A survey of the chemical, biochemical, microbiological and sensorial quality of A ho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

Aho cheese, a traditional Turkish dairy product, is commonly produced in the eastern B lack S ea region of A natolia. In this study, 60 samples were collected and some biochemical, microbiological and sensory qualities were investigated. The mean values for dry matter, fat, protein, salt, ash and p H were 45.04, 8.10, 26.50, 9.58, 10.64 g/100 g and 5.07, respectively. Water‐soluble nitrogen ( WSN ), ripening index ( WSN , % of TN ) and acidity index were 0.59 g/100 g, 14.50% and 4.82 mg KOH /g fat, respectively. The mean values for saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and polyunsaturated fatty acid/saturated fatty acid values were found to be 73.57, 23.08, 3.38 and 0.046 g/100 g fatty acids, respectively. Total aerobic mesophilic bacteria, yeast, mould and coliform counts were between 6.20–7.44, 4.84–6.96 and 0.00–2.45 log cfu/g, respectively.