Kırklareli il merkezinde tüketime sunulan taze ve eski kaşarların kimyasal bileşimlerinin ve hijyenik kalitesinin belirlenmesi üzerine bir araştırma
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Date
2002-04-02
Authors
Yaldız, Onur
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma, Kırklareli il merkezinde tüketime sunulan taze ve eski kaşar peynirlerinin kimyasal bileşimi ve hijyenik kalitesini belirlemek amacıyla yapıldı. Kaşar peyniri örneklerinde kimyasal olarak kuru madde, protein, asitlik, süt yağı, tuz ve kül; mikrobiyolojik olarak toplam aerobik mezofilik ile koliform bakteri sayımlan yapılarak elde edilen bulgular istatistiksel olarak değerlendirildi. Taze kaşar peyniri örneklerinde kimyasal analizler sonucunda ortalama kurumadde % 52.58, protein % 20.32, titrasyon asitliği % 0.90 ( laktik asit ), süt yağı % 50.96 ( kurumaddede ), tuz % 4.70 ( kurumaddede ) ve kül % 3.00 ; mikrobiyolojik analizler sonucunda ortalama toplam aerobik mezofilik bakteri sayısı 3.65 x 105 cfu/g, koliform bakteri sayısı 65.41 cfu/g olarak bulundu. Eski kaşar peyniri örneklerinde kimyasal analizler sonucunda ortalama kurumadde % 63.54, protein % 25.26, titrasyon asitliği % 1.07 ( laktik asit ), süt yağı % 44.82 ( kurumaddede ), tuz % 6.66 ( kurumaddede ) ve kül % 4.36 ; mikrobiyolojik analizler sonucunda ortalama toplam aerobik mezofilik bakteri sayısı 4.86 x 105 cfu/g, koliform bakteri sayısı 16.25 cfu/g olarak bulundu. Araştırmada elde edilen sonuçlara göre, kaşar peynirlerinin kimyasal bileşimleri ve mikrobiyolojik kalitelerine hammadde süt, üretim teknolojisindeki farklılıklar ve kontaminasyon derecesi etkili olmuştur.
This research was made in order to determine the hygienic guality and chemical composition of kasar and ripened - kasar cheeses presented for consumption in Kırklareli. In kashar cheese samples, dry matter, protein, acidity, fat, salt and ash contents; total aerobic mesophilic bacteria and coliform group bacteria counts were determined. The resuls were evoluated statistically. According to chemical analysis m samples of kasar cheese, dry matter was 52.58 %, protein was 20.32 %, acidity was 0.90 % as lactic acid, fat was 50.96 % in dry matter, salt was 4.70 % in dry matter, and ash was 3.00 %, Total aerobic mesophilic bacteria counts were 3.65 x 105 eft/ g. and coliform microorganism counts were 65.41 cfu/g. According to chemical analysis m samples of ripened - kasar cheese, dry matter was 63.54 %, protein was 25.76 %, acidity was 1.07 % as lactic acid, fat was 44.82 % in dry matter, salt was 6.66 % in dry matter, and ash was 4.36 %. Total aerobic mesophilic bacteria counts were 4.86 x 103 cfu/ g. and coliform microorganism counts were 16.25 cfu/ g. Conseguently, the chemical conposition and microbiological guality of raw milk, processing technologies and contaminations during processing and storage were found effective on chemical and hygienic guality of kasar cheeses.
This research was made in order to determine the hygienic guality and chemical composition of kasar and ripened - kasar cheeses presented for consumption in Kırklareli. In kashar cheese samples, dry matter, protein, acidity, fat, salt and ash contents; total aerobic mesophilic bacteria and coliform group bacteria counts were determined. The resuls were evoluated statistically. According to chemical analysis m samples of kasar cheese, dry matter was 52.58 %, protein was 20.32 %, acidity was 0.90 % as lactic acid, fat was 50.96 % in dry matter, salt was 4.70 % in dry matter, and ash was 3.00 %, Total aerobic mesophilic bacteria counts were 3.65 x 105 eft/ g. and coliform microorganism counts were 65.41 cfu/g. According to chemical analysis m samples of ripened - kasar cheese, dry matter was 63.54 %, protein was 25.76 %, acidity was 1.07 % as lactic acid, fat was 44.82 % in dry matter, salt was 6.66 % in dry matter, and ash was 4.36 %. Total aerobic mesophilic bacteria counts were 4.86 x 103 cfu/ g. and coliform microorganism counts were 16.25 cfu/ g. Conseguently, the chemical conposition and microbiological guality of raw milk, processing technologies and contaminations during processing and storage were found effective on chemical and hygienic guality of kasar cheeses.
Description
Keywords
Kaşar peyniri, Kasar cheese, Kimyasal analiz, Chemical analysis, Kırklareli
Citation
Yaldız, O. (2002). Kırklareli il merkezinde tüketime sunulan taze ve eski kaşarların kimyasal bileşimlerinin ve hijyenik kalitesinin belirlenmesi üzerine bir araştırma. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.