Some Characteristic Properties of Muş Tulum Cheese Ripened in Different Packing Materials

In this study, composition, some biochemical and microbiological properties of muş tulum cheese ripened in different packaging materials (goat skin bag and plastic bottle) were examined and evaluated for food safety. for this purpose, cheese samples stored in plastic bottle and goat skin bag in three different dairy plants were ripened at 6±2 °c for 4 months. statistically significant differences were obtained in composition, biochemical and microbiological parameters of the cheese with regard to packing materials. in this context the dry matter, fat, protein, ash, salt, salt in dry matter contents and coliform bacteria, e.coli, coagulase (+) staphylococcus counts were higher in the cheese samples ripened in goat skin bag; whereas ph, lipolysis level, yeast-fungi counts were lower. consequently, the cheese ripened in different packages complies with the relevant communiqué and regulation. in addition, goat skin bag as packing material can be used safely for cheese ripening, consumer health and food safety.