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Article Name Determination of Microbiological and Chemical Properties of Ardahan Kashar Cheeses
Author Name Filiz YANGILAR
Address Ardahan Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 75000, Ardahan/TÜRKİYE
Abstract A total of twelve Kashar cheese samples collected from local retail markets in Ardahan, Turkey and the chemical and microbiological characteristics were investigated. The main components; pH, moisture, fat, fat-in-dry matter, salt, salt-in-dry matter, titratable acidity protein, water soluble nitrogen fraction (WSN) and lipolysis level were 5.18, 54.90%, 28.31%, 52.29%, 4.00%, 7.46%, 1.72%, 24,73%, 1.69% and 1.66% respectively. On the other hand, indices of proteolysis varied from 0.10% to 0.15% and 0.17% to 0.30% for Ph 4.6-soluble and 12% trichloroacetic acid-soluble nitrogen fractions, respectively. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphlococcus aureus and yeast-moulds in the cheese samples were determined to be 7.47, 5.70, 1.87, 1.48 and 2.54 log cfu/g, respectively. Our study showed that Kashar cheese produced in Ardahan should be improved in quality and hygiene.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 1-9
Year 2014
Type Paper
Language English
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