AI Summary & Key Takeaways
AI InsightOf 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.
📌 3 Key Takeaways
Abstract
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.
Özet
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.