عنوان مقاله English
Traditionally, Kope cheese (Jug cheese) is produced in the Northwestern provinces of Iran and nowadays some of the jug cheese producers have been used of plastic or metal container as a jug. The aim of this study was to determine the effect of packaging containers and different ripening temperatures on the physicochemical and sensory properties of Kope cheeses during 120 days of ripening .Generally, the results revealed that cheese samples filled into jugs had higher pH, total solids, ash, salt, fat and protein than cheese samples filled into plastic containers, while the plastic containers had higher acidity and lipolysis. In addition, except of lipolysis, compared between samples of similar packaging, cheese samples ripened at refrigerator temperature had highest pH, total solids, ash, salt, fat and protein. Experimental results showed that between the cheeses filled into plastic containers, highest lipolysis value observed in cheese ripened at refrigerator temperature, while between the cheeses filled into jugs, cheese ripened at soil temperature had highest lipolysis value.
کلیدواژهها English
