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标题：Production Techniques and some Chemical, Biochemical and Microbiological Characteristics of Golot Cheese Manufactured and Marketed in the Eastern Black Sea Region of Turkey
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作者：Yusuf Tunçtürk ; Mehmet Özdemir
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2005
卷号：30
期号：3
出版社：Association of Food Technology, Turkey
摘要：Golot cheese is mainly produced in farms under primitive conditions in Trabzon and Rize cities. Usually acid coagulation technique is preferred for making of the cheese. The curd is cooked at 85-90 ºC and processed for the cheese. Golot cheese is mostly consumed in freshly. According to results of chemical analysis (totally 30 samples analyzed) mean values were found as the following; total solids was 48.63±1.68 %, fat 7.41±1.97 %, protein 35.68±2.78 %, salt 2.95± 0.93 %, acidity (as lactic acid) 0.83±0.17 % and pH value 5.54±0.30. Mean value of water soluble nitrogen ( WSN ) was 9.11±1.89 %, non-protein nitrogen ( NPN ) 3.40±0.75 %, aminonitrogen ( NH₂N ) 2.51±0.55 % and lipolysis 1.745±0.393 ADV. Counts of total aerobic microorganism, lactic acid bacteria (LAB), molds-yeast and coliforms were log 2.99±0.67 cfu /g, log 3.07±0.58 cfu /g, log 2.35±0.33 cfu /g and log 1.79±0.98 cfu /g, respectively. E. coli and Staph. aureus were found only in three and two samples, respectively.
关键词：Golot cheese; physical; chemical; biochemical properties