Abstract
In this study, tulum cheese was manufactured using raw ewe’s milk and was ripened in goat’s skin and plastic bags. The effect of ripening materials (skin bag or plastic) on proteolysis was investigated during 120 days of ripening. In addition, sensory scores of the cheeses were assessed at the 90th and 120th days. The gross composition was also determined at the initial stage of ripening. The results showed that, some significant differences were noted between cheeses ripened in goat’s skin and plastic bags in terms of gross composition due to the porous structure of skin bag, which causes moisture loses during ripening. Significant differences were observed in proteolysis indices including water, 12% tricholoroacetic acid and 5% phosphotungstic acid-soluble nitrogen fractions among the cheese samples during ripening. Proteolysis levels were higher in tulum cheeses ripened in goat’s skin. Key words: Tulum cheese, packaging material, sensory analysis, ripening, proteolysis.
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