There are many types of cheese produced locally and offered for sale in Turkey. Among these cheeses, Kars Gruyere cheese has an important place. Gruyere cheese, which is one of the few European-type cheese types produced in Turkey, has an economic value and is appreciated by consumers; Differs greatly from other cheese types because it is full-fat and has a very different aroma. Kars Gruyere cheese is a very high fat, ripe, nutritious and unique cheese type in terms of its preparation. Gruyere cheese produced in Kars province is a dairy product rich in animal protein, which our people lack to a great extent, and it is more valuable than many animal foods with an average of 32.22% protein. In this review, information is given about the chemical, microbiological and physicochemical properties of Kars Gruyere cheese, which is produced by traditional methods in dairies.
Author(s) Details:
Asya Çetinkaya
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.
Güven Gülbaz
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.
Recent Global Research Developments in Characteristics and Value of Kars Gruyere Cheese
Volatile Compounds of Kars Gruyere Cheese:
Kars Gruyere cheese is a traditional cheese produced in Turkey. Researchers have studied its volatile compound profile.
The volatile components were extracted from samples obtained from 20 different sales points using the SPME (solid phase micro-extraction) technique.
Gas Chromatography/Mass Spectrometer (GC/MS) was used to identify the compounds.
A total of 40 compounds were identified, including aldehydes, ketones, alcohols, acids, esters, terpenes, hydrocarbons, and nitrogenous compounds.
Notable compounds in Kars Gruyere cheese include acetaldehyde, nonanal, 2-pentanone, ethanol, acetic acid, propionic acid, butanoic acid, and various esters and aromatic compounds [1].
Kars Gruyere Cheese Nutrition:
Kars Gruyere cheese is high in fat and protein.
It is produced from raw cow’s milk with the addition of rennet and thermophilic starter culture (propionic acid bacteria).
Approximately 90% of Gruyere cheese in Turkey is produced in the province of Kars, particularly in the Eastern Anatolia Region.
With an average protein content of 32.22%, Kars Gruyere cheese is a valuable source of animal protein.
Economic Importance:
Gruyere cheese is widely produced in France, Austria, Finland, and Switzerland.
In Turkey, Gruyere cheese is one of the 18 types of cheese of economic importance.
It resembles Swiss cheese in form and has a taste similar to Emmental cheese [1].
References
- Çetinkaya, Asya, and Güzin Kaban. “A View on volatile compounds of Kars Gruyere Cheese, a traditional cheese in Turkey.” American Journal of Food Science and Technology 5.1 (2017): 6-10.
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