Microbiological and Chemical Properties of Cheese Helva Produced in Turkey

In this study, the microbiological and chemical properties of Cheese helva, one of the traditional cheeses varieties produced in Turkey, was studied. This cheese is called Cheese helva since it is produced from wheat flour and milk cream. Samples were randomly collected from different villages in the Erzurum province of Turkey. The average of total aerobic mesophilic bacteria (TAMB), yeast and mould, yeast, lactic acid bacteria (LAB), proteolytic bacteria, and lipolytic bacteria were determined 4.9 × 10⁷, 6.4 × 10⁴, 3.5 × 10³, 7.6 × 10⁶, 4.6 × 10³, and 8.6 × 10³ cfu/g, respectively. 44.44% of the Cheese helva samples had no coliform; the samples that were positive for coliform showed an average of 5.1 × 10³ cfu/g. Staphylococcus aureus was found < 10 cfu/g in analyzed samples. The Cheese helva was characterized by dry matter as 84.32 kg/100 kg cheese, fat as 37.44 kg/100 kg cheese, protein as 13.75 kg/100 kg cheese, NaCI as 0.58 kg/100 kg cheese, titratable acidity as 0.210%, pH as 5.30, ash as 1.49 kg/100 kg cheese, and carbohydrate as 38.56 kg/100 kg cheese. Cheese helva was found to have a high variation based on chemical composition. The microbiological tests revealed that there were high amounts of total bacteria, yeast and molds, molds, lactic acid bacteria, lipolytic bacteria, proteolytic bacteria, and coliforms.     

Microbiological profile of helva sold at retail markets in Izmir city and the survival of Staphylococcus aureus in this product

The objective of this research was to determine the microbiological profile of tahin helva, a low moisture confectionery. A total of 63 tahin helva samples were collected from the retail markets in Izmir, Turkey. These samples were examined by standard procedures for aerobic plate count (APC) and counts of moulds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. APC of samples ranged from <10 to 1.6 × 10⁵ cfu/g. The counts for moulds, yeasts and Enterobacteriaceae ranged from <10 to 1.8 × 10³, <10 to 7 × 10², <10 to 8.5 × 10² cfu/g, respectively. None of the samples contained S. aureus or Salmonella. The potential for survival of S. aureus in the product stored at refrigeration (4 °C) and room (20 °C) temperatures was evaluated by artificial contamination. S. aureus cells were still recovered after 9 months of storage at both temperatures. The results of this investigation indicate that S. aureus contamination of tahin helva, (a_w of 0.172) may constitute a potential public health hazard, depending on the extent of contamination and mishandled exercise at the sale area and the kitchen.