A Study on the Investigation of Some Properties of Cheeses Supplied from Kastamonu Local Markets
Yazarlar (3)
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | European Food Science and Engineering | ||
| Dergi ISSN | 2717-9869 | ||
| Dergi Tarandığı Indeksler | Index Copernicus | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2023 |
| Kabul Tarihi | 09-12-2023 | Yayınlanma Tarihi | 31-12-2023 |
| Cilt / Sayı / Sayfa | 4 / 2 / 41–46 | DOI | 10.55147/efse.1378580 |
| Makale Linki | http://dx.doi.org/10.55147/efse.1378580 | ||
| Özet |
| In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 3 |