Browsing by Author "Karahan, Leyla Eren"

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    DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK
    (Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, 2022) Eren Karahan, Leyla; Çelikel Güngör, Aslı; Akın, Musa Serdar; Akın. Mutlu Buket; Gözde Ceylan, Huriye; Ceylan, Huriye Gözde; Güngör, Aslı Çelıkel; Karahan, Leyla Eren
    In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness and L* values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p<0.05). The presence of yeast-mold, Staphylococcus aureus, coagulase positive Staphylococcus aureus (53.33%) and Escherichia coli (50%) were determined in Adıyaman cheese, while the presence of Brucella spp., Salmonella spp., and Listeria monocytogenes were not determined.