Serafettin Celik
Harran University, Faculty of Agriculture, Department of Food Engineering, 63040San1Yurfa, Turkey
Cihat Ozdemir
AtatUrk University, Faculty of Agriculture, Department of Food Engineering, 25240Erzurum, Turkey
Salih Ozdemir
Ataturk University, Faculty of Agriculture, Department of Food Engineering, 25240Erzurum, Turkey
ABSTRACT
Cheese making technique, chemical and microbiological properties of Lavas cheese were investigated. After microbiological analyses, as follows: the avarage aerobic mesophilic bacteria, coliform group bacteria, mould-yeast, Staph. aureus and spore forming bacteria counts were found 6.78±0.60, 5.37±0.8, 42.67±1.06, 4.73±0.69, 1.13±0.27, 1.33±0.33 log/g respectively. Average chemical analysis results were dry matter 45.80±4.77%, fat 17.42±2.95%, protein 20.52±2.04%, ripening degree 2.30±1.64, salt 6.06±1.08%, ash 7.16±1.14% and titratable acidity 22.74±5.50 SH in cheese samples.
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How to cite this article
Serafettin Celik, Cihat Ozdemir and Salih Ozdemir, 2001. Production Techniques and Some Properties of Traditional Lavas Cheese. Journal of Biological Sciences, 1: 603-605.
DOI: 10.3923/jbs.2001.603.605
URL: https://scialert.net/abstract/?doi=jbs.2001.603.605
DOI: 10.3923/jbs.2001.603.605
URL: https://scialert.net/abstract/?doi=jbs.2001.603.605