Research Article Open Access

The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey

Authors

Z.G. Ceylan
Veterinary Faculty, Ataturk University, Erzurum, Türkiye
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CORRESPONDING AUTHOR
H. Turkoglu
Food Engineering Department, Agriculture College, Ataturk University, Erzurum, Türkiye
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K.S. Dayisoylu
Food Engineering Department, Agriculture College, Maras University, Kahramanmaras, Türkiye
Published on: February 15, 2003
DOI 10.3923/pjn.2003.95.97
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Abstract

In this study, 34 sikma cheese samples, collected from Kahramanmaras province of Turkey were investigated and revealed that they contained 53% dry-matter (DM), 43.87% fat in DM, 20.25% protein, 3.28% WSP, 6.12% salt in DM. The average titre table acidity and ripening degree were 1.71 and 17.05% respectively. The coliform, TAMB, LAB, Lipolytic and proteolytic microorganisms and yeast-mould counts were 5.99, 7.82, 7.01, 5.73, 4.56, 5.03 log cfu/g in success in cheese samples.

Keywords:

Sikma cheese, Production technique, Chemical and microbiological properties

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Copyright (c) 2003 Asian Network for Scientific Information

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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.

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How to Cite

Ceylan, Z., Turkoglu, H., & Dayisoylu, K. (2003). The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2(2), 95-97. https://doi.org/10.3923/pjn.2003.95.97
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