Browsing by Author "Balkir, P"

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    The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese
    Esmer, OK; Balkir, P; Seckin, AK; Irkin, R
    In this work, it was aimed to determine the effect of packaging technique on some quality properties of Crottin de Chavignol type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N-2) during storage at + 4 degrees C and also to compare these two packaging techniques to be able determine the more suitable packaging technique for Crottin de Chavignol type goat cheese. Sampling was carried out for physicochemical, microbiological, sensory and textural analyses at 1(st) day, 3(rd), 6(th), 9(th), 12(th) and 15(th) weeks. Control cheeses which were packaged under atmospheric air were unacceptable sensorially at 3(rd) week due to their visible mould growth. Both modified atmosphere and vacuum packaging had favourable effects on physicochemical properties, microbiological properties, color, sensory attributes of Crottin de Chavignol type goat cheese to longer the shelf life of cheese. According to the results of our study, at 15(th) weeks mould growth increased to 2.3 log cfu/g and 3.8 log cfu/g at MAP and NIP cheese samples respectively whereas the mould growth was > 1 log cfu/g at 1.day of storage. And the taste scores of VP cheese samples were below acceptability limit at 15(th) weeks because of formation of oxidized flavour. The packaging type whether MAP or VP didn't significantly affected the pH, dry matter, color and textural properties except hardness, chewiness and gumminess. Hardness, chewiness and gumminess values of VP cheeses were higher than MAP cheese samples.
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    Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage
    Seçkin, AK; Esmer, ÖK; Balkir, P; Ergönül, PG
    Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two parts and stored at 4 degrees C refrigerated control sample and at -18 degrees C for six months frozen experimental samples. After that, cheeses were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1(st), 3(rd), 6(th), 9(th) and 12(th) week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05).
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    Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere
    Esmer, O; Balkir, P; Seckin, AK
    Crottin de Chavignol is one of the most important cheeses produced from pasteurized goat milk. In this research, the effect of vacuum and modified atmosphere packaging techniques on the Crottin de Chavignol cheese, manufactured from frozen and thawed curd, was investigated. The frozen curd stored for 6 months at -25 degrees C and then thawed and processed into cheese by following the same procedure as for the fresh curd. The cheese was packaged under modified atmosphere (MAP) of 20 % CO2 + 80 % N-2 and vacuum. The control cheese samples were packaged under ambient atmosphere. Cheeses were sampled for physicochemical, textural and sensory analyses on day 0 and after 3, 6 and 9 weeks. The cheese group packaged under ambient atmosphere could not be evaluated organoleptically after 6(th) week because of mould and yeast growth. The effect of packaging technique on color (L-star, a(star) and b(star) values), on some textural parameters (hardness, gumminess and chewiness) and flavor scores was found significant. However, no significant difference was found between MAP and vacuum packaged cheese groups except for some textural characteristics as hardness, gumminess and chewiness.