Work

Some Physicochemical and Microbiological Properties of Traditional Helete Cheese

Year: 2024

Type: article

Abstract: In this study, some chemical and microbiological properties and mineral content of Helete cheese produced locally from goat milk were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.

Source: Bartın University International Journal of Natural and Applied Sciences

DOI: 10.55930/jonas.1552913

Authors: Emine Ezgi Küpelikiliç, Özlem Turgay

Institution: Kahramanmaraş Sütçü İmam University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: King Saud University