1988 Cilt 7 Sayı 1-2-3
Permanent URI for this collectionhttps://hdl.handle.net/11452/31984
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Item Salamura beyaz peynirlerde olgunlaşma sırasında görülen mikrobiyolojik ve kimyasal değişiklikler(Uludağ Üniversitesi, 1988) Berker, Aşkın; Uludağ Üniversitesi/Veteriner Fakültesi.In this study, during the 90 days of ripening period, the microbiological and chemical changes occurred in white cheeses prepared under practical conditions were investigated microbiological and chemical analysis were made on the samples taken on 1, 7, 15, 30, 90 th days of ripening period. The counts for total microorganism were found to be decreased from 1.8x10⁸ to 1x10⁷ germs/g, for coliforms from 1.6x10⁷ to 4x10⁵ germs/g during the 90 days of ripening. During the same period the counts of fungus did not change markedly (5.7x10³ - 5x10³). The range of pH changed from 5.1 to 4.9. The amount of ıalt and fat was determined as 4.25%- 4.31 % and 20 % - 20.68 % respectively. Acidity changed from 0.59% to 0.88 %. Relative humidity was determined as 54.33 % - 54.92. Staphylococcus aureus and Salmonella species was not isolated from any of the samples examined.