Turkoglu, H., Ceylan, Z. and Dayisoylu, K. (2003) The Microbiological and Chemical Quality of Orgu Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2, 95-97.
https://doi.org/10.3923/pjn.2003.92.94

has been cited by the following article:

• TITLE: Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

  AUTHORS: Ayah B. Abdel-Salam, Neveen S. M. Soliman

  KEYWORDS: Titratable Acidity, Salt, Proteolytic Microorganisms, Coliforms, Enterococci

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.9 No.7, July 30, 2019

  ABSTRACT: Aim: This work throws light on the deteriorating microorganisms in some varieties of cheeses [hard cheese (Ras cheese), and processed cheese]. Material and Method: Thirty Ras cheese and processed cheese samples were collected randomly and subjected to chemical & microbiological examination to determine its contamination with deteriorating microorganisms. Results: Chemical examination showed that the mean titratable acidity % of Ras and Processed cheese samples were 0.5 ± 0.073 and 0.93% ± 0.062%, respectively, while salt % were 3.4 ± 0.078 and 1.03% ± 0.05%, respectively. Most of samples were contaminated with high numbers of Coliforms, yeast, mold, proteolytic, lipolytic and Enterococci. Conclusion: There are poor hygienic measures during production, processing and handling of cheese.