Specification of Mineral Composition, Heavy Metal Content, Microbiological Characteristics of a Traditional Anatolian Cheese-Aho Cheese
Journal Title: Scholars Bulletin - Year 2017, Vol 3, Issue 12
Abstract
Abstract:In this study, it was aimed to determine certain microbiological characteristics, mineral contents heavy metal levels in 16 Aho cheeses of Sürmene and Araklı districts of Trabzon and to determine the suitability of the Turkish Food Codex. Mineral ingredient and heavy component contents have been identified based on ICP-OES implementation and in mg kg-1 unit type. In Aho cheese samples the average levels of the mineral contents and heavy metals in the Aho cheeses were determined as; calcium 3628.30±355.07 mg kg-1, potassium 461.20±33.48 mg kg-1, sodium 8463.75±658.97 mg kg-1, magnesium 163.42±10.96 mg kg-1, iron 5.46±1.29 mg kg-1, zinc 27.04±2.62 mg kg-1, copper 1.358±0.13 mg kg-1, manganese 0.31±0.17 mg kg-1, phosphorus 4187.05±327.60 mg kg-1, lead 0.174±0.04 mg kg-1and cadmium 0.028±0.04 mg kg-1.The microbiological values obtained were as follows; yeast and moulds 4.12±0.09 log cfu g-1, total aerobic mesophilic bacteria 6.72±0.11 log cfu g-1, Lactobacilli bacteria counts in the MRS agar 6.42±0.05 log cfu g-1. Coliforms and Staphylococcus aureuswere <10 in all samples.As a result, it was determined that the mineral contents and heavy metal levels of the cheese samples were within the limits determined by the Turkish Food Codex for some foods. Keywords:Aho cheese, Mineral content, Heavy metal, ICP-OES.
Authors and Affiliations
Asya Çetinkaya, Sibel ÖZÇAKMAK
Keywords
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