The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey

Authors

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

DOI:

https://doi.org/10.3923/pjn.2003.95.97

Keywords:

Sikma cheese, Production technique, Chemical and microbiological properties

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.

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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

1.
Ceylan Z, Turkoglu H, Dayisoylu K. The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pak. J. Nutr. [Internet]. 2003 Feb. 15 [cited 2025 Jul. 1];2(2):95-7. Available from: https://pjnonline.org/pjn/article/view/83

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