摘要：In this research effect of salting methods, which are carried out by (i) adding salt to the cheese milk at 5 and 7%, or by (ii) holding the sample in 1+4% brine solution, on the development of volatile fatty acids of White cheeses made from raw and pasteurized milk, were investigated. It was shown that contents of volatile fatty acid were higher in cheeses made from raw milk than in pasteurized milk cheeses (P<0.01). It was found that different salting methods didn't create a significant difference on the contents of volatile fatty acids of experimental cheeses (P<0.01).
