Quantitative determination of total vitamin C in enteral nutrional products by using HPLC

Kaynar, Pinar; Canbolat, Meskure; Kavakli, Ayse; Ozeroglu, Esra Jale; Subasi, Serdar Alp

doi:10.5505/turkhijyen.2012.80037

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The coliform group bacteria count detected in Beyaz cheese samples was found to be the lowest at 2.00 log cfu/g, the highest at 7.70 log cfu/g and the average at 5.70 log cfu/g (Table 3). The results obtained are similar to the results of Uğur ( 2001) (2×10 3 -1.6×10 6 cfu/g), higher than the results of Sancak & Sancak (1995) (7.73×10 3 cfu/g), Sağun et al (2001) (1.06 log cfu/g), Kaynar et al (2005) (6.2×10 1 -24×10 2 ), Ceylan & Demirkaya (2007) (<1-3.25 log cfu/g), Urhan (2012) (5.4×10 2 ), Harmankaya & Harmankaya (2020) (0.84×10 1 cfu/g). The high count of total microorganisms in Lor cheese can be considered as an indicator that hygienic rules are not followed during post-production and marketing.…”

Section: Microbiological Propertiessupporting

confidence: 86%

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

YILMAZ,

ÇELİK,

TAHMAS KAHYAOĞLU

2023

European Food Science and Engineering

View full text Add to dashboard Cite

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%; 15.29-8.86%; 39.25-28.43%; 16.61-16.72%; 1.362-0.892%; 3.63-2.87%; 5.75-4.12; 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactic acid bacteria growing on M17 agar, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25; 7.31-6.75; 6.93-6.84; 4.20-5.07; 5.70-0.78 log cfu/g, respectively. According to the physicochemical analysis results of the cheese samples produced in Kastamonu local markets, it was observed that they generally comply with the standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

show abstract

Section: Microbiological Propertiessupporting

confidence: 86%