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INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE *
Author(s) -
AKALIN AYŞE SİBEL,
KARAMAN AYŞE DEMET
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00409.x
Subject(s) - food science , brine , chemistry , ripening , starter , food packaging , lactic acid , flavor , vacuum packing , organic chemistry , bacteria , biology , genetics
Full‐fat Turkish white cheese was manufactured in an industrial scale and ripened for 90 days after packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum. White cheese packaged with cryovac container had higher contents of total solids, milk fat, water‐soluble nitrogen and lactic acid and lower contents of salt and ash than the cheese packaged in polystyrene container during ripening ( P < 0.05). The ripening index and the counts of lactococci and lactobacilli were also higher with cryovac container ( P < 0.05). With regard to volatile compounds, a total of 40 components were identified: alcohols (5), aldehydes (3), ketones (7), esters (4), volatile acids (10), hydrocarbons (8) and other compounds (3). Volatile acids were the main components of both Turkish white cheeses. The contents of hexanoic and butanoic acids, dominant acids of cheese in cryovac container, were significantly higher when compared to the cheese in polystyrene cup ( P < 0.05).PRACTICAL APPLICATIONS Turkish white cheese was generally ripened for up to 3 months in brine and marketed in can or plastic package containing brine. Recently, cheese molds have been packaged in cryovac container without brine. The chemical composition of cheese on the contents of dry matter, fat, water‐soluble nitrogen, salt, lactic acid and the counts of starter bacteria were influenced by packaging system. Ripening index and dominant volatile compounds of cheese were also affected by packaging in polystyrene container with brine containing 12% salt or cryovac plastic material under vacuum.