Bursa İl merkezinde satışa sunulan ayranların kimyasal ve mikrobiyolojik özellikleri üzerine araştırmalar
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Date
1996-04-25
Authors
Öztabak, Ebru
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada Bursa il merkezinde satışa sunulan ayranların kimyasal ve mikrobiyolojik bileşimlerinin belirlenmesi amaçlanmıştır. Araştırmada toplam 50 ayran örneği incelenmeye alınmıştır. Örnekler alındığı gün laboratuvara getirilmiş ve buzdolabı koşullarında saklanmıştır. Uygulanan mikrobiyolojik analizlerde maya - küf ile koliform bakteri aranmıştır. Kimyasal analizlerde ise kuru madde, tuz, süt yağı, asit, özgül ağırlık ve protein içerikleri saptanmıştır. Ayran örneklerinin mikrobiyolojik analizleri sonucunda, bazı firmalara ait ayranların maya-küf içeriklerinin standartlarda izin verilen düzeyin üstünde olduğu görülmüş ve standartlara uygun olmadığı sonucuna varılmıştır. Ayrıca tüm ayranların koliform bakteri içermediği de saptanmıştır. Bu da firmaların yeterli hijyenik ortamda çalıştığını göstermiştir. Ayranlarda yapılan fiziksel ve kimyasal analizler sonucunda firmalara ait ayran örneklerinin ortalama asitlik, tuz, süt- yağı, kuru madde ve özgül ağırlığı bakımından standartlara uygun olduğu görülmüştür.
Investigations made on chemical and microbiological features of commercial ayran disposed to people living in Bursa. This research aimed at determining the description of chemical and microbiological compounds included in ayran disposed to consumption in Bursa. At the research, total 50 ayran samples were taken into inspection. On the day of sampling, the samples were taken to laboratories and thereafter they were kept in refrigerator conditions. In the microbiological analyses applied, yeast-mold were looked for as well as coliform bacteria. However, in the chemical analyses, dry-material, salt, milk fat, acit ingredients and specific gravity and protein contents were determined. At the end of the microbiological analyses held on ayran samples, it was obserred that yeast-mold content of some ayran brands were exceeding the approved range in standardization, and thereupon it was concluded that they were not in conformity with the standardization. In addition, it was found that all ayran samples did not contain coliform bacteria. This revealed that all ayran companies were already operating in proper hygenical conditions. At the end of physical and chemical analysis held on ayran, the ayran samples of various companies showed that they were in conformity with standardization in terms of average acit, salt, milk fat, dry-material content and specific gravity.
Investigations made on chemical and microbiological features of commercial ayran disposed to people living in Bursa. This research aimed at determining the description of chemical and microbiological compounds included in ayran disposed to consumption in Bursa. At the research, total 50 ayran samples were taken into inspection. On the day of sampling, the samples were taken to laboratories and thereafter they were kept in refrigerator conditions. In the microbiological analyses applied, yeast-mold were looked for as well as coliform bacteria. However, in the chemical analyses, dry-material, salt, milk fat, acit ingredients and specific gravity and protein contents were determined. At the end of the microbiological analyses held on ayran samples, it was obserred that yeast-mold content of some ayran brands were exceeding the approved range in standardization, and thereupon it was concluded that they were not in conformity with the standardization. In addition, it was found that all ayran samples did not contain coliform bacteria. This revealed that all ayran companies were already operating in proper hygenical conditions. At the end of physical and chemical analysis held on ayran, the ayran samples of various companies showed that they were in conformity with standardization in terms of average acit, salt, milk fat, dry-material content and specific gravity.
Description
Keywords
Ayran, Mikrobiyoloji, Standart, Microbiology, Standardization
Citation
Öztabak, E. (1996). Bursa İl merkezinde satışa sunulan ayranların kimyasal ve mikrobiyolojik özellikleri üzerine araştırmalar. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.