FUNGAL CONTAMINATION OF KASHAR CHEESE IN TURKEY

KIVANC M.

NAHRUNG-FOOD, cilt.36, sa.6, ss.578-583, 1992 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 6
  • Basım Tarihi: 1992
  • Doi Numarası: 10.1002/food.19920360609
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.578-583
  • Anadolu Üniversitesi Adresli: Hayır

Özet

Fifty random samples of Kashar cheese were collected from shops in different localities in Erzurum, all contained moulds. Mean count of total surface mould was 3.02 x 10(10)/g cheese and that of inner mould was 3.02 x 10(3)/g cheese. The genera Penicillium, Aspergillus, Mucor, Rhizopus and Geotrichum sp. were isolated from cheese samples. Aflatoxins were not detected in cheese samples. Potassium sorbate inhibited mould growth and sporulation in YES broth. The public health importance and economic significance of fungal contamination, and suggested measure for cheese quality are discussed.