The determination of some quality charachteristics of Hatay köy cheeses which are made of cow, goat milk and their mixure during storage

In this research it was aimed to determine the physicochemical and sensorial changes in Hatay Köy cheese made by cow, goat milk and mixtures of these milks (%100:0, %50:50, %25:75, %0:100) during storage. Hatay Köy cheese were produced from heat treated milks (at 65 oC, 30 min) without starter culture and stored at 6±1ºC 90 days. Samples were analyzed at 1, 15, 45, and 90th day of storage. Titratable acidity, fat in dry matter, salt, salt in dry matter, total free fatty acids, water-soluble nitrogen,the amount of total free amino acids and the values of b and ripening degres of Hatay Köy cheeses increased depending on the storage time, whereas pH, dry matter, fat, protein, protein in dry matter, curd firmness and values of L* and b*, cohesiveness, springiness, resilience and sensory analysis points were decreased. Variability in values of hardness, adhesiveness, gumminess and chewiness has been observed during storage. In terms of sensorial properties, the cheeses made with 100% of cow milk had higher scores than cheeses made goat cheese or mixtures milk during storage except first day. Palmitic acid content the highest and, it is followed by oleic acid, stearic acid, myristic acid, capric acid and other fatty acids, in cheese samples. At the end of storage according to NMR analysis, lactic acid and acetic acid increased significantly. Also, increasing of some amino acids, especially in the group D samples, is observed.