TY  - JOUR
T1  - A Survey on Chemical, Biochemical and Microbiological Characteristics of a Traditional Dairy Product in Mediterrean Region: Kes
AU - Sevgi Kirdar, Seval 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 3
SP  - 330
EP  - 334
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.330.334
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.330.334
KW  - Traditional products
KW  -dairy product
KW  -properties
KW  -Kes
KW  -bacteria
KW  -Turkey
AB  - 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.
ER  -