Van Otlu Peynirinin Yapımında Kullanılan Salamura Otlarının Bazı Genel Özellikleri

Özet

Abstract

Micfobiological qiİality is the most . imprtant aspÇf ;for pickled products as in other foods, · Only 14 - pickloo · hefü samples ·\verei ;:obtairi&f .:.from retail markets in vari;' and analyzed Jd(m1tfoblologically and, chemicaııy. The obtainect avefage '·iesuıts weie as''iiil'. röliöwiiı'g; 'ptt '3'.85,•· tiitable acidity 1.06 %, salt concentration 5.82 %, .totlii eroblC coulit 5.73log/g;' ·cüunt of Coliforin 'grqup 3.3 ı . lög/g;· totaf .Eiıteroadteriacee 3.40'.; fog/g,l!rtnd':molds .::ycast$ "6:09' log/g. ·it w# ' underSt:düd 'riorri tıie $tucİy that.. 'thete ·was rio··srandart !bn :chniicaı :a5pec( ::ailcf"iilie pfokled herbs 'ffiay i:ıe a.:c,ısource of microfüologicafı y pötentiaı 'haz.ird fot°peopıe :'