Physicochemical and microbiological characteristics and mineral content of herby cacik, a traditional Turkish dairy product

Kucukoner E., Tarakci Z., Sagdic O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.86, no.2, pp.333-338, 2006 (SCI-Expanded) identifier identifier


Changes in the physicochemical properties, mineral and heavy metal content and microbial flora of cacik samples were studied over a storage period of 30 d. The analysis results were in the ranges as follows: dry matter content 16.45-20.76%, fat 1.4S-4.30%, protein 8.14-13.87%, total ash 0.96-4.19%, salt 0.25-3.15%. There were significant differences in dry matter, fat, salt, protein and ash content of the cacik samples (P < 0.05). There were significant differences in Ca, P, Na, Mg, Cu, Fe, Zn and Mn content of the cacik samples (P < 0.05). Total aerobic mesophilic bacteria (TAMB) and enterococci reached levels above 10(4) and 10(3) CFU g(-1), respectively. Coliforms and Staphylococcus aureus were not detected in any of the cacik samples during the storage period. Lactic acid bacteria (LAB) on MRS and M17 agars were the dominant bacteria. The cacik samples had LAB counts up to 10(4.4) CFU g(-1). (c) 2005 Society of Chemical Industry.