Research on the production of cheese powder from cushions matured in different packaging

In this thesıs, İzmir, Leather and Canned tulum cheeses, which were stored in different packages, were dried by freeze drying method and turned into powder, ,vacuum packed and stored +4oC for 60 days. Physical, chemical and sensory analyzes were performed on the 1st, 30th, and 60th days of storage. Moisture, water activity, pH and fat increased slightly in all sampless at the end of storage. Decrease in L value from color critiea; an increase in a and b values was observed.Differences were observed in the bulk density and compacted bulk density values.The dispersibility, solubility and wettability values increased in İzmir, leather and drum cheese powder samples.A decrease in wettability has been detected.There was no significant change in sensory characteristics.When the SEM images of the cheese powder samples were examined, it was observed that the cheese powder samples produced by the freeze-drying method were generally spherical and clustered together.