Yıl: 2020 Cilt: 9 Sayı: 3 Sayfa Aralığı: 1389 - 1400 Metin Dili: İngilizce İndeks Tarihi: 23-11-2020

Investigation of Some Microbiological and Chemical Properties of Different Cheeses

Öz:
In this study, some microbiological and chemical analyses were performed on samples of kashar, chechil, lor andwhite cheeses produced in the region of Kars. The samples were microbiologically evaluated in means of totalaerob mesophilic bacteria, coliform group bacteria, Escherichia coli, Enterobacteriaceae, StaphylococciMicrococci, yeast-mold, Salmonella spp. and Listeria monocytogenes. The pH values of cheese samples weredetermined by pH-meter, acidity and salt content by titration method, fat content by Gerber method and moisturecontent by gravimetric method. The chemical analyses were completed and investigated for compliance withTurkish standards. Of the examined kashar cheese samples, 28% in terms of salt content and 40% in terms ofmoisture content did not meet Turkish standards. Of the chechil cheese samples, 60% in terms of salt content and40% in terms of moisture content did not meet Turkish standards. Of the lor cheese samples, 4% contained L.monocytogenes, while 20% in terms of salt content and 28% in terms of moisture content did not meet Turkishstandards. Of the white cheese samples, 8% contained L. monocytogenes, while 48% in terms of salt content and28% in terms of moisture content did not meet Turkish standards It was determined that some of the cheese samplesexamined in accordance with the obtained results may pose a risk in microbiological terms and do not comply withthe relevant standards in terms of chemistry.
Anahtar Kelime:

Farklı Peynir Çeşitlerinin Bazı Mikrobiyolojik ve Kimyasal Özelliklerinin Araştırılması

Öz:
Bu araştırmada Kars yöresinde üretimi yapılan kaşar, çeçil, lor ve beyaz peynir örneklerinin mikrobiyolojik ve kimyasal özellikleri incelendi. Örnekler mikrobiyolojik olarak toplam aerob mezofilik bakteri, koliform grubu bakteri, E. coli, Enterobacteriaceae, Stafilokok-Mikrokok, maya-küf, Salmonella spp. ve L. monocytogenes yönünden değerlendirildi. Peynir örneklerinin pH değerleri pH-metreyle, asitlik ve tuz miktarları titrasyon yöntemiyle, yağ miktarı Gerber metoduyla ve rutubet miktarı gravimetrik yöntemle tespit edilerek örneklerin kimyasal özellikler açısından standartlara uygun olup olmadıkları belirlendi. Sonuç olarak incelenen kaşar peyniri örneklerinden %28’inin tuz ve %40’ının rutubet; çeçil peyniri örneklerinden %60’ının tuz ve %40’ının rutubet; lor örneklerinden %4’ünün L. monocytogenes, %20’sinin tuz ve %28’inin rutubet; beyaz peynir örneklerinden %8’inin L. monocytogenes, %48’inin tuz ve %28’inin rutubet yönünden Türk Standartlarında belirtilen kriterlere uygun olmadığı belirlendi. Elde edilen sonuçlar doğrultusunda incelenen peynir örneklerinin bazılarının mikrobiyolojik açıdan risk oluşturabileceği ve kimyasal yönden de ilgili standartlara uymadığı belirlendi.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
APA HARMANKAYA S, HARMANKAYA A (2020). Investigation of Some Microbiological and Chemical Properties of Different Cheeses. , 1389 - 1400.
Chicago HARMANKAYA SEZEN,HARMANKAYA Ahmet Investigation of Some Microbiological and Chemical Properties of Different Cheeses. (2020): 1389 - 1400.
MLA HARMANKAYA SEZEN,HARMANKAYA Ahmet Investigation of Some Microbiological and Chemical Properties of Different Cheeses. , 2020, ss.1389 - 1400.
AMA HARMANKAYA S,HARMANKAYA A Investigation of Some Microbiological and Chemical Properties of Different Cheeses. . 2020; 1389 - 1400.
Vancouver HARMANKAYA S,HARMANKAYA A Investigation of Some Microbiological and Chemical Properties of Different Cheeses. . 2020; 1389 - 1400.
IEEE HARMANKAYA S,HARMANKAYA A "Investigation of Some Microbiological and Chemical Properties of Different Cheeses." , ss.1389 - 1400, 2020.
ISNAD HARMANKAYA, SEZEN - HARMANKAYA, Ahmet. "Investigation of Some Microbiological and Chemical Properties of Different Cheeses". (2020), 1389-1400.
APA HARMANKAYA S, HARMANKAYA A (2020). Investigation of Some Microbiological and Chemical Properties of Different Cheeses. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 9(3), 1389 - 1400.
Chicago HARMANKAYA SEZEN,HARMANKAYA Ahmet Investigation of Some Microbiological and Chemical Properties of Different Cheeses. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 9, no.3 (2020): 1389 - 1400.
MLA HARMANKAYA SEZEN,HARMANKAYA Ahmet Investigation of Some Microbiological and Chemical Properties of Different Cheeses. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, vol.9, no.3, 2020, ss.1389 - 1400.
AMA HARMANKAYA S,HARMANKAYA A Investigation of Some Microbiological and Chemical Properties of Different Cheeses. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. 2020; 9(3): 1389 - 1400.
Vancouver HARMANKAYA S,HARMANKAYA A Investigation of Some Microbiological and Chemical Properties of Different Cheeses. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. 2020; 9(3): 1389 - 1400.
IEEE HARMANKAYA S,HARMANKAYA A "Investigation of Some Microbiological and Chemical Properties of Different Cheeses." Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 9, ss.1389 - 1400, 2020.
ISNAD HARMANKAYA, SEZEN - HARMANKAYA, Ahmet. "Investigation of Some Microbiological and Chemical Properties of Different Cheeses". Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 9/3 (2020), 1389-1400.