Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a...Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.展开更多
This paper presents an analysis of the fire trends in southern European countries, where forest fires are a major hazard. Data on number of fires and burned area size from 1985 until 2009 were retrieved from the Europ...This paper presents an analysis of the fire trends in southern European countries, where forest fires are a major hazard. Data on number of fires and burned area size from 1985 until 2009 were retrieved from the European Fire Database in the European Forest Fire Information System and used to study the temporal and spatial variability of fire occurrence at three different spatial scales： the whole European Mediterranean region, country level and province level （NUTS3）. The temporal trends were assessed with the Mann-Kendall test and Sen＇s slope in the period 1985-2009. At regional （supranational） level, our results suggest a significant decreasing trend in the burned area for the whole study period. At country level, the trends vary by country, although there is a general increase in number of fires, mainly in Portugal, and a decrease in bumed areas, as is the case of Spain. A similar behavior was found at NUTS3 level, with an increase of number of fires in the Spanish and Portuguese provinces and a generalized decrease of the burned area in most provinces of the region. These results provide an important insight into the spatial distribution and temporal evolution of fires, a crucial step to investigate the underlying causes and impacts of fire occurrence in this region.展开更多
文摘Turkey is a country producing various kinds of cheese. Tomas cheese is a kind of cheese that is still traditionally produced, and it is not widely-known. In this study, the characteristic properties of Tomas cheese, a local product that is extensively consumed in the city of Tunceli and its environs, have been examined. For this purpose, samples from cheese varieties currently on sale in the cities of Tunceli and Elazl~ have been taken, and some of their physico-chemical and microbiological properties have been determined. The results of physico-chemical analysis showed that the average moisture rate of the samples was 53.24%, average ash rate 4.24%, average dry matter 46.76%, average acidity rate in terms of lactic acid 1.08%, average salt rate 2.93%, average fat rate 17.66%, average fat-free dry matter rate 25.56% and average pH value 4.67. The microbiological analysis data showed that the average values for the total aerobic mesophyll bacteria （TAMB） was 7 loglo kob/g, 2.3 logl0 kob/g for coliform, 4.6 logl0 kob/g for yeast, 5.5 logl0 kob/g for mold, 6.8 log10 kob/g for Lactococcus spp., and 6.1 log10 kob/g for Lactobacillus spp.. The results show the high variation among samples, proving that there has not been a standard production procedure. It has been established that the hygienic condition of the product changes according to the production process, and the probability for cross contamination is high. A large number of studies need to be carded out for this kind of traditional food items, due to lack of enough literature data in this paper.
文摘This paper presents an analysis of the fire trends in southern European countries, where forest fires are a major hazard. Data on number of fires and burned area size from 1985 until 2009 were retrieved from the European Fire Database in the European Forest Fire Information System and used to study the temporal and spatial variability of fire occurrence at three different spatial scales： the whole European Mediterranean region, country level and province level （NUTS3）. The temporal trends were assessed with the Mann-Kendall test and Sen＇s slope in the period 1985-2009. At regional （supranational） level, our results suggest a significant decreasing trend in the burned area for the whole study period. At country level, the trends vary by country, although there is a general increase in number of fires, mainly in Portugal, and a decrease in bumed areas, as is the case of Spain. A similar behavior was found at NUTS3 level, with an increase of number of fires in the Spanish and Portuguese provinces and a generalized decrease of the burned area in most provinces of the region. These results provide an important insight into the spatial distribution and temporal evolution of fires, a crucial step to investigate the underlying causes and impacts of fire occurrence in this region.
