Determination of Elemental Contents and Microbiological and Chemical Properties of cokelek Cheeses Consumed in Turkey

Kalayci N., Ürkek B., Ozturk F., Şengül M., Ciftci E.

BIOLOGICAL TRACE ELEMENT RESEARCH, cilt.201, sa.6, ss.3069-3076, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 201 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s12011-022-03374-5
  • Dergi Adı: BIOLOGICAL TRACE ELEMENT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.3069-3076
  • Anahtar Kelimeler: Cheese, Elements, Food Safety, Heavy Metal, Hygienic Quality, HEAVY-METAL CONTAMINATION, WHEY CHEESE, SHELF-LIFE, MILK, PRODUCTS, LOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

The cokelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb was identified in 6 of the 30 samples, the As was only found in 4 of the samples. The mean major and trace element contents of cokelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents, and sample ripening index were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean total aerobic mesophilic bacteria (TAMB) count of cokelek samples was found as 8.26 log CFU g(-1). The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g(-1) and 7.11 log CFU g(-1), respectively. Traditional cheeses are not mentioned in legal laws such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform further studied, and determine the legal limits.