pISSN:1309 - 6958       eISSN:2146 - 1953
2004, Cilt 20, Sayı 3, Sayfa(lar) 059-062
Some Microbiological and Chemical Characteristics of Fresh Siirk, a Traditional Dairy Product Consumed in Hatay, Turkey
Abdullah Keleş1, Osman Aygün2, Mustafa Ardıç3
1Selçuk Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYA
2 Mustafa Kemal Üniversitesi Veteriner Fakültesi, Besin Hijyeni vc Teknolojisi Anabilim Dalı, HATAY
3 Harran Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, ŞANLIURFA
Keywords: Sürk, Microbiological and Chemical Characteristics
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In this study, randomly selected fifty samples of süık (çökelek) produced and consumed in Hatay (Turkey) region were investigated for both microbiological and chemical characteristics. The numbers of the microorganisms in the samples analysed were found as following: Total mesophilic bacteria 1,58x107 cfu/g, yeast and mould 8.17x105 cfu/g, lactic acid bacteria 8.31x106 cfu/g and Staphylococcus spp. 5.80x1 CP cfu/g. The mean values ol dry matter, fat, salt, ash, acidity as lactic acid and pH in sürk samples were found as 48.80%, 4.05%, 5.59%, 5.80%, 0.78% and 4.55, respectively.