Imitation and Adulteration Status of Some Cheeses Sold in Markets (Turkey)

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dc.authorscopusid58722140500
dc.authorscopusid7004552094
dc.contributor.authorKekik, Gülden
dc.contributor.authorCoşkun, Hayri
dc.date.accessioned2024-09-25T19:44:09Z
dc.date.available2024-09-25T19:44:09Z
dc.date.issued2023
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractIn this study, it was aimed to determine the imitation and adulteration status of some cheeses sold in the market. For this purpose, White (n=12), Kashar (n=10), Tulum (n=10), Köy cheese (n=6) and processed cheese (n=3) samples were obtained from different markets and analyzed. According to the results, approximately 33.3% of cheese samples sold as White cheese were found to violate the Turkish Food Codex Cheese Communique in terms of dry matter and fat in dry matter (FDM). In addition, it was found that some of White cheese samples had the full-fat label whereas they must have been classified under the semi-fat class of the communique. Most of the samples sold as Kaşar cheese did not comply with the communique in terms of dry matter ratio. Except for three samples, the label information of cheese samples on their FDM values did not match the results of FDM analyses. The presence of starch and foreign fat was not detected in the samples of White and Kaşar cheeses. The dry matter values of 60% of Tulum cheese samples were not in accordance with the communique while starch and foreign fat were detected in 40% of Tulum cheese samples. The dry matter value of 3 Köy cheeses was lower than the legal value in the communique. The presence of starch and foreign fat was not detected in any of Köy cheese and processed cheese samples. In conclusion, it was observed that some cheeses offered for sale were produced and sold in violation of the legislation in terms of their contents, and this might result in unjust treatment and/or deception of consumers. © Akademik Gida. All rights reserved.en_US
dc.identifier.doi10.24323/akademik-gida.1382962
dc.identifier.endpage311en_US
dc.identifier.issn1304-7582
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85177825642en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage301en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1382962
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12668
dc.identifier.volume21en_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectImitation cheeseen_US
dc.subjectNon-milk faten_US
dc.subjectReichert-Meissl numberen_US
dc.subjectStarch presenceen_US
dc.titleImitation and Adulteration Status of Some Cheeses Sold in Markets (Turkey)en_US
dc.title.alternativeSatışa Sunulan Bazı Peynirlerde Taklit ve Tağşiş Durumu]en_US
dc.typeArticleen_US

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