文章基本信息

标题：Production, Composition and Ripening of Yozgat Çanak Cheese
本地全文：下载
作者：Nurhan Akyüz ; Songül Gülümser
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1984
卷号：9
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this research 12 Yozgat Çanak cheese samples which were gathered from the around of Yozgat province villages were examined. As a result the following average values were obtained: water 28.51%, dry-matter 51.49%, butter fat 13.56%, non-fat dry-matter 37.92%, protein 26.61%, total nitrogen 4.16%, water-soluble nitrogen 0.98%, acidity 1.62%, butterfat in dry-matter 25.54%, salt in dry-matter 11.92, water in low-fat cheese 56.04%.