CİVİL PEYNİRİNİN KİMYASAL VE ORGANOLEPTİK ÖZELLİKLERİ

Year 1996, Volume: 12 Issue: 1, 65 - 71, 01.03.1996

O. Cenap Tekinşen Mustafa Atasever Abdullah Keleş

Abstract

Bu çalışmada Erzurum ili ve çevresinden toplanan 26 adet civil peyniri numunesi incelendi. Numuneların kım­yasal muayeneleri sonucu ortalama değerlerin; rutubet % 59.42, yağ % 2.24, protein % 31 .97, tuz % 4.468, kül % 5.253, asidile laktik asit cinsinden% 0.745, pH değeri 4.45 ve aw değeri de 0.927 olduğu belirlendi. Duyusal nitelikler bakımından ise peynirierin 100 puan üzerinden ortalama toplam duyusal değerlendirme puanının 74.269 olduğu tespit edildi. Civil peynirinin yumuşak ve yağsız peynir tipinde olduğu belirlendi

Keywords

Civil peyniri, kimyasal ve duyusal kalite

Chemical and Organoleptical Properties of Civil Cheese

Abstract

In this study, 26 civil cheese samples obtained from Erzurum province and araund were chemically and organoleptically analysed. lt was determined that the mean value of moisture content was 59.42 %. Mean values for fat, protein, salt and ash contents were found 2.24 %, 31.97 %, 4.468 % and 5.253 % respectively. Acidity values of samples were determined 0.745 % in lactic acid degree. pH and aw values of the samples were found 4.45 and 0.927. In organoleptical examination. the mean of total scores of cheese samples were found 74.269. l t was de­termined that Civil Cheese was a soft and low fat cheese variety

Keywords

Civil cheese, chemical and organoleptical quality