Hakkari ve çevresinde üretilen otlu peynirlerin mikrobiyolojik ve kimyasal kalitesi
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırma Hakkari ve yöresinde üretilen ve tüketime sunulan kuru otlu peynirin mikrobiyolojik ve kimyasal kalitesini belirlemek amacıyla yapıldı. Hakkari'de belli başlı satış yerlerinden rastgele seçilen toplam 40 numune mikrobiyolojik (aerobik mezofilik ve psikrofilik mikroorganizma, koliform bakteriler, Enterobacteriaceae, E.coli, koagülaz (+) Staph.aureus, B.cereus, sülfit indirgeyen anaerop bakteriler ve maya ve küf) ve kimyasal (rutubet,madde, yağ, kuru maddede yağ ve tuz, titre edilebilir asidite) yönünden incelendi. Numunelerin aerobik mezofilik ve psikrofilik mikroorganizma, Enterobacteriaceae, koliform bakteri, E.coli, koagülaz (+) Staph.aureus ve maya ve küf sayıları ortalama sırasıyla 8.53, 7.48, 5.44, 4.61, 2.99, 4.34 ve 5.50 Logı0 kob/g seviyesinde tespit edildi. Numunelerin hiç birinde B.cereus ve sülfit indirgeyen anaerop bakterilere rastlanılmadı. Numunelerin en az % 52.5'inin Staph, aureus, % 30'unun koliform bakteri ve % 27.5'inin de E.coli sayıları bakımından Türk Gıda Kodeksi'nde öngörülen standartlara uymadığı belirlendi. Numunelerin ortalama yüzde rutubet, kuru maddede yağ ve tuz ile laktik asit cinsinden asidite değerleri sırasıyla 50.06, 42.59, 10.10 ve 0.815 ola¬rak saptandı. Numunelerin %5'inin rutubet miktarı bakımından Beyaz Peynir Standardı'na, %50'sinin de kuru maddede tuz miktarı yönünden Gıda Maddeleri Tüzüğü'ne uymadığı belirlendi. Sonuç olarak, Hakkari kuru otlu peynirinin yarı sert peynirler sınıfında mütalaa edilebileceği, yapımının hijyenik olmayan koşularda standart olmayan teknikle yapıldığı ve tüketici sağlığı açısından önemli potansiyel bir tehlike arz ettiği kanısına varıldı.
The study was carried out to determine the microbiological and chemical quality of dry salted Otlu cheese ma¬nufactured in Hakkari. A total of 40 samples were obtained randomly from retail outlets in Hakkari and examined mic- robiologically aerobic mesophiles, pyschrophiles, Enterobacteriaceae, coliform bacteria, E.coli, and coagulase (+) Staph.aureus, B.cereus, sulphite reducing anaerobic bacteria and yeast and mould counts and chemically for moisture, dry matter, fat, fat in dry matter and salt in dry matter and titratable lactic acid content. The average aerobic mesophilic and psycrophilic, coliform, Enterobacteriaceae," E.coli, coagulase positive Staphylococcus and yeast and mould Logi0 counts were 8.53, 7.48, 4.61, 5.44, 2.99, 4.34 and 5.50 cfu/g, respectively. Of the 40 otlu cheese samples 52.5 % for Staph.aureus, at least 30% for coliform bacteria and 27.5% for E.coli counts did not comply the current Turkish mic¬robiological standards. None of the samples contained B.cereus and sulphite reducing anaerobes. The mean percentage values of moisture, fat in dry matter and salt in dry matter of the samples were 50.06, 42.59, 10.10 respectively, while the samples had 0.815 % lactic acid on average. Of the samples 5 % for moisture content were over the maximum limit in White Cheese Standard, while 50% contained salt in dry matter over the legal limit. In conclusion the results indicate that dry salted otlu cheese in Hakkari has not been manufactured by a standard technique under hygienic conditions and seems to represent considerable potential hazard for public health.
The study was carried out to determine the microbiological and chemical quality of dry salted Otlu cheese ma¬nufactured in Hakkari. A total of 40 samples were obtained randomly from retail outlets in Hakkari and examined mic- robiologically aerobic mesophiles, pyschrophiles, Enterobacteriaceae, coliform bacteria, E.coli, and coagulase (+) Staph.aureus, B.cereus, sulphite reducing anaerobic bacteria and yeast and mould counts and chemically for moisture, dry matter, fat, fat in dry matter and salt in dry matter and titratable lactic acid content. The average aerobic mesophilic and psycrophilic, coliform, Enterobacteriaceae," E.coli, coagulase positive Staphylococcus and yeast and mould Logi0 counts were 8.53, 7.48, 4.61, 5.44, 2.99, 4.34 and 5.50 cfu/g, respectively. Of the 40 otlu cheese samples 52.5 % for Staph.aureus, at least 30% for coliform bacteria and 27.5% for E.coli counts did not comply the current Turkish mic¬robiological standards. None of the samples contained B.cereus and sulphite reducing anaerobes. The mean percentage values of moisture, fat in dry matter and salt in dry matter of the samples were 50.06, 42.59, 10.10 respectively, while the samples had 0.815 % lactic acid on average. Of the samples 5 % for moisture content were over the maximum limit in White Cheese Standard, while 50% contained salt in dry matter over the legal limit. In conclusion the results indicate that dry salted otlu cheese in Hakkari has not been manufactured by a standard technique under hygienic conditions and seems to represent considerable potential hazard for public health.
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
20
Sayı
2
