In this study, 34 sikma cheese samples, collected from Kahramanmaras province of Turkey were investigated and revealed that they contained 53% dry-matter (DM), 43.87% fat in DM, 20.25% protein, 3.28% WSP, 6.12% salt in DM. The average titre table acidity and ripening degree were 1.71 and 17.05% respectively. The coliform, TAMB, LAB, Lipolytic and proteolytic microorganisms and yeast-mould counts were 5.99, 7.82, 7.01, 5.73, 4.56, 5.03 log cfu/g in success in cheese samples. PDFCitation
How to cite this article
Z. G. Ceylan, H. Turkoglu and K. S. Dayisoylu, 2003. The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2: 95-97.