Determination of the microbiological quality of some dairy desserts

ALISARLI M., Sancak Y. C., AKKAYA L., ELIBOL C.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.26, sa.4, ss.975-982, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 4
  • Basım Tarihi: 2002
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.975-982
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

This study was designed to demonstrate the microbiological qualities of cream pastries and puddings obtained from five different confectioneries in Van A total of 175 samples consisting of 100 pudding samples (sutlac; 25 keskul 30 supangile 25 kazandibi 20) and 75 cream pastries (butter cream 25 chocolate cream 25 fruit cream 25) were analysed The drop plate technique was used to determine the numbers of total anaerobic bacteria enterobactericeae lactobacilli pseudomonas and yeasts/moulds and the spread plate technique was used to determine the total number of micrococci/staphylococci