AI Summary & Key Takeaways
AI InsightIn the chemical analysis mean values of the following characteristics were 46.79%, fat 28.20%, non-fat dry matter 25.01%, protein 18.51%, total ash 4.73%, salt 3.44%, pure ash 1.30%, salt in dry matter 6.56%, fat in dry matter 52.77% and the acidity 1.834%.
📌 3 Key Takeaways
Abstract
In this study, the chemical and sensory analysis of Erzincan Tulum (Şavak) Cheese samples gathered from Erzurum and Erzincan district. In the chemical analysis mean values of the following characteristics were 46.79%, fat 28.20%, non-fat dry matter 25.01%, protein 18.51%, total ash 4.73%, salt 3.44%, pure ash 1.30%, salt in dry matter 6.56%, fat in dry matter 52.77% and the acidity 1.834%.
Özet
Bu çalışmada, Erzurum, Erzincan illeri ve çevresinden alınan 26 adet Erzincan Tulum (Şavak) peyniri örneği incelenmiştir. Araştırma sonuçlarına göre bu peynir çeşidinde saptanan ortalama değerler, kurumadde %53.21, su %46.79, yağ %28.20, yağsız kurumadde %25.01, protein %18.51, kül %4.73, tuz %3.44, saf kül %1.30, kurumaddede tuz %6.56, kurumaddede yağ %52.77 ve asitlik %1.834 olmuştur.