Quality characteristics of Antep cheese manufactured using different milk types and their variation with ripening

In this research, Antep cheeses were produced by using a mixture of cow, goat, and sheep milk at a different specific ratio, and some features between these three types of cheese during the storage period were compared. For this purpose, Antep cheeses were stored for 150 days and analyses were made at 0th,1st,3rd and 5th months of ripening. Compositions (humidity, protein, fat, salt, ash, fat in dry matter, protein in dry matter, salt in dry matter) ripening values (pH acidity, total nitrogen, water-soluble nitrogen, proteolytic ripening index) and volatile components of Antep cheeses at different ripening periods were determined. Results received at the end of the KA (goat+sheep+cow) cheese research; moisture between %52.42-%49.68, protein between %17.83-%17.29, fat between %22.25-%21.25, ash between %9.12-%7.22, salt between %7.82-%6.46, protein in dry matter between %36.34-%35.44, fat in dry matter between %45.71-%44.15, salt in dry matter between %15.55-%13.58, titratable acidity between %0.54-%0.16, pH between 6.76-5.80, total nitrogen between %2.80-%2.71, water-soluble nitrogen between %0.19-%0.14, ripening index between %6.79-%4.99; results received from KE (goat+cow) cheese sample; moisture between %52.42-%50.37, protein between %18.78-%17.99, fat between %20.25-%19.25, ash between %9.73-%8.41, salt between %8.83-%7.13, protein in dry matter between %37.97-%37.54, fat in dry matter between %41.51-%39.68, salt in dry matter between %17.79-%14.99, titratable acidity between %0.23-%0.14, pH between 6.69-6.55, total nitrogen between %2.94-%2.82, water-soluble nitrogen between %0.14-%0.11, ripening index between %4.83-%3.92; results received from KO (sheep+cow) cheese sample; moisture between %50.44-%49.26, protein between %17.84-%17.41, fat between %22.25-%21.50, ash between %10.58-%8.57, salt between %9.67-%7.33, protein in dry matter between %35.99-%34.86, fat in dry matter between %44.89-%43.0.4, salt in dry matter between %19.33-%14.79, titratable acidity between %0.54-%0.18, pH between 6.77-5.88, total nitrogen between %2.80-%2.73, water-soluble nitrogen between %0.21-%0.12, ripening index between %7.57-%4.49 was found. It was detected 34 volatile components in cheese samples which relate to the groups of acid (8 ), aldehyde (6 ), alcohol (4), ester (4 ), lactone (4 ), volatile phenol (3 ), ketone (3 ), terpene (1) and thiazole (1). Titratable acidity, ash, salt and salt in dry matter values of Antep cheeses were increased depending on ripening period, whereas moisture, pH and ripening index values decreased. The use of different milk types were significantly affected the moisture, protein, fat and ash values.