Investigation Of Some Microbiological And Chemical Properties Of Different Cheeses
Abstract
In this study, some microbiological and chemical analyses were performed on samples of kashar, chechil, lor andwhite cheeses produced in the region of Kars. The samples were microbiologically evaluated in means of totalaerob mesophilic bacteria, coliform Bu araştırmada Kars yöresinde üretimi yapılan kaşar, çeçil, lor ve beyaz peynir örneklerinin mikrobiyolojik ve
kimyasal özellikleri incelendi. Örnekler mikrobiyolojik olarak toplam aerob mezofilik bakteri, koliform grubu
bakteri, E. coli, Enterobacteria
URI
https://app.trdizin.gov.tr/makale/TXpjNU16SXhNUT09/investigation-of-some-microbiological-and-chemical-properties-of-different-cheeseshttp://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/3195
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