Özet:

In this study, the chemical and microbiological qualities of tulum cheese produced from different milk (wheat, sheep and goat) in the province of Afyonkarahisar and sold in three different packaging materials Tulum, bidon and bag) were investigated. The highest pH, % titration acidity, water activity (aw), dry (%) and oil (%) values of the total 135 examined samples were identified as the lowest, respectively, 5.23, 0.71, 0.882, 54.38 and 46.5; 3.97, 0.39, 0.724, 52.18 and 20.0. Examples presented for sale in the Bidon packaging have been found to have a percentage of titration acid of the pH of the lactic acid, aw, drying and oil values lower than the examples sold with other packaging materials. Examples of the total aerobic mezophyllic bacteria, mayas, total koliform group bacteria, lactic acid bacteria, Lactococcus/Streptococcus spp. and the number of bacteria of the Staphylococcus aureus type was detected by a maximum of 7.21, 6.92, 4.67, 4.92, 4.58 and 4.03 log kob g-1, a minimum of 3.42, 3.56, <2, 3.38, 3.23 and <2 log kob g-1 respectively. There are also 135 cheese samples in 18 Escherichia coli and 21 Salmonella spp. The existence has been determined. The conclusion has been that the microbiological quality of tulum cheese is much lower than the chemical quality. Microbiological analyses have found that the most microorganisms have been produced in the samples presented for sale in the packaging bags.

Anahtar Kelimeler:

Özet:

In this study, chemical and microbiological qualities of Tulum cheeses produced from different milk (cow, sheep and goat milks) and marketed in three different packaging materials in Afyonkarahisar were investigated. A total of 135 samples were examined. The highest pH, % titratable acidity, water activity (aw), dry matter (%) and fat (%) values were found to be 5.23, 0.71, 0.882, 54.38 and 46.5 while the lowest values were found to be 3.97, 0.39, 0.724, 52.18 and 20.0, respectively. It was determined that, the pH, lactic acid %, titratable acidity, aw, dry matter and fat values of the samples marketed in plastic cans were lower than those of the samples marketed with other packaging materials. The highest total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, lactic acid bacteria, Lactococcus/Streptococcus spp. and Staphylococcus aureus counts of the samples were found to be 7.21, 6.92, 4.67, 4.92, 4.58 and 4.03 log kob g-1, while the lowest values were 3.42, 3.56, <2, 3.38, 3.23 and <2 log kob g-1, respectively. In addition, of the 135 cheese samples, Escherichia coli was detected in 18 samples while Salmonella spp. was detected in 21 samples. The microbiological qualities of Tulum cheese samples were found to be much lower than their chemical qualities. As a result of microbiological analyzes, the highest microorganism counts were determined in the samples marketed in sack packaging.