Investigation of Aroma and Chemical Properties of Matured Kashar Cheese Produced without Using Starter Culture

This study aimed to investigate the aroma profile, fatty acid composition, and general chemical characteristics of matured Kashar cheese (MKC) produced without starter cultures using mixed raw milk. A specific blend of cow (30%), goat (25%), and sheep (45%) milk was used in the production. Both milk samples and matured cheese were analyzed to determine changes during the ripening process. Texture profile analysis was also performed on cheese samples to evaluate the effects of compositional and processing variables. A total of 65 volatile compounds were identified in MKC, whereas 47, 57, and 58 compounds were found in cow, sheep, and goat milk, respectively. Among these, 19 aroma compounds—particularly 2-pentanol, hexanoic acid ethyl ester, and 2,3-butanediol—were common to both milk and cheese samples, indicating their persistence or transformation during ripening. Notably, 22 fatty acids were detected exclusively in MKC, highlighting microbial and enzymatic activity during maturation. Furthermore, variations in the chemical composition of milk, salt content, and the absence of starter cultures were found to influence the textural characteristics of the cheese. These findings provide insight into the complexity and uniqueness of traditional starter-free cheese production and contribute to the valorization of artisanal dairy practices.