THE EFFECTS OF RIPENING OF SIVAS KUP (JAR) CHEESE STORING UNDER REFRIGERATED CONDITIONS OR BEING BURRIED IN THE SOIL

In this study, it was aimed to compare the composition, lypolizis and ripening level, mold and yeast count and sensory properties of Sivas Küp cheeses ripened under refrigerated conditions as a recent method or ripened being buried in the soil as a traditional method. The dry matter, fat and protein contents were higher, but the salt content was lower in the cheese ripened in the soil than those of the cheese ripened under the refrigerated conditions. In addition, the free fatty acid values and ripening indexis of cheeses ripened under soil were found high. After production, yeast and mold count of unripened cheese was 3.81±0.19 log cfu/g. On the 15th day of ripening, a greater increase in the number of yeast and mold of cheese ripened in the soil compared to that of the cheese ripened in the refrigerated conditions was determined and this was assessed as an indication of cheese contamination from the soil. At the end of the ripening period, both cheese groups received good sensory scores, but the cheeses ripened in the soil in terms of appearance, texture and overall impression received relatively higher scores