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  • 标题:An Investigation on the Composition and Some Microbiological Properties of the Lor Cheeses (Whey Cheese) Sold in the Market of the Tekirdağ
  • 本地全文:下载
  • 作者:Mehmet Demirci ; Osman Şimşek ; Muhammet Arıcı
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:1991
  • 卷号:16
  • 期号:5
  • 出版社:Association of Food Technology, Turkey
  • 摘要:In this study; the composition and some microbiological properties (total viable bacteria and coliform bacteria) of lor cheese samples bought in Tekirdağ market was investigated. The average values for dry-matter, fat, protein, ash, lactose and titratable acidity (SH) were found as 25.99±3.73%, 5.34±3.32%; 13.50±3.20%; 1.24±0.39%; 5.91±1.12% and 56.23±15.84 respectively. 1.3x106-2.9x108/g total viable bacteria and 16 cheese samples of out of 17 samples; 1.0x104-4.0x106/g coliform bacteria were count.
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