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Some properties of Civil cheese: a type of traditional Turkish cheese
Author(s) -
YILDIZ FILIZ,
YETISEMIYEN ATILA,
SENEL EBRU,
DURLUÖZKAYA FÜGEN,
ÖZTEKIN SEBNEM,
SANLI EBRU
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00612.x
Subject(s) - mesophile , microorganism , food science , biogenic amine , lactic acid , chemistry , bacteria , environmental chemistry , biology , biochemistry , genetics , receptor , neurotransmitter
Civil cheeses were purchased from urban vendors in the city centre of Erzurum, Turkey. The biogenic amine contents of the cheeses and their microbiological and chemical properties were determined. It was found out that biogenic amine concentrations of the samples were not exceeding the toxic doses‐values. Total aerobic mesophilic bacteria, lactic acid bacteria and Enterobacteriaceae spp. were investigated as microbial analyses in the samples while several chemical analyses were executed. Statistical analyses were carried out for the determination of the relationship between the chemical properties and the biogenic amine contents of samples, and the existence of microorganisms and biogenic amines.