The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey


	Pakistan Journal of Nutrition
	Year: 2003 \| Volume: 2 \| Issue: 2 \| Page No.: 95-97 DOI: 10.3923/pjn.2003.95.97

The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey

Z. G. Ceylan , H. Turkoglu and K. S. Dayisoylu

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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How to cite this article:

Z. G. Ceylan , H. Turkoglu and K. S. Dayisoylu , 2003. The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2: 95-97.

DOI: 10.3923/pjn.2003.95.97

URL: https://scialert.net/abstract/?doi=pjn.2003.95.97

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