Ripening Changes of Kulek Cheese in Wooden and Plastic Containers

Abstract

The effect of packaging containers (wooden or plastic) on biochemical, microbiological, and sensory properties of Kulek cheese during ripening (4-7 °C and 85-90% relative humidity) was examined. Kulek cheese packed in wooden container had higher soluble nitrogen, ripening index, yeast and mould, proteolytic, and psychrotrophic counts. α<inf>s</inf>- and β-casein were degraded throughout ripening. Degradation of α<inf>s</inf>- and β-casein at the end of ripening period was 19.54% and 41.72% in wooden samples, 21.50% and 28.66% in plastic samples, respectively. γ-caseins gradually increased during ripening. Packaging material did not significantly affect lipolysis. Cheese samples in wooden container had higher sensory scores.