Some physical, chemical and microbiological properties of cheese coagulants (rennet) sold in Kars-Turkey
2004
Gulmez, M. | Oral, N. | Guven, A. | Vatansever, L. | Duman, B. | Sezer, C.
A total of 15 liquid cheese coagulant samples marketed under the name of 5 different firms and 12 different commercial names were collected from local retail markets in Kars-Turkey, and analysed for the microbiological quality and major compositional factors. All the randomly selected samples were found to be of microbial origin and the required label information on the labels were found to be not complete by the view of Turkish Rennet Standard. In 2 samples, both salt and microbiological criteria failed to meet the standard. The clotting activity of all the samples found to be highly stronger than mentioned on the labels. As a result, the quality control of rennet marketed in Kars, Turkey should be done more frequently than before
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)