###### Abstract  
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (\(p>0.05\)) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheees in SST and TC did not show significant statistical differences (\(p>0.05\)). No significant differences (\(p>0.05\)) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheees. Furthermore, proteolysis was not affected statistically significantly (\(p>0.05\)). A moderately increased rate of ripening for the cheees in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of chees. Regarding the SFA, MUFA, and PUFA content, no significant differences (\(p>0.05\)) were observed between the TC and SST chees. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (\(p>0.05\)). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters. white chees in brine; large-capacity stainless steel tanks; tin containers; physico-chemical characteristics 20231223320233202320  
chemical, textural, and sensory properties [2]. Their manufacture dates back thousands of years (approximately 8000 years ago) [3]. WBC, in general, have a texture that varies from soft to semi-hard. These cheeses have no find, a slightly acidic taste, due to the action of lactic acid bacteria during ripening, and a salty taste, which arises from storage in brine. Therefore, salt and acid are the critical parameters for the conservation of these types of cheese [4; 5]. The main differences among the cheeses are observed in the manufacturing process (for example, milk type, coagulation time and temperature, pressure during draining, shape and size of the curd, and salting of the curd before brining). Sheep or goat milk, or their mixture, is commonly used in their production, however, due to the high purchasing demand, other types of milk, such as cow's or buffalo's, can be used [4]. Raw (according to legislation) or pasteurized (72 \({}^{\circ}\)C for 15 s or 63 \({}^{\circ}\)C for 30 min) milk cheese is used in WBC manufacture [6]. Thermophilic or mesophilic lactic acid bacteria, or combination of them, are commonly used as starter cultures. Non-starter lactic acid bacteria (NSLAB) are predominant when using unpasteurized milk in production. WBC are white in color, except for those made from cow's milk that gives a yellowish color due to the presence of carotenoids. These cheeses have no gas holes but they sometimes develop small mechanical openings [3]. The texture of WBC is smooth, soft, and crumbly but still sliceable, and some of them may become brittle when old [6]. Their flavor is slightly sour to very salty and, for some varieties, mildly acidic and piquant. The shape varies but is usually produced in rectangular or cubic blocks that weigh 250-1000 g. The cheeses are packed in containers of various capacities. The most common are rectangular tin cans, lacquered metal or plastic containers with up to 15-16 kg capacity or, traditionally, wooden barrels of 40-50 kg capacity [3; 6]. Most WBC are consumed fresh after ripening for 2 months or more in brine (8-10% NaCl concentration) [3; 6].