The effect of packaging containers (wooden or plastic) on biochemical, microbiological, and
sensory properties of Kulek cheese during ripening (4–7∘ C and 85–90% relative humidity)
was examined. Kulek cheese packed in wooden container had higher soluble nitrogen,
ripening index, yeast and mould, proteolytic, and psychrotrophic counts. αs-and β-casein
were degraded throughout ripening. Degradation of αs-and β-casein at the end of ripening
period was 19.54% and 41.72% in wooden samples, 21.50% and 28.66% in plastic …

The effect of packaging containers (wooden or plastic) on biochemical, microbiological and
sensory properties of Kulek cheese during ripening (4-7° C and 85-90% relative humidity)
was examined. Kulek cheese packed in wooden container had higher soluble nitrogen,
ripening index, yeast and mould, proteolytic and psychrotrophic counts. αs-and β-casein
were degraded throughout ripening. Degradation of αs and β-casein at the end of ripening
period was 19.54% and 41.72% in wooden samples and 21.50% and 28.66% in plastic …