Effects of packaging materials on some ripening characteristics of Tulum cheese

Abstract

In this study the effects of different packaging materials on Tulum cheese made with cloth, stomach, animal skin, pot and plastic materials were investigated. Dry matter, ash, titratable acidity, salt, salt in dry matter, fat, total protein, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN), phosphotungstic acid soluble nitrogen (PTA-SN), electrophoretic casein fraction analyses, L*, a* and b* values in colour analyses and sensory characteristics were analysed. Dry matter 54.74-66.37 %, ash 3.93-4.79 %, titratable acidity 1.22-1.80 % as lactic acid, salt 2.48-3.93 %, salt in the dry matter 3.78-6.20 %, fat 21-43 %, total protein 17.20-23.16 %, WSN ratio 5.58-16.81 %, TCA-SN ratio 4.33-13.59 %, PTA-SN ratio 2.06-5.12 %, β-CN ratio 31.01-52.16 %, α s1 -CN ratio 33.52-47.84 %, and in colour measurements L*, a* and b* values ranged from 82. 18-84.39, 0.93-1.72 and 8.41-16.51, respectively. Accordingly it was clarified that the use of different packaging materials affected the composition of Tulum cheese and was related to from the cheese origin as well.

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

“…Deegan et al . () and Tarakci and Durmuş () similarly reported that the L * values decreased during storage. The decrease in L * value over time was associated with the water loss in the samples, partial oxidation during storage period and the increase in microorganism counts in the samples (Tomar et al .…”

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

“…Accordingly, the Tulum cheese samples are under the category of less ripened cheese. Tarakci & Durmuş (2016) determined that the ripening index values of the cheeses ripened in skin and plastic materials were higher than those ripened in cloth, animal stomach and pot materials. Yasar (2007) and Gun (2012) stated that the ripening index increased for the cheeses that were stored time.…”

Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

“…The increase of L* values in vacuum packed cheese samples was believed to be caused by not losing water in the package during the storage period resulting in conservation of the initial white colour during the storage period. [49] In their work, Tarakçı and Durmuş [50] studied effects of packaging materials on colour of cheese and found that plastic packaging material caused higher L* values of the cheese. Their findings correspond to our measurements of colour changes during storage of BN, BP and BM bryndza cheese varieties.…”

“…Proteolysis is probably the most important biochemical event having a major impact on flavour and texture of most cheese varieties. [50] In each bryndza cheese variety (BN, BP with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14 th day of storage without packaging; VP, after the 14 th day of vacuum packaging storage; V, the main effect of bryndza cheese variety; S, the main effect of storage in vacuum-and non-vacuum-packed bryndza cheese samples; V × S, interaction effect between varieties and storage; A-C , in a column means (storage conditions) without a common superscript letter differ (p < 0.05); a-c , in a row means (cheese variety) without a common superscript letter differ (p < 0.05). BU, bryndza cheese made from unpasteurised ewe milk; BP, bryndza cheese made from pasteurised ewe milk; BM, bryndza cheese made from unpasteurised ewe milk with addition of cow lump cheese from pasteurised milk (50%); BS, before storage; NP, after the 14 th day of storage without packaging; VP, after the 14 th day of vacuum packaging storage; V, the main effect of bryndza cheese variety; S, the main effect of storage in vacuum-and non-vacuum-packed bryndza cheese samples; V × S, interaction effect between varieties and storage; A-C , in a column means (storage conditions) without a common superscript letter differ (p < 0.05); a-c , in a row means (cheese variety) without a common superscript letter differ (p < 0.05).…”