Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) Cheese

TARAKÇI Z., Akyuz N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.12, sa.3, ss.496-511, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 3
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/10942910701813941
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.496-511
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

In this research, two kinds of filling methods (block and pieced) in two container types (pot and plastic) were used for the preparation of Otlu cheeses. The uses of different containers influenced (P 0.01) acidity, pH, dry matter, fat contents and water soluble nitrogen. Degradation of s1- and -casein were higher in pieced cheeses in pot (P1F2). Also, breakdown products of casein were higher in P1F2 cheeses compared to others. The amounts of s1- and -caseins of all treatments decreased during ripening, while the amounts of s1-I casein and breakdown products increased. The acceptability of cheeses in block form was higher.