Determination of characteristic properties of mihalic cheese

In this study, some physical, chemical and sensory properties and aroma compounds of Mihaliç Cheeses were determined. Fifteen samples of Mihaliç Cheese, provided from the cheese manufacturers of the Marmara region and the surrounding cities. Aroma compounds in cheeses were determines by solid phase microextraction. Descriptine sensory analysis was used to determine sensory properties.As a result of the research, there were statistical differences between cheese samples in terms of dry matter, ash, protein, protein in dry matter, pH, titratable acidity, phosphotungstic acid-soluble nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, fat, fat in dry matter, salt and salt in dry matter. Also, significant color differences were determined between inside and outside of the cheeses.It was found that, hardness, adhesiveness, springiness, cohesiveness, resilience, chewiness and gumminess of the cheese samples were statistically different. Except free fatty acid, barny/animal, storage, sour, astringent, salty and bite. Cheese samples were similar to each other in terms of other descriptive terms.In aroma analysis, 44 aroma active compounds were detected. Aldehydes determined in the cheeses were heptanal, (Z)-4-heptanal, nonanal, (E)-2-nonenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal and (E,E)-2,6-nonadienal. Ketones in cheeses were diacetyl, acetoin, 1-octen-3-on and 1-hexan-3-on other important aroma compounds in the cheeses were 2-acetyl thiazol, 2-phenylethly alcohol, p-cresol and 2-methyl-3-furantiol.