标题：A Comparative Study on the Physical, Chemical and Organoleptical Qualities of Tulum Cheeses Which were Made from Cow’s Milk and Packed and Ripened in Different Materials
摘要：In this research physical, chemical and organoleptical qualities of Tulum cheeses which were produced in 4 replicates from cow’s milk and packed in goat skin and polyethylene bags then ripened for up to 210 days, were investigated. Statistical analysis indicated that the different packing materials were effective at p<0.05 level on dry mater, fat, protein, fat in dry matter, protein in dry matter and pH value contents of Tulum cheeses. Cheeses packed in goat skin had increases in dry matter contents over the ripening period while they also had higher fat and protein ratios over the cheese packed in polyethylene bags. The difference in ripening grade and acidity values although higher in polyethylene packed cheese were not significant. The best “Colour and Appearance” was observed with cheese in polyethylene packing while goat skin materials with hairy part outside contained cheeses with the best “Texture” and the best “Taste and Aroma” therefore they were the best liked Tulum cheeses. The physical and the chemical changes were not significant after 90 days of ripening but the fat rations (on dry matter basis) changed significant over the entire ripening period of 210 days. Organoleptical qualities of Tulum cheese were negatively affected with extended ripening period over 90 days and therefore it is recommended that the optimum ripening, period for these cheeses should not exceed 90 days.
