Özmen Togay, SineGüneşer, OnurKaragül Yüceer, Yonca2025-01-272025-01-2720171364-727X1471-0307https://doi.org/10.1111/1471-0307.12374https://hdl.handle.net/20.500.12428/26919The 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/closedAccessGoat cheeseAromaSensoryLactic acid bacteriaArticle70451452510.1111/1471-0307.12374Q3WOS:0004121029000072-s2.0-85017472153Q1