A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

Mehmet Yılmaz; Erdinç Çelik; Deren Tahmas Kahyaoğlu

doi:10.55147/efse.1378580

EN

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

Abstract

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

Keywords

Beyaz cheese , Lor cheese , physicochemical , microbiological

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Details

Primary Language

English

Subjects

Dairy Technology

Journal Section

Research Article

Authors

Mehmet Yılmaz This is me
0009-0005-2256-467X
Türkiye

Erdinç Çelik This is me
0009-0005-3445-1146
Türkiye

Deren Tahmas Kahyaoğlu ^*
0000-0001-5863-1452
Türkiye

Publication Date

December 31, 2023

Submission Date

October 20, 2023

Acceptance Date

December 9, 2023

Published in Issue

Year 2023 Volume: 4 Number: 2

DOI

https://doi.org/10.55147/efse.1378580

IZ

https://izlik.org/JA55JJ37DN

APA

Yılmaz, M., Çelik, E., & Tahmas Kahyaoğlu, D. (2023). A study on the investigation of some properties of cheeses supplied from Kastamonu local markets. European Food Science and Engineering, 4(2), 41-46. https://doi.org/10.55147/efse.1378580