SavedAdd your journal

Journals / Gıda / 2020 / Cilt: 45 - Sayı: 3

SOME CHEMICAL, BIOCHEMICAL, MICROBIOLOGICAL PROPERTIES, MINERAL AND HEAVY METAL CONTENTS OF BAYBURT CIVIL CHEESE

BAYBURT CİVİL PEYNİRİNİN BAZI KİMYASAL, BİYOKİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ İLE MİNERAL VE AĞIR METAL İÇERİKLERİ

Ayla ARSLANER
Mehmet Ali SALIK
Journal
Gıda
Pages
433–447
Publication Date
2020-06-15
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

The research results showed that Bayburt Civil cheese samples in market did not pose any health risks in terms of heavy metal content as well as rich mineral composition; however, they had no standard in terms of chemical composition, ripening properties and microbial quality.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The pH, acidity, dry matter, fat, protein, ash, and salt ratios of 20 Bayburt Civil cheese samples were obtained from market were determined as 5.36 to 6.07, 0.21 to 1.25%, 41.92 to 57.85%, 0.5 to 26.0%, 20.9 to 35.54%, 3.48 to 16.0% and, 1.51 to 15.43%, respectively.
📊
Key Findings & Data:Total nitrogen, water soluble nitrogen, trichloroacetic acid soluble nitrogen, ripening index and lipolysis rates of the samples were detected between 3.28-5.57%, 0:19-3:33%, 0.02-0.69%, 4.38-71.2%, and 1.93-12.33 ADV (Acid Degree Value) respectively.
💡
Conclusion & Impact:The research results showed that Bayburt Civil cheese samples in market did not pose any health risks in terms of heavy metal content as well as rich mineral composition; however, they had no standard in terms of chemical composition, ripening properties and microbial quality.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Türkiye'nin peynirleri · Bayburt Civil peynir · peynir özellikleri

Abstract

The pH, acidity, dry matter, fat, protein, ash, and salt ratios of 20 Bayburt Civil cheese samples were obtained from market were determined as 5.36 to 6.07, 0.21 to 1.25%, 41.92 to 57.85%, 0.5 to 26.0%, 20.9 to 35.54%, 3.48 to 16.0% and, 1.51 to 15.43%, respectively. Total nitrogen, water soluble nitrogen, trichloroacetic acid soluble nitrogen, ripening index and lipolysis rates of the samples were detected between 3.28-5.57%, 0:19-3:33%, 0.02-0.69%, 4.38-71.2%, and 1.93-12.33 ADV (Acid Degree Value) respectively. The research results showed that Bayburt Civil cheese samples in market did not pose any health risks in terms of heavy metal content as well as rich mineral composition; however, they had no standard in terms of chemical composition, ripening properties and microbial quality. Improving product quality of Bayburt Civil cheese, which has the potential of Geographical Indication, is also important for public health as well as rural development.

Özet

Piyasadan temin edilen 20 adet Bayburt Civil peynir örneğinde; pH, asitlik, kurumadde, yağ, protein, kül, tuz oranları sırasıyla, 5.36-6.07; %0.21-1.25; %41.92-57.85; %0.5-26.0; 20.9-35.54; %3.48-16.0 ve %1.51-15.43 aralığında belirlenmiştir. Örneklerin toplam azot, suda çözünen azot, triklorasetik asitte çözünen azot değerleri, olgunlaşma dereceleri ve lipoliz oranları sırasıyla; %3.28-5.57; %0.19-3.33; %0.02-0.69; %4.38-71.2 ve 1.93-12.33 ADV (Asitlik Derecesi Değeri) aralığında bulunmuştur. Araştırma sonuçları, incelenen Bayburt Civil peynir örneklerinin zengin mineral bileşimi yanı sıra, ağır metal içeriği bakımından herhangi bir sağlık riski taşımadığını; ancak kimyasal kompozisyon, olgunlaşma ölçütleri ve mikrobiyal kalite açısından standart özelliklere sahip olmadığını göstermiştir. Coğrafi İşaret potansiyeli taşıyan bu peynirin orijinal özelliklerinin korunarak kalitesinin geliştirilmesi, kırsal kalkınma yanında halk sağlığı açısından önem arz etmektedir.

