The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey


Authors

  • H. Turkoglu Food Engineering Department, Agriculture College, Harran University, Sanliurfa, Türkiye
  • Z.G. Ceylan Veterinary Faculty, Ataturk University, Erzurum, Türkiye
  • K.S. Dayisoylu Food Engineering Department, Agriculture College, Maras University, Kahramanmaras, Türkiye

DOI:

https://doi.org/10.3923/pjn.2003.92.94

Keywords:

Orgu cheese, Production technique, Chemical and microbiological properties

Abstract

The chemical composition and microbiological properties of Orgu cheese, locally produced in Turkey, was investigated. The moisture, fat, protein, salt and % acidity were 52.25, 17,86, 19.96, 5.32 and 1.11% respectively while coliform, TAMB, LAB, Lipolytic and proteolytic microorganisms and yeast-mould counts were 3.73, 6.89, 6.78, 5.29, 4.50 and 5.45 cfu/gin success in cheese samples.

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Published

15.02.2003

Issue

Vol. 2 No. 2 (2003)

Section

Research Article

License

Copyright (c) 2003 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Turkoglu, H., Ceylan, Z., & Dayisoylu, K. (2003). The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2(2), 92-94. https://doi.org/10.3923/pjn.2003.92.94