Determination of the properties of traditional Karaburun Kopanisti Cheese produced in different seasons

In this study, production technology and composition values (total dry matter, fat, protein, salt, ash, titration acidity, and pH), flavour components, amino acid values, biogenic amine, and free fatty acid composition of Kopanisti cheese produced by traditional methods from PAS produced in Karaburun district of İzmir province were determined.According to the communiqué, Karaburun Kopanisti cheese is included in the hard and fatty cheese group, considering the dry matter value it contains. 17 amino acids were determined in Karaburun Kopanisti cheese. Amino acid contents of cheeses were determined as arginine, serine, threonine, proline, lysine, valine, methionine, leucine, isoleucine, phenylalanine, glycine, alanine, aspartic acid, glutemic acid, histidine, tyrosine, and sistein. A total of 75 flavouring substances were determined in Karaburun Kopanisti cheeses during the winter period and 14 of these flavouring substances were detected on the 1st, 15th, 30th, and 40th days of the production period. A total of 55 flavouring substances were determined in Karaburun Kopanisti cheese during the summer period and 22 of these flavouring substances were detected on the 1st, 15th, and 25th days of the production period. In the winter period, 6 alcohols, 8 acids, 28 esters, 9 terpenes, 3 aldehydes and 8 ketones were detected in Karaburun Kopanisti cheese. In the summer period, 8 alcohols, 6 acids, 28 esters, 5 terpenes, 3 aldehydes and 4 ketones were identified. In Karaburun Kopanisti cheese, 15 saturated fatty acids (butyric, caproic, caprylic, capric, undecanoic, lauric, myristic, octonoic, myristoleic, pentadecanoic, tetradecanoic, palmitic, heptadecanoic, nonanoic, and stearic) and 4 unsaturated fatty acids (palmitoleic, oleic, linoleic and linolenic) were determined. The dominant saturated fatty acid in winter and summer periods was palmitic acid, followed by stearic acid and myristic acid. The fatty acid profile of Karaburun Kopanisti cheese is rich in essential fatty acids such as oleic (C18:1n9c) and linoleic (C18:2n6c) acid, which have beneficial effects on health, especially in relation to protection against chronic degenerative diseases. Differences were found between the two seasons when Karaburun Kopanisti cheeses were prepared in terms of pH, fat, DM, acidity, caprylic acid, lauric acid and palmitic acid from saturated fatty acids, tetradeconoic acid and oleic acid from monounsaturated fatty acids and linoleic and linolenic acid from polyunsaturated fatty acids (p<0.05). From a nutritional point of view, Karaburun Kopanisti cheese is a good food to meet the daily amino acid requirement because it is a PAS cheese rich in essential amino acids such as isoleucine, leucine, methionine and phenylalanine as well as low salt content. ​​Keywords: Aroma profile, Free fatty acids composition, Production technology, Whey cheeses, Whey.