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

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

JOURNAL OF FOOD QUALITY, vol.32, no.5, pp.590-606, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 5
  • Publication Date: 2009
  • Doi Number: 10.1111/j.1745-4557.2009.00271.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.590-606
  • Istanbul University Affiliated: Yes

Abstract

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.