Article detail · 2005
Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product
- Year
- 2005
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Journal of the Science of Food and Agriculture
- Catalog match (ISSN) Journal of the Science of Food and Agriculture
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Abstract Changes in the physicochemical properties, mineral and heavy metal content and microbial flora of cacik samples were studied over a storage period of 30 d. The analysis results were in the ranges as follows: dry matter content 16.45–20.76%, fat 1.45–4.30%, protein 8.14–13.87%, total ash 0.96–4.19%, salt 0.25–3.15%. There were significant differences in dry matter, fat, salt, protein and ash content of the cacik samples (P < 0.05). There were significant differences in Ca, P, Na, Mg, Cu, Fe, Zn and Mn content of the cacik samples (P < 0.05). Total aerobic mesophilic bacteria (TAMB) and enterococci reached levels above 104 and 103 CFU g−1, respectively. Coliforms and Staphylococcus aureus were not detected in any of the cacik samples during the storage period. Lactic acid bacteria (LAB) on MRS and M17 agars were the dominant bacteria. The cacik samples had LAB counts up to 104.4 CFU g−1. Copyright © 2005 Society of Chemical Industry
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Citations
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15 citations
OpenAlex cited_by_count (cache / database)
23 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese Otlu Peynir 2008
- Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese Otlu Peynir 2008
- A review of the chemical biochemical and antimicrobial aspects of Turkish Otlu herby cheese 2009
- Volatile Composition Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of Van Herby OTLU Cheese 2014
- Cheese | Cheese with Added Herbs, Spices and Condiments 2011
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- The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage 2011
- The Effect of Adding Herbs to Labneh on Physicochemical and Organoleptic Quality During Storage 2011