Examination of Microbiological Quality of Cheese Samples Produced in Tire (Izmir) Region
Project no. 24052 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>Izmir-Tire region, due to its milk and products production capacity, provides a high added value to the regional economy in rural and agricultural development by turning the milk of its farmers into products such as cheese, and constitutes an important industry and export gate. Dairy products have an important place in our nutrition. Milk is a source of some important minerals, especially calcium and phosphorus, and B group vitamins such as protein and riboflavin. Cheese is preferred by our people because it has a long shelf life and is delicious. Microorganisms found in cheese may cause changes in the structure of the cheese and may also cause food poisoning as a result of consumption. As a result of various studies conducted in our country on the microbiological quality of cheese; It has been determined that compliance with hygienic conditions at all stages from production to consumption is effective on the microbiological quality of cheese. The microbiological quality of local products such as mud cheese, tulum cheese, goat cheese and sheep cheese specific to Tire will be evaluated. With this study, the basic chemical properties of the cheese varieties to be obtained from dairies in Tire will be determined and it will be determined whether they comply with the Turkish Food Codex Cheese Communiqué (Communiqué No: 2015/6) in terms of their microbiological content.</p>