Kars gravyer peynirinin yapılışı, bileşimi ve diğer bazı önemli peynirlerle karşılaştırılması

Abstract

This study was carried out on chemical analysis of Gravyer cheese. InKars province 15 Gravyer samples were taken randomly and certain chemicalanalyses were done on the samples)1aximum, minimum and mean valueof the result§ which were obtained from chemical analyses were givenbelow.1. The percentage of dry matter varried from 66.13 % to 69.84 % and themean value of dry matter content was determined to be 68.20 %.2. 'ilie fat content of Gravyer cheese ranged between 29.67 % and 35.25 'fa.The mean value was 33.45 %.3. 'ilie minimum, mawimum and mean values of fat content in dry matterwere found as 44.33 %, 53.15 ,/-, ,49.07 % respettivelY.4. The proportion of protein in Gravyer cheese varried from 24.93 5{ to31.23 % and the mean value was 28.95 %.5. The salt content of Gravyer cheese was found between 2.67 % and 4.52 'to.The mean value of salt content was 3.70 %.6. Total ash content of Gravyer cheese was found between 4.09 % and5.85 'to. The mean value was 4.945&.7. Acidity was changed between 6.19 S.H. and 9.98 S.H •• The mean valuewas 7.48 S.H ..