There are many types of cheese produced locally and offered
for sale in Turkey. Among these cheeses, Kars Gruyere cheese has an important
place. Gruyere cheese, which is one of the few European-type cheese types
produced in Turkey, has an economic value and is appreciated by consumers;
Differs greatly from other cheese types because it is full-fat and has a very
different aroma. Kars Gruyere cheese is a very high fat, ripe, nutritious and
unique cheese type in terms of its preparation. Gruyere cheese produced in Kars
province is a dairy product rich in animal protein, which our people lack to a
great extent, and it is more valuable than many animal foods with an average of
32.22% protein. In this review, information is given about the chemical,
microbiological and physicochemical properties of Kars Gruyere cheese, which is
produced by traditional methods in dairies.
Author(s) Details:
Asya Çetinkaya,
Department of Food Engineering, Engineering and Architecture
Faculty, Kafkas University, TR-36100 Kars, Turkey.
Güven Gülbaz,
Department
of Food Engineering, Engineering and Architecture Faculty, Kafkas University,
TR-36100 Kars, Turkey.
Please see the link here: https://stm.bookpi.org/RPMAB-V2/article/view/14121
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