Effects of Ripening in Different Packaging Materials on Sensory Quality of Karın Kaymağı Cheese Samples

In our study was to evaluate the effects of different packaging materials such as artificial case, barrel and tripe on sensory properties of Karin Kaymagi cheese during ripening time (on 2 rd , 15 th , 30 th and 60 th days). The different four Karin Kaymagi cheese samples were prepared from white cheese, civil cheese and pasteurized cream and concentrated yoghurt mixes and ripened at 12 °C. The sensory evaluation were found significant ( P <0.01) differences between the Karin Kaymagi cheese samples. Especially M1 and M3 samples of packaged with tripe and artificial case were more preferred by the panellists during ripening period than the others.