Study of the effect on shelf-life modified atmostfere packaging of kaymak (cream) and creamy Turkish delight

Kaymak, milk fat is used as the raw material on its own, and that 60% of fat is a dairy product. The kaymak, which contains fewer calories than butter, particularly fat-soluble vitamins is a good source. Since producing and packaging methods are not developed, its shelf life is limited with 7-8 days. In this study, without improvements in production conditions, the kaymak and the creamy Turkish delight of the modified atmosphere packaging on shelf-life impact of kaymak were investigated.With four different gas composition in modified atmosphere packaging and controlled by the normal air composition has been made and the chemical, microbiological and sensory analysis of cream and creamy Turkish delight were made and investigated the distribution of fatty acids in 0th, 7th, 14th, 21st and 30th days. Titratable acidity, pH and peroxide value were analyzed in chemical analysis of samples of kaymak and creamy Turkish delight and microbial (the numbers of TAMB, yeast and mold, coliform group bacteria, lipolytic bacteria and proteolytic bacteria) changes and the distribution of SFA, MUFA, PUFA were investigated.As a result of the analysis, the number of TAMB 25% CO2 + 75% N2 and 30% CO2 + 70% N2 in the modified atmosphere packaged samples were less. There were no significant changes in titratable acidity and peroxide values. According to sensory evaluations, in kaymak in the 21st day 30% CO2 + 70% N 2 packaged samples were found in acceptable levels; whereas in the creamy Turkish delight of 30th day 25% CO2 + 75% N2 and 30% CO2 + 70% N2 in the modified atmosphere packaged samples were found to be acceptable levels.