Determination of some chemical and microbiological characteristics of Kaymak

Küçük Resim Yok

Tarih

2006

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Inst Grasa Sus Derivados

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow's milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. The aim of this study was to determine some chemical and microbiological properties of kaymak. The samples were obtained from different dairy plants producing kaymak from cow's milk and local markets located in Izmir. They were examined for total solids and fat contents, acidity, pH and peroxide values, as well as counts of coliform bacteria, E. coli, yeast and moulds, and Staphylococci. Chemical characteristics of the samples were generally favorable for Turkish Food Codex. However, microbiological properties of some samples were very poor. Careful considerations should be given by the kaymak industry during manufacturing and storage of the product.

Açıklama

Anahtar Kelimeler

chemical characteristics, Kaymak, microbiological characteristics

Kaynak

Grasas Y Aceites

WoS Q Değeri

Q4

Scopus Q Değeri

Q3

Cilt

57

Sayı

4

Künye