1995, Cilt 11, Sayı 1, Sayfa(lar) 051-056 | |
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Microbiological Quality of Şavak White Pickled Cheeses | |
Bahri Patır1, Ali Arslan1, Abamüslüm Güven2 | |
1F.Ü. Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Aanabilim Dalı , ELAZIĞ 2K.Ü. Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı , KARS |
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Keywords: Şavak Cheese, microbiological quality, standard | |
Abstract | |
This study has been conducted to find out the microbiological quality of Şavak white pickled cheese.
Average values of viable aerobes, coliforms, staphylococcus, taecal streptococcus, lactobacillus- leuconostoc - pediococcus,
proteolytic, psychrophile, yeast and Mold were 6.9 x 107/g., 1.8 x 105/g., 1.2 x 106/g., 6.9 x 105/g., 8.5 x 106/
g., 1.3 x 106/g., 3.0 x 106/g., 5.1 x 105/g. respectively and average of pH values was 5.19. Asa result. it was seen that
microbiologically 94.0 % of Şavak white pickled cheese differed from the values of standards and were potentially
hazardous for public health. |
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