In this study, it was aimed to measure the physic- chemical and sensorial properties of different cheese include
white, cream, cumin and mozzarella cheese that were obtained from local store. The pH,
acidity, ash, calcium and
phosphorus content of the samples were similar. White cheese has showed the highest protein and salt content and
cream cheese has the highest fat content and organoleptic properties score, cumin cheese showed the lowest
consumer acceptability.
