Table 1. Chemical properties of fresh and ripened Akcakatik cheese samples

Samples	pH	Titratable acidity (LA%)*	Total dry matter (%)	Fat (%)*	NaCl (%)*	Total nitrogen (%)	Water soluble nitrogen (%)*	Ripening Index (%)*	Clove (g/10 g)*	Black cumin (g/10 g)
K1	4.09	2.04	67.86	26.33	11.28	2.14	0.13	5.95	0.38	0.14
K2	3.75	2.54	75.49	30.33	14.85	2.31	0.13	5.75	0.44	0.14
K3	3.77	2.07	77.55	37.00	4.32	1.96	0.07	3.80	1.17	0.05
K4	3.97	1.50	65.84	27.83	8.08	2.52	0.13	5.11	0.47	0.22
K5	3.88	2.61	71.26	40.00	10.34	2.28	0.24	10.75	0.39	0
K6	4.29	2.76	62.66	36.00	9.40	3.15	0.43	13.56	0.12	0.03
K7	3.68	2.56	70.73	34.83	13.53	3.53	0.35	9.99	0.12	0.01
Average	3.92 ± 0.21	2.30 ± 0.62	70.20 ± 4.97	33.18 ± 5.08	10.26 ± 3.33	2.55 ± 0.54	0.21 ± 0.13	7.85 ± 3.41	0.44 ± 0.33	0.08 ± 0.08
D1	3.76	1.94	61.68	20.50	16.54	2.10	0.41	19.74	0.21	0.15
D2	4.02	2.82	61.84	16.50	6.39	2.63	0.43	16.28	0.06	0.07
D3	4.04	2.61	64.28	27.50	13.72	2.00	0.32	16.27	0.12	0.07
D4	3.91	2.90	79.74	32.16	14.28	3.05	0.55	18.09	0.20	0.08
D5	3.89	2.61	76.84	22.66	11.46	2.80	0.49	17.33	0.12	0.02
D6	3.83	2.72	77.74	28.50	13.72	3.12	0.67	21.63	0.33	0.03
D7	3.69	2.96	82.63	40.00	11.28	3.40	0.63	18.41	0.15	0.02
D8	3.72	2.83	82.32	36.00	12.03	3.12	0.59	19.06	0.43	0.02
Average	3.86 ± 0.12	2.67 ± 0.31	73.38 ± 8.78	31.86 ± 6.20	12.43 ± 2.87	2.77 ± 0.48	0.51 ± 0.11	18.35 ± 1.75	0.20 ± 0.12	0.06 ± 0.05