Güler, ZUraz, T2024-09-182024-09-1820041364-727X1471-0307https://doi.org/10.1111/j.1471-0307.2004.00148.xhttps://hdl.handle.net/20.500.12483/11873Protein 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).eninfo:eu-repo/semantics/closedAccessproteolysislipolysiswhite cheeseArticle57423724210.1111/j.1471-0307.2004.00148.x2-s2.0-8744248358Q1WOS:000224737600008Q2