), followed by block cheeses in pot (P1F1). Also, breakdown products of casein were higher in pieced cheeses in pot (P1F2) compared to other cheeses. The amounts of s1- and -caseins of all cheese samples decreased continuously during the ripening period, while the amounts of s1-I casein and other breakdown products increased. TAMB counts were higher significant in block cheeses in pot than those of the other cheeses (P<0.01). All microorganism counts decreased generally during ripening. The obtained from the sensory evaluations, acceptability of cheeses in block form was high and most of the panelists preferred cheeses stored in plastic containers for higher dry matter.
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Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
