Mihalıç peynirlerinde bazı kimyasal niteliklerin staphylococcus aureus ve koliform bakteri bulunuşu üzerine etkileri
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Date
1993
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Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma, Bursa ve yöresinde olgunlaştırılmış olarak tüketime sunulan Mihalıç peynirlerinin kalitesini ve halk sağlığı yönünden önemini belirlemek amacıyla yapıldı. Araştırma materyali olarak, Bursa yöresinden toplanan 50 adet mihalıç peyniri örneği kullanıldı. Bu numuneler mikrobiyolojik (Aerob genel canlı, koliform bakteri, Staphylococcus aureus) ve kimyasal (rutubet, asidite, tuz, pH) açılardan değerlendirmeye alındı. Mikrobiyolojik yönden ortalama aerob genel canlı bakteri 6.6x101 kob/gr., Staphylococcus aureus 5.9x103 kob/gr. ve koliform bakteri 7.9x10 3 kob/gr. olarak saptandı. Kimyasal analizler sonucunda numunelerin ortalama kurumadde oranı % 62.14, tuz miktarı % 8.59, asidite 1.406 % LA ve pH değeri ise 5.3 olarak belirlendi. Sonuç olarak; olgunlaştırıldıktan sonra tüketime sunulan peynirlerde halk sağlığı yönünden önemi olan mikroorganizmalardan koliform bakterilere numunelerin % 78'inde, Staphylococcus aureus'a ise % 24'ünde rastlanmıştır.
This investigation, carried out on mihalıc cheese, suplied to public consumption as a matured product in and around Bursa was done in order to determine its importance and quality with regard to public health. In this study 50 different Mihalıc cheese samples collected from Bursa region were used as material. These samples were examined microbiologically (Total aerobes, coliform bacteria, Staphylococcus aureus) and chemically (Dry matter, acidity, salt, pH). The results of the microbiological analysis of Mihalıc cheese were as follow; the number of total aerobes was 6.6x10 7 cfu/gr., Staph. aureus 5.9x10 3 cfu/gr., Coliform bacteria 7.9x10 3 cfu/gr. The results of chemical analysis were as follows; dry matter 62.14 %, salt 8.59 %, acidty 1.046 % (As lactic acid) and pH 5.3.
This investigation, carried out on mihalıc cheese, suplied to public consumption as a matured product in and around Bursa was done in order to determine its importance and quality with regard to public health. In this study 50 different Mihalıc cheese samples collected from Bursa region were used as material. These samples were examined microbiologically (Total aerobes, coliform bacteria, Staphylococcus aureus) and chemically (Dry matter, acidity, salt, pH). The results of the microbiological analysis of Mihalıc cheese were as follow; the number of total aerobes was 6.6x10 7 cfu/gr., Staph. aureus 5.9x10 3 cfu/gr., Coliform bacteria 7.9x10 3 cfu/gr. The results of chemical analysis were as follows; dry matter 62.14 %, salt 8.59 %, acidty 1.046 % (As lactic acid) and pH 5.3.
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Keywords
Mihalıç peynirleri, Staphylococcus aureus, Koliform bakteri, Mihalıc cheese, Coliform bacteria
Citation
Tayar, M. vd. (1993). "Mihalıç peynirlerinde bazı kimyasal niteliklerin staphylococcus aureus ve koliform bakteri bulunuşu üzerine etkileri". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 12(1), 89-96.