Microbiological quality of white pickled cheese produced in small plants in Burdur, Turkey

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dc.contributor.authorKursun, Ozen
dc.contributor.authorKirdar, Seval Sevgi
dc.contributor.authorKeyvan, Erhan
dc.contributor.authorGuner, Ahmet
dc.date.accessioned2020-03-26T18:15:16Z
dc.date.available2020-03-26T18:15:16Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, microbiological quality of white pickled cheese produced in small dairy plants was investigated. The number of micrococci and staphylococci were found between 10(3) cfu/g and 10(6) cfu/g in all of the samples and 44% of the samples was found to be contaminated with coagulase positive staphylococci. Coliform bacteria determined 83% of the samples were higher than 10(4) cfu/g in 40% of the samples and Escherichia coli was isolated in 40% of the samples. Enterococci were higher than 10(3) cfu/g in 20% of the samples. Pseudomonas spp. Were higher than 10(4) cfu/g in 15% of the samples. Mould and yeast were higher than 10(4) cfu/g in 20% of the samples. In addition, Salmonella spp. were isolated from 30% of the samples. Consequently, it can be stated that white pickled cheeses produced in small plants do not meet the microbiological criteria in Turkish Food Codex.en_US
dc.identifier.endpage112en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage110en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26642
dc.identifier.volume9en_US
dc.identifier.wosWOS:000291185500020en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWFL PUBLen_US
dc.relation.ispartofJOURNAL OF FOOD AGRICULTURE & ENVIRONMENTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectWhite pickled cheeseen_US
dc.subjectmicrobiological qualityen_US
dc.subjectartisanal productionen_US
dc.titleMicrobiological quality of white pickled cheese produced in small plants in Burdur, Turkeyen_US
dc.typeArticleen_US

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