文章基本信息

标题：A Study for Manufacturing and Organoleptic, Physical and Chemical Properties of Kars Gravyer Cheese
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作者：Zafer Ulutaş ; Abdullah Çağlar ; Ahmet Kurt 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this study, the chemical analysis of Gravyer Cheese samples gathered from Kars district. In the chemical analysis mean values of the following characteristics were determined as, dry matter 68.20%, fat 33.45%, non-fat-dry matter 35.01%, protein 28.95%, total ash 4.94%, salt 3.70%, pure ash 1.24%, salt in dry matter 5.43%, fat in dry matter 49.07% and the acidity 1.87%.