Accepted Manuscript Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey Pelin Salum, Gokce Govce, Perihan Kendirci, Deniz Bas, Zafer Erbay PII: S0958-6946(18)30183-3 DOI: 10.1016/j.idairyj.2018.07.011 Reference: INDA 4365 To appear in: International Dairy Journal Received Date: 24 May 2018 Revised Date: 16 July 2018 Accepted Date: 16 July 2018 Please cite this article as: Salum, P., Govce, G., Kendirci, P., Bas, D., Erbay, Z., Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey, International Dairy Journal (2018), doi: 10.1016/j.idairyj.2018.07.011. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.