Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/22398
Title: Microbiological and chemical changes throughout the manufacture and ripening of kashar: A traditional Turkish cheese
Other Titles: Geleneksel Türk kaşar peynirinin üretimi ve olgunlaşması sırasında görülen mikrobiyolojik ve kimyasal değişiklikler
Authors: Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.
Çetinkaya, Figen
Soyutemiz, G. Ece
AAI-1993-2021
8657771200
15046452100
Keywords: Veterinary sciences
Microbial flora
Kashar
Chemical characteristics
Cheese
Parameters
Milk
Raw
Seasonal-changes
Escherichia coli
Escherichia
Bacteria (microorganisms)
Issue Date: 2006
Publisher: TÜBİTAK
Citation: Çetinkaya, F. ve Soyutemiz, G. E. (2006). ''Microbiological and chemical changes throughout the manufacture and ripening of kashar: A traditional Turkish cheese''. Turkish Journal of Veterinary and Animal Sciences, 30(4), 397-404.
Abstract: This study was performed to investigate the microbiological and chemical characteristics of Kashar cheese produced from raw milk according to traditional techniques. The counts of total aerobic bacteria, lactic acid bacteria (LAB) on MRS and M 17 agar, psychrotroph organisms, yeast and molds, coliforms and the presence of Escherichia coli were determined during the manufacturing stages and ripening. The chemical properties determined were dry matter, fat in dry matter, pH and salt content. The stretching process, which appears to be the main method of destroying microorganisms, did not efficiently eliminate all the microorganisms but was sufficient to destroy E coli that was present in 2 (16.7%) raw milk samples. No coliform bacteria were found during the ripening, whereas total aerobic bacteria, LAB on MRS and M 17 agar, psychrotrophs, yeast and molds were present at levels of 5.36-6.44 log cfu g(-1), 7.08-7.40 and 5.25-5.76 log cfu g(-1), 5.04-5.59 log cfu g(-1), 3.41-3.91 log cfu g(-1), respectively. The data obtained from the present study suggest that specific manufacturing stages and ripening applied for the production of Kashar do not constitute an effective barrier to microorganisms.
URI: https://journals.tubitak.gov.tr/veterinary/abstract.htm?id=8448
http://hdl.handle.net/11452/22398
ISSN: 1300-0128
Appears in Collections:Scopus
TrDizin
Web of Science

Files in This Item:
File Description SizeFormat 
Çetinkaya_Soyutemiz_2006.pdf87.12 kBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons