Chemical and microbiological properties of Kargi Tulum Cheese

Kargı Tulum cheese is a kind of cheese which is manufactured in Kargı, a town of Corum, and usually consumed in Corum, Kastamonu, Samsun and Ankara cities. In this study, the chemical and microbiological properties of six types of tulum cheeses were investigated, which were purchased from Kargı loca...

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Veröffentlicht in:	Ege Üniversitesi Ziraat fakültesi dergisi 2012, Vol.49 (3), p.287-292
Hauptverfasser:	Dinkçi, N., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Ünal, G., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Akalın, A.S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Varol, S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Gönç, S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology
Format:	Artikel
Sprache:	tur
Schlagworte:	ACIDE GRAS LIBRE ANAILISIS MICROBIOLA³GICO ANALYSE MICROBIOLOGIQUE AUCIDOS GRASOS LIBRES CHEESE CHEMICAL COMPOSITION CHEMICOPHYSICAL PROPERTIES COMPOSICIA³N QUIMICA COMPOSITION CHIMIQUE FREE FATTY ACIDS FROMAGE http://www.fao.org/aos/agrovoc#c_13933 http://www.fao.org/aos/agrovoc#c_1507 http://www.fao.org/aos/agrovoc#c_1521 http://www.fao.org/aos/agrovoc#c_16183 http://www.fao.org/aos/agrovoc#c_1794 http://www.fao.org/aos/agrovoc#c_25302 http://www.fao.org/aos/agrovoc#c_4830 http://www.fao.org/aos/agrovoc#c_8013 MADURAMIENTO MA»RISSAGE MICROBIOLOGICAL ANALYSIS MILK PRODUCTS PRODUCTOS LAICTEOS PRODUIT LAITIER PROPIEDADES FISICOQUAMICAS PROPRIA©TA© PHYSICOCHIMIQUE QUESO RIPENING TURKEY TURQUAA TURQUIE
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Beschreibung
Zusammenfassung:	Kargı Tulum cheese is a kind of cheese which is manufactured in Kargı, a town of Corum, and usually consumed in Corum, Kastamonu, Samsun and Ankara cities. In this study, the chemical and microbiological properties of six types of tulum cheeses were investigated, which were purchased from Kargı local bazaar. Kargı Tulum peyniri Çorum un Kargı ilçesinde üretilip, özellikle Çorum, Kastamonu, Samsun ve Ankara illerinde tüketilen bir peynir çeşididir. Bu çalışmada Kargı yöresel pazarından satın alınan 6 çeşit tulum peynirinin kimyasal ve mikrobiyolojik özellikleri incelenmiştir.
ISSN:	1018-8851