Özet:

In this study, the induction period has been determined with some physical, chemical and microbiological properties of 15 cattle and 15 cattle milk (Urfa oil). L, a*, b*, breakdown index, fat ratio, fat-free dry, salt, titration acidity, free acidity, peroxide, iodine, sabunation number, lipolithic bacteria, may-fruit, lactic acid bacteria (M-17 and MRS) numbers and induction period values respectively 71.23-90.70, 75.01-85.14; (-)1.90-(-)3.57, 1.71-8.74; 10.21-19.70,24.30-44.43; 1.4565-1.4625, 1.4250 - 1.4625; 98-99.25, 95-99 (w/w); 0.17%-1.94, 0.34.71 (w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/w/ 45, 2.51-50.25; 251.02-306.02, 200.63-246.42 mg KOH g-1 oil; 0.84-3.69, 1.00-4.87 log kob g-1; 0.00-5.06, 1.88-4.74 log kob g-1; 0.27-4.74, 0-4.61 log kob g-1; 0.70-5.25, 0-4.60 log kob g-1; 0.23-13.64, 0.05-14.15 hours. The colour value of sheep milk (P0.05), fat ratio (P0.01), peroxide number (P0.01) and sabotage number (P0.001), is higher than cow milk Sade; a* colour value (P0.001), b* colour value (P0.001), the quantity of non-fat dry (P0.01), titration acidity (P 0.001), free acidity value (P 0.001) and the number of maize-cake (P 0.001) are lower than cow milk Sade. There was no difference between the breakdown index, the amount of dry, the amount of salt, the number of iodine, the number of lipolithic bacteria, the number of lactic acid bacteria and the induction period values (February 0.005). According to these findings, it has been determined that a standard production method and quality criteria are not established.

Anahtar Kelimeler:

Özet:

In this study, some physical, chemical, microbiological properties and induction period of Şanlıurfa Sadeyağı produced from ovine and bovine was determined. L*, a*, b* values and refractive index of ovine and bovine Şanlıurfa Sadeyağı were found between 71.23-90.70, 75.01-85.14; -1.90 and -3.57, 1.71-8.74; 10.21-19.70,24.30-44.43 and 1.456-1.462, 1.425-1.462, respectively. Fat content, non-fat dry matter, salt content, titratable acidity, free acidity, peroxide number, iodine number and saponification number of ovine and bovine Şanlıurfa Sadeyağı were determined as 98-99.25%, 95-99% (w/w); 0.17-1.94%, 0.31-4.71% (w/w); 0.00-0.05%, 0.00-0.03% (w/w); 0.02-0.05%, 0.03-0.17% (L.A.); 0.050-1.451, 0.520-8.208 mg KOH g-1 fat; 0.122-0.338, 0.012-0.385 meq O2 kg-1 fat; 10.75-43.45, 2.51-50.25 and 251.02-306.02, 200.63-246.42 mg KOH g-1 fat, respectively. Lipolytic bacteria, yeast-mold, lactic acid bacteria (M-17 and MRS) counts of ovine and bovine Şanlıurfa Sadeyağı were determined as 0.84-3.69, 1.00-4.87 log cfu g-1; ˂1-5.06, 1.88-4.74 log cfu g-1; 0.27-4.74, ˂1-4.61 log cfu g-1; 0.70-5.25, 0-4.60 log cfu g-1, respectively. Induction period value of ovine and bovine Şanlıurfa Sadeyağı  was  0.23-13.64,   0.05-14.15   hour,   respectively.  L*  value   (p˂0.05),   fat content (p˂0.01), peroxide number (p˂0.01) and saponification number (p˂0.001) of ovine sadeyağı was found higher than bovine sadeyağı. a* value (p˂0.001), b* value (p˂0.001), non-fat dry matter (p˂0.01), titratable acidity (p˂0.001), free acidity value (p˂0.001) and yeast-mold count (p˂0.001) of ovine sadeyağı was found lower than bovine sadeyağı. No difference was found between refractive index, salt content, iodine number, count of lipolytic bacteria, count of lactic acid bacteria and induction period values (p˃0.005) of ovine and bovine Şanlıurfa Sadeyağı samples. According to these results, it was determined that a standard production method and quality criteria of the Şanlıurfa Sadeyağı was not established.