The impact of using of different coagulants and ripening time on the quality characteristics of tulum cheese

properties of Tulum cheeses. In this context, Tulum cheeses were produced using four different coagulants (HMT: calf rennet, RKT: Kluyveromyces lactis protease, MET: Mucor miehei protease, GMT: artisanal rennet) and the physical, chemical, proteolytic, color, textural properties, aroma profiles and sensory properties of Tulum cheeses produced on the 1st, 15th, 45th and 90th days of ripening were examined. MET sample had the highest yield value, followed by RKT, HMT and GMT samples (p>0.05). The use of different coagulants significantly affected the titratable acidity values (on the 1st and 45th days), fat, fat in dry matter, total free fatty acids, water-soluble nitrogen contents, ripening indexes, casein nitrogen ratios (on the 45th day), total free amino acid amounts (on the 15th day), hardness (on the 1st, 45th and 90th days), adhesiveness and gumminess (on the 1st, 15th and 90th days), springiness (on the 15th and 90th days), cohesiveness (1st, 15th and 45th days), chewiness (on the 1st day) and resilience (on the 15th day) values of cheeses (p<0.05). When the effect of ripening time on the properties of cheese is examined; titratable acidity values, fat, fat in dry matter (RKT, MET), salt (RKT), salt in dry matter (RKT), total free fatty acids, total nitrogen and protein (RKT, GMT) contents, water-soluble nitrogen contents, ripening indices, cazein-nitrogen ratios, total free amino acid amounts (HMT), L*, a* (HMT, RKT), b*, hardness, adhesiveness, springiness (HMT, GMT), cohesiveness, gumminess, chewiness and resilience values (HMT, RKT, MET) showed significant changes during ripening (p<0.05). Twenty one volatile compounds were identified, including 8 acids, 4 alcohols, 4 esters, 3 ketones, 1 hydrocarbon, and 1 terpene. Among them, the most dominant groups were ketones, acids and esters, respectively. As a result of the sensory analysis, it was determined that the HMT and RKT cheeses were the most liked by panelist group, and all cheeses had higher scores on the 45th day of ripening compared to the other days.