The Effects of use of antimicrobial agent and packing materials on the properties of kasar cheese

In this study the use of antimicrobial agent (delvocid and potassium sorbate) and vacum packaging application and ripening time on some properties of kaşar cheese were investigated. For this propose 6 different Laboratory type cheese were produced and 1., 15., 30., 45. and 60. days of storage for their physical,chemical and sensory properties of cheeses. Control cheese was treated with 20 % Potassium sorbate and cheeses which were as a treated and 0.5 % delvocid were stored at 16 °C and 85 % humudity for pre-ripening and half of the cheese were stored without ripening and the other half were packed with PVC and vacum and stored for 60 days at 6° C in a refrigerator. The results showed that antimicrobial agent and ripening time had significant effect on pH, drymatter, fat, protein, salt, free fatty acids (p<0.05) moulds, total nitrogen and nitrogen fractions and these effects were more significant from day 45. Sensory analysis showed the highest points were given to cheese which had been treated with potassium sorbate and antimicrobial agent and ripening time had on significant, effect (p<0.05). The overall results showed that the antimicrobial agent on ripening time have no negative effect on kaşar cheese properties, potassium sorbate and delvocid can be used to prevent mould growth. It is concluded that if theese agents used together with vacum packaging the properties of kaşar cheese can be kept better during storage. Key Words:, Kaşar cheese, Antimicrobial agent, Packaging, Physical-Chemical properties, Ripening Time.