@article{MAKHILLJAVA20121133172,
    title = {A Survey on Chemical, Biochemical and Microbiological Characteristics of a Traditional Dairy Product in Mediterrean Region: Kes},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {11},
    number = {3},
    pages = {330-334},
    year = {2012},
    issn = {1680-5593},
    doi = {javaa.2012.330.334},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2012.330.334},
    author = {Seval},
    keywords = {Traditional products,dairy product,properties,Kes,bacteria,Turkey},
    abstract = {The study was conducted to determine the microbiological quality (total aerobic mesophilic bacteria, <I>Lactococcus </I>sp., <I>Lactobacillus </I>sp., Coliform bacteria, <I>Staphylococci-micrococci</I>,<I> Enterococci</I>,<I> Enterobacteriaceae</I>, yeast and mould) and biochemical properties (dry matter, fat, salt, acidity, pH, water activity, nitrogen, WSN/TN, TCA-SN/TN and PTA-SN/TN) of Kes. Total of 64 Kes samples were randomly collected from Burdur province of Turkey. According to the results of chemical analysis, Kes is included in the moisture food groups (a<SUB>w</SUB> = 0.90) and less mature cheeses. Kes proteolysis were found to be low-level. The microbiological quality of Kes is not satisfactory because the total aerobic mesophilic bacteria, yeast and mould counts are high. Coagulase-positive staphylococci was detected in 12 of the 64 samples (25%) and <I>E. coli</I> was detected in 2 of 64 (3.1%). It was concluded that Kes may be contaminated with some microorganisms during production or selling.}
    }