文章基本信息

标题：Determination of Microbiological, Chemical and Organolptic Properties of Urfa Cheese
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作者：Atilla Yetişmeyen ; Filiz Yıldız
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this study microbiological, chemical and organoleptic properties of Urfa cheese sold in Ankara market were determined. The average results of the microbiological investigations on TAMB (total aerobic mesophilic bacteria), the yeasts and moulds, the coliform group bacteria, E. coli and S. aureus were found as 1,0x10⁹cfu/g, 1,0x10⁷ cfu/g, 3,5x10⁶ MPN/g, 1,1x10⁶ MPN/g and 1,3x10⁵cfu/g respectively. These data show that the hygiene rules are not followed during the production and marketing of the Urfa cheese so that it has a bad microbiological quality. The results of Chemical analyses included dry matter, tat, fat in dry matter, protein, salt, salt in dry matter, ash, titratable acidity (% in lactic acid), pH, total nitrogen, water soluble nitrogen, ripening coefficient, non-protein nitrogen values of the samples were determined as, 48,33 %, 22,96 %, 47,48 %, 17,53 %, 6,80 %, 17,53 %, 2,107 %, 1,23 %, 5,44 pH, 2,747 %, 0,411 %, 15,25 % and 0,26 %, respectively.