Some Properties of Kirklareli Ripened White Cheese

Ripened white cheese

  • Buket Askin Kirklareli University
Keywords: Fatty acids, ripened white cheese, traditional cheese, volatile compounds.


Kirklareli ripened white cheese (KRWC) is a traditional cheese produced within the borders of Kirklareli province and produced with abomasum, without adding any kind of fermentation sterter. KRWC is produced from milks of sheep, goat and cow which are blended at 30%, 25% and 45%, respectively. The main objective of this study was to detect the properties of KRWC and to compare them with the properties of other ripened white cheese mentioned in literatures. For this purpose, volatile flavor compounds, fatty acid composition and some physico-chemical properties of 10 KRWC samples were investigated. A total of 10 cheeses were analysed and there was not observed a huge variation among the cheeses in terms of fat, salt, protein, dry matter, fat free dry matter, ash, calcium content, pH, titratable acidity. When the aroma compositions were analyzed, there were totally determined 36 compounds in KRWC. Acids (14), alcohols (9), ketones (8), esters (4) and sulfur (1) compounds were determined in KRWC samples.  


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