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Journals / Harran Üniversitesi Veteriner Fakültesi Dergisi / 2017 / Volume: 6 Issue: 2

Detection of Cow’s Milk in Ovine Cheese Consumed in Sanliurfa Province

Şanlıurfa’da Tüketime Sunulan Koyun Peynirlerinde İnek Sütü Varlığının Belirlenmesi

Serap Kılıç Altun(Harran Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Şanlıurfa)
Hisamettin Durmaz(Harran Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Şanlıurfa)
Pages
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Publication Date
2017-12-27
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

To prevent adulteration in milk and dairy products, analytical procedures that can protect consumers from misleading labeling should be widespread.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Ovine cheese is a preferred type of cheese in our country.
📊
Key Findings & Data:The aim of this study was to determine the presence of cow’s milk by ELISA method in 90 ovine cheese samples including 45 packaged and 45 unpackaged samples which are offered for retail sale in Sanliurfa province.
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Conclusion & Impact:To prevent adulteration in milk and dairy products, analytical procedures that can protect consumers from misleading labeling should be widespread.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ovine cheese · Cow milk · Bovine IgG

Abstract

Ovine cheese is a preferred type of cheese in our country. Because ovine milk is more expensive and difficult to obtain, cow milk is added in the production of ovine cheese. The aim of this study was to determine the presence of cow’s milk by ELISA method in 90 ovine cheese samples including 45 packaged and 45 unpackaged samples which are offered for retail sale in Sanliurfa province. The proportion of cow's milk contained in ovine cheese samples was classified as below 0.1%, below 1% and over 1% according to the ELISA method. In 7 (7.7%) of 90 ovine cheese samples, it was below 0.1%, 53 (58.8%) in sample below 1% and in 30 (33.3%) over 1% cow milk was detected. To prevent adulteration in milk and dairy products, analytical procedures that can protect consumers from misleading labeling should be widespread.

Özet

Koyun peyniri ülkemizde tercih edilen peynir türlerindendir. Koyun sütünün gerek pahalı gerekse temin edilmesinin daha zor olması nedeniyle koyun peyniri üretiminde inek sütü ilavesi yapılmaktadır. Bu çalışmada, Şanlıurfa ilinde perakende satışa sunulan 45 adet ambalajlı, 45 adet ambalajsız olmak üzere toplam 90 adet koyun peynir örneğinde ELISA metodu ile inek sütü varlığının tespiti amaçlandı. ELISA metoduna göre koyun peynir örneklerinin içerdiği inek sütü oranları %0.1’in altında, % 1’in altında ve %1’in üzerinde olmak üzere sınıflandırıldı. İncelenen toplam 90 adet koyun peyniri örneğinin 7’sinde (% 7.7) % 0.1’in altında, 53’ünde (% 58.8) % 1’in altında ve 30’unda (% 33.3) ise % 1’in üzerinde inek sütü bulunduğu tespit edildi. Süt ve süt ürünlerinde hileyi önlemek için yanıltıcı etiketlemeden koruyabilecek analitik prosedürlerin yaygınlaştırılması gerektiği kanaatine varıldı.

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Cite This Article

Altun, S. K., Durmaz, H. (2017). Detection of Cow’s Milk in Ovine Cheese Consumed in Sanliurfa Province. Harran Üniversitesi Veteriner Fakültesi Dergisi, Volume: 6 Issue: 2. https://doi.org/10.31196/huvfd.390212

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