摘要：The objectives of this study were to evaluate the production system and some physical and chemical characteristics of a regional cheese. Karın Kaymağı which was named from its packaging material, tripe. In this research, for the physical and chemical analysis of Karın Kaymağı, 13 cheese samples were collected from Gümüşhane and Kars region. In the chemical analysis, the following mean values of some characteristics were determined as, dry matter 69.10%; fat 39.00%; non-fat dry matter 30.10%; fat in dry matter 57.18%; protein 19.01%; water soluble protein 3.77%; total ash 6.19%; salt 4.36%; salt in dry matter 6.15%; the acidity 1.01%; ripening degree 19.27%.
