Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method

Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

The Çökelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb was identified in 6 of the 30 samples, the As was only found in 4 of the samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents, and sample ripening index were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean total aerobic mesophilic bacteria (TAMB) count of Çökelek samples was found as 8.26 log CFU g^-1. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g^-1 and 7.11 log CFU g^-1, respectively. Traditional cheeses are not mentioned in legal laws such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform further studied, and determine the legal limits.