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Türkiye, elverişli iklim koşulları ve yaygın karstik kayaçlar nedeniyle çok zengin karstik şekillere sahiptir. Bu şekillerden biri de derinlik karstına ait mağaralardır. Mağaralar, ilk çağlardan beri barınma, arınma, su temini, madencilik, turizm, sağlık, depolama, tarımsal üretim ve benzeri amaçlarla kullanılmıştır. Mağaraların tarımsal amaçlı kullanımlarından biri de tulum peyniri olgunlaştırılmasıdır. Bu çalışmada, tulum peyniri olgunlaştırılmasında kullanılan Peynirini Mağarası ve burada olgunlaştırılan peynirlerin bazı özellikleri çok yönlü olarak incelenmiştir. Peynirini Mağarası, İç Anadolu Bölgesi’nin Konya Bölümü’nde ve Konya ilinin Derbent ilçesine bağlı Mülayim köyünde yer almaktadır. Bu çalışma hazırlanırken mağaranın iklimi ile ilgili ölçümler yapılmış; mağara damlama suyundan, mağara yüzeyinden ve depolanan peynirlerden alınan örneklerin mikrobiyolojik analizleri yapılmıştır. Ayrıca, peynirlerin koku ve tat özelliklerinin değerlendirilmesi amacıyla 100 kişiye duyusal anket uygulanmıştır. Peynirini Mağarasının toplam galeri uzunluğu 187 m’dir. Özel donanımsız girilebilen ilk bölümü iki salondan oluşmaktadır. Peynirlerin depolandığı büyük salona “Peynir Salonu” diğerine ise “Alt Salon” denilmektedir. Alt salon damlataşı şekilleri bakımından zengindir. Mağara havası, “Giriş” kısmı hariç dış atmosfer şartlarından fazla etkilenmez. Yıl boyu sıcaklık 6-7 °C civarında seyretmektedir. Mağara havası yüksek nem doygunluğuna sahiptir (%99,6-100). Mağarada olgunlaştırılan peynirlerle mağara ortamındaki Toplam Aerobik Mezofilik, Toplam Maya - Küf, Koliform ve Staphylococcus bakterileri birbirini pozitif yönde etkilemektedir. Mağarada üretilen peynirlerde Staphylococcus sayısı 0.85 log kob/g olarak ölçülmüştür. Bu değer sağlık eşik değeri üst sınırının (<103) altında ve kabul edilebilir sınırlar içindedir. Uygulanan duyusal anket sonuçlarına göre, mağarada olgunlaştırılmış tulum peyniri, taze peynire göre daha çok beğenilmiştir. Peynirini Mağarası’ndan sürdürülebilir şekilde yararlanmak için, depolanma şartlarının iyileştirilmesi, olgunlaştırılan peynirlere coğrafi işaret alınması ve daha fazla tanıtım yapılması önerilmektedir.
Turkey has very rich carcassic shapes due to its favorable climate conditions and widespread carcassic stones. One of these forms is the caves belonging to the depth. The caves have been used for the first time for housing, cleaning, water supply, mining, tourism, health, storage, agricultural production and so on. One of the grounds for agricultural purposes is the maturity of peanut cheese. In this study, some characteristics of the Cheese Cave used in the maturity of peanut cheese and some of the cheese that is matured here have been studied in a diverse way. The cheese cave is located in the Konya department of the Inner Anadolu region and in the Mülayim village connected to the Derbent district of the Konya province. During the preparation of this study, cave climate measurements were made; microbiological analyses of samples taken from cave dropling water, cave surface and stored cheese were made. In addition, a sensual survey was conducted to 100 people in order to evaluate the smell and taste characteristics of cheese. The total gallery length of the Cheese Cave is 187 m. The first room, which can be entered without special equipment, consists of two rooms. The large hall where the cheese is stored is called the "Cheese Hall" and the other is called the "Alt Salon". The bottom room is rich in shapes. The cave air is not more influenced by the outer atmosphere conditions except the "Entry" section. Over the course of the year, the temperature is around 6-7 °C. The cave air has a high humidity saturation (%99.6-100). With cheese maturing in the cave, the Total Aerobic Mezophyllic, Total Maya - Cave, Koliform and Staphylococcus bacteria in the cave environment affect each other in a positive direction. In the cave, the number of Staphylococcus is measured at 0.85 log kob/g. This value is below the health limit (<103) and within acceptable limits. According to the results of the applied sensual survey, the mad in the cave peanut cheese was preferred more than fresh cheese. In order to sustainably benefit from the Cave of Cheese, it is recommended to improve storage conditions, take geographical labels to mature cheese and make more promotion.
Turkey has very rich karstic shapes due to the favorable climatic conditions and widespread karstic rocks. One of these shapes is also caves belonging to the depth karst. Caves have used for shelter, worship, water supply, mining, tourism, health, storage, agricultural production and similar purposes since ancient times. One of the agricultural usages of the caves is the ripening of Tulum (leather bottle) cheese. In this study, Peynirini Cave used in the ripening of Tulum cheese and some properties of cheeses produced there were examined in a versatile way. Peynirini Cave is located in Konya part of Central Anatolia Region and in Mülayim village of Derbent district of Konya province. While preparing this study, measurements were made regarding the climate of the cave; and were made microbiological analysis the samples taken from the cave water, cave surface and stored cheese. In addition, sensory questionnaires were applied to 100 people in order to evaluate the odor and taste properties of cheeses. The total gallery length of Peynirini Cave is 187 m. The first section, which can be entered without special equipment, consists of two halls. The large hall where cheeses are stored is called the “Cheese Hall” and the other is called the “Lower Hall”. The lower hall is rich in speleothems. The cave air is not affected much by the external atmospheric conditions except the “Entrance” section. The temperature is around 6-7 ° C throughout the year. Cave air has high humidity saturation (99.6-100%). Total Aerobic Mesophilic, Total Yeast - Mold, Coliform and Staphylococcus bacteria in the cave environment with the cheeses ripened in the cave affect each other positively. Staphylococcus count was measured as 0.85 log kob/g in cheeses produced in the cave. This value is below the upper limit of health threshold (<103) and is within acceptable limits. According to the results of the sensory questionnaire applied, tulum cheese ripened in the cave was appreciated more than fresh cheese. In order to benefit from the Cheese Cave in a sustainable way, it is recommended to improve the storage conditions, obtain geographical indications for the cheeses ripened and make more promotion.
Field : Sosyal, Beşeri ve İdari Bilimler
Journal Type : Ulusal
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