The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

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dc.contributor.authorAkpinar A.
dc.contributor.authorYerlikaya O.
dc.contributor.authorAkan E.
dc.contributor.authorKaragozlu C.
dc.contributor.authorKinik O.
dc.contributor.authorUysal H.R.
dc.date.accessioned2024-07-22T08:03:59Z
dc.date.available2024-07-22T08:03:59Z
dc.date.issued2022
dc.description.abstractIn this study, 2% black cumin, 1% black cumin (Nigella damascena L–Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.–Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bags were statistically higher (ranged 6.34–5.30) than other samples (ranged 6.32–4.10). Proteolytic activity values were higher (0.34–0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p <.05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement: Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat-skin and artificial casing packages on physicochemical and sensory properties were investigated. © 2022 Wiley Periodicals LLC.
dc.identifier.DOI-ID10.1111/jfpp.17060
dc.identifier.issn01458892
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/12518
dc.language.isoEnglish
dc.publisherJohn Wiley and Sons Inc
dc.rightsAll Open Access; Gold Open Access
dc.subjectFood storage
dc.subjectModified atmosphere packaging
dc.subjectPackaging materials
dc.subjectPhysicochemical properties
dc.subjectProteolysis
dc.subjectSensory analysis
dc.subjectSpoilage
dc.subjectLimited storage
dc.subjectPh level
dc.subjectPhysicochemical property
dc.subjectProteolytic activities
dc.subjectSensorial properties
dc.subjectSensory attributes
dc.subjectSensory properties
dc.subjectShelf life
dc.subjectTitratable acidity
dc.subjectTurkishs
dc.subjectAmino acids
dc.titleThe effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
dc.typeArticle

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