Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese
Özet
The aim of this study was to investigate the effect of milk type, pasteurization and packaging material type on free
fatty acid (FFA) content, physicochemical and sensory properties of Tulum cheese. Thus, cheese samples
manufactured from pasteurized ewes’ and cows’ milk and ripened different material (plastic barrel, cellulose casing,
cloth bag, naturel bowel) were compared with traditional Erzincan Tulum cheese during 90 days of storage. Results
indicated that the ewes’ milk cheeses had higher concentration of C6:0, C8:0, C10:0, C12:0, C18:2, and C18:3 fatty acids
(P<0.01). Type of packaging materials did not influence the concentrations of FFA in cheese samples. However,
pasteurization significantly (P<0.01) affected the levels of C6:0-C14:0 FFA. Results of a sensory panel showed that
packaging materials remarkably (P<0.01) influenced the acceptability of cheese samples produced by pasteurization.
Panelists’ preferred experimental cheese made with ewes’ milk and ripened in cellulose based packaging material.
Keywords: Tulum cheese, Free fatty acid, Packaging, Pasteurization, Ripening
Atıf için künye
Arslaner, A., & Bakırcı, İ. (2016). Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda, 14(2), 98–104. http://www.academicfoodjournal.com
BibTeX
@article{arslaner2016-272971,
author = {Arslaner, Ayla and Bakırcı, İhsan},
title = {Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese},
journal = {Akademik Gıda},
year = {2016},
volume = {14},
number = {2},
pages = {98--104},
issn = {1304-7582},
url = {https://akademik.atauni.edu.tr/yayinlar/272971-effect-of-milk-type-pasteurization-and-packaging-materials-on-some}
}