The effect of packaging containers (wooden or plastic) on biochemical, microbiological, and sensory properties of Kulek cheese during ripening (4-7 degreesC and 85-90% relative humidity) was examined. Kulek cheese packed in wooden container had higher soluble nitrogen, ripening index, yeast and mould, proteolytic, and psychrotrophic counts, alpha (s)- and beta -casein were degraded throughout ripening. Degradation of alpha (s)- and beta -casein at the end of ripening period was 19.54% and 41.72% in wooden samples, 21.50% and 28.66% in plastic samples, respectively. gamma -caseins gradually increased during ripening. Packaging material did not significantly affect lipolysis. Cheese samples in wooden container had higher sensory scores. (C) 2001 Elsevier Science Ltd. All rights reserved.