Microbiological changes throughout ripening of Keş cheese

Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production

Mikrobiološke promjene tijekom zrenja Keş sira

Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production.Mikrobiološke promjene u Keş siru, tradicionalnom turskom siru proizvedenom iz sirovog kravljeg mlijeka bez dodatka mljekarske mikrobne kulture, praćene su tijekom 90 dana zrenja. Također su određeni fizikalno-kemijski parametri odgovorni z

Cadmium and lead in livestock feed and cattle manure from four agricultural areas of Bursa, Turkey

The cadmium and lead contents in cattle manure taken from four agricultural areas, exposed to different degrees of environmental pollution, and also the livestock feeds grown in those places, were measured by Atomic Absorption Spectrophotometer (AAS). The levels of cadmium and lead contamination in the manures of the cattle, fed in areas far from industries, traffic and urbanization, were less than in manures obtained from sampling areas closer to heavy traffic and industrial activities. The highest heavy metal content was found in cattle manure collected from the heavy traffic region, followed by the industrial and rural regions, respectively. Among the live stock feeds used in the present study, the highest levels of lead were found in grass; and the lowest ones were obtained from the straw samples

Determination of Aflatoxin M1 Levels and Antibiotic Residues in the Traditional Turkish Desserts and Ice Creams Consumed in Burdur City Center

WOS: 000281374200009Aflatoxins display an insufficiently recognized risk to human health. Aflatoxins M1 and M2 are oxidative metabolites of aflatoxins B1 and B2 in milk. They can be found in a variety of food items and are not destroyed by normal industrial processing or cooking. Also, foods from animals may contain residues of antibacterial drugs. In this study, totally 47 traditional milky dessert and ice cream samples including sutlac, gullac, muhallebi and ice cream were investigated for aflatoxin M1 by ELISA and for antibacterial drugs by bacterial growth inhibition methods. Aflatoxin values of the 8 samples exceeded 50 ng kg(-1) and among them only one sample exceeded 250 ng kg(-1). Thirty-one of the 47 milky dessert samples were positive. According to the results, antibiotic residues were detected in 32 out of 47 samples of milky desserts (68.1%). The milky desserts including aflatoxin M1 and/or antimicrobial drug residues are potential risk for public health. Prevention of the contamination of aflatoxin B1 and B2 in the animal food may prevent formation of aflatoxin M1 in animal products. Also, the farmers should be educated for the prevention of antibiotic residues in milk