Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese

This study evaluated the quality attributes of Protected Designation of Origin (PDO) Erzincan Tulum cheese by comparing control cheeses made with Kemah spring salt (KS) to those made with Sivas spring salt (SS), Çankırı rock salt (CS), and a low-sodium salt (rock salt–KCl blend, 50:50, LNaS). Cheeses were ripened at −2 to 0 °C for 120 days. Analyses included chemical composition, mineral profile, proteolysis, lipolysis, fatty acid composition, volatile compounds, and sensory properties. During ripening, dry matter and pH increased significantly (p < 0.05). Mineral content varied by salt type: LNaS had higher potassium and lower sodium, KS-C had the highest sodium and phosphorus, and SS-C the highest magnesium (p < 0.05). Proteolysis increased in all samples, with the highest levels in LNaS (p < 0.05). Lipolysis increased in all samples (p < 0.05), with CS-C showing the highest free fatty acid (FFA) content. Fifty volatile compounds were identified; carbonyl compounds were highest in LNaS-C and esters were highest in SS-C. Sensory evaluation showed that CS-C had the highest overall acceptability score and SS-C the lowest (p < 0.05). CS-C outperformed the control in sensory quality, and LNaS-C achieved similar sensory acceptance without compromising quality. Salt content and type were identified as critical factors in determining the authenticity of PDO Erzincan Tulum cheese.