A survey on the microbiological quality of Carra, a traditional Turkish cheese

Aygün, Osman; Aslantaş, Özkan; Öner, Süleyman

doi:10.1016/j.jfoodeng.2004.04.013

Cited by 39 publications

(41 citation statements)

References 9 publications

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“…Mucchetti et al (2008) determined 3.3 9 10 3 cfu/g of E. coli in Vasteda cheese due to the post-contaminations in the dairy plants. Aygun et al (2005) found 4.27 9 10 3 cfu/g of Carra Turkish cheese and for improving the microbiological quality of Carra cheese, the processing, ripening and storage should be carried out under good hygienic conditions in the production. Tekinsen and Ozdemir (2006) considered 2.4, 3.4, and 3.82 log cfu/g E. coli in Turkish White, Savak, Tulum cheeses respectively and they also determined 3.68 log cfu/g E. coli in Van Otlu cheese samples.…”

Section: Resultsmentioning

confidence: 99%

“…Consumption of contaminated cheese with pathogenic microorganisms and their toxins can be caused serious food borne problems to threat public health and big economic losses. But the most traditional cheeses are usually produced under poor hygienic conditions with different manufacturing technologies in local dairy plants (Temelli et al 2006;Aygun et al 2005).…”

Section: Introductionmentioning

confidence: 99%

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Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

İrkin

2010

J. Verbr. Lebensm.

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The microbiological quality, safety and shelf-life of cheeses depend on manufacture and handling in an environment that meets basic standards for hygiene and the management of hygiene in the process. In this research contamination sources of ''Dil'' cheese during production in a local dairy plant in Bursa, Turkey were determined. Eighteen different control points (raw milk, pasteurized milk, heated curd, molded cheese before kneading, kneaded cheese, brine solution for kneading, thermophilic culture, rennet, calcium chloride solution, brine solution for cheese, cheese vat, workers hands, production room air, production room floor, production room wall, packaging material and packaged cheese) have been examined for the enumeration of total aerobic mesophilic bacteria, Staphylococci, Enterobacteriaceae, Salmonella spp., Escherichia coli, lactic acid bacteria, Pseudomonas spp. and yeast-moulds. It was determined that viability of lactic acid bacteria in thermophilic culture was not in high numbers and some contaminations to ''Dil'' cheese were detected from the starter culture. Brine solutions and rennet were contaminated with Staphylococci. Yeast and moulds in production room air were the major sources of contamination. Pasteurization and kneading in hot brine solution can eliminate some of the microorganisms but that was not sufficient in the production of Dil cheese. Finish cheese should meet specific hygienic standards, with respect to regulations post-contaminations to the cheese must be inhibited and a HACCP plan should be established during production.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

İrkin

2010

J. Verbr. Lebensm.

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“…Aygun et al have found the counts of TAMB 1.87 × 10 8 cfu/g, yeast and moulds 4.80 × 10 7 cfu/g, coliform bacteria 1.02 × 10 4 cfu/g, E.coli 4.27 × 10 3 cfu/g, and Staphylococcus spp. 2.51 × 10 3 cfu/g from Carra cheese which were purchased from different retail markets in Antakya [12]. While TAMB, yeast and youlds counts of our study have been similar, In a similar vein the study conducted with 40 çökelek samples from markets in Elazığ, the average counts of microorganisms have established for TAMB as 2.87 × 10 8 cfu/g, yeast and moulds as 3.10 × 10 7 cfu/g, coliform bacteria as 8.53 × 10 3 cfu/g, Staphylococcus spp.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Principle Microbiological Flora of Cheeses at Retail Sale in Bazaars of Canakkale

Uymaz¹,

Şanlibaba²

2018

Appli Micro Open Access

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“…Then, the jug is buried underground (about 1.5 m deep) to ripen for at least 4-5 months. The manufacturing protocol for Carra is not yet standardized and the production method may vary [2]. Detailed information on industrial technology and complete characterization (chemical, biochemical and microbiological aspects) of Carra cheese are lacking, but a few studies were reported recently.…”

Section: Carra Cheesementioning

confidence: 99%

“…Detailed information on industrial technology and complete characterization (chemical, biochemical and microbiological aspects) of Carra cheese are lacking, but a few studies were reported recently. [2]. The use of raw milk and the absence of a starter in the manufacture of the cheese and poor hygienic conditions during its manufacture, ripening and marketing (under un-refrigerated conditions) favour the presence and survival of pathogens.…”

Section: Carra Cheesementioning

confidence: 99%

Cheeses of Turkey: 3. Varieties containing herbs or spices

Hayaloğlu

Fox

2008

Dairy Sci. Technol.

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-Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. The manufacturing technology, chemical, biochemical and microbiological status of Otlu cheese and the most common herbs used in its manufacture are reviewed. The possible effect of herbs used on the biochemical and microbiological characteristics of the cheeses are discussed also. In addition, some varieties of Otlu cheese and cheeses flavoured with spices (chilli pepper, black pepper, cinnamon, allspice, mint, thyme, cumin, etc.), including Carra, Surk and related cheeses, are discussed briefly.cheeses of Turkey / Otlu cheese / herbs / spice / proteolysis / microbiology

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A survey on the microbiological quality of Carra, a traditional Turkish cheese

Cited by 39 publications

References 9 publications

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

Determination of microbial contamination sources for use in quality management of cheese industry: “Dil” cheese as an example

Evaluation of the Principle Microbiological Flora of Cheeses at Retail Sale in Bazaars of Canakkale

Cheeses of Turkey: 3. Varieties containing herbs or spices

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