{"title":"土耳其零售市场Erzincan (Savak) Tulum奶酪的微生物质量。","authors":"M Kivanç","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Twenty samples of Erzincan (Savak) Tulum cheese were investigated for the microbiological quality and some chemical analyses. Cheese was characterized by moisture content means = 45.0%; 3.27% sodium chloride and 2.14% acidity. Significant variation was found in the major compositional factors indicating a general lack of quality and/or extreme diversity of the manufacturing conditions. Microbiological test revealed the presence of very high count of total coliforms, psychrotrophic bacteria, yeasts and moulds, high numbers of Staphylococcus aureus and Clostridium perfringens but no salmonellas. Statistical relationship between growth and counts, and the presence of other indicators, pathogens, and compositional factors was investigated.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 9","pages":"895-900"},"PeriodicalIF":0.0000,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The microbiological quality of Erzincan (Savak) Tulum cheese from Turkish retail markets.\",\"authors\":\"M Kivanç\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Twenty samples of Erzincan (Savak) Tulum cheese were investigated for the microbiological quality and some chemical analyses. Cheese was characterized by moisture content means = 45.0%; 3.27% sodium chloride and 2.14% acidity. Significant variation was found in the major compositional factors indicating a general lack of quality and/or extreme diversity of the manufacturing conditions. Microbiological test revealed the presence of very high count of total coliforms, psychrotrophic bacteria, yeasts and moulds, high numbers of Staphylococcus aureus and Clostridium perfringens but no salmonellas. Statistical relationship between growth and counts, and the presence of other indicators, pathogens, and compositional factors was investigated.</p>\",\"PeriodicalId\":11281,\"journal\":{\"name\":\"Die Nahrung\",\"volume\":\"33 9\",\"pages\":\"895-900\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1989-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Die Nahrung\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Nahrung","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The microbiological quality of Erzincan (Savak) Tulum cheese from Turkish retail markets.
Twenty samples of Erzincan (Savak) Tulum cheese were investigated for the microbiological quality and some chemical analyses. Cheese was characterized by moisture content means = 45.0%; 3.27% sodium chloride and 2.14% acidity. Significant variation was found in the major compositional factors indicating a general lack of quality and/or extreme diversity of the manufacturing conditions. Microbiological test revealed the presence of very high count of total coliforms, psychrotrophic bacteria, yeasts and moulds, high numbers of Staphylococcus aureus and Clostridium perfringens but no salmonellas. Statistical relationship between growth and counts, and the presence of other indicators, pathogens, and compositional factors was investigated.
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