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Dergiler / Journal of advances in vetbio science and techniques / 2025 / Volume: 10 Issue: 3

Exploring the microbial quality of milk and dairy products available in traditional markets: An investigation in Burdur province

Zeki Erol(NECMETTIN ERBAKAN UNIVERSITY)0000-0002-1563-0043
Zübeyde Polat(BURDUR MEHMET AKİF ERSOY UNIVERSITY)0000-0001-6662-1721
Ali Soyuçok(BURDUR MEHMET AKİF ERSOY UNIVERSITY)0000-0003-2626-5827
Halil Yalçın(BURDUR MEHMET AKİF ERSOY UNIVERSITY)0000-0003-2162-2418
Fulya Taşçı(BURDUR MEHMET AKİF ERSOY UNIVERSITY)0000-0002-4117-7406
Jerina Rugji0000-0001-7930-6704
Sayfa
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Yayın Tarihi
2025-12-31
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

This is essential for reducing microbial contamination and improving the quality and safety of dairy products in the Burdur market.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:This study investigates the microbiological quality of various milk and dairy products by assessing total aerobic mesophilic counts, yeast and mold counts, and coliform counts.
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Temel Bulgular & Veri:A total of 159 samples, including bovine milk (n=9), lor cheese (n=5), cream (n=3), butter (n=18), yogurt (n=33), white cheese (n=72), Tulum cheese (n=17) and kajmak (n=2) were aseptically collected and tested.
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Sonuç & Katkı:This is essential for reducing microbial contamination and improving the quality and safety of dairy products in the Burdur market.
🔬Tür:Research Article
📍Kapsam:159 samples
⚙️Değişkenler:Burdur Province · microbiological quality · milk and dairy

Abstract

This study investigates the microbiological quality of various milk and dairy products by assessing total aerobic mesophilic counts, yeast and mold counts, and coliform counts. A total of 159 samples, including bovine milk (n=9), lor cheese (n=5), cream (n=3), butter (n=18), yogurt (n=33), white cheese (n=72), Tulum cheese (n=17) and kajmak (n=2) were aseptically collected and tested. The highest total aerobic mesophilic counts were found in lor cheese (6.81 log10 CFU/mL), followed by bovine milk (6.38 log10 CFU/mL), with yogurt and butter showing the lowest counts (both at 5.14 log10 CFU/mL). Coliform analysis revealed that lor cheese, kajmak, white cheese, and bovine milk had the highest counts, with values of 5.09, 4.98, 4.70, and 4.51 log10 CFU/mL, respectively, while Tulum cheese had the lowest coliform count (3.19 log10 CFU/mL). Yeast and mold counts were highest in bovine milk, Tulum cheese, lor cheese, and white cheese, with values of 4.87, 4.78, 4.76, and 4.35 log10 CFU/mL, respectively. In contrast, yogurt, cream, kajmak, and butter exhibited the lowest counts, with values of 2.32, 2.67, 3.08, and 3.67 log10 CFU/mL, respectively. The findings underscore the variability in microbiological quality across different dairy products and highlight potential risks to consumer health, particularly in products with higher microbial counts. These results emphasize the importance of monitoring microbiological parameters to ensure the safety and quality of dairy products. This is essential for reducing microbial contamination and improving the quality and safety of dairy products in the Burdur market.

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Bu Makaleye Atıf Yap

Erol, Z., Polat, Z., Soyuçok, A., Yalçın, H., Taşçı, F., Rugji, J. (2025). Exploring the microbial quality of milk and dairy products available in traditional markets: An investigation in Burdur province. Journal of advances in vetbio science and techniques, Volume: 10 Issue: 3. https://doi.org/10.31797/vetbio.1649550

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