@article{article_1067172, title={Investigation of Some Quality Properties of Kars Gravyer, Gruyere, and Emmental Cheese}, journal={Avrupa Bilim ve Teknoloji Dergisi}, pages={187–194}, year={2022}, DOI={10.31590/ejosat.1067172}, author={Çavuş, Mustafa and Beykaya, Mehmet}, keywords={Gravyer, Swiss Cheeses, Physicochemical properties.}, abstract={In the present study, the characteristic features of the cheese known as Kars Gravyer cheese were determined. In addition, some parameters of Gruyere and Emmental cheeses, which are Swiss-type cheeses, were compared to the Kars Gravyer. Swiss Gruyere and Emmental cheeses were supplied from six various places. Also, six Gravyer cheese was obtained from different sales points in Kars. Some physicochemical properties of cheeses were investigated. Average moisture values were found to be the highest in Emmental cheeses, while the lowest was in Gruyere. The fat value was measured highest in Gruyere cheeses and the lowest in Emmental. Average b* values were found to be the highest in Emmental cheeses; therefore, Emmental cheeses had a more yellow appearance than the others. Average hardness values were the highest in Kars Gravyer and the lowest in Gruyere.}, number={35}, publisher={Osman SAĞDIÇ}, organization={Iğdır University Scientific Research Projects Coordinatorship}