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Pakistan Journal of Nutrition
  Year: 2003 | Volume: 2 | Issue: 2 | Page No.: 92-94
DOI: 10.3923/pjn.2003.92.94
 
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The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey

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

Abstract:
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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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.

DOI: 10.3923/pjn.2003.92.94

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

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