The changes during ripening of tulum cheeses produced by different coagulation methods from goat milk

In this study; it was aimed to determine the changes in chemical, biochemical, microbiological, color and sensorial properties of Tulum cheeses made from two different methods during ripening. Goat milk was used in the study. The milk was separated into two parts; the first part was coagulated by enzyme (E), and the other part was coagulated by forming acid (A) by starter culture (Lactococcus lactis and Lactococcus cremoris). The cheeses were ripened at 10 °C for 10 days first and +4 °C for 90 days totally. Analyses were done at 0th, 30th, 60th and 90th days of ripening period. According to the results; while acidity values (%) was higher in samples A (P<0.05), the values of dry matter, protein and fat were higher in cheeses samples E (P<0.05). Ripening parameters WSN %, TCA-SN %, PTA-SN %, ADV values and ripening index were found higher in the samples E; except ADV values all the others were statistically significant (P<0.05). Number of total viable bacteria, coliforms, Staph. aureus and molds-yeasts were obtained higher in the samples E while water activity (aw) was higher in the cheese samples A (P<0.05). In terms of color properties, L* values were higher in the samples A, meaning lighter cheese (P<0.05). Furthermore, lower L* values from both cheeses samples were obtained at the end of ripening (P>0.05). In addition, a* values were lower in the samples E (P<0.05). The changes in b* (yellowness) values of the cheese samples were not statistically significant (P>0.05) within both production methods and during ripening. Sensorial analyses howed that the samples A were more preferred by the panelists in all analyzing periods. As a result, while many quality properties of the cheese samples produced with classic way (E) were better, the cheese samples (A) coagulated by lactic acid bacteria were found acceptable.