The impact on shelf life of Tulum cheese of modified atmosphere packaging
Pelin DEMİR,
Osman İrfan İLHAK,
Gülsüm ÖKSÜZTEPE
Abstract:Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiolo… Show more
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