| Summary: | 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.
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