Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş
Yıl: 2020 Cilt: 24 Sayı: 4 Sayfa Aralığı: 409 - 419 Metin Dili: İngilizce DOI: 10.29050/harranziraat.703063 İndeks Tarihi: 18-11-2021
Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş
Öz: The aim of this study is to investigate physicochemical properties, microbiological qualitiesand volatile compound contents of traditional aged kashar cheese produced in Muş, Turkey.Vacuum packaged cheeses were purchased from six different local producers. Total aerobicmesophilic bacteria, total yeast and mold counts, mesophilic and thermophilic lactic acidbacteria populations (log CFU g-1) were in similar ranges in most samples (P>0.05). Coliformpopulations stayed below 1 log CFU g-1. All six samples yielded negative Salmonella spp. andpositive Listeria spp. results. The average compositional properties of cheese samples inpercentages (w/w) were 55.73 ± 2.47 for total solids, 27.05 ± 1.73 for protein, 25.92 ± 0.98for fat, 4.11 ± 0.33 for salt. On average, all color parameters were different for interior andexterior parts of cheese samples. The textural hardness levels of cheese samples werebetween 1548.73-5727.04 g and significantly different from each other (P<0.05). A total of 17volatile compounds were detected by GC-MS. According to the results of this study,production steps and raw materials should be standardized to minimize the diversity amongproducts.
Anahtar Kelime: Muş’ta üretilen geleneksel kaşar peynirinin mikrobiyolojik, fizikokimyasal ve uçucu bileşen özellikleri
Öz: Bu çalışmanın amacı Muş ilinde üretilen eski kaşar peynirinin mikrobiyolojik ve fizikokimyasal özellikleri ile uçucu bileşen madde içeriğini belirlemektir. Bu amaçla altı farklı yerel üreticiden vakum paketli peynir örnekleri temin edilmiştir. Mikrobiyolojik analizler sonucunda örneklerdeki toplam aerobik mezofilik bakteri, toplam maya-küf sayısı, mezofilik ve termofilik laktik asit bakteri popülasyonları çoğu örnekte benzer aralıklarda belirlenmiştir (P>0.05). Koliform popülasyonu 1 log CFU/g’un altında kalmıştır. Bütün örneklerde Salmonella türleri negatif ve Listeria türleri ise pozitif olarak tespit edilmiştir. Fizikokimyasal analizler sonucunda yüzde olarak ortalama (w/w) toplam kuru madde 55.73 ± 2.47, protein oranı 27.05 ± 1.73, yağ oranı 25.92 ± 0.98 ve tuz oranı 4.11 ± 0.33 olarak saptanmıştır. Ortalama olarak, peynir örneklerinin dış yüzey renk değerleri iç yüzeylerden farklı bulunmuştur. Peynir örneklerinin tekstürel sertlik seviyesi 1548.73-5727.04 g arası olup birbirinden istatistiksel olarak farklı bulunmuştur (P<0.05). Örneklerde toplam 17 uçucu bileşen GC-MS kullanılarak tespit edilmiştir. Bu çalışmanın sonuçlarına göre ürünler arasında belirlenen farklılıkların en aza indirilmesi için üretim basamakları ve hammaddelerin standardize edilmesi gerekmektedir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | IŞIK S, BOZKURT F, Guner S, Işık S, Topalcengiz Z (2020). Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. , 409 - 419. 10.29050/harranziraat.703063 |
| Chicago | IŞIK Sefa,BOZKURT FATIH,Guner Senem,Işık Sümeyra,Topalcengiz Zeynal Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. (2020): 409 - 419. 10.29050/harranziraat.703063 |
| MLA | IŞIK Sefa,BOZKURT FATIH,Guner Senem,Işık Sümeyra,Topalcengiz Zeynal Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. , 2020, ss.409 - 419. 10.29050/harranziraat.703063 |
| AMA | IŞIK S,BOZKURT F,Guner S,Işık S,Topalcengiz Z Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. . 2020; 409 - 419. 10.29050/harranziraat.703063 |
| Vancouver | IŞIK S,BOZKURT F,Guner S,Işık S,Topalcengiz Z Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. . 2020; 409 - 419. 10.29050/harranziraat.703063 |
| IEEE | IŞIK S,BOZKURT F,Guner S,Işık S,Topalcengiz Z "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş." , ss.409 - 419, 2020. 10.29050/harranziraat.703063 |
| ISNAD | IŞIK, Sefa vd. "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş". (2020), 409-419. https://doi.org/10.29050/harranziraat.703063 |
| APA | IŞIK S, BOZKURT F, Guner S, Işık S, Topalcengiz Z (2020). Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi, 24(4), 409 - 419. 10.29050/harranziraat.703063 |
| Chicago | IŞIK Sefa,BOZKURT FATIH,Guner Senem,Işık Sümeyra,Topalcengiz Zeynal Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi 24, no.4 (2020): 409 - 419. 10.29050/harranziraat.703063 |
| MLA | IŞIK Sefa,BOZKURT FATIH,Guner Senem,Işık Sümeyra,Topalcengiz Zeynal Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi, vol.24, no.4, 2020, ss.409 - 419. 10.29050/harranziraat.703063 |
| AMA | IŞIK S,BOZKURT F,Guner S,Işık S,Topalcengiz Z Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi. 2020; 24(4): 409 - 419. 10.29050/harranziraat.703063 |
| Vancouver | IŞIK S,BOZKURT F,Guner S,Işık S,Topalcengiz Z Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş. Harran Tarım ve Gıda Bilimleri Dergisi. 2020; 24(4): 409 - 419. 10.29050/harranziraat.703063 |
| IEEE | IŞIK S,BOZKURT F,Guner S,Işık S,Topalcengiz Z "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş." Harran Tarım ve Gıda Bilimleri Dergisi, 24, ss.409 - 419, 2020. 10.29050/harranziraat.703063 |
| ISNAD | IŞIK, Sefa vd. "Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş". Harran Tarım ve Gıda Bilimleri Dergisi 24/4 (2020), 409-419. https://doi.org/10.29050/harranziraat.703063 |
