In additions, these samples were evaluated for total viable bacteria, coliform, staphylococcus ssp, Salmonella and Shigella ssp, Lipolytic proteolytic bacteria, yeast and molds.
📌 3 Key Takeaways
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Objective & Hypothesis:In this study some chemical properties and amount of gliseride two carbons saturated and unsaturated fatty acid compositions of cheese in İzmir destinations were investigated.
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Key Findings & Data:In this study some chemical properties and amount of gliseride two carbons saturated and unsaturated fatty acid compositions of cheese in İzmir destinations were investigated.
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Conclusion & Impact:In additions, these samples were evaluated for total viable bacteria, coliform, staphylococcus ssp, Salmonella and Shigella ssp, Lipolytic proteolytic bacteria, yeast and molds.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study some chemical properties and amount of gliseride two carbons saturated and unsaturated fatty acid compositions of cheese in İzmir destinations were investigated. In additions, these samples were evaluated for total viable bacteria, coliform, staphylococcus ssp, Salmonella and Shigella ssp, Lipolytic proteolytic bacteria, yeast and molds.
Özet
Bu araştırmada İzmir ve çevresinde satışa sunulan sepet peynirlerinin bazı kimyasal özellikleri ve gliserid halindeki doymuş ve doymamış yağ asitleri kompozisyonu incelenmiştir. Ayrıca toplam bakteri, koliform, staphylococcus ssp, salmonella-shigella, proteolitik ve lipolitik bakteriler ile maya-küf sayımları yapılmıştır.
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Cite This Article
KINIK, Ö., ERGÜLLÜ, E., AKBULUT, N. (1999). A Study on the Production and Some Characteristics of Sepet Cheese (Turkish with English Abstract). Gıda, Cilt: 24 - Sayı: 3. https://ajindex.com/articles/40286