Accepted Manuscript Title: The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (S ¸ avak) cheese made from raw Akkaraman sheep’s milk<!–<query id="Q1"> “Your article is registered as a regular item and is being processed for inclusion in a regular issue of the journal. If this is NOT correct and your article belongs to a Special Issue/Collection please contact b.stockton@elsevier.com immediately prior to returning your corrections.”</query>–> Author: Yusuf Cakir Songul Cakmakci Ali Adnan Hayaloglu PII: S0921-4488(15)30114-0 DOI: http://dx.doi.org/doi:10.1016/j.smallrumres.2015.12.004 Reference: RUMIN 5082 To appear in: Small Ruminant Research Received date: 1-12-2015 Accepted date: 10-12-2015 Please cite this article as: {http://dx.doi.org/ 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.