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Piyasadan temin edilen 20 adet Bayburt Civil peynir örneğinde; pH, asitlik, kurumadde, yağ, protein, kül, tuz oranları sırasıyla, 5.36-6.07; %0.21-1.25; %41.92-57.85; %0.5-26.0; 20.9-35.54; %3.48-16.0 ve %1.51-15.43 aralığında belirlenmiştir. Örneklerin toplam azot, suda çözünen azot, triklorasetik asitte çözünen azot değerleri, olgunlaşma dereceleri ve lipoliz oranları sırasıyla; %3.28-5.57; %0.19-3.33; %0.02-0.69; %4.38-71.2 ve 1.93-12.33 ADV (Asitlik Derecesi Değeri) aralığında bulunmuştur. Araştırma sonuçları, incelenen Bayburt Civil peynir örneklerinin zengin mineral bileşimi yanı sıra, ağır metal içeriği bakımından herhangi bir sağlık riski taşımadığını; ancak kimyasal kompozisyon, olgunlaşma ölçütleri ve mikrobiyal kalite açısından standart özelliklere sahip olmadığını göstermiştir. Coğrafi İşaret potansiyeli taşıyan bu peynirin orijinal özelliklerinin korunarak kalitesinin geliştirilmesi, kırsal kalkınma yanında halk sağlığı açısından önem arz etmektedir.
In the example of 20 Bayburt Civil cheese supplied from the market; pH, acidity, drought, oil, protein, ashes, salt ratio, respectively, 5.36-6.07; 0.21-1.25; 41.92-57.85; 0.5-26.0; 20.9-35.54; 3.48-16.0 and 1.51-15.43 are determined. The total nitrogen, water-soluble nitrogen, nitrogen-soluble in triclorasetic acid, maturity degrees and lipolysis rates of the samples were found in the range of 3.28-5.57%; 0.19-3.33%; 0.02-0.69%; 4.38-71.2% and 1.93-12.33 ADV (Acidity Degree Value) respectively. The research results showed that the Bayburt Civil cheese samples studied have a rich mineral composition as well as no health risks in terms of heavy metal content; however, they do not have standard characteristics in terms of chemical composition, maturity standards and microbial quality. Keeping the original characteristics of this cheese with the potential of geographical sign, the improvement of its quality, along with rural development, is important in terms of public health.
The pH, acidity, dry matter, fat, protein, ash, and salt ratios of 20 Bayburt Civil cheese samples were obtained from market were determined as 5.36 to 6.07, 0.21 to 1.25%, 41.92 to 57.85%, 0.5 to 26.0%, 20.9 to 35.54%, 3.48 to 16.0% and, 1.51 to 15.43%, respectively. Total nitrogen, water soluble nitrogen, trichloroacetic acid soluble nitrogen, ripening index and lipolysis rates of the samples were detected between 3.28-5.57%, 0:19-3:33%, 0.02-0.69%, 4.38-71.2%, and 1.93-12.33 ADV (Acid Degree Value) respectively. The research results showed that Bayburt Civil cheese samples in market did not pose any health risks in terms of heavy metal content as well as rich mineral composition; however, they had no standard in terms of chemical composition, ripening properties and microbial quality. Improving product quality of Bayburt Civil cheese, which has the potential of Geographical Indication, is also important for public health as well as rural development.
Field : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Journal Type : Ulusal
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