ERZURUM İLİNDE SATILAN LOR PEYNIRLERİNİN ÇEŞİTLİ FİZİKOKİMYASAL ÖZELLİKLER VE ELEMENTAL BİLEŞİMİ AÇISINDAN DEĞERLENDİRİLMESİ

Abstