Yazar "Akpinar, Asli" seçeneğine göre listele
Listeleniyor 1 - 18 / 18
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains(Wiley, 2020) Yerlikaya, Oktay; Akpinar, Asli; Saygili, DeryaThe aim of this research was to observe the combined usability of Enterococcus faecium and Enterococcus durans strains, which are resistant to adverse environmental conditions, together with commercial probiotic starters in the production of probiotic fermented milk. Accordingly, eight different probiotic fermented milks were produced; AF:Lactobacillus acidophilus + Enterococcus faecium, BF:Bifidobacterium animalis subsp. lactis + Enterococcus faecium, CF:Lactobacillus casei + Enterococcus faecium, RF:Lactobacillus rhamnosus + Enterococcus faecium, AD:Lactobacillus acidophilus + Enterococcus durans, BD:Bifidobacterium animalis subsp. lactis + Enterococcus durans, CD:Lactobacillus casei + Enterococcus durans, RD:Lactobacillus rhamnosus + Enterococcus durans. As a result of the data obtained in the study, it was found that fermented dairy products containing Enterococcus faecium and Enterococcus durans had no negative effects on the physicochemical, rheological properties and probiotic viability, and positively affected the sensory properties of the samples. the viscosity and hardness values of probiotic fermented milk produced by combining with E. durans were higher than by combining with E. faecium and serum separation was not occurred. Also, probiotic bacteria viability was higher than 7 log cfu/ml level at the end of the storage period. Practical applications Enterococci are found naturally in the human intestinal microbiota and are highly resistant to adverse environmental conditions. Enterococcus strains that produce antimicrobial peptides such as enterocin were found to be able to effectively inhibit the development of many food pathogens when they are added to some foods including cheese. They are microbial additives that are thought to be used in many foods to improve food safety. the bacteriocin called enterocin could act as natural bio-preservatives in foods. This study will guide the use of Enterococcus species as bio-preservative in foods such as dairy products and the possibility of the continuation of probiotic viability.Öğe Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts(Academic Journals, 2011) Akpinar, Asli; Yerlikaya, Oktay; Kilic, SevdaThe aim of this study was to determine the inhibitive effect of 25 Lactobacillus delbruecki ssp. bulgaricus and 16 Streptococcus thermophilus strains isolated from 30 different homemade yoghurts on several pathogen and contaminant bacteria. The antibiotic resistance of these bacteria was also determined. All of Lactobacillus bulgaricus strains exhibited antimicrobial activity against Escherichia coli, whereas all of S. thermophilus strains exhibited the same activity against Klebsiella pneumoniae. None of L. bulgaricus strains were resistant to the polymixin-B, only the OL4 strain has shown resistance to bacitracin. While some strains of S. thermophilus like C6 and SL4 exhibited resistance to novobiocin, SY72, M3, C1M, and F1M were shown to optochin. ET6 and SY73 strains were found to be resistant in both novobiocin and optochin.Öğe An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products(Elsevier, 2021) Yerlikaya, Oktay; Saygili, Derya; Akpinar, AsliThe present study aimed to develop a novel dairy product by combining Bifidobacterium lactis subsp. lactis BB12 (R) with proven probiotic properties with Enterococcus faecium K67E3 and Enterococcus durans K63E1, which possess potential probiotic properties. Physicochemical, textural and viscosity properties, microbiological, and sensorial attributes of set-style probiotic yoghurt-like products were analysed during the storage at 4 degrees C for 21 days. The starter culture type had an effect (p < 0.05) on physicochemical, textural and viscosity properties of probiotic yoghurt-like products. High probiotic viability was determined in all samples except for the LD sample containing a combination of Bifidobacterium animalis subsp. lactis BB-12 (R) and Enterococcus durans K63E1. The use of starter culture combination containing Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12 (R) and Enterococcus durans K63E1 (TLD) in the probiotic yoghurt-like product yielded better textural parameters, apparent viscosity, and improved sensory attributes. Although Enterococcus genera are not thought to be completely safe for use in human food so far, as a result of the research findings, it would be of interest for the dairy industry in the development of novel probiotic dairy products.