Some microbiological and chemical properties of Kasar Cheese marketed in Kars-Turkey
2004
Gulmez, M. | Oral, N. | Guven, A. | Sezer, C. | Duman, B.
A total of 50 Kasar cheese samples collected from local retail markets in Kars-Turkey were analyzed for the microbiological quality and for major compositional factors. Significant variations were found in the physical appearance and none of the cheese had labels on them. Coliform counts in 3 samples and also yeast and mould counts in the all samples were found to be more than 10 cfu/g limits that mentioned in Turkish Kasar Standard, and thus failed to meet this standard. Presence of the E. coli in one sample was also failed to meet the standard. S. aureus was determined from any of the samples. The moisture content of the 46 samples were found to be more than 40 and salt content of the 3 samples were found to be more than 7, and thus these samples failed to comply with the standard. Both high acid level and high mould and yeast level appeared to be correlated to each other and this situation may be due to that the kasar cheese is stored under natural climatic conditions in the markets. Our findings demonstrates that kasar cheese produced in Kars should be improved in quality
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