摘要：Dolaz cheese is a traditional cheese produced from whey by nomads in the Lakes region. The purpose of the study was to determine the traditional production method of Dolaz cheese at its authentic production site, and contents of microbiological and some volatile flavor components, as well as the sensory properties of samples. The total bacterial content of the traditional Dolaz cheese samples varied between 7.68-8.23 log cfu/g, the yeast-mold content varied between 6.90-7.37 log cfu/g, the coliform content varied between 2.83-3.84 log cfu/g, the Lactobacillus content varied between 7.87-8.08 log cfu/g and the Lactococcus content varied between 7.63-8.17 log cfu/g. Average acetaldehyde, acetone, ethanol, acetic acid, diacetyl and 1-butanol contents of traditional Dolaz cheese were 0.0526 mg/kg, 0.0018 mg/kg, 2.6056 mg/kg, 1.1455 mg/kg, 0.0079 mg/kg and 0.0046 mg/kg, respectively. According to the descriptive sensory analysis, characteristic features of Dolaz cheese were determined as soft, yellowish-light brown color, distinctive odor and unique flavor. Despite the long-term heat treatment, cooked flavor was not perceived. Granular structure similar to Çökelek cheese was determined.
