MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS

Aydin A., Aksu H., TAŞKANAL N., Gunsen U.

JOURNAL OF FOOD QUALITY, cilt.32, sa.5, ss.590-606, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 5
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1745-4557.2009.00271.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.590-606
  • İstanbul Üniversitesi Adresli: Evet

Özet

A total of 100 fresh-cheese-based desserts (Hosmerim and Cheese helva) from nine different production areas in Marmara Region of Turkey were studied. There were no statistically significant differences in microbiological composition between Hosmerim and Cheese helva. Mean values of APC, Staphylococcus aureus, molds, yeasts, osmophilic yeasts for Hosmerim were 5.7 x 104, 8.0 x 102, 1.8 x 103, 2.8 x 103, 1.6 x 103 cfu/g, respectively, while coliform bacteria, Escherichia coli and Bacillus cereus were < 10 cfu/g. Results for Cheese helva were slightly higher. Salmonella spp. and staphylococcal enterotoxin were not detected in 25 g of any sample.