Çökelek, is a traditional type of cheese produced by using yogurt and mainly sold in local bazaars. In the study, the opportunities of using kefir in Çökelek cheese production were investigated. The Çökelek cheese samples (YÇ, KÇ) obtained from yogurt and kefir were examined comparatively in the 1...

High pressure treatment has diverse effect on cheeses depending on their characteristics. In this study, pressure application on Turkish White cheese (300 and 450 MPa/5 min) and the changes during ripening were investigated. The 450 MPa pressure process showed an enhanced effect on proteolytic and...

This study aimed to detect the contamination of refrigerated poultry meat with psychrotrophic bacteria, such as Pseudomonas species. Pseudomonas spp. can grow well in the skin and muscle of poultry meat by using carbonhydrates and amino acids at refrigeration temperature (4°C). They are mainly...

Kashar is one of the most consumed traditional cheeses in Turkey. It is produced as fresh or mature, which differ in ripening periods. Safe consumption period of kashar was investigated during refrig-erated storage. Five samples of fresh and five samples of mature kashar cheeses collected from...

In this study, the microbial profiles of external top surfaces of beverage cans sold in Izmir markets, and the survival of E. coli on the top surfaces of cans were investigated through the storage period of 0, 10, 20 and 30 days at 4 and 25°C. Total aerobic mesophilic bacteria (TAMB), coliforms and ...

This study aimed to evaluate the viability of thermotolerant Campylobacter spp. in chicken carcasses during the slaughter process (n = 150) and at retail level (n = 72). All samples were analysed by quantitative PCR (qPCR), propidium monoazide (PMA)-treated qPCR, and direct plate counting (DPC)....

The aim of this study was to determine the changes in some physico-chemical and microbiological properties of Kuru Kaymak (KK) (Dry Clotted Cream) during 30 days of storage at 4°C. Kuru Kaymak samples were produced in a local family business on a small scale using the traditional method. The dry...

This study was aimed to examine the food safety knowledge of food handlers in hotels' kitchen, to determine existing knowledge gaps in food safety, and to examine relationship between food safety knowledge and some sample characteristics such as gender, age, education level, professional...

This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food workers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have participated in this cross-sectional study. The overall knowledge...

The aim of this study is to highlight changes in the chemical composition, namely pH, total dry matter percentage (DM%), total nitrogen and protein, titratable acidity, salt content and biogenic amines, of Turkish white cheese according to storage temperature. The results confirmed that a decrease...