Tekinşen, O. CenapAtasever, MustafaKeleş, Abdullah2023-05-262023-05-261996Tekinşen, O. C., Atasever, M., Keleş, A., (1996). Civil Peynirinin Kimyasal ve Organoleptik Özellikleri. Eurasian Journal of Veterinary Sciences, 12(1), 65-71.1309-69582146-1953https://hdl.handle.net/20.500.12395/47517In 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. lt was determined that Civil Cheese was a soft and low fat cheese variety.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.trinfo:eu-repo/semantics/openAccessCivil cheesechemical and organoleptical qualityCivil peynirikimyasal ve duyusal kaliteArticle1216571