Assessment of some microbiological and chemical properties of Lor whey cheese

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dc.contributor.authorCiftcioglu, Gurhan
dc.contributor.authorErkan, M. Emin
dc.contributor.authorVural, Aydin
dc.contributor.authorAksu, Harun
dc.date.accessioned2024-04-24T17:33:15Z
dc.date.available2024-04-24T17:33:15Z
dc.date.issued2008
dc.departmentDicle Üniversitesien_US
dc.description.abstractIt 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.endpage113en_US
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-55249126188
dc.identifier.scopusqualityN/A
dc.identifier.startpage109en_US
dc.identifier.urihttps://hdl.handle.net/11468/20570
dc.identifier.volume6en_US
dc.identifier.wosWOS:000260597200024
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWfl Publen_US
dc.relation.ispartofJournal of Food Agriculture & Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLor Whey Cheese Propertiesen_US
dc.subjectStandardizationen_US
dc.subjectMicrobiologyen_US
dc.subjectChemical Compositionen_US
dc.titleAssessment of some microbiological and chemical properties of Lor whey cheeseen_US
dc.titleAssessment of some microbiological and chemical properties of Lor whey cheese
dc.typeArticleen_US

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