Effects of packaging materials on some ripening characteristics of Tulum cheese

In this study the effects of different packaging materials on Tulum cheese made with cloth, stomach, animal skin, pot and plastic materials were investigated. Dry matter, ash, titratable acidity, salt, salt in dry matter, fat, total protein, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN), phosphotungstic acid soluble nitrogen (PTA-SN), electrophoretic casein fraction analyses, L*, a* and b* values in colour analyses and sensory characteristics were analysed. Dry matter 54.74-66.37 %, ash 3.93-4.79 %, titratable acidity 1.22-1.80 % as lactic acid, salt 2.48-3.93 %, salt in the dry matter 3.78-6.20 %, fat 21-43 %, total protein 17.20-23.16 %, WSN ratio 5.58-16.81 %, TCA-SN ratio 4.33-13.59 %, PTA-SN ratio 2.06-5.12 %, β-CN ratio 31.01-52.16 %, αs1-CN ratio 33.52-47.84 %, and in colour measurements L*, a* and b* values ranged from 82.18-84.39, 0.93-1.72 and 8.41-16.51, respectively. Accordingly it was clarified that the use of different packaging materials affected the composition of Tulum cheese and was related to from the cheese origin as well.