¹Celal Bayar University, Faculty of Engineering, Department of Food Engineering, TR-45140 Muradiye, Manisa - TURKEY
²Ege University, Faculty of Agriculture, Department of Dairy Technology, TR-35100 Bornova, Izmir - TURKEY
³Izmir Institute of Technology, Department of Food Engineering, TR-35430 Urla, Izmir - TURKEY DOI : 10.9775/kvfd.2016.15992 The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better. Keywords : Sepet cheese, Modified atmosphere packaging, Cheese quality