INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSORY CHARACTERISTICS, MICROSTRUCTURE AND COLOR OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE DURING RIPENING


Akalin A. S. , Karaman A. D.

JOURNAL OF TEXTURE STUDIES, vol.41, no.4, pp.549-562, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1111/j.1745-4603.2010.00241.x
  • Title of Journal : JOURNAL OF TEXTURE STUDIES
  • Page Numbers: pp.549-562
  • Keywords: Packaging, ripening, texture, Turkish white cheese, FAT CHEDDAR CHEESE, SALT, FUNCTIONALITY, PROTEOLYSIS, APPEARANCE, REDUCTION, RHEOLOGY

Abstract

A full-fat Turkish white cheese was manufactured on an industrial scale and then packaged in a polystyrene container with brine containing 12% salt or a plastic pouch sealed under vacuum, before ripening for 90 days. With regard to textural characteristics, packaging in a plastic pouch resulted in cheeses with significantly higher hardness and cohesiveness (P < 0.05). Scanning electron micrographs showed a more compact and denser protein matrix for the cheese packed in the plastic pouch. Much yellowness was also obtained in cheeses with the plastic pouch (P < 0.05). The experimental cheeses had a similar sensory characteristics in the first 45 days (P > 0.05), but the taste and odor scores decreased in the cheeses packaged with the plastic pouch (P < 0.05) in the 60th and 90th days.