The effect of different packaging materials on proteolysis, sensory scores and gross composition of tulum cheese

ÇAKMAKÇI S., GÜRSES M., GÜNDOĞDU E.

AFRICAN JOURNAL OF BIOTECHNOLOGY, cilt.10, sa.21, ss.4444-4449, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 21
  • Basım Tarihi: 2011
  • Dergi Adı: AFRICAN JOURNAL OF BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.4444-4449
  • Anahtar Kelimeler: Tulum cheese, packaging material, sensory analysis, ripening, proteolysis, LACTIC-ACID BACTERIA, FLAVOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, tulum cheese was manufactured using raw ewe's milk and was ripened in goat's skin and plastic bags. The effect of ripening materials (skin bag or plastic) on proteolysis was investigated during 120 days of ripening. In addition, sensory scores of the cheeses were assessed at the 90th and 120th days. The gross composition was also determined at the initial stage of ripening. The results showed that, some significant differences were noted between cheeses ripened in goat's skin and plastic bags in terms of gross composition due to the porous structure of skin bag, which causes moisture loses during ripening. Significant differences were observed in proteolysis indices including water, 12% tricholoroacetic acid and 5% phosphotungstic acid-soluble nitrogen fractions among the cheese samples during ripening. Proteolysis levels were higher in tulum cheeses ripened in goat's skin.