🔖

Cite This Article

ARSLANER, A., SALIK, M. A. (2020). SOME CHEMICAL, BIOCHEMICAL, MICROBIOLOGICAL PROPERTIES, MINERAL AND HEAVY METAL CONTENTS OF BAYBURT CIVIL CHEESE. Gıda, Cilt: 45 - Sayı: 3, 433–447. https://ajindex.com/articles/38992

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (7)

  1. Anonymous (2011). Türk Gıda Kodeksi. Bulaşanlar Yönetmeliği. Gıda, Tarım ve Hayvancılık Bakanlığı. 29 Aralık 2011 tarih ve 28157 Sayılı (3. Mükerrer) Resmi Gazete, Ankara.
  2. Anonymous (2015). Türk Gıda Kodeksi. Peynir Tebliği (2015/6). Gıda, Tarım ve Hayvancılık Bakanlığı. 8 Şubat 2015 tarih ve 29261 sayılı Resmî Gazete, Ankara.
  3. Arslaner, A., Bakırcı, İ. (2016). Farklı ambalaj materyallerinde olgunlaştırılan tulum peynirlerinde proteoliz. Uluslararası Erzincan Sempozyumu, Cilt 3, 28 Eylül-1 Ekim 2016,
  4. Erzincan, Türkiye, 815-824 s. Arslaner, A., Salık, M. A. (2017). Some physicochemical and microbiological characteristics of the civil cheese put up for sale in Bayburt market. II. International Conference on Advanced Engineering Technologies, 21-23 September 2017,
  5. Bayburt, Türkiye. Ataro, A., McCrindle, R. I., Botha, B. M., McCrindle, C. M. E., Ndibewu, P. P. (2008). Quantification of trace elements in raw cow's milk by inductively coupled plasma mass spectrometry (ICP–MS). Food Chem., 111 (1): 243-248. Doi: 10.1016/j.foodchem.2008.03.056. Ayar, A., Sert, D., Akin, N. (2009). The trace metal levels in milk and dairy products consumed in Middle Anatolia-Turkey. Environ Monit Assess, 152(1-4): 1-12. Doi: 10.1007/s10661-008-0291-9.
  6. Bakırcı, İ., Andiç, S. (1999). Muş-Bulanık yöresinde üretilen çeçil peyniri üzerinde bir araştırma. Y. Y. Ü. Vet. Fak. Derg., 10 (1-2): 67-71.
  7. Caggiano, R., Sabia, S., D'Emilio, M., Macchiato, M., Anastasio, A., Ragosta, M., Paino, S. (2005). Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of Southern Italy. Environ. Res., 99(1): 48-57. Doi: 10.1016/j.envres.2004.11.002. Cambaztepe, F., Çakmakçı, S., Dağdemir, E. (2009). Effect of some technological parameters on microbiological, chemical and sensory qualities of civil cheese during ripening. Int. J. of Dairy Sci., 62(4): 541-548. Doi: 10.1111/j.1471-0307.2009.00536.x. Cantürk, A., Çakmakçı, S. (2019). Erzurum çevresindeki peynir işletmelerinde kullanılan peynir mayalarının mikrobiyolojik, duyusal ve teknolojik özellikleri. Akademik Gıda, 17(1): 30-37. Doi: 10.24323/akademik-gida.544064. Capcarova, M., Harangozo, L., Toth, T., Schwarczova, L., Bobkova, A., Stawarz, R., Guidi A, Massanyi, P. (2017). Detection of selected trace elements in yogurt components. J. Environ. Sci. Health Part B, 52(12): 1-6. Doi: 10.1080/03601234.2017.1359029. Christensen, T. M. I. E., Bech, A. M., Werner, H. (1991). Methods for Crude Fractionation (extraction and precipitation