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Journals / Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi / 2019 / Cilt: 33 - Sayı: 3

Assessment of Chemical Properties and Microbiological Quality of Vacuum Packaged or Unpackaged Lor (Whey) Cheese Sold in Elazig Province

Elazığ İlinde Vakum Ambalajlı ve Açıkta Satışa Sunulan Lor Peynirlerinin Kimyasal Özelliklerinin ve Mikrobiyolojik Kalitesinin Değerlendirilmesi

Ayşe SÖNMEZ
Mehmet ÇALICIOĞLU
Gökhan Kürşad İNCİLİ
Pages
169–175
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

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

The value of titratable acidity (1.84±0.22 and 0.46±0.11 %g lactic acid) and the amount of salt (0.76±0.05% and 0.46±0.02%) were found significantly higher (P

📌 3 Key Takeaways

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Objective & Hypothesis:This study was carried out to determine the chemical properties and microbiological quality of lor (whey) cheeses which are sold as vacuum packaged or unpackaged in Elazığ province.
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Key Findings & Data:For this purpose, a total of fifty samples of lor cheeses (25 unpackaged and 25 vacuum packaged) were analyzed for microbiological (total mesophilic aerobic bacteria, Lactobacillus-LeuconostocPediococcus (LLP), Staphylococcus-micrococcus, coliforms, lipolytic bacteria, proteolytic bacteria, yeast and mold, E. coli) and chemical (pH, acidity, water activity (aw), fat, salt, dry matter, and ash) attributes.
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Conclusion & Impact:The value of titratable acidity (1.84±0.22 and 0.46±0.11 %g lactic acid) and the amount of salt (0.76±0.05% and 0.46±0.02%) were found significantly higher (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was carried out to determine the chemical properties and microbiological quality of lor (whey) cheeses which are sold as vacuum packaged or unpackaged in Elazığ province. For this purpose, a total of fifty samples of lor cheeses (25 unpackaged and 25 vacuum packaged) were analyzed for microbiological (total mesophilic aerobic bacteria, Lactobacillus-LeuconostocPediococcus (LLP), Staphylococcus-micrococcus, coliforms, lipolytic bacteria, proteolytic bacteria, yeast and mold, E. coli) and chemical (pH, acidity, water activity (aw), fat, salt, dry matter, and ash) attributes. The value of titratable acidity (1.84±0.22 and 0.46±0.11 %g lactic acid) and the amount of salt (0.76±0.05% and 0.46±0.02%) were found significantly higher (P

Özet

Bu çalışma, Elazığ ilinde vakum ambalajlı olarak ve açıkta (ambalajsız) satışa sunulan lor peynirlerinin mikrobiyolojik kalitesinin ve kimyasal özelliklerinin belirlenmesi amacıyla yapıldı. Bu amaçla, toplam elli adet (25 adet açıkta satılan ve 25 adet vakum ambalajlı,) lor peyniri örneği mikrobiyolojik (toplam mezofilik aerobik bakteri, Lactobacillus-Leuconostoc-Pediococcus (LLP), streptokok, koliform, E. coli, lipolitik bakteri, proteolitik bakteri, maya-küf sayıları) ve kimyasal özellikler (pH, asitlik, su aktivitesi (aw), kuru madde, tuz, kül, yağ) yönünden analiz edildi. Vakumlu paketlenmiş örneklerde, asitlik değeri (1.84±0.22 ve 0.46±0.11 %g laktik asit) ve tuz miktarı (%0.76±0.05 ve %0.46±0.02), açıkta satılan örneklerden önemli ölçüde daha yüksek bulundu (p

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Cite This Article

SÖNMEZ, A., ÇALICIOĞLU, M., İNCİLİ, G. K. (2022). Assessment of Chemical Properties and Microbiological Quality of Vacuum Packaged or Unpackaged Lor (Whey) Cheese Sold in Elazig Province. Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, Cilt: 33 - Sayı: 3, 169–175. https://ajindex.com/articles/514902

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