Table 1. Effect of essential oil enriched edible films and storage on chemical characteristics of Göbek Kashar cheeses

Cheese samples	Ripening (d)	Dry matter (%)	Fat (%)	Salt (%)	pH	Acidity SH	Salt in dry matter (%)	Fat in dry matter (%)
C1	3	58.14±0.00^a	24.50±0.70^a	3.04±0.00^b	5.33±0.00^ab	19.18±0.00^a	5.22±0.00^a	42.13±1.21^a
	30	61.68±0.28^c	25.24±0.35^a	4.21±0.33^ab	5.36±0.03^ab	31.96±4.51^ab	6.82±0.55^ab	40.93±0.38^a
	60	62.31±0.41^c	26.75±0.35^a	4.68±0.00^b	5.31±0.02^b	35.16±0.00^a	7.51±0.05^ab	42.93±0.85^a
	90	63.46±0.02^c	27.25±0.35^a	4.91±0.00^a	5.30±0.02^b	35.96±1.10^a	7.67±0.08^a	42.59±0.10^a
C2	3	57.84±0.00^a	26.00±0.00^b	3.60±0.29^c	5.30±0.00^a	21.58±0.00^b	6.23±0.50^b	44.95±0.00^b
	30	57.77±0.06^ab	26.00±0.00^b	4.30±0.79^ab	5.39±0.00^b	28.77±0.00^ab	7.43±1.37^ab	44.71±0.04^c
	60	58.50±0.30^a	27.10±0.14^a	4.44±0.35^ab	5.27±0.00^ab	38.36±0.00^b	7.59±0.53^ab	46.32±0.48^b
	90	59.78±0.12^a	29.50±2.12^a	5.14±0.00^ab	5.35±0.03^c	34.37±0.00^a	8.50±0.01^b	49.33±0.45^a
C3	3	57.89±0.02^a	24.25±0.35^a	2.98±0.07^a	5.35±0.01^b	19.98±1.13^ab	5.16±0.13^a	41.88±0.02^a
	30	58.10±0.09^b	25.23±0.00^a	4.50±0.77^b	5.32±0.02^a	33.16±2.81^b	7.75±0.14^b	43.45±0.53^b
	60	58.49±0.34^a	28.00±0.00^a	4.86±0.02^b	5.24±0.01^a	37.5±0.00^b	8.29±0.02^b	47.85±0.23^b
	90	61.88±0.07^b	29.00±0.00^a	5.50±0.32^b	5.24±0.02^a	42.36±1.13^b	8.88±0.07^b	46.86±0.05^a
C4	3	57.30±0.01^a	25.00±0.00^ab	2.93±0.31^a	5.32±0.02^ab	18.37±1.40^a	5.10±0.09^a	43.62±0.77^ab
	30	57.02±0.04^a	26.17±0.44^b	3.09±0.22^a	5.34±0.03^ab	24.75±1.12^a	5.45±0.38^a	45.56±0.41^c
	60	59.75±0.16^b	27.60±0.84^a	3.96±0.34^a	5.30±0.02^ab	34.36±1.12^a	6.62±0.70^a	46.15±1.54^b
	90	61.79±0.13^b	29.50±2.10^a	4.68±0.34^a	5.22±0.01^a	41.56±0.00^b	7.56±0.50^a	47.63±3.37^a