Relationships between proteolytic and lipolytic activity and sensory properties (taste–odour) of traditional Turkish white cheese

Protein and lipid changes and their effects on the sensory properties (taste–odour) of Turkish white cheese were studied. Mean values for the chemical properties of white cheese were: total solids (TS) 44.39 g/100 g; titratable acidity 2.15% (as lactic acid); pH value 4.50; fat-in-dry matter 47.80 g/100 g; salt-in-dry matter 8.65 g/100 g; total nitrogen (TN) 2.50 g/100 g; water-soluble nitrogen (WSN) 0.48 g/100 g; ripening index (RI) 18.98%; tyrosine 65.00 mg/100 g; acid degree value (ADV) 385.96 mg KOH/100 g fat; volatile fatty acids (VFA) 15.54 mL 0.1 N NaOH/100 g and total free fatty acids (TFFA) 1325.96 mg/100 g cheese. Sensory scores for taste and odour were 23.67 (out of 35) and 8.28 (out of 10), respectively. The chemical qualities of the cheeses, including acidity, dry matter, fat-in-dry matter and VFA had an effect on flavour (P < 0.05).