A survey on the microbiological quality of Carra, a traditional Turkish cheese

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dc.contributor.authorAygun, O
dc.contributor.authorAslantas, O
dc.contributor.authorOner, S
dc.date.accessioned2024-09-18T20:06:34Z
dc.date.available2024-09-18T20:06:34Z
dc.date.issued2005
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, 50 randomly selected samples of Carra cheese, raw milk cheese, were purchased from different retail markets in the Antakya (Antioch) region and were investigated for microbiological quality and some chemical analyses. In these samples, the numbers of microorganisms were found as follows: total mesophilic bacteria, 1.87 x 10(8) cfu/g; Staphylococcus aureus, 2.51 x 10(3) cfu/g; enterococci, 4.40 x 10(5) cfu/g; Enterobacteriaceae, 5.60 x 10(5) cfu/g; yeast and mould, 4.80 x 10(7) cfu/g; coliform, 1.02 x 10(4) cfu/g; Escherichia coli, 4.27 x 10(3) efu/g. Salmonella were not detected in any of the samples. Mean moisture, salt and fat contents of Carra cheese were found as 41.26%, 7.82% and 26.77%, respectively. The pH value of the samples varied between 4.53 and 6.32 with a mean of 5.24. The microbiological findings showed the presence of high counts of microorganisms investigated and the poor hygienic quality of Carra cheese. (C) 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.04.013
dc.identifier.endpage404en_US
dc.identifier.issn0260-8774
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-4944240939en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage401en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2004.04.013
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8585
dc.identifier.volume66en_US
dc.identifier.wosWOS:000224938200016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarraen_US
dc.subjectcheeseen_US
dc.subjectmicrobiological qualityen_US
dc.subjectAntakyaen_US
dc.titleA survey on the microbiological quality of Carra, a traditional Turkish cheeseen_US
dc.typeArticleen_US

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