AI Summary & Key Takeaways
AI InsightAs a result, it was found that the hygienic qualities of Ayran investigated were low and microbiologically 100 %, chemically 80 % of samples were not agreeable with the values of Food Regulations and Standards.
📌 3 Key Takeaways
Abstract
The purpose of this study was to determine the microbiological and chemical quality of Ayran (Yoghurt Drink) consumed without packing in Van. A total of 30 ayran samples which collected different restaurants and pastry shops were used as materials. The results of microbiological analyses; the average values of the yeast and mould $7.6x10^5$ cfu/ml, coliform organisms' $2.2x10^1$ cfu/ml, fecal streptococcus $3.4x10^2$ cfu/ml were determined. The results of chemical analyses; the average value ofpH 3.2, value of acidity as lactic acid 0.40 % were determined. As a result, it was found that the hygienic qualities of Ayran investigated were low and microbiologically 100 %, chemically 80 % of samples were not agreeable with the values of Food Regulations and Standards.
Özet
Bu çalışma, Van'da açık olarak tüketime sunulan ayranların mikrobiyolojik ve kimyasal kalitelerini belirlemek amacıyla yapıldı. Değişik lokanta ve pastanelerden sağlanan toplam 30 adet ayran örneği materyal olarak kullanıldı. Mikrobiyolojik analizler sonucunda ortalama küf-maya sayısı $7.6x10^5$ kob/ml, koliform grubu mikroorganizma sayısı $2.2x10^1$ kob/ml, fekal streptokok sayısı $3.4x10^2$ kob/ml olarak saptandı. Kimyasal analizler sonucunda ise ortalama pH değeri 3.2, asidite değeri laktik asit cinsinden (L.A.) % 0.40 olarak tespit edildi.Sonuç olarak, incelenen ayranların hijyenik kalitelerinin düşük olduğu, örneklerin %100'ünün mikrobiyolojik, % 80'inin ise kimyasal yönden Gıda Maddeleri Tüzüğü ve ilgili standarda uymadıkları belirlendi.