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Bu araştırmada ulusal düzeyde yoğurt üretimi yapan 5 firmadan ve Erzurum civarında mahalli yoğurt üretimi yapan 5 firmadan alınan 3 tekerrürlü olarak toplam 30 adet yoğurt örneği alınmış bu örneklerde mikrobiyolojik, fiziksel ve kimyasal analizler yapılmıştır. Bu analizler sonucunda yoğurt örneklerinin total aerobik mezofilik bakteri sayısı (TAMB) ortalama 6,73 log kob/g olarak bulunmuştur. Yoğurt örneklerinin MRS agar’da gelişen laktik asit bakteri sayısı ortalama 4,71 olarak bulunmuştur. Yoğurt örneklerinin M17 agar’da gelişen laktik asit bakteri sayısı ortalama 6,20 log kob/g olarak bulunmuştur. Yoğurt örneklerinin maya ve küf sayısı <2 log kob/g ile 4,81 log kob/g arasında değişmiş ortalama 2,69 log kob/g olarak bulunmuştur. Ulusal düzeyde üretim yapan firmaların yoğurt örneklerinin tümü maya ve küf sayısı açısından standartlara uygunluk (<2 log kob/g) gösterirken, mahalli yoğurt üretimi yapan firmaların yoğurt örneklerinin ise sadece biri standartlara uygunluk göstermiştir. Yoğurt örneklerinin koliform sayısı <1 log kob/g ile 2,37 log kob/g arasında değişmiş, ortalama 1,37 log kob/g olarak bulunmuştur. Ulusal düzeyde üretim yapan firmaların yoğurt örneklerinin tümü koliform bakteri sayısı açısından standartlara uygun bulunmuş olup, mahalli yoğurt üretimi yapan firmaların yoğurt örneklerinin ise hepsinin koliform sayısı standartların üzerinde bulunmuştur. Yoğurt örneklerinin % asitlik değeri %0,93 ile %1,55 arasında değişmiş ortalama %1,31 olarak bulunmuştur. Ulusal düzeyde üretim yapan firmaların ürettiği yoğurt örneklerinin % asitliği mahalli üretim yapan firmaların yoğurt örneklerinden daha düşük bulunmuştur. Yoğurt örneklerinin pH değeri 4,60 ile 5,39 arasında değişmiş ortalama 4,95 olarak bulunmuştur. Ulusal düzeyde üretim yapan firmaların ürettiği yoğurt örneklerinin pH değeri mahalli üretim yapan firmaların yoğurt örneklerinden daha yüksek bulunmuştur. Yoğurt örneklerinin kurumadde oranı %12,25 ile %15,37 arasında değişmiş ortalama %13,79 bulunmuştur. Ulusal düzeyde üretim yapan firmaların ürettiği yoğurt örneklerinin % kurumadde değeri mahalli üretim yapan firmaların yoğurt örneklerinden daha yüksek düzeyde bulunmuştur. Yoğurt örneklerinin % yağ oranı %1,53 ile %3,63 arasında değişkenlik göstermiştir. Yoğurt örneklerinin % serum ayrılması değerleri %15,58 ile %38,81 arasında değişmiştir. Ulusal düzeyde üretim yapan firmaların ürettiği yoğurt örneklerinin mahalli üretim yapan firmaların yoğurt örneklerinden daha düşük düzeyde serum ayrılması oranına sahip olduğu saptanmıştır. Yoğurt örneklerinin renk değerlerinin L* renk değeri 90,73 ile 95,74 arasında değişkenlik göstermiştir. Yoğurt örneklerinin 20 rpm kayma hızında viskozite değerlerinin 1522 cP ile 4180 cP arasında değiştiği saptanmıştır. Ulusal düzeyde üretim yapan firmaların ürettiği yoğurt örneklerinin mahalli üretim yapan firmaların yoğurt örneklerinden daha yüksek viskozite değerine sahip olduğu saptanmıştır.
