Quality properties of erzincan tulum cheese produced with different packaging materials and probiotic culture during storage period

In this research, different packaging materials (tulum, small intestine, blind intestine) were prepared by adding probiotic bacteria (Bifidobacterium animalis ssp. lactis (0,05%), Lactobacillus acidophilus (0,05%) and Bifidobacterium animalis ssp. lactis (0,025%) x Lactobacillus acidophilus (0,025%)) to the cheese produced from pasteurized milk by using raw and pasteurized sheep milk in consideration of the production stages of Erzincan Tulum cheese chemical, physical, microbiological, textural, sensory free fatty acid and organic acid components during the maturation period (2nd, 30th, 60th and 90th days). In the physical analysis, it was determined that the samples of B. animalis-blighted and blind intestinally packaged samples were statistically different from each other in the L * value, that the a * value was different from the others of the wrapping package and that the blind gut packing was statistically different in b * values. Although there were no statistically significant differences in chemical analysis results, it was shown that the number of proteolytic and lipolytic bacteria was statistically different in microbiological analyzes. In this study, it was observed that Bifidobacterium and Lactobacillus numbers were statistically different in probiotic-supplemented samples and the number of yeast and mold in probiotic-supplemented cheese samples were seriously lower than control. It was also found that the number of Lactobacillus strains was statistically different between the packaging types and that the highest amounts in the blind intestinal packs were the highest in total coliform counts and the lowest in blind intestinal packs while the total number of proteolytic bacteria was lower in blind intestinal and small intestinal packs, The highest amounts of Lactobasillus were found in the small intestinal package, the lowest amounts were found in the tulum packaging, and the yeast and mold numbers were found to be high in the small intentinal pack, while there was no statistical difference in the overalls and blind intestinal packages. According to the results of sensory analysis, probiotic-associated samples are highly appreciated. Texture analysis results showed that the hardness values of the packaging materials were different from each other and the hardest characteristic was that the cheeses were found in the small intestinal packed samples and the chewiness values were statistically different and the highest values were found in the tulum packages. Free fatty acid and organic acid results increased during storage, and probiotic-associated samples were found to have a more balanced aroma profile. While the amount of oleic acid was not statistically different between overalls and small intestine packagings, blind intestinal packagings were statistically different and observed to be high. In citric acid values, it was also found that the blind intestine was statistically different and higher than other packaging materials. As a result, since Erzincan Tulum cheese, which is an important flavor source of our country, is a cheese produced under the traditional and non hygienic conditions and without standard conditions, considering the present technological conditions, to provide a standard production and to provide taste and aroma development and produce a microbiological quality product. It has been determined that the addition of Bifidobacterium animalis ssp. lactis and Lactobacillus acidophilus to cheeses obtained from pasteurized milk can be used in small intestine and blind intestine instead of tulum as packaging material.