Changes in the sensory, microbiological and compositional properties of Turkish white cheese during ripening

Results of the chemical, microbiological and sensorial properties of Turkish white cheese samples are presented during ripening period. It was observed that dry matter, fat, sodium chloride, ash and acidity increased during ripening, whereas pH value decreased. Dry matter, fat in dry matter, salt in dry matter, ash in dry matter and acidity (lactic acid) contents of cheese samples were found between 35.41-39.48%, 42.54-46.10%, 10.80-11.46%, 12.33-13.49%, and 0.61-1.11%, respectively. The pH values were found between 4.98-5.68. Also, high counts of total mesophilic bacteria and Lactobacilli were recorded throughout the ripening of the cheese. Low pH levels and high NaCl content after 30 days affected the growth of most microbial groups resulting in considerably lower counts at 3 months. Lactobacilli constituted the dominant microflora of the cheese. According to sensory evaluations, the cheese samples were more preferred with aging. This study reported here describes chemical, microbiological and organoleptical changes, which occured during ripening of Turkish white cheese.