Öğe The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants(Wiley, 2022) Akpinar, Asli; Yerlikaya, Oktay; Akan, Ecem; Karagozlu, Cem; Kinik, Ozer; Uysal, Harun RasitIn this study, 2% black cumin, 1% black cumin (Nigella damascena L-Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.-Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bags were statistically higher (ranged 6.34-5.30) than other samples (ranged 6.32-4.10). Proteolytic activity values were higher (0.34-0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p < .05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat-skin and artificial casing packages on physicochemical and sensory properties were investigated.Öğe Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages(Teknoscienze Publ, 2012) Yerlikaya, Oktay; Akpinar, Asli; Torunoglu, F. Artemis; Kinik, Ozer; Akbulut, Necati; Uysal, HarunThis research examined that using of polydextrose (1 percent), inulin (1 percent) and oligofructose (1 percent) combination effected on growth and activity of probiotic bacteria in whey beverages. The reconstituted whey was prepared as 9 percent total solids and was pasteurized at 65 degrees C for 30 minutes. Pasteurized reconstituted whey was mixed with UHT light milk at different rates (0, 50, 70, 100 percent whey) and these mixtures were inoculated with three types of commercial probiotic culture; 3 percent culture (1:1:1) Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis Bb-12 and Streptococcus thermophilus St-36. It was seen that growth of Bifidobacterium lactis Bb-12 was not influenced by addition of prebiotics in whey and milk beverages significantly negatively during 21 days of cold storage (at 4 degrees C), but other probiotic species were influenced. When the whey beverages were compared with and without prebiotic addition, we noticed that whey beverages enriched with prebiotics had slightly higher bacteria viability during fermentation and storage. More research is needed using other probiotic bacteria production of fermented whey drinks.Öğe Effect of sweetener supplement on the viability of Lactobacillus acidophilus La 5, Bifidobacterium animalis subsp lactis Bb 12 and Streptoccus thermophilus St 36 in fermented goat milks during storage(Teknoscienze Publ, 2013) Akpinar, Asli; Yerlikaya, Oktay; Torunoglu, F. Artemis; Kinik, Ozur; Uysal, HarunThis research studied the effect of milk supplementation with inulin, oligosaccharide, polydextrose, fructose and saccharose on the viability of probiotics in fermented goat milk during refrigerated storage (21 days). Sweetener supplements were added to UHT goat milk at the rate of 3.0% while a control sample was also maintained without any added supplements. Control and supplemented milk samples were fermented by a commercial starter culture containing Lactobacillus acidophilus La 5, Bifidobacterium animalis subsp. lactis Bb 12, and Streptococcus thermophilus St 36. Inoculated samples were incubated at 37 degrees C for 8 h and stored at 4 degrees C Estimation of microbial viability was carried out at days 1th, 7th, 14th, and 21th in triplicates from each batch. The results showed that, during the storage period, the viability of probiotic bacteria in fermented goat milk was not notably lower than control milk. In general, inulin and polydextrose added fermented goat milk samples demonstrated higher viable bacteria counts than other supplemented milk samples at the end of storage. All fermented milk samples contained the recommended levels (6-7 Log cfu ml-1) of probiotic bacteria except Bifidobacterium animalis subsp. lactis Bb 12 at the end of the 21-day shelf life.Öğe The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese(Wiley, 2021) Akan, Ecem; Yerlikaya, Oktay; Akpinar, Asli; Karagozlu, Cem; Kinik, Ozer; Uysal, Harun RasitThis study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage.