Table 4.

Alcohol concentration of cheeses made from raw (A1, B1, C1) and pasteurized milk (A2, B2, C2) during ripening

Alcohols	Days	Cheeses
		A1	A2	B1	B2	C1	C2
Ethanol	2	0.09 ± 0.01abcA	0.03 ± 0.00dB	0.10 ± 0.02abB	0.04 ± 0.01cdB	0.12 ± 0.02aB	0.05 ± 0.02bcdA
	90	0.20 ± 0.02aA	0.06 ± 0.01bAB	0.19 ± 0.02aAB	0.07 ± 0.01bAB	0.22 ± 0.01aA	0.07 ± 0.02bA
	180	0.24 ± 0.08abA	0.09 ± 0.00bA	0.23 ± 0.04abA	0.09 ± 0.01bA	0.28 ± 0.01aA	0.10 ± 0.02bA
İsoamylalcohol	2	0.93 ± 0.20abcA	0.61 ± 0.03bcA	1.04 ± 0.04abA	0.51 ± 0.07cA	1.18 ± 0.17aA	0.57 ± 0.03cB
	90	1.66 ± 0.05aA	0.70 ± 0.03aA	2.31 ± 1.05aA	1.37 ± 0.44aA	2.34 ± 0.82aA	1.23 ± 0.26aA
	180	1.68 ± 0.24aA	0.70 ± 0.24aA	1.61 ± 0.01aA	0.59 ± 0.16aA	0.84 ± 0.71aA	0.70 ± 0.07aAB
2-heptanol	2	0.28 ± 0.08aA	0.14 ± 0.07aA	0.21 ± 0.00aA	0.14 ± 0.05aA	0.16 ± 0.01aA	0.12 ± 0.05aA
	90	0.18 ± 0.13aA	0.09 ± 0.04aA	0.19 ± 0.16aA	0.13 ± 0.05aA	0.18 ± 0.07aA	0.07 ± 0.05aA
	180	0.24 ± 0.09aA	0.12 ± 0.01aA	0.17 ± 0.11aA	0.09 ± 0.04aA	0.14 ± 0.03aA	0.06 ± 0.02aA
2-ethyl 1-hexanol	2	0.46 ± 0.09aC	0.13 ± 0.05cC	0.31 ± 0.00abcB	0.14 ± 0.03bcB	0.35 ± 0.08ab	0.14 ± 0.03cB
	90	1.86 ± 0.33aB	0.99 ± 0.11abcB	1.83 ± 0.30aB	0.66 ± 0.12cB	1.69 ± 0.26ab	0.94 ± 0.03bcB
	180	5.28 ± 0.45abA	2.21 ± 0.23bA	7.24 ± 1.78aA	3.52 ± 0.33bA	3.82 ± 0.63bA	2.57 ± 0.58bA
2-nonanol	2	0.15 ± 0.03aB	0.07 ± 0.00aB	0.13 ± 0.05aB	0.06 ± 0.02aB	0.11 ± 0.03aB	0.07 ± 0.02aB
	90	0.70 ± 0.18aA	0.28 ± 0.03bA	0.44 ± 0.11abA	0.29 ± 0.03bA	0.47 ± 0.04abA	0.28 ± 0.02bA
	180	0.10 ± 0.01aB	0.06 ± 0.01abB	0.06 ± 0.02abB	0.04 ± 0.00bB	0.08 ± 0.02abB	0.09 ± 0.01abB
3-phenoxy-1-propanol	2	0.03 ± 0.01aB	0.02 ± 0.00aB	0.04 ± 0.01aC	0.02 ± 0.00aB	0.04 ± 0.01aC	0.03 ± 0.00aB
	90	0.29 ± 0.12aAB	0.13 ± 0.04aAB	0.32 ± 0.07aB	0.25 ± 0.06aAB	0.32 ± 0.07aB	0.19 ± 0.01aAB
	180	0.55 ± 0.07aA	0.45 ± 0.17aA	0.54 ± 0.01aA	0.43 ± 0.15aA	0.75 ± 0.00a	0.55 ± 0.18aA

Data are expressed as relative peak chromatographic area. Mean values followed by different lowercase letters within a row indicate significant differences between cheese samples (p < 0.05)

Mean values followed by different uppercase letters within a column for same compound indicate significant differences between ripening periods (p < 0.05)

(A): 100 % ewe milk, (B): 50 % ewe milk + % 50 cow milk, (C): 50 % ewe milk + 25 % cow milk + 25 % goat milk