Some quality characteristics of dry çökelek cheeses packaged under modified atmosphere by adding thyme and fennel

Modified atmosphere packaging, is a technique, has becoming increasingly common and extends the shelf life of the food for a certain period of time. In this study, Çökelek cheeses dried by adding thyme and fennel were packaged in 3 different modified atmosphere conditions (air; food gas (70%N₂+30%CO₂); 100%CO₂ gas) and some physical, chemical, microbiological, rehydration, total phenolic content, antioxidant activities and sensory properties during storage (on the 1st, 30th and 60th days) were determined. The contents of % dry matter, % fat in dry matter, % protein, % salt in dry matter and pH values of the samples were found to be statistically similar (P>0.05). On the 1st day of storage, L* values of plain samples were higher than the other samples. The a* and b* values of the dried cheese samples with fennel added were higher than the other samples. Total phenolic content and antioxidant activity of dried cheeses with added thyme were higher than the other samples. The water absorption capacity (WAC) values of the samples increased during the storage period, while solubility values decreased. It was determined that the total bacterial counts of the samples with added thyme and fennel were higher than that of the plain samples. The yeast-mold counts of dried cheeses mostly decreased with the effect of storage time. Sensory analysis results showed that color, cheese flavor intensity, spice smell, foreign flavor, hardness and general appreciation were significantly affected by cheese varieties (P<0.05).It could be recommended to the manufacturer to introduction of dried cheeses with added thyme to the market.