%0 Journal Article
%T Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province
%A G£¿khan AKARCA
%J -
%D 2019
%X In this study, the physicochemical and microbiological quality of toast cheese offered for sale in markets in the center of Afyonkarahisar province was examined. The acidity (pH) and water activity (aw) values of the samples were determined to be 4.89 and 0.932 on average, respectively. As a result of microbiological analyses, the total aerobic bacteria, total aerobic psychrophilic bacteria, yeast and mold, total coliform group bacteria, lactic acid bacteria counts, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus average counts were determined to be 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 and <2.00 log CFU/g, respectively. Furthermore, the samples were contaminated in percentages as follows: Escherichia coli 24%, Clostridium perfringens 8%, Salmonella spp. 18%, and Listeria spp. 12%, while Brucella spp. growth did not occur in the samples
%K Tost peyniri
%K Afyonkarahisar
%K mikrobiyolojik kalite
%U http://dergipark.org.tr/kvj/issue/45621/557787