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dc.contributor.authorAkarca, Gökhan
dc.contributor.authorTomar, Oktay
dc.date.accessioned2021-09-21T07:19:07Z
dc.date.available2021-09-21T07:19:07Z
dc.date.issued30.09.2019en_US
dc.identifier.citationAkarca, G. & Tomar, O. (2019). Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province . Kocatepe Veterinary Journal , 12 (3) , 235-241 . DOI: 10.30607/kvj.557787en_US
dc.identifier.urihttps://dergipark.org.tr/tr/pub/kvj/issue/45621/557787
dc.identifier.urihttps://doi.org/10.30607/kvj.557787
dc.identifier.urihttps://hdl.handle.net/11630/9190
dc.description.abstractIn this study, the physicochemical and microbiological quality of toast cheese offered for sale in markets in the center of Afyonkarahisar province was examined. The acidity (pH) and water activity (aw) values of the samples were determined to be 4.89 and 0.932 on average, respectively. As a result of microbiological analyses, the total aerobic bacteria, total aerobic psychrophilic bacteria, yeast and mold, total coliform group bacteria, lactic acid bacteria counts, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus average counts were determined to be 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 and <2.00 log CFU/g, respectively. Furthermore, the samples were contaminated in percentages as follows: Escherichia coli 24%, Clostridium perfringens 8%, Salmonella spp. 18%, and Listeria spp. 12%, while Brucella spp. growth did not occur in the samples.en_US
dc.description.abstractBu çalışmada Afyonkarahisar il merkezinde marketlerde satışa sunulan tost peynirlerinin fizikokimyasal ve mikrobiyolojik kaliteleri incelemiştir. Örneklerin asitlik (pH) ve su aktivitesi (aw) değerleri ortalama olarak, sırasıyla 4.89 ve 0.932 olarak belirlenmiştir. Yapılan mikrobiyolojik analizler sonucunda; toplam aerobik bakteri, toplam aerobik psikrofilik bakteri, Maya Küf, toplam koliform grubu bakteri, laktik asit bakteri sayıları, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus ortalama sayıları ise sırasıyla; 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 ve <2.00 log kob/g olarak tespit edilmiştir. Ayrıca örneklerin %24’ünde Escherichia coli, %8’inde Clostridium perfringens, %18’inde Salmonella spp. cinsi, %12’sinde Listeria spp.cinsi bakteri varlığı belirlemesine karşın örneklerin hiçbirisinde Brucella spp. cinsi bakteri gelişimi tespit edilmemiştir.en_US
dc.language.isoengen_US
dc.publisherAfyon Kocatepe Üniversitesien_US
dc.identifier.doi10.30607/kvj.557787en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectToast Cheeseen_US
dc.subjectMicrobiological Qualityen_US
dc.subjectAfyonkarahisaren_US
dc.titleInvestigation of some physicochemical and microbiological quality parameters of toast cheese sold retail in Afyonkarahisar provinceen_US
dc.title.alternativeAfyonkarahisar ilinde satışa sunulan tost peynirlerinin bazı fizikokimyasal ve mikrobiyolojik kalite kriterlerinin incelenmesien_US
dc.typearticleen_US
dc.relation.journalKocatepe Veteriner Dergisien_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0002-5055-2722en_US
dc.authorid0000-0001-5761-7157en_US
dc.identifier.volume12en_US
dc.identifier.startpage235en_US
dc.identifier.endpage241en_US
dc.identifier.issue3en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorAkarca, Gökhan
dc.contributor.institutionauthorTomar, Oktay


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