Determination of the Physicochemical Properties and Fatty Acid Composition of Some Cheese Types with Geographical Indication in Thrace Region

The purpose of the present investigation was to assess differences in quality characteristics famous cheese types produced Thrace region and labeled with a geographical indication or not. different physicochemical properties, mineral content, fatty acid composition Ezine Cheese Edirne Feta Cheese, Malkara Aged Kaşar were determined. obtained data compared some specifications stated registration documents also same category but without indication. For this purpose, 90 samples from 23 local producers Edirne, Tekirdağ, Çanakkale, Kırklareli supplied sealed packages. Dry matter (%), ash salt protein titratable acidity (% lactic acid), count (mg KOH/g fat), color (L, a, b) values Additionally, compositions contents analyzed by using gas-chromatography inductively coupled plasma-optic emission spectrometry (ICP-OES). This study aims contribute indication, which cover characteristic specifications, including composition, amount, (free fat acidity), (L*, a*, b*) values. It is advised revise mentioned aroma-active components aroma characterization texture features through broader study.