Effect of pasteurization and packaging on the physicochemical and sensory properties of pot (Kope) cheese

Traditionally, pot (Kope) cheese produced from raw milk in the Northwestern provinces of country and nowadays some of the Kope cheese producers have been used of plastic or metal container as a pot. The aim of this study was to determine the effect of pasteurization and packaging on the physicochemical and sensory properties of Kope cheeses during 120 days of ripening. The results revealed that before filling of cheese in pot and plastic container, pasteurized cheeses had higher salt and pH, and pasteurization process increased acidity in pot cheese and pH in cheese which ripened in plastic container at 120th day of ripening. Although usage of pot as a container increased pH, total solid, salt, ash, fat, protein and also overall taste, where plastic container increased acidity and lipolysis of cheese.