+44-7897-074717S. Ozdemir, F.Yangilar and C. Ozdemir
In this study, the effects of different packaging materials such as artificial case, barrel and tripe on chemical properties of Karin Kaymagi cheese were investigated. In this research, four different Karin Kaymagi cheese samples were prepared from white cheese, civil cheese, when cheese, pasteurized cream and concentrated yogurt mixes. It was found that samples in barrel had the lowest dry matter ratio. The dry matter ratio of samples in artificial case was the highest among all samples. The protein ratios changed when dry matter ratios changed. M2 and M3 mixes had the highest water soluble protein ratio (wspr). The wspr of M1 and M4 mixes was the lowest. The samples in tripe (original packaging material of the cheese) had the highest ripening degree (36.39%), the lowest ripening degree (21.30%) was found in samples in artificial case. As ripening periods increased the acidity (SH), lipolysis and proteolysis degree of samples increased too.
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