摘要：In this study, it was aimed to determine the chemical, biochemical and sensorial changes in Herby cheeses produced using goat milk, cow milk and mixtures of these milks during ripening. Whole goat milk (100 %), whole cow milk (100 %) and the mixtures of them (25 %, 50 % and 75 % of goat milk) were used in making of the cheeses. The all cheeses were vacuum-packaged and ripened at 7±2 ºC for 3 months. Samples were taken from the cheeses on days 1, 30, 60 and 90 of the ripening. The analysis of dry-matter, fat, pH, acidity %, salt, total protein, water-soluble nitrogen values, non-protein nitrogen values, amino nitrogen values and lipolysis and sensorial were done. According to the results obtained from the study, water soluble nitrogen, non-protein nitrogen and amino nitrogen indexes for the Herby cheeses with high amount of cow milk were higher than the others. On the other hand, lipolysis values obtained from the cheeses with higher amount of goat milk were higher. In terms of sensory evaluation, the cheeses made with higher amount of goat milk received more scores than the cheeses made with higher amount of cow milk.
