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Physicochemical and Microbiological Characteristics and Mineral Content of Herby Cacik, a Traditional Turkish Dairy Product

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Date

2006

Journal Title

Journal ISSN

Volume Title

Publisher

Wiley

Abstract

Changes in the physicochemical properties, mineral and heavy metal content and microbial flora of cacik samples were studied over a storage period of 30 d. The analysis results were in the ranges as follows: dry matter content 16.45-20.76%, fat 1.4S-4.30%, protein 8.14-13.87%, total ash 0.96-4.19%, salt 0.25-3.15%. There were significant differences in dry matter, fat, salt, protein and ash content of the cacik samples (P < 0.05). There were significant differences in Ca, P, Na, Mg, Cu, Fe, Zn and Mn content of the cacik samples (P < 0.05). Total aerobic mesophilic bacteria (TAMB) and enterococci reached levels above 10(4) and 10(3) CFU g(-1), respectively. Coliforms and Staphylococcus aureus were not detected in any of the cacik samples during the storage period. Lactic acid bacteria (LAB) on MRS and M17 agars were the dominant bacteria. The cacik samples had LAB counts up to 10(4.4) CFU g(-1). (c) 2005 Society of Chemical Industry.

Description

Sagdic, Osman/0000-0002-2063-1462

Keywords

Cacik, Physicochemical, Microbiological Characteristics, Mineral Content

Turkish CoHE Thesis Center URL

WoS Q

Q1

Scopus Q

Q1

Source

Volume

86

Issue

2

Start Page

333

End Page

338