The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

Abstract

In this study, 2% black cumin, 1% black cumin (Nigella damascena L–Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.–Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat‐skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat‐skin bags were statistically higher (ranged 6.34–5.30) than other samples (ranged 6.32–4.10). Proteolytic activity values were higher (0.34–0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p < .05). After 30 days of storage, black cumin and thyme‐added cheese packaged in goat‐skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat‐skin and artificial casing packages on physicochemical and sensory properties were investigated.

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

“…In another study, an oregano oil-in-water nanoemulsion with added Tween 80 did not have any effect on the aromatic profile of anthotyros whey cheese compared to the control cheese without oregano ( 14 ). In contrast, Akpinar et al ( 20 ) observed lower sensory records in the lor cheese with added rosemary than in the cheese with thyme, probably due to the different production process and packaging method, unlike in our study.…”

“…The increase in acidity values can be caused by post-acidification, which is related to the degradation of sugars by non-starter lactic acid bacteria and probiotics during storage ( 10 ). Similar changes in pH values were observed in lor cheese by Temiz et al ( 22 ), Irkin ( 28 ) and Akpinar et al ( 20 ) and in some other whey cheeses in the study by Papaioannou et al ( 13 ), Cabral et al ( 25 ) and Silva et al ( 10 ). Compared to other studies, the lower pH values ​​in our study may be caused by the presence of probiotic bacteria in the cheese samples.…”

“…The total solids were determined with a standard method of measuring mass loss after drying ( 30 ). The fat content of the cheese samples was analysed using the Gerber method ( 20 ). Titratable acidity was expressed as g lactic acid per 100 g after mixing 10 g cheese sample with 10 mL hot distilled water and titrating with 0.1 M NaOH using 1 % phenolphthalein indicator.…”

“…Oregano and rosemary have been used in different studies for their potential antioxidant and antimicrobial effects in cheese production ( 14 , 17 - 20 ). Modified atmosphere packaging (MAP) has become a preferred packaging method due to increasing consumer demand for fresh and preservative-free food products.…”