Ripening changes of Kulek cheese in wooden and plastic containers

• Published in: Journal of food engineering Vol. 48; no. 3; pp. 243 - 249
• Main Authors: Dervisoglu, M, Yazici, F
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-05-2001; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Kulek cheese; Methods of analysis, processing and quality control, regulation, standards; Milk and cheese industries. Ice creams; Packaging; Ripening; Asia; Mediterranean Basin; Turkey; Ripening; Packaging; Kulek cheese; Cheese ripening; Biochemical analysis; Cheesemaking; Wood; Microbiological testing; Plastic bag packaging; Packaging material; Container content interaction; Foodstuff; Sensory analysis; Traditional food stuff; Acid curd cheese
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(00)00164-3

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. α
s- and β-casein were degraded throughout ripening. Degradation of α
s- 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.