Microbiological and Chemical Properties of Cheese Helva Produced in Turkey

Figures & data

Figure 1 Production of Cheese helva.

Table 1 Some chemical and physical characteristics of Cheese helva.

Statistical parameters	Dry matter (kg/100 kg cheese)	Fat (kg/100 kg cheese)	Protein (kg/100 kg cheese)	NaCI (kg/100 kg cheese)	Acidity	pH	Ash (kg/100 kg cheese)	Carbohydrate (kg/100 kg cheese)
x ^a	84.32	37.44	13.75	0.58	0.210	5.30	1.49	38.56
Range	77.60–88.09	33.00–50.00	10.11–15.60	0.23–1.14	0.18–0.27	4.85–5.71	0.77–2.49	38.0–39.4
SEX ^b	1.35	1.88	0.53	0.11	0.01	0.09	0.18	0.09
Sd ^c	4.05	5.05	1.59	0.31	0.04	0.29	0.54	0.38
CV ^d	4.80	13.48	11.55	53.45	21.40	5.39	36.17	0.96
n ^e	9	9	9	9	9	9	9	9

Table 2 The results for the microbiological properties of Cheese helva (cfu/g).

Number of samples	Total bacteria	Yeast and Molds	Yeast	Lactic acid bacteria	Proteolytic bacteria	Lipolytic bacteria	Coliforms	Staph. aureus
1	2.0 × 10^6	6.0 × 10^3	4.2 × 10^2	4.2 × 10^5	2.0 × 10^3	1.7 × 10^4	< 10	< 10
2	1.4 × 10^7	2.0 × 10^3	6.0 × 10^2	3.5 × 10^5	1.4 × 10^3	8.5 × 10^3	< 10	< 10
3	8.5 × 10^6	6.5 × 10^4	1.8 × 10^3	2.1 × 10^5	1.0 × 10^2	2.5 × 10^3	< 10	< 10
4	2.0 × 10^8	1.0 × 10^3	1.7 × 10^3	5.6 × 10^5	1.0 × 10^3	6.8 × 10^3	< 10	< 10
5	3.3 × 10^7	8.5 × 10^3	7.0 × 10^3	2.1 × 10^7	1.1 × 10^4	1.3 × 10^4	1.5 × 10^4	< 10
6	1.4 × 10^8	2.0 × 10^3	1.2 × 10^4	1.7 × 10^7	1.0 × 10^3	1.5 × 10^4	9.6 × 10^3	< 10
7	2.8 × 10^7	1.0 × 10^4	7.3 × 10^3	2.8 × 10^7	8.0 × 10^3	3.0 × 10^3	7.0 × 10^2	< 10
8	6.7 × 10^6	3.2 × 10^3	5.3 × 10^2	2.5 × 10^5	1.4 × 10^4	3.0 × 10^3	1.0 × 10^2	< 10
9	1.3 × 10^7	4.8 × 10^5	2.5 × 10^2	5.5 × 10^5	3.0 × 10^3	9.0 × 10^3	1.0 × 10^2	< 10
Average	4.9 × 10^7	6.4 × 10^4	3.5 × 10^3	7.6 × 10^6	4.6 × 10^3	8.6 × 10^3	5.1 × 10^3	< 10