Quality characteristics of geographically indicated Kars kashar cheese

Due to the natural environment, human and cultural characteristics of Kashar cheese produced in Kars province, production characteristics, technique, aroma and flavor differ from similar cheese types. Kars Kashar Cheese has been registered with a geographical indication due to its unique characteristics. In this research, a total of 25 Geographically Indicated Kars Cheddar cheeses, matured for 14 months, were collected from businesses operating in Kars. They were stored in cold storage until analysis was performed. Some chemical properties of the collected samples were examined. The analysis results of Geographically Indicated Kars Kashar cheese samples were calculated as mean values pH 5.34, titratable acidity (lactic acid %) 0.97, dry matter 70.42 (%), fat 31.12 (%), fat in dry matter 44.13 (%), protein 30.26 (%), protein in dry matter 42.99 (%), salt 3.90 (%), salt in dry matter 5.56 (%), ash 4.48 (%) and energy value 401 kcal. Geographically Indicated Kars Kashar cheeses were evaluated according to TS 3272 Kashar Cheese standard.