Selected microbiological properties of Kashar cheese samples preserved with potassium sorbate

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dc.contributor.authorOzdemir, Cihat
dc.contributor.authorDemirci, M.
dc.date.accessioned2024-06-12T11:07:23Z
dc.date.available2024-06-12T11:07:23Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractKashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese-a hard cheese-is frequently contaminated with mould. Potassium sorbate can be used for preservation of Kashar cheese. In this article, the effect of potassium sorbate on the microbiological characteristics of Kashar cheese was studied. It was found that the microbial counts at stored at 4 +/- 0.1 degrees C for 12 and 24 hours were not different from that of fresh milk samples. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphylococcus aureus, proteolytic microorganisms, lipolytic bacteria, psychrotrophic bacteria and yeast-moulds in the cheese samples were determined as 4.3 x 10(7), 2.1 x 10(5), 3.5 x 10, 1.2 x 10, 4.5 x 10(5), 5.6 x 10(4), 1.7 x 10(3), and 4.8 x 10(4) cfu/g, respectively. The addition of potassium sorbate to Kashar cheese decreased the coliform and yeast-mould counts. The yeast and mould counts of cheese samples with added dry potassium sorbate were lower than that of fluid potassium sorbate.en_US
dc.identifier.doi10.1080/10942910600596191
dc.identifier.endpage521en_US
dc.identifier.issn1094-2912
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33746200104en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage515en_US
dc.identifier.urihttps://doi.org/10.1080/10942910600596191
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22003
dc.identifier.volume9en_US
dc.identifier.wosWOS:000238763600013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectKashar Cheeseen_US
dc.subjectPotassium Sorbateen_US
dc.subjectMicrobiological Characteristicsen_US
dc.titleSelected microbiological properties of Kashar cheese samples preserved with potassium sorbateen_US
dc.typeArticleen_US

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