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INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSORY CHARACTERISTICS, MICROSTRUCTURE AND COLOR OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE DURING RIPENING
Author(s) -
AKALIN AYŞE SIBEL,
KARAMAN AYŞE DEMET
Publication year - 2010
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2010.00241.x
Subject(s) - food science , pouch , odor , flavor , ripening , materials science , brine , chemistry , medicine , organic chemistry , anatomy
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.PRACTICAL APPLICATIONS Turkish white cheese is generally ripened for 3 months in brine and marketed in a can or polystyrene package containing brine. Recently, cheese molds have been packaged in a plastic pouch without brine. The textural and sensory characteristics and color of the industrially produced Turkish white cheese packaged in a plastic pouch under vacuum or polystyrene container with brine were examined during storage. Higher hardness and cohesiveness was obtained by packaging in a plastic pouch; a more yellow color was also detected in the cheese with a plastic pouch. Sensory characteristics were not influenced by the packaging conditions during the first 45 days of storage, however, the taste and odor scores of the cheese with a plastic pouch were lower after 60 and 90 days.