Some properties of Civil cheese: a type of traditional Turkish cheese

Yildiz F., Yetisemiyen A., Senel E., ÖZKAYA F., Oztekin S., Sanli E.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.63, sa.4, ss.575-580, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 63 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1471-0307.2010.00612.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.575-580
  • Anahtar Kelimeler: Civil cheese, Biogenic amines, Chemical properties, Microbiological properties, PERFORMANCE LIQUID-CHROMATOGRAPHY, LACTIC-ACID BACTERIA, BIOGENIC-AMINE PRODUCTION, TULUM CHEESE, HISTAMINE, PRODUCTS, TYRAMINE, FOOD
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Evet

Özet

Civil cheeses were purchased from urban vendors in the city centre of Erzurum, Turkey. The biogenic amine contents of the cheeses and their microbiological and chemical properties were determined. It was found out that biogenic amine concentrations of the samples were not exceeding the toxic doses-values. Total aerobic mesophilic bacteria, lactic acid bacteria and Enterobacteriaceae spp. were investigated as microbial analyses in the samples while several chemical analyses were executed. Statistical analyses were carried out for the determination of the relationship between the chemical properties and the biogenic amine contents of samples, and the existence of microorganisms and biogenic amines.