Öğe Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial starter cultures(Soc Brasileira Ciencia Tecnologia Alimentos, 2021) Yerlikaya, Oktay; Saygili, Derya; Akpinar, AsliThis research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial activities of overnight culture strains against Bacillus cereus CECT 131, Bacillus subtilis ATCC 6633, Campylobacter jejuni NCTC 11351, Candida albicans ATCC 14053, Enterobacter aerogenes ATCC 13048, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 12600 were investigated using the disc diffusion method. The antibiotic resistance/susceptibility profiles of the strains were determined using antibiotic discs, which included ampicillin (10?g), ampicillin (25?g), bacitracin (10?g), clindamycin (2?g), clindamycin (10?g), erythromycin (10?g), erythromycin (15?g), gentamicin (10?g), gentamicin (120?g), nalidixic acid (30?), neomycin (10?g), novobiocin (5?g), oxacillin (1?g), penicillin (10units), streptomycin (25?g), streptomycin (300?g), tetracycline (30?g) and vancomycin (30?g). The results of the study showed that while the Streptococcus thermophilus strain SY8, Lactobacillus bulgaricus strains LY6, LY8, LY9 and LY10 showed antimicrobial activity for all test microorganisms, Streptococcus thermophilus SY5 strains showed the weakest antimicrobial effect. All the Lactobacillus bulgaricus and Streptococcus thermophilus strains were resistant to oxacillin (1?g) and nalidixic acid (30?g). Indeed, the highest antibiotic susceptibility was seen with antibiotics such as ampicillin (25?g), clindamycin (10?g) and erythromycin (15?g).Öğe Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties(Wiley, 2020) Yerlikaya, Oktay; Akpinar, Asli; Saygili, Derya; Karagozlu, NuralThe aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus rhamnosus (RP) in probiotic dairy drink production. Although Propionibacterium spp. is used for many purposes including biopreservative and adjunct culture, in this study, probiotic dairy drinks containing P. freudenreichii were evaluated in terms of their physicochemical, rheological, microbiological and sensory properties. the results of the study showed that P. freudenreichii can also be suitable for the production of probiotic drinks and that there are no adverse effects on the product characteristics.Öğe Microbiological aspects and challenges of dairy powders - II: Biofilm/biofouling(Wiley, 2024) Hebishy, Essam; Yerlikaya, Oktay; Reen, F. Jerry; Mahony, Jennifer; Akpinar, Asli; Saygili, Derya; Datta, NiveditaBiofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri-food sector. Factors including temperature, protein composition, equipment structures and surface topography influence biofilm formation and resistance to cleaning and sanitation. Several species of bacteria are well adapted to these challenges, posing the most pressing concerns of dairy whey process. Despite efforts to improve cleaning-in-place strategies, bacteria persist in difficult-to-clean areas. This review provides insights into bacterial biofouling in dairy protein powders, highlighting the mechanism of biofilm formation, predominant bacterial genera, critical processing steps and strategies to manage biofilm formation during the manufacturing process. This review article aims to enhance understanding of bacterial biofouling in dairy protein powders, particularly whey powders, by examining the formation mechanism, critical processing steps, factors affecting biofilm formation and control strategies in dairy powder manufacturing. While previous reviews on general food processing and dairy biofilms have been published, this is the first specific review on whey powders. imageÖğe Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk(Ankara Univ, Fac Agr, 2017) Kesenkas, Harun; Karagozlu, Cem; Yerlikaya, Oktay; Ozer, Elif; Akpinar, Asli; Akbulut, NecatiWinter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as "cooked yoghurt" or "salted yoghurt" due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples.Öğe Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.