AI Summary & Key Takeaways
AI InsightIn chemical analyses of the cheese, the average content of dry matter was found to be 62.1%, fat 26.1%, protein 25.8%, salt 4.8%, ash 5.4% and acidity 0.5% LA.
📌 3 Key Takeaways
Abstract
Summary This study was undertaken to determine the chemical and microbiological characteristics of gorcola cheese, which is consumed in the Ardahan and Artvin regions of Turkey, and to promote the cheese. In the microbiological analyses conducted on gorcola cheese (average figures), the total aerobic mesophyl bacteria count was found to be 1.9x107 cfu/g, the lactic acid bacteria count was 2.9x104 cfu/g, the lactococcus bacteria count was 1.0x107 cfu/g, the coliform group bacteria count was 1.5x104 cfu/g, and the yeast-mold count was 1.4x105 cfu/g. In chemical analyses of the cheese, the average content of dry matter was found to be 62.1%, fat 26.1%, protein 25.8%, salt 4.8%, ash 5.4% and acidity 0.5% LA.
Özet
: Bu çalışma, Ardahan ve Artvin yöresinde tüketilen gorcola peynirinin kimyasal ve mikrobiyolojik özeliklerini ortaya koymak ve peyniri tanıtmak amacıyla yapılmıştır. Yapılan mikrobiyolojik analizlerde gorcola peynirinde (ortalama) toplam aerob mezofil bakteri; 1.9x107 kob/g, laktik asit bakteri 2.9x104 kob/g, laktokok bakteri 1.0x107 kob/g, koliform grubu bakteri 1.5x104 kob/g, maya ve küf 1.4x105 kob/g düzeyinde izole edilmiştir. Kimyasal analizler sonucunda ise (ortalama); peynirlerde kuru madde miktarı %62.1, yağ %26.1, protein %25.8, tuz %4.8, kül %5.4 ve asitlik %0.5 LA olarak bulunmuştur.