Determination of some properties of Turkish Tulum cheeses


Oner Z. , SIMSEK B. , SAGDIC O.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.58, ss.152-154, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 58
  • Basım Tarihi: 2003
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Sayfa Sayıları: ss.152-154

Özet

The chemical, microbiological and organoleptic properties of 20 Tulum cheeses from the markets of Ankara and Isparta in Turkey were investigated. The averages of total solid, fat, fat-in-total-solid, titratable acidity, pH, salt, salt-in-total-solid, total nitrogen, water-soluble nitrogen, ripening index, tyrosine were determined. Microbiological analysis showed the presence of extremely high levels of total bacteria, psychrophilic, coliforms, Staphylococcus aureus, yeast and mould, lipolytic and proteolytic microorganisms, and the average counts (in units of log cfu/g) of these microorganisms in the samples of Tulum cheese were determined, Lactic acid bacteria counts (log cfu/g) were 7.22+/-0.67 in MRS agar, 6.93+/-1.77 in M17 agar, 5.98+/-2.20 in ADA, 7.28+/-0.72 in APT agar. Organoleptic evaluation of one of the samples was found to be the closest to the values of Turkish Standard on Tulum cheeses. The investigation strongly suggests that Tulum cheese varieties should be standardised.