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. PDFCitation
How to cite this article
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.