In this research, two kinds of filling methods (block and pieced) in two container types (pot and plastic) were used for the preparation of Otlu cheeses. The uses of different containers influenced (P < 0.01) acidity, pH, dry matter, fat contents and water soluble nitrogen. Degradation of α s1- and β-casein were higher in pieced cheeses in pot (P1F2). Also, breakdown products of casein were higher in P1F2 cheeses compared to others. The amounts of α s1- and β-caseins of all treatments decreased during ripening, while the amounts of α s1-I casein and breakdown products increased. The acceptability of cheeses in block form was higher.
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Tarakçı et al. (2009) studied this question.
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