Characterization of Physicochemical, Colour and Textural Properties of Turkish Type Cheeses

This study aimed to evaluate the physicochemical parameters, instrumental colour and texture profile analysis of the most preferred and consumed Turkish cheeses (white cheese, kashar cheese, tulum cheese, and Mihaliç cheese). For this purpose, a total of 200 cheese samples were randomly collected from various markets and bazaars located in İstanbul, Türkiye. The cheese samples were analyzed in terms of the physicochemical parameters (moisture, dry matter, salt, fat, protein, pH and titratable acidity), instrumental colour (CIE L*, a*, b*) and texture profiles (hardness, stringiness, springiness, adhesion, adhesiveness, cohesiveness, gumminess and chewiness). There was a significant difference in proximate composition between cheese types (P