Changes in the maturation process of gouda cheeses produced using different coating materials

In this research, Gouda cheeses were coated with coating materials made of fruit and beeswax mixtures in 3 different formulations obtained from apples, pears and quinces by edible coating method. After the coating process, the cheeses were stored for 90 days at 4C in conditions containing 85% relative humidity. The storage time is 0., 30., 60. and 90. color, water activity (aw), dry matter, texture, protein, ripening index, total aerobic mesophilic bacteria count, Lactococcus/Streptococcus bacteria count, lactic acid bacteria count, yeast-mold counts were examined in the samples and sensory analyses were performed. During the storage period, an increase in the internal and external values of a*, which is the equivalent of the red-green color, and b*, which is an indicator of the yellow-blue color, was observed, as opposed to an increase in the internal and external values of L*, which is an indicator of brightness-darkness, a decrease in the internal and external values was observed. In addition, although an increase was observed in the dry matter, ripening index values of the samples during the storage period. In the results of the texture profile analysis, the highest hardness value was 30 with a value of 2424.93. while the day was detected in the control sample, the lowest hardness value was 30 with a value of 144.77, which was coated with the addition of an apple core and peel mixture. the day has been determined. The highest elasticity value in the study was 90 with a value of 1,060 in the sample with the addition of a mixture of pear seeds and peel. when detecting in the day sample, the lowest elasticity value is 0.981 0 in the control sample. it was detected in the day sample. The highest chewability value was found in the control sample with a value of 1997.20, and the lowest chewability value was found in the samples prepared and coated with the addition of a mixture of pear seeds and peel with a value of 440.74. In the chemical analysis results of the four different Gouda cheeses examined, the highest dry matter value was 61.01% in the control sample and the lowest dry matter value was 40.67% with 0. The day was determined in the control sample. The highest ripening value was detected in the cheese sample with the addition of apple core and peel mixture with 83.53, while the lowest ripening value was detected in the samples prepared and coated with the addition of pear core and peel mixture with 19.71. The highest% protein value is 60. In samples with the addition of apple core and peel mixture with 32.25% per day, the low protein value is; 24.36% with 0%. the day was determined in samples prepared and coated with the addition of a mixture of apple seeds and peel. The highest aw value with 0.735 is the lowest aw value at the end of the control sample storage; It was determined in the control sample with 0.590. As a result of microbiological analyses conducted during the storage of Gouda cheeses, the highest TAMB value was detected in the product with the addition of an apple core and peel mixture with 4.20, while the lowest TAMB value was detected in samples prepared and coated with the addition of a pear core and peel mixture with 2.83. The highest yeast-mold value is 0. while it was detected in the control sample with 4.02 per day, the lowest yeast-mold value was detected in the samples prepared and coated with the addition of apple core and peel mixture with 1.49. The highest lactic acid bacterial count value is 60. In the sample with the addition of a mixture of apple seeds and peel with 6.35 per day, the lowest lactic acid bacterial count value is 0. It was detected in the control sample with 3.39 per day. The highest Lactococcus/Streptococcus values are 4.67 to 90. In samples prepared and coated with the addition of a mixture of pear seeds and peel per day, and the lowest Lactococcus/Streptococcus value is 0. Apple core and peel mixture with 3.00 per day. In the general appreciation evaluation conducted in the four different Gouda cheese samples examined, the highest value was found in the cheese samples coated with a mixture of apple core and peel with 8.35, and the lowest general appreciation value was found in the cheese sample prepared and coated with the addition of a mixture of ayve core and peel with a value of 7.15.