Assessment of some microbiological and chemical properties of Lor whey cheese
dc.contributor.author | Ciftcioglu, Gurhan | |
dc.contributor.author | Erkan, M. Emin | |
dc.contributor.author | Vural, Aydin | |
dc.contributor.author | Aksu, Harun | |
dc.date.accessioned | 2024-04-24T17:33:15Z | |
dc.date.available | 2024-04-24T17:33:15Z | |
dc.date.issued | 2008 | |
dc.department | Dicle Üniversitesi | en_US |
dc.description.abstract | 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. | en_US |
dc.identifier.endpage | 113 | en_US |
dc.identifier.issn | 1459-0255 | |
dc.identifier.issn | 1459-0263 | |
dc.identifier.issue | 3-4 | en_US |
dc.identifier.scopus | 2-s2.0-55249126188 | |
dc.identifier.scopusquality | N/A | |
dc.identifier.startpage | 109 | en_US |
dc.identifier.uri | https://hdl.handle.net/11468/20570 | |
dc.identifier.volume | 6 | en_US |
dc.identifier.wos | WOS:000260597200024 | |
dc.identifier.wosquality | Q4 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.language.iso | en | en_US |
dc.publisher | Wfl Publ | en_US |
dc.relation.ispartof | Journal of Food Agriculture & Environment | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Lor Whey Cheese Properties | en_US |
dc.subject | Standardization | en_US |
dc.subject | Microbiology | en_US |
dc.subject | Chemical Composition | en_US |
dc.title | Assessment of some microbiological and chemical properties of Lor whey cheese | en_US |
dc.title | Assessment of some microbiological and chemical properties of Lor whey cheese | |
dc.type | Article | en_US |