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25
Bu çalışma Elazığ ilinde satılan hellim peynirlerinin mikrobiyolojik ve kimyasal kalitelerini belirlemek için planlandı. Hellim peyniri örneklerinde mikrobiyolojik (Toplam mezofilik aerob bakteri, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, laktik streptokoklar, anaerob bakteri, koliform, Enterobacteriaceae, maya ve küf, E. coli, S. aureus), kimyasal (PH, asitlik, kuru madde, tuz, kül, yağ, protein ve su aktivite (aw) değeri) analizler yapıldı. Mikrobiyolojik analizler sonucunda ortalama olarak toplam aerobik mezofilik bakteri sayısı 6.39±1.88, Staphylococcus-Micrococcus sayısı 2.63±1.62, Lactobacillus-Leuconostoc-Pediococcus sayısı 5.43±1.73, laktik streptokok sayısı 6.04±1.63, anaerob bakteri sayısı ise 3.45±1.26 log10 kob/g olarak tespit edildi. Bakteri sayıları tespit limitinin üzerinde bulunan örneklerde ise Enterobacteriaceae 2.65±0.9, koliform grubu bakteri sayı 2.29±0.73, maya-küf sayısı 3.16±1.14, S. aureus sayısı 2.81±1.54 log10 kob/g ve olarak tespit edildi. Kimyasal analizler neticesinde ise ortalama olarak kuru madde miktarı %48.77, kül miktarı %4.84, tuz miktarı %6.84, yağ miktarı (kuru maddede) %41.58, protein miktarı %30.33, pH değeri 6.58, aw (su aktivite değeri) 0.88 ve asitlik değeri ise (% laktik asit cinsinden) 0.15 olarak bulundu. Çalışmada incelenen vakum paketli hellim peyniri örneklerinin 30 tanesinin (%100) kuru madde, 1 tanesinin (%3.33) tuz miktarı ve 15 tanesinin (%50) ise pH değerleri bakımından ilgili standarda uymadıkları görüldü. Sonuç olarak, piyasaya çıkarılan ürünlerin hem mikrobiyolojik ve hem de kimyasal diğer parametreler bakımından ilgili standartlara uygun olarak üretilebilmesi için üretimden tüketime kadar olan tüm aşamalarında uygulanan denetimlerin daha sık yapılması soframıza güvenilir ürünlerin gelmesi ve halk sağlığı bakımından büyük önem arz etmektedir.
This study was carried out to determine the microbiological and chemical quality of Halloumi cheese sold in the province of Elazığ. Microbiological (Total mesophilic aerobic bacteria, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, lactic streptococci, anaerobic bacteria, coliform, Enterobacteriaceae, yeast-mold and S. aureus), chemical (PH, acidity value, dry matter, salt, ash, fat, protein and activity of water (aw) ) analyzes were performed in halloumi cheese samples. Microbiological analysis revealed that the average number of total mesophilic aerobic bacteria, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, lactic streptococci, and anaerobic bacteria were 6.39±1.88, 2.63±1.62, 5.43±1.73, 6.04±1.63, and 3.45±1.26 log10 cfu/g, respectively. In the samples with bacteria count above the detection limit, the average numbers of Enterobacteriaceae, coliforms, yeast-mold and S. aureus were found as 2.65±0.9, 2.29±0.73, 3.16±1.14, and 2.81±1.54 log10 cfu/g, respectively. As a result of chemical anaylsis the average values of dry matter, total ash, salt, fat (in dry matter), protein, pH, aw value (activity of water) and acidity value (% lactic acid) were found as 48.77%, 4.84%, 6.84%, 41.58%, 30.33%, 6.5, 0.88, and 0.15, respectively. In the study, 30 samples (100%) for dry matter, 1 sample (3.33%) for salt content and 15 samples (50%) for pH values were found to be non-compliant with the related standards. In conclusion, it is important to perform more inspection at all stages from production to consumption to produce foods that are compliant with the related standards in terms of the microbiological and chemical parameters as well as for the consumption of healthy and quality food products and protecting the public health.
This study was carried out to determine the microbiological and chemical quality of halloumi cheese sold in Elazığ province. Microbiological (Total mesophilic aerobic bacteria, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, lactic streptococci, anaerobic bacteria, coliform, Enterobacteriaceae, yeast-mold and S. aureus), chemical (PH, acidity value, dry matter, salt, ash, fat, protein and activity of water (aw) ) analyzes were performed in halloumi cheese samples. Microbiological analysis revealed that the mean number of total mesophilic aerobic bacteria, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, lactic streptococci, and anaerobic bacteria were 6.39±1.88, 2.63±1.62, 5.43±1.73, 6.04±1.63, and 3.45±1.26 log10 cfu/g, respectively. In the samples with bacteria counts above the detection limit, the mean numbers of Enterobacteriaceae, coliforms, yeast-mold and S. aureus were found as 2.65±0.9, 2.29±0.73, 3.16±1.14, and 2.81±1.54 log10 cfu/g, respectively. As a result of chemical anaylsis the mean values of dry matter, total ash, salt, fat (in dry matter), protein, pH, aw value (activity of water) and acidity value (% lactic acid) were found as 48.77%, 4.84%, 6.84%, 41.58%, 30.33%, 6.5, 0.88, and 0.15, respectively. In the study, 30 samples (100%) for dry matter, 1 sample (3.33%) for salt content and 15 samples (50%) for pH values were found to be non-compliant with the related standards. In conclusion, it is important to perform more inspection at all stages from production to consumption to produce foods that are complied with the related standards in terms of the microbiological and chemical parameters as well as for the consumption of healthy and quality food products and protecting the public health.
Alan : Sağlık Bilimleri
Dergi Türü : Uluslararası
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