Some General Characteristics of Pickled Herbs Used in Making Van Herby Cheese

Year 1996, Volume: 6 Issue: 1, 35 - 41, 07.06.2016

Nurhan Akyüz Hayri Çoşkun Seval Andiç İbrahim Altun

Abstract

Micfobiological  qiİality  is  the  most . imprtant  aspÇf ;for pickled products as in other foods, · Only 14 - pickloo · hefü samples ·\vere

i ;:obtairi&f .:.from  retail  markets  in vari;' and  analyzed Jd(m1tfoblologically   and

, chemicaııy.  The  obtainect  avefage '·iesuıts  weie  as''iiil'. röliöwiiı'g; 'ptt '3'.85,

•· tiitable  acidity  1.06 %,  salt  concentration  5.82  %, .totlii    eroblC  coulit  5.73

• log/g;' ·cüunt  of  Coliforin    'grqup  3.3 ı . lög/g;· totaf .Eiıteroadteriacee  3.40

'.; fog/g,l!rtnd':molds   .::ycast$ "6:09' log/g. ·it w# ' underSt:düd 'riorri tıie $tucİy that

..  'thete ·was rio··srandart !bn :chniicaı :a5pec( ::ailcf"iilie  pfokled  herbs 'ffiay  i:ıe  a

.:c,ısource of microfüologicafı y pötentiaı 'haz.ird fot°peopıe :'

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Van Otlu Peynirinin Yapımında Kullanılan Salamura Otlarının Bazı Genel Özellikleri

Abstract

Özet

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