Determination of some chemical and microbiological characteristics of Kaymak

Basit Öğe Kaydı
dc.contributor.authorAkalin, Ayse Sibel
dc.contributor.authorGonc, Siddik
dc.contributor.authorUnal, Gulfem
dc.contributor.authorOkten, Sevtap
dc.date.accessioned2019-10-27T19:17:11Z
dc.date.available2019-10-27T19:17:11Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstractKaymak 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.en_US
dc.identifier.endpage432en_US
dc.identifier.issn0017-3495
dc.identifier.issn0017-3495en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage429en_US
dc.identifier.urihttps://hdl.handle.net/11454/38322
dc.identifier.volume57en_US
dc.identifier.wosWOS:000244857500011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Grasa Sus Derivadosen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectchemical characteristicsen_US
dc.subjectKaymaken_US
dc.subjectmicrobiological characteristicsen_US
dc.titleDetermination of some chemical and microbiological characteristics of Kaymaken_US
dc.typeArticleen_US

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