Research Article

The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey

H. Turkoglu, Z. G. Ceylan and K. S. Dayisoylu

The chemical composition and microbiological properties of Orgu cheese, locally produced in Turkey, was investigated. The moisture, fat, protein, salt and % acidity were 52.25, 17,86, 19.96, 5.32 and 1.11% respectively while coliform, TAMB, LAB, Lipolytic and proteolytic microorganisms and yeast-mould counts were 3.73, 6.89, 6.78, 5.29, 4.50 and 5.45 cfu/gin success in cheese samples.

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H. Turkoglu, Z. G. Ceylan and K. S. Dayisoylu, 2003. The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2: 92-94.

DOI: 10.3923/pjn.2003.92.94

URL: https://scialert.net/abstract/?doi=pjn.2003.92.94

Pakistan Journal of Nutrition

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Authors

H. Turkoglu

Z. G. Ceylan

K. S. Dayisoylu

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Research Article

The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey

How to cite this article

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