Figures & data
Table 1 Regression equations for the calibration curves and analysis of the linearity
Table 2 Nutritional composition (g/100 g cheese) of Surk cheeses
Table 3 Organic acids (mg/100 g cheese) identified in Surk cheeses accordingly
Figure 1 Chromatogram of: (A), (B) standard mixture; (C) Surk cheese sample. Peaks: (1) oxalic acid; (2) orotic acid; (3) citric acid; (4) pyruvic acid; (5) uric acid; (6) lactic acid; (7) formic acid; (8) acetic acid; (9) propionic acid; (10) hippuric acid.
Table 4 Volatile compounds identified in Surk cheeses according to chemical classes
Table 5 The percentages of volatile compounds identified in all the Surk cheeses
Figure 2 A typical chromatogram of one of the Surk cheese samples indicating volatile compounds identified in all of the Surk cheeses (see for Pik No.).
Figure 3 Changes in main chemical groups of volatile compounds.
Figure 4 Overall acceptability score of Surk cheeses.
