Özet:

In this study, the chemical and biochemical changes that ocur during ripening in Malatya cheeses produced from cow's milk by the traditional method were investigated. During the ripening period, some of the Malatya cheese samples were stored in brine in plastic drums, and some of them were stored in dry salted polyethylene bags at 7 and 20ºC. Cheeses samples were taken on the 2nd, 30th, 60th, 90th, and 120th days of storage and % dry matter, % total nitrogen, % fat, % acidity, pH, % ash, % salt, % water soluble nitrogen (WSN), % 12 trichloroacetic acid soluble nitrogen (TCA-SN), % phosphotungustic acid soluble nitrogen (PTA-SN) and lipolysis analyzes were performed. The results show that % dry matter, % fat, % protein, % WSN, % TCA-SN, % PTA-SN ratio of cheese samples stored in polyethylene package is higher than cheese stored in plastic package, and salt and lipolysis rates of cheeses stored in plastic package are higher than cheeses stored in polyethylene package. In addition, it was determined that the average % ash, % salt, % WSN, % TCASN, % PTA-SN values of cheeses increased over time during the storage period. It has been determined that the chemical and biochemical properties of Malatya cheese samples produced by the traditional method vary depending on the packaging type, storage time and temperature.

Anahtar Kelimeler: