THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY
Özet
13 Karin Kaymagi cheese samples were studied for their microbiological quality and some chemical properties. This cheese is called Karin Kaymagi as it is filled into a tripe package for ripening. The cheese was characterized by moisture content of x = 30.90 %, 39.00 % fat, 19.01 % protein, 4.36 % NaCl and 1.01 % acidity. Significant variations were determined in the major compositional factors indicating a lack of quality standards and/or extreme diversity in the manufacturing conditions. The microbiological tests revealed that there was a very high amount of total bacteria, coliforms, yeasts and moulds, lipolytic and proteolytic bacteria and high numbers of Staphylococcus aureus. Additionally, a statistical relationship between the microbial counts and the chemical composition was observed.
Atıf için künye
Çakmakçı, S., Şengül, M., & ÇAĞLAR, A. (1995). THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY. Milchwissenschaft, 50(11), 622–625.
BibTeX
@article{cakmakci1995-274641,
author = {Çakmakçı, Songül and Şengül, Mustafa and ÇAĞLAR, ABDULLAH},
title = {THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY},
journal = {Milchwissenschaft},
year = {1995},
volume = {50},
number = {11},
pages = {622--625},
issn = {0026-3788},
url = {https://akademik.atauni.edu.tr/yayinlar/274641-the-microbiological-and-chemical-quality-of-karin-kaymagi-cheese-produced-in}
}