Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening

Full-fat (WC1) and half-fat (WC2) Turkish white cheeses were manufactured on an industrial scale and ripened for 180 days. The objective of this study was to evaluate the variation in chemical and volatile compounds as well as the textural and microstructural characteristics during ripening of Turkish white cheese produced by different production methods from full-fat and half-fat milk. There were significant variations in the volatile compounds. For WC1 cheese, the values of hardness, cohesiveness, gumminess and chewiness values decreased towards 60 days in all cases, and then showed significant increases until the end of ripening. By contrast, the values of the different textural parameters in WC2, overall showed a tendency to decrease throughout ripening. Different effects on cheese microstructure were seen depending on milk fat content, whether or not the starter culture was added and the thermal treatment employed. Regarding volatile compounds, a total of 57 components were identified: alcohols (13), ketones (11), esters (10), acids (8), miscellaneous compounds (9) and aldehydes (6). Acids were the main components of both Turkish white cheeses. At the end of 180 days, esters and miscellaneous compounds were the highest in WC1 cheese, whereas acids, ketones and alcohols were the most abundant in WC2 cheese.