SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TRADITIONAL HELETE CHEESE

Emine Ezgi Küpelikiliç; Özlem Turgay

Article Details

SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TRADITIONAL HELETE CHEESE

Authors:

Emine Ezgi Küpelikiliç | Özlem Turgay

Publisher:

Bartin University

Main Topics:

Hayvansal Üretim (Diğer)

Journal:

Bartın Üniversitesi Uluslararası Fen Bilimleri Dergisi Vol.7 Issue 2, pp.56-61

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001329554

pISSN:

2667-5048

Keywords:

Abstract:

 Helete cheese is a type of cheese produced by boiling the curd and is called finger cheese and squeeze cheese in the Southeastern Anatolia Region. Helete cheese is produced from full-fat raw goats milk and is usually consumed after ripening. In this study, cheese samples were obtained from 12 different cheese producers traditionally produced in the Helete, Kahramanmaraş in August and September. Some chemical and microbiological properties and mineral content of Helete cheese were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.

 Helete cheese is a type of cheese produced by boiling the curd and is called finger cheese and squeeze cheese in the Southeastern Anatolia Region. Helete cheese is produced from full-fat raw goats milk and is usually consumed after ripening. In this study, cheese samples were obtained from 12 different cheese producers traditionally produced in the Helete, Kahramanmaraş in August and September. Some chemical and microbiological properties and mineral content of Helete cheese were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.

 Helete cheese is a type of cheese produced by boiling the curd and is called finger cheese and squeeze cheese in the Southeastern Anatolia Region. Helete cheese is produced from full-fat raw goats milk and is usually consumed after ripening. In this study, cheese samples were obtained from 12 different cheese producers traditionally produced in the Helete, Kahramanmaraş in August and September. Some chemical and microbiological properties and mineral content of Helete cheese were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.

 Helete cheese is a type of cheese produced by boiling the curd and is called finger cheese and squeeze cheese in the Southeastern Anatolia Region. Helete cheese is produced from full-fat raw goats milk and is usually consumed after ripening. In this study, cheese samples were obtained from 12 different cheese producers traditionally produced in the Helete, Kahramanmaraş in August and September. Some chemical and microbiological properties and mineral content of Helete cheese were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.

Article Details

SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TRADITIONAL HELETE CHEESE

Authors:

Emine Ezgi Küpelikiliç | Özlem Turgay

Publisher:

Bartin University

Main Topics:

Hayvansal Üretim (Diğer)

Journal:

Bartın Üniversitesi Uluslararası Fen Bilimleri Dergisi Vol.7 Issue 2, pp.56-61

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001329554

pISSN:

2667-5048

Helete cheese

traditional food

microbiological properties

Issues

Article Details

SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TRADITIONAL HELETE CHEESE

Authors: Emine Ezgi Küpelikiliç | Özlem Turgay

Publisher: Bartin University

Main Topics: Hayvansal Üretim (Diğer)

Journal: Bartın Üniversitesi Uluslararası Fen Bilimleri Dergisi Vol.7 Issue 2, pp.56-61

Document Type: Article

Publication Date: 12/2024

Document Language: English

Document ID (Org No.): 2001329554

pISSN: 2667-5048

Helete cheese

traditional food

microbiological properties

Issues

Authors:

Emine Ezgi Küpelikiliç | Özlem Turgay

Publisher:

Bartin University

Main Topics:

Hayvansal Üretim (Diğer)

Journal:

Bartın Üniversitesi Uluslararası Fen Bilimleri Dergisi Vol.7 Issue 2, pp.56-61

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001329554

pISSN:

2667-5048