Investigation of Changes Ripening Period in Simply and Spicy Encased Mozzarella Cheese

In this research, 3 different spice mix was added, just after blanching, to mozzarella cheese that was produced by high moisture mozzarella production method and the dough was knead and filled into to fibrous capsids. After filling process cheeses stored for 28 days under conditions at 4 ° C and 85% relative humidity. Color parameters, acidity as milk acidity, total dry matter, ash, protein, salt, fat content, maturation index, total aerobic mezophilic bacteria count, coliform bacteria count, coagulase positive staphyloc count, lactic acid bacteria count, Lactococcus bacteria count, proteolitic bacteria count, lipolytic bacteria count, mold and yeast were measured on 0, 5, 15,21 and 28 days of the storage. Although L* and a* values decreased during storage, b, c and h values increased. Moreover, increased acidity, dry matter, and ash, fat content, protein and maturation index values were reported during storage. On microbiological analysis, total aerobic mezophilic bacteria count, lactic acid bacteria count, Lactococcus bacteria count, lipolytic bacteria count and mold and yeast increased while proliferation of coliform bacteria and coagulase positive staphyloc was not reported.