Some properties of Civil cheese: a type of traditional Turkish cheese


Yildiz F., YETİŞEMİYEN A., ŞENEL E., Durlu-Ozkaya F., Oztekin S., Sanli E.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.63, no.4, pp.575-580, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1111/j.1471-0307.2010.00612.x
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.575-580
  • Keywords: Civil cheese, Biogenic amines, Chemical properties, Microbiological properties, PERFORMANCE LIQUID-CHROMATOGRAPHY, LACTIC-ACID BACTERIA, BIOGENIC-AMINE PRODUCTION, TULUM CHEESE, HISTAMINE, PRODUCTS, TYRAMINE, FOOD
  • Gazi University Affiliated: Yes

Abstract

Civil cheeses were purchased from urban vendors in the city centre of Erzurum, Turkey. The biogenic amine contents of the cheeses and their microbiological and chemical properties were determined. It was found out that biogenic amine concentrations of the samples were not exceeding the toxic doses-values. Total aerobic mesophilic bacteria, lactic acid bacteria and Enterobacteriaceae spp. were investigated as microbial analyses in the samples while several chemical analyses were executed. Statistical analyses were carried out for the determination of the relationship between the chemical properties and the biogenic amine contents of samples, and the existence of microorganisms and biogenic amines.