Journal of Food, Agriculture and Environment
Vol 9,
Issue 2,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Microbiological quality of white pickled cheese produced in small plants in Burdur, Turkey
Author(s):
Ozen Kursun 1*,
Seval Sevgi Kirdar 2, Erhan Keyvan 1, Ahmet Guner 3*Recieved Date: 2011-01-17, Accepted Date: 2011-04-12
Abstract:In this study, microbiological quality of white pickled cheese produced in small dairy plants was investigated. The number of micrococci and staphylococci were found between 103 cfu/g and 106 cfu/g in all of the samples and 44% of the samples was found to be contaminated with coagulase positive staphylococci. Coliform bacteria determined 83% of the samples were higher than 104 cfu/g in 40% of the samples and Escherichia coli was isolated in 40% of the samples. Enterococci were higher than 103 cfu/g in 20% of the samples. Pseudomonas spp. were higher than 104 cfu/g in 15% of the samples. Mould and yeast were higher than 104 cfu/g in 20% of the samples. In addition, Salmonella spp. were isolated from 30% of the samples. Consequently, it can be stated that white pickled cheeses produced in small plants do not meet the microbiological criteria in Turkish Food Codex.
Keywords:White pickled cheese,
microbiological quality, artisanal productionJournal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Food and Health
Pages: 110-112
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