This research was carried out to determine the chemical and physical properties of yoghurt, White cheese and Kars Kashar cheese offered for sale in the Kars market. Fortyfive samples were used as material. As a result of chemical and physical analysis average dry matter, fat, pH, titratable acidity (%) and serum separation values of yoghurt samples were determined respectively as 15.26%, 3.76%, 4.37, 1.38% and 4.40 ml/25 g. Starch test was positive for two samples. The gelatin test gave negative results in all of the yoghurt samples. In White cheese samples average dry matter, fat, titratable acidity (%), salt and pH values were 46.53%, 17.66%, 5.21, 1.09%, 4.43%, 5.21 and in Kars Kashar cheese samples average dry matter, fat, titratable acidity (%), salt and pH values were 51.50%, 28.09%, 1.63%, 4.03% and 5.04. Starch test was positive in two of the yoghurt samples.

The objective of this study was to determine the levels of certain minerals and heavy metals in 15 samples of locally produced Cami Bo¤az› cheese collected from cheese shops and district bazaars in Trabzon province, Turkey and evaluate whether the levels are within the acceptable limits given in the Turkish Food Codex. Using Inductively Coupled Plasma Optical Emmision Spectrometry, the average levels of the mineral substance and heavy metals in the Cami Bo¤az› cheese samples were determined as; calcium 3573.40±249.61 mg/kg, potassium 452.13±25.31 mg/kg, sodium 8413.31±506.59 mg/kg, magnesium 164.23±8.97 mg/kg, iron 0.37±0.17 mg/kg, zinc 27.52±1.85 mg/kg, copper 1.350±0.10 mg/kg, manganese 0.15±0.09 mg/kg, phosphorus 4272±269.90 mg/kg, lead 0.179±0.03 mg/kg and cadmium 0.028±0.001 mg/kg. These results show that the mineral content and heavy metal levels of the cheese samples were within the limits for certain foodstuffs (such as raw milk and heat-treated milk, hocafish, canned foods, beef and mutton) given in the Turkish Food Codex. This is the first report on the mineral and heavy metal content in Cami Bo¤az› cheese.

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In the present study, it was aimed to support the white cheese structure produced from cow's milk by adding wheat germ and to determine the changes in fatty acids and chemical composition of this additive storage time. The samples were taken on the 1st, 15th, and 30th days of storage, and some chemical properties and fatty acids were analyzed. The use of wheat germ in the production of white cheese had a significant effect (p < .05) on the fat, protein, salt, total acidity (% l.a) and dry matter properties of the cheese. It was determined that the most common fatty acids in the cheese samples were palmitic, oleic, stearic, and myristic acids. Wheat germ is a significant source due to its high protein content. Therefore, it can be expressed as an auxiliary raw material for the development of nutritional and functional properties in cheese production.

Introduction Kaşar cheese is a hard cheese with a specific flavor, color, taste, and aroma, obtained by processing raw or pasteurized milk in compliance with the applicable standards (1). As the most produced and traded cheese in Turkey after white cheese, kaşar is mainly produced with the dry salting method. Excessive salt is consumed in the course of the dry salting process (approximately 7 kg per 100 kg of cheese), a process that needs considerable time and effort. High water loss is achieved with a lowperformance brine method; this results in a more regular salt penetration into the cheese, which makes it easier to adjust the salt content as desired (2). In recent years, kaşar types usually consumed as mature are sold in vacuum packages. The vacuum package used in cheese packaging results in surface desiccation of the cheese and prevents any oxidizing effects that would adversely affect its taste and flavor. Vacuum packaging and storage at refrigerator temperature not only extend the shelf life of the cheese but also ensure that every shape and size of cheese will have a better and more efficient distribution (3). The purpose of waxing in semihard and hard cheeses is to give the cheese a clean and pleasant appearance, prevent water loss to reduce waste, and eliminate encrustation due to water loss, so that the development of microorganisms on the cheese surface is prevented, which, in turn, reduces the steps needed for cheese maintenance in the maturation depot (4). 2. Materials and methods 2.1. Cheese-making The production of cheese was completed in 3 phases (Figure). Two packing materials were used for the packaging of the cheese samples (polyamide + polyethylene mixture, 90-µm thickness, and cheese wax). 2.2. Chemical analyses Total solid content (%) in the samples was determined with the gravimetric method, where the dry matter oil content was divided by the total amount of dry matter (6). The Gerber method was used for the determination of oil content (%), while acidity was determined in % lactic acid by means of the titration method (7). The nitrogen content of samples in % was established with the micro-Kjeldahl method, and the result was multiplied by a factor of 6.38 to find the protein amount (%) (8). Salt content (%) was determined with the Mohr method (7), and the pH value with a pH meter (WTW3510i) (9). Although the ratio of