(Elsevier, 2024) Gungor, Gozde; Akpinar, Asli; Yerlikaya, OktayThe popularity and demand for cow 's milk substitutes has increased in recent years. Plant -derived beverages appear to be among the most important substitutes for cow 's milk. By breaking down legumes, grains and nuts and homogenizing them with water, liquids similar to cow 's milk in terms of appearance, taste and shelf life are used in the production of different beverages and fermented foods. This study aimed to produce vegan beverages by fermenting soy, almond, and coconut beverages with probiotic starter cultures and Propionibacterium spp. Physicochemical, microbiological, and sensory properties of the produced plant -based fermented beverages were examined during storage. Whereas the use of various nondairy beverages in the production of probiotic beverages affects the acidity, color (L* a* and b*), serum separation, water holding capacity, and viscosity values (p < 0.05), microbiological analysis showed that probiotic ( Bifidobacterium BB -12 (R)) viability during storage was protected and the counts of Propionibacterium spp. increased. It was observed that plant beverage type did not affect the viability of Propionibacterium spp. and probiotics (p > 0.05). Additionally, whereas the fermented coconut beverage was liked the most, the fermented soy beverage was liked the least.Öğe Production of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts(Wiley, 2020) Akpinar, Asli; Saygili, Derya; Yerlikaya, OktayThe study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set-type probiotic yoghurt. There were significant changes and differences in the pH, titratable acidity, textural properties and microbiological properties of the products containing adjunct culture during the storage period (P < 0.05), whereas there were no statistically significant differences between the sensory properties (P > 0.05). in conclusion, the use of Enterococcus species that have known probiotic properties as the adjunct culture in yoghurt production can also positively affect the physical, chemical and rheological properties in addition to its positive effects to the functional properties by increasing the viable probiotic bacterial counts.Öğe Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains(Wiley, 2021) Akpinar, Asli; Yerlikaya, OktayIn this study, some potential beneficial properties and probiotic characteristics of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains were investigated in 48 isolates, which were isolated from raw cow's and sheep's milk and kefir grains. The study aimed to determine the antimicrobial properties, antibiotic resistance profiles, antioxidant properties, proteolytic activities, bile salt resistance levels, and bile salt deconjugation activities of L. paracasei and Leu. mesenteroides strains. L. paracasei strains showed a higher antimicrobial activity profile than Leu. mesenteroides strains. L. paracasei strains were not sensitive to novobiocin (5 mu g) and bacitracin (10 mu g), while Leu. mesenteroides ZT8 showed resistance only to polymyxin B (300 mu g). L. paracasei strains showed higher antioxidant activity compared to Leu. mesenteroides strains. L. paracasei SMM1 strain showed strong growth in the presence of 0.25% bile salt, whereas Leu. mesenteroides ZT8 and Leu. mesenteroides ZX3 showed poor growth. Neither L. paracasei nor Leu. mesenteroides strains were able to develop at 0.5%-1% bile salt concentration. Bile salt deconjugation ability was lower in Leu. mesenteroides strains, and Leu. mesenteroides ZT8 produced deconjugation from taurodeoxycholic acid. It was remarkable that Leu. mesenteroides strains showed higher proteolytic activity. Leu. mesenteroides ZT8 strain showed the highest hydrophobicity. Evaluating the obtained results, it was seen that the characteristics of Leu. mesenteroides and L. paracasei strains differed according to the source and strain from which they were isolated. It was determined that both types were suitable for industrial use. Novelty impact statement Isolation and identification of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains derived from raw milks and kefir grains. Biochemical properties of dairy orgin L. paracasei and Leu. mesenteroides strains. Probiotic potential of L. paracasei and Leu. mesenteroides strains isolated from dairy environment.