Quality properties of Turkmen sacak cheeses manufactured and sold in Kars Ardahan provinces

In this study, 30 samples of Türkmen Saçak cheese were obtained from the sales places in the city center and districts of Kars, Ardahan provinces and their physicochemical and sensory properties were investigated. The pH, titratable acidity, dry matter, as, fat, dry matter fat, protein, dry matter protein, salt, dry matter salt, total nitrogen, water soluble nitrogen (SÇA), ripening degrees, 12% TCA soluble nitrogen content, %5 the ratio of nitrogen soluble in PTA were obtained as, %5.53± 0.23, %0.23 ±0.93, %45.84± 4.90, %11.74 ±2.83, %2.55 ±1.02, %5.58± 2.24, %4.15± 0.64, %57.91± 6.93, %4.19± 1.57, %9.19± 3.54, %0.14± 0.8, %3.62± 2.14, %0.0079 ±0.0057 and %0.4504± 0.0151, respectively. Correlation relation of sensory analysis scores of Türkmen Saçak cheese was evaluated. The relationship between color and appearance, structure and consistency, taste and aroma and overall impression were significant (p<0.01). At the and of the study, it was found that cheeses are rich in animal protein and fat content is low, but the ratio of dry matter salt content is high and do not have standard characteristics. İt was determined that all samples were sold for sale in underripe form. İt is considered that modern standards shoul be brought to production methods and improvement of production places and conditions and hygiene sanitation education should be given importance in order to healthier and quality of Türkmen Saçak cheese.