In this study, a total of 30 samples of yogurt were taken from 5 companies that produce yogurt at the national level and 5 companies that produce yogurt in the area of Erzurum, and a total of 30 samples of yogurt were taken in these samples, microbiological, physical and chemical analyses were carried out. The total number of aerobic mesophilic bacteria (TAMB) in yogurt samples was 6.73 log kob/g. The number of lactic acid bacteria developed in the MRS agar of yogurt samples was found at an average of 4.71. The number of lactic acid bacteria developed in the M17 agar of yogurt samples was found at an average of 6.20 log kob/g. The number of yogurt samples varied between <2 log kob/g and 4.81 log kob/g, and the average was 2.69 log kob/g. All of the yogurt samples of the companies producing on the national level show compliance with the standards in terms of the number of mayas and cups (<2 log kob/g), while only one of the yogurt samples of the local yogurt companies show compliance with the standards. The koliform number of yogurt samples varied from <1 log kob/g to 2.37 log kob/g, and the average was 1.37 log kob/g. All of the yogurt samples of companies producing at national level have been found to be in accordance with the standards in terms of the number of koliform bacteria, and the yogurt samples of companies producing local yogurt have been found to be in accordance with the standards. The % acidity value of yogurt samples was found between 0.93% and 1.55% at an average of 1.31%. The % acidity of the yogurt samples produced by companies producing nationwide has been found lower than the % acidity of the yogurt samples produced by companies producing local. The pH value of yogurt samples varied between 4.60 and 5.39 and was found to be 4.95. The pH of the yogurt samples produced by companies producing at national level has been found higher than the yogurt samples produced by local companies. The dry rate of yogurt samples varied between 12.25% and 15.37% and was an average of 13.79%. The percentage of yogurt samples produced by companies producing at national level is higher than the percentage of yogurt samples produced by local companies. The % fat ratio of yogurt samples varied from 1.53 to 3.63%. The serum separation values of the yogurt samples varied between 15.58% and 38.81%. It has been found that the samples of yogurt produced by companies producing nationwide have a lower level of serum distribution than the samples of yogurt produced by local companies. The color value of the L* of the yogurt samples varied between 90.73 and 95.74. It has been found that the viscosity values of yogurt samples varied between 1522 cP and 4180 cP at 20 rpm swing speed. It has been found that the yogurt samples produced by companies producing at national level have a higher viscosity value than the yogurt samples produced by local companies.
In this research, a total of 30 yoghurt samples were taken with 3 repetitions from 5 companies producing yoghurt at national level and 5 companies producing local yoghurt around Erzurum, and microbiological, physical and chemical analyzes were performed on these samples. As a result of these analyzes, the average total aerobic mesophilic bacteria count (TAMB) of yoghurt samples was found to be 6.73 log cfu / g. The average number of lactic acid bacteria growing on MRS Agar of yoghurt samples was found to be 4.71. . The number of lactic acid bacteria growing on M17 agar of yogurt samples was found to be an average of 6.20 log cfu / g. Yeast and Mold counts of yoghurt samples varied between <2 log kob / g and 4.81 log kob / g, and the average was 2.69 log kob / g. All of the yoghurt samples of the companies producing at the national level showed compliance with the standards in terms of the number of Yeast and Mold (<2 log kob / g), while only one of the yoghurt samples of the local yoghurt production companies complied with the standards.The coliform count of yogurt samples ranged from <1 log kob / g to 2.37 log kob / g, with an average of 1.37 log cfu /g All of the yoghurt samples of the companies producing at the national level were found to be in accordance with the standards in terms of the number of coliform bacteria, and the coliform number of all the yoghurt samples of the companies producing local yoghurt were found to be above the standards. The acidity value of yoghurt samples varied between 0.93% and 1.55% and was found to be average 1.31%. The pH value of yogurt samples varied between 4.60 and 5.39 and was found to be 4.95 on average. The pH value of the yoghurt samples produced by the companies producing at the national level was higher than the yoghurt samples of the local production companies. The dry matter content of yoghurt samples varied between 12.25% and 15.37%, and the average was found to be 13.79%. The dry matter value of% of yoghurt samples produced by companies producing at national level was found to be higher than yoghurt samples of local production companies. The fat content of yoghurt samples varied between 1.53% and 3.63%. Serum separation values (%) of yogurt samples varied between 15.58% and 38.81%. It has been determined that the yoghurt samples produced by the companies producing at the national level have a lower amount of serum separation (%) than the yogurt samples of the local production companies. The color value (L) of yoghurt samples varied between 90.73 and 95.74. It was determined that the viscosity values of yoghurt samples at 20 rpm shear rate varied between 1522centipoise and 4180centipoise It has been determined that the yoghurt samples produced by the companies producing at the national level have a higher viscosity value than the yoghurt samples of the local production companies.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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