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    Assessment of some microbiological and chemical properties of Lor whey cheese
    (Wfl Publ, 2008) Ciftcioglu, Gurhan; Erkan, M. Emin; Vural, Aydin; Aksu, Harun
    It has been aimed to evaluate some microbiological and chemical properties of Lot, which is a traditional Turkish whey cheese, in order to compare and assess legal limits for final product quality. Mean microbiological and chemical analyze results of 50 unpackaged Lor samples were 8 log cfu/g for total mesophylic aerobic bacteria, 4 log cfu/g for coliform bacteria, 3 log cfu/g for E. coli, 7 log cfu/g for lactic acid bacteria, 6 log cfu/g for enterococci, 5 log cfu/g for coagulase positive staphylococci, 5 log cfu/g for yeast and mould counts and 31.24% for dry substances, 12.69% for protein, 7.35% for fat, 2.21% for salt, 4.28% for ash, 0.59 for titratable acidity and 4.90 for pH value. Samples have been divided four groups against low/high salt concentrations and high/low moisture contents. Microbiological properties of selected samples have been assessed against their salt concentrations and moisture content. As a conclusion, some chemical limits, which were mainly salt and moisture content, have been suggested for whey cheese properties in order to support future legislative studies and safety margins for this product.
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    Comparison for the effect of MAP on Lor whey cheeses with two different initial microflora
    (M H Schaper Gmbh Co Kg, 2007) Erkan, Mehmet Emin; Vural, Aydin; Ciftcioglu, Gurhan; Aydin, Ali; Aksu, Harun
    Whey cheese is a type of soft fresh cheese, which is produced according to traditional protocols in different Mediterranean countries. The microbiological quality of Lor whey cheese, which is a traditional Turkish cheese, mostly depends on the traditional protocol used. The initial microflora is one of the important quality parameters affecting shelf life of Lor cheese. In the present study, two batches of Lor cheese were produced with slightly different protocols, resulting in differences in the initial microflora. Both batches were divided into four groups, which were packaged under three different modified atmosphere (MAP) conditions or air as control. The packages were stored at +4 degrees C and were analyzed microbiologically after 0, 1, 7,15,30 and 60 days of storage. Total mesophilic aerobic bacteria, coliform bacteria, Escherichia coli, lactic acid bacteria and yeasts-moulds have been selected as microbiological criteria because they are characteristic for the shelf life of whey cheeses. The differences in the production protocols and the effect of MAP were evaluated. Lor cheese produced via modified protocol with lower initial bacterial numbers and packaged under 60 % CO2 and 40 % N-2 had the longest microbiological shelf life. Further studies are necessary in order to support legislative acts for Lor cheeses.
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    Some microbiological characteristics of herbed cheeses
    (Wiley-Hindawi, 2007) Erkan, Emin M.; Ciftcioglu, Gurhan; Vural, Aydin; Aksu, Harun
    Fifty herbed cheese samples, in which herbs (Allium spp.) were used at production, were analyzed for some microbiological quality characteristics. Cheese samples were collected from different retailers in four counties of Eastern Turkey. Presumptive coliform, bacteria, generic Escherichia coli, Staphylococcus aureus, lactic acid bacteria, yeast, mold and sulfite-reducing anaerobic bacteria counts were examined as general microbiologic quality parameters, and the average bacteria counts were 2.1 x 10(5), 3.1 x 10(4), 1.1 x 10(5), 2.2 x 10(7) 6.8 x 10(2), 7.0 x 10(6) and 3.2 x 10(1) cfu/g, respectively. The number of samples, in which the above selected bacteria have been detected, were 32 (64%), 29 (58%), 23 (46%), 50 (100%), 5 (10%), 46 (92%) and 9 (18%), respectively. Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were targeted as foodborne pathogens, and the presence of those pathogens in samples were 10% (in five samples), 8% (in four samples) and 4% (in two samples), respectively. It was found that herbed cheeses containing foodborne pathogens raise an important risk for consumers' health. Standardization and modernization of herbed cheese production, in which hygienic conditions and quality controls would be applicable, seems a necessity in order to prevent possible public health risks from herbed cheeses.
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    Survival of Escherichia coli O157:H7 in minced meat and hamburger patties
    (Wfl Publ, 2008) Ciftcioglu, Gurhan; Arun, Ozge O.; Vural, Aydin; Aydin, Ali; Aksu, Harun
    Escherichia coli O157:H7 has been recognized as human pathogen first in 1982. Its viability at lower temperatures has been proved in different in-vitro studies. It has been planned to determine the viability of inoculated E. coli O157:H7 strain in original flora of minced meat samples and original formula and microflora of hamburger patties as an actual model, during cold and frozen storage. For this purpose, minced meat and hamburger patty samples have been inoculated with 5 log cfu/g level and stored at 4.0 degrees C or -18.0 degrees C and analyzed at days 1, 2, 3, 5, 7, 9 and at days 10, 20, 30, 60, 120, 180, respectively. Reduction in E. coli O157:H 7 numbers were found significant in hamburger patties. E. coli O157:H7 counts have been detected as 4.90 log cfu/g at the end of the 9 days storage and 4.01 log cfu/g at the end of the 180 days of storage in hamburger patties. Nevertheless, reduction levels were not as high as reported in previous in-vitro studies. There were no significant changes in inoculated minced meat samples at both cold and frozen storage. It has been concluded that E. coli O157:H7 was more stable in minced meat and hamburger patties, which have original formula and with accompanying microbial flora, when compared to in-vitro studies. Further studies should be held in order to investigate the behavior of E. coli O157:H7 in actual food chain of hamburgers.