THE MICROBIOLOGICAL AND CHEMICAL-QUALITY OF KARIN KAYMAGI CHEESE PRODUCED IN TURKEY

ÇAKMAKÇI S., ŞENGÜL M., ÇAĞLAR A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.50, sa.11, ss.622-625, 1995 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 11
  • Basım Tarihi: 1995
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.622-625
  • Atatürk Üniversitesi Adresli: Evet

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.