摘要：In this study, 8 experimental cheese group, including control group, were produced. The cheese samples were produced from the milk to which quality tests applied and pasteurized at 65°C for 30 minute. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as starter culture in equal rates. The rate of used starter culture was 1%. Garlic, thyme, mint were used as flavor extract. In addition to these Allium sp itself was added into curd in the experiment. The produced cheese samples were ripened for 90 days at 4°C. Both of pH and titrable acidity values were found significant between cheese samples and ripening period statistically (P < 0.01). The highest lipolysis rate was obtained from control cheese samples while the lowest was in garlic-thyme flavored cheese sample. Lipolysis rate increased from beginning to 60th day of ripening. Differences between cheese samples and ripening periods were found significant statistically (P<0.01). Differences between cheese samples and ripening periods were found significant in terms of free fatty acids rates statistically (P<0.01).
