Physico-Chemical and Microbiological Properties of a Traditional Turkey Cheese Tomas/Serto （Dorak）

作     者：Ayse Burcu Kurtulgan Abdullah Dikici 

作者机构：Department of Food Engineering Faculty of Engineering Tunceli University Tunceli 62100 Turkey Department of Food Engineering Faculty of Engineering Usak University Usak 64100 Turkey 

出 版 物：《Journal of Agricultural Science and Technology(B)》 (农业科学与技术（B）)

年 卷 期：2016年第6卷第2期

页      面：129-134页

学科分类：090603[农学-临床兽医学] 0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 09[农学] 0906[农学-兽医学] 

主　　题：Tomas/Serto (Dorak) cheese traditional food physico-chemical and microbiological properties. 

摘      要：Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.