摘要：Motal cheese is one kind of the Tulum cheese produced in Turkey. In this research the effect of two storage temperatures (4±1 ºC and -18±1 ºC) and two packaging methods (vacuum and non vacuum) on fat content, lipolysis, pH and organic acid contents of Motal cheese were investigated during 180 d-storage time. Fat contents of cheeses were not significantly affected by applications. Lipolysis increased in all samples during storage period. However, increase of ADV in the samples stored at 4 ºC was higher than the samples stored at -18 ºC ( P <0.05). While the pH values of the samples stored at refrigerator with non-vacuum packaging increased during storage, changes of pH values of other samples remained limited. In general, organic acids of Motal cheese increased during storage period. However, the highest increase of organic acids was in the samples stored at 4 ºC with vacuum packaging. Citric, lactic, formic, acetic and propionic acid contents of Motal cheese were significantly affected ( P <0.05) by storage temperature. It was determined that packaging methods significantly affected ( P <0.05) organic acids except butyric acid at the end of storage time.
