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Microbiological and Compositional Characteristics of Çeçil Cheese Collected from Households in Erzurum, Turkey
Asian Journal of Chemistry,
Vol. 22 No. 1 (2010): Vol 22 Issue 1, 2010
Abstract
The objective of this work is to determine the microbiological and
chemical characteristics of Çeçil cheese. A total of 15 samples of Çeçil
cheese were collected from individual households in Erzurum, Turkey.
In the samples, average of total aerobic mesophilic bacteria, yeast and
moulds, lactic acid bacteria (LAB) and Staphylococcus aures were determined
to be 1.6 × 106, 7.0 × 104, 1.8 × 105, 6.4 × 102 cfu/g, respectively.
Coliform bacteria were lower than < 10 cfu/g in 86.66 % of the samples.
On the other hand, the coliform positive samples showed an average of
8.5 × 101 cfu/g. S. aureus were not detected in 46.66 % of Çeçil cheese
samples. One hundred and eighteen strains of lactic acid bacteria isolated
from Çeçil cheese were identified. Three genera were found: Lactobacillus
(88.13 %), Leuconostoc (5.93 %) and Pediococcus (5.93 %). Lactic
acid bacteria dominated the microflora of these samples, especially the
genera Lactobacillus. The dominant Lactobacillus species were Lb.
coryniformis subsp. coryniformis (36 strains), Lb. brevis (29 strains).
In Çeçil cheese samples analyzed, dry matter, fat, salt, total nitrogen,
pH, titratable acidity and ash values were found between 34.80 and
59.30 g/100 g cheese, 2.0 and 14.0 g/100 g cheese, 5.49 and 15.09 g/100 g
cheese, 13.40 and 31.70 g/100 g cheese, 5.35 and 4.92, 0.32 and 1.05 %,
9.37 and 18.50 g/100 g cheese, respectively.
chemical characteristics of Çeçil cheese. A total of 15 samples of Çeçil
cheese were collected from individual households in Erzurum, Turkey.
In the samples, average of total aerobic mesophilic bacteria, yeast and
moulds, lactic acid bacteria (LAB) and Staphylococcus aures were determined
to be 1.6 × 106, 7.0 × 104, 1.8 × 105, 6.4 × 102 cfu/g, respectively.
Coliform bacteria were lower than < 10 cfu/g in 86.66 % of the samples.
On the other hand, the coliform positive samples showed an average of
8.5 × 101 cfu/g. S. aureus were not detected in 46.66 % of Çeçil cheese
samples. One hundred and eighteen strains of lactic acid bacteria isolated
from Çeçil cheese were identified. Three genera were found: Lactobacillus
(88.13 %), Leuconostoc (5.93 %) and Pediococcus (5.93 %). Lactic
acid bacteria dominated the microflora of these samples, especially the
genera Lactobacillus. The dominant Lactobacillus species were Lb.
coryniformis subsp. coryniformis (36 strains), Lb. brevis (29 strains).
In Çeçil cheese samples analyzed, dry matter, fat, salt, total nitrogen,
pH, titratable acidity and ash values were found between 34.80 and
59.30 g/100 g cheese, 2.0 and 14.0 g/100 g cheese, 5.49 and 15.09 g/100 g
cheese, 13.40 and 31.70 g/100 g cheese, 5.35 and 4.92, 0.32 and 1.05 %,
9.37 and 18.50 g/100 g cheese, respectively.
Keywords
?eil cheese
Microbiological characteristics
Chemical composition
Lactic acid bacteria.
DIKBAS†, N., SENGÜL*, M., & FATIH ERTUGAY, M. (2024). Microbiological and Compositional Characteristics of Çeçil Cheese Collected from Households in Erzurum, Turkey . Asian Journal of Chemistry, 22(1), 483–491. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/16668
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