Determination of mineral material and heavy metal content, physico-chemical and microbiological properties of çökelek cheeses sold in Trabzon

In this study, produced traditionally and sold in the bazaar or retail markets of çökelek cheeses were collected as 30 samples in Trabzon. Mineral and heavy metal contents, some physico-chemical and microbiological properties of the collected samples were investigated. The highest dry matter, ash, salt, fat, protein, water-soluble nitrogen, ripening index, acidity and pH values of samples which physico-chemical properties, were %45.88, %8.46, %6.67, %13.50, %27.45, %1.18, %5.57, %1.342 and 6.49, respectively. The dry matter content of six çökelek samples was not in harmony with the Turkish Food Codex, whereas only the salt content of one sample was not with the Turkish Food Codex. In the study, the mean macro element contents of samples were determined as Ca 156.56 mg/kg, Na 941.11 mg/kg, Mg 72.60 mg/kg, K 139.81 mg/kg, P 2137.15 mg/kg. Trace elements such as the Al, Ni, Cu ve Zn mean contents were 12.91 mg/kg, 0.31 mg/kg, 0.28 mg/kg ve 3.18 mg/kg, respectively. Pb and As contamination levels were investigated as heavy metal. Pb in 6 samples and As in 4 samples was detected. The detected Pb contents were not coherent with the Turkish Food Codex except for one sample. The total aerobic mesophilic bacteria (TAMB), coliform bacteria and mold-yeast counts of çökelek samples were between 6.74-8.99 log cfu/g, <2-5.92 log cfu/g ve <2-8.57 log cfu/g, respectively.