标题：A Study on the Technology and Physical, Chemical, Microbiological Property and Energy Values of the Fresh Kashar Cheeses Packed with Vacuum Techniques and Manufactured in Thrace
摘要：In this study total 16 fresh kashar Cheese samples of for fresh kashar varieties were analysed. Samples are taken from the kashar cheese manufacturing company which vacuum technique, for packing the fresh kashar in Thrace. The physical, chemical and microbiological and energy values of the total 16 samples were analysed. The average values for dry matter, water, salt in dry-matter, total ash, protein, pH, total bacteria found were found as 57.285%, 42.715%, 24.110%, 42.072%, 2.82%, 33.178%, 5.034%, 3.050%, 26.42%, 5.17, 3.7x107 respectively.
