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

dc.authorid Sagdic, Osman/0000-0002-2063-1462
dc.authorscopusid 6602513287
dc.authorscopusid 8261854700
dc.authorscopusid 6701802186
dc.authorwosid Sagdic, Osman/Aax-3679-2020
dc.contributor.author Kucukoner, E
dc.contributor.author Tarakci, Z
dc.contributor.author Sagdic, O
dc.date.accessioned 2025-05-10T17:29:07Z
dc.date.available 2025-05-10T17:29:07Z
dc.date.issued 2006
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, TR-65080 Van, Turkey; Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey en_US
dc.description Sagdic, Osman/0000-0002-2063-1462 en_US
dc.description.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. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.doi 10.1002/jsfa.2265
dc.identifier.endpage 338 en_US
dc.identifier.issn 0022-5142
dc.identifier.issn 1097-0010
dc.identifier.issue 2 en_US
dc.identifier.scopus 2-s2.0-31144447134
dc.identifier.scopusquality Q1
dc.identifier.startpage 333 en_US
dc.identifier.uri https://doi.org/10.1002/jsfa.2265
dc.identifier.uri https://hdl.handle.net/20.500.14720/12244
dc.identifier.volume 86 en_US
dc.identifier.wos WOS:000234688000021
dc.identifier.wosquality Q1
dc.language.iso en en_US
dc.publisher Wiley en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Cacik en_US
dc.subject Physicochemical en_US
dc.subject Microbiological Characteristics en_US
dc.subject Mineral Content en_US
dc.title Physicochemical and Microbiological Characteristics and Mineral Content of Herby Cacik, a Traditional Turkish Dairy Product en_US
dc.type Article en_US

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