Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey
In this study, randomly selected fifty samples of süık (çökelek) produced and consumed in Hatay (Turkey) region were investigated for both microbiological and chemical characteristics. The numbers of the microorganisms in the samples analysed were found as following: Total mesophilic bacteria 1,58x1...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=170 |
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| author | Abdullah Keleş Osman Aygün Mustafa Ardıç |
| author_facet | Abdullah Keleş Osman Aygün Mustafa Ardıç |
| author_sort | Abdullah Keleş |
| collection | DOAJ |
| description | In this study, randomly selected fifty samples of süık (çökelek) produced and consumed in Hatay (Turkey) region were investigated for both microbiological and chemical characteristics. The numbers of the microorganisms in the samples analysed were found as following: Total mesophilic bacteria 1,58x107 cfu/g, yeast and mould 8.17x105 cfu/g, lactic acid bacteria 8.31x106 cfu/g and Staphylococcus spp. 5.80x1 CP cfu/g. The mean values ol dry matter, fat, salt, ash, acidity as lactic acid and pH in sürk samples were found as 48.80%, 4.05%, 5.59%, 5.80%, 0.78% and 4.55, respectively. |
| format | Article |
| id | doaj-art-04302f1f3df847e8bd954e796fbb5baf |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-04302f1f3df847e8bd954e796fbb5baf2024-12-02T09:05:19ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19532035962170Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkeyAbdullah Keleş0Osman Aygün1Mustafa Ardıç2Selçuk Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYA Mustafa Kemal Üniversitesi Veteriner Fakültesi, Besin Hijyeni vc Teknolojisi Anabilim Dalı, HATAY Harran Üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, ŞANLIURFAIn this study, randomly selected fifty samples of süık (çökelek) produced and consumed in Hatay (Turkey) region were investigated for both microbiological and chemical characteristics. The numbers of the microorganisms in the samples analysed were found as following: Total mesophilic bacteria 1,58x107 cfu/g, yeast and mould 8.17x105 cfu/g, lactic acid bacteria 8.31x106 cfu/g and Staphylococcus spp. 5.80x1 CP cfu/g. The mean values ol dry matter, fat, salt, ash, acidity as lactic acid and pH in sürk samples were found as 48.80%, 4.05%, 5.59%, 5.80%, 0.78% and 4.55, respectively.http://eurasianjvetsci.org/pdf.php3?id=170sürkmicrobiological and chemical characteristics |
| spellingShingle | Abdullah Keleş Osman Aygün Mustafa Ardıç Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey Eurasian Journal of Veterinary Sciences sürk microbiological and chemical characteristics |
| title | Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey |
| title_full | Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey |
| title_fullStr | Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey |
| title_full_unstemmed | Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey |
| title_short | Some microbiological and chemical characteristics of fresh siirk, a traditional dairy product consumed in hatay, turkey |
| title_sort | some microbiological and chemical characteristics of fresh siirk a traditional dairy product consumed in hatay turkey |
| topic | sürk microbiological and chemical characteristics |
| url | http://eurasianjvetsci.org/pdf.php3?id=170 |
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