Güneşer, OnurYüceer, Yonca Karagül2023-02-012023-02-012017-11Togay, S. Ö. vd. (2017). ''Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Çanakkale''. International Journal of Dairy Technology, 70(4), 514-525.1364-727Xhttps://doi.org/10.1111/1471-0307.12374https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.123741471-0307http://hdl.handle.net/11452/30766The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors.eninfo:eu-repo/semantics/closedAccessFood science & technologyAromaGoat cheeseLactic acid bacteriaSensoryStarter cultureCheddar cheeseMilk-productsProteolysisRawChromatographyOlfactometryMaturationLipolysisQualityArticle0004121029000072-s2.0-85017472153514525704Food science & technologyCheese Ripening; Cheese; Rennet