Öğe A study on the determination of bile salt deconjugation, bile salt resistance and hydrophobic properties of some lactic acid bacteria(Teknoscienze Publ, 2015) Yerlikaya, Oktay; Acu, Merve; Akpinar, Asli; Kinik, OzerIn this study, probiotic properties of 25 lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum, Enterococcus faecium, Enterococcus durans and Lactococcus lactis) such as bile salt deconjugation and bile salt resistance levels were compared. Wild type lactic acid bacteria strains were particularly used in this study. The most effective bile salt deconjugation among these bacteria was determined in E. faecium 58K, this was followed by E. durans 42E, Lb. bulgaricus K78, Lb. rhamnosus B-442 and Lb. bulgaricus RF24. Regarding the bile salt resistance, the highest viability was determined in Lc. lactis L21, and Lb. bulgaricus strains were found to be more resistant than S. thermophilus. Additionally, viability was detected in two strains of Lb. rhamnosus, these were followed by E. faecium 58K and E. durans 42E. Regarding bile salt deconjugation, it was concluded that Enterococcus species might be more effective, and regarding the viability in bile salt, Lactococcus lactis L21 was found to be more resistant. The highest hydrophobic activity was detected in S. thermophilus 70S strain, while the lowest was determined in S. thermophilus 82S strain. This result showed that hydrophobic properties of lactic acid bacteria may vary depending on the strain.Öğe A study on the determination of bile salt deconjugation, bile salt resistance and hydrophobic properties of some lactic acid bacteria(Teknoscienze Publ, 2015) Yerlikaya, Oktay; Acu, Merve; Akpinar, Asli; Kinik, OzerIn this study, probiotic properties of 25 lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum, Enterococcus faecium, Enterococcus durans and Lactococcus lactis) such as bile salt deconjugation and bile salt resistance levels were compared. Wild type lactic acid bacteria strains were particularly used in this study. The most effective bile salt deconjugation among these bacteria was determined in E. faecium 58K, this was followed by E. durans 42E, Lb. bulgaricus K78, Lb. rhamnosus B-442 and Lb. bulgaricus RF24. Regarding the bile salt resistance, the highest viability was determined in Lc. lactis L21, and Lb. bulgaricus strains were found to be more resistant than S. thermophilus. Additionally, viability was detected in two strains of Lb. rhamnosus, these were followed by E. faecium 58K and E. durans 42E. Regarding bile salt deconjugation, it was concluded that Enterococcus species might be more effective, and regarding the viability in bile salt, Lactococcus lactis L21 was found to be more resistant. The highest hydrophobic activity was detected in S. thermophilus 70S strain, while the lowest was determined in S. thermophilus 82S strain. This result showed that hydrophobic properties of lactic acid bacteria may vary depending on the strain.Öğe A study on the determination of bile salt deconjugation, bile salt resistance and hydrophobic properties of some lactic acid bacteria(Teknoscienze Publ, 2015) Yerlikaya, Oktay; Acu, Merve; Akpinar, Asli; Kinik, OzerIn this study, probiotic properties of 25 lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum, Enterococcus faecium, Enterococcus durans and Lactococcus lactis) such as bile salt deconjugation and bile salt resistance levels were compared. Wild type lactic acid bacteria strains were particularly used in this study. The most effective bile salt deconjugation among these bacteria was determined in E. faecium 58K, this was followed by E. durans 42E, Lb. bulgaricus K78, Lb. rhamnosus B-442 and Lb. bulgaricus RF24. Regarding the bile salt resistance, the highest viability was determined in Lc. lactis L21, and Lb. bulgaricus strains were found to be more resistant than S. thermophilus. Additionally, viability was detected in two strains of Lb. rhamnosus, these were followed by E. faecium 58K and E. durans 42E. Regarding bile salt deconjugation, it was concluded that Enterococcus species might be more effective, and regarding the viability in bile salt, Lactococcus lactis L21 was found to be more resistant. The highest hydrophobic activity was detected in S. thermophilus 70S strain, while the lowest was determined in S. thermophilus 82S strain. This result showed that hydrophobic properties of lactic acid bacteria may vary depending on the strain.Öğe The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions(Kafkas Univ, Veteriner Fakultesi Dergisi, 2017) Akpinar, Asli; Yerlikaya, Oktay; Kinik, Ozer; Kahraman, Cihan; Korel, Figen; Uysal, Harun RasitThe 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 degrees C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N-2 (N), 80% N-2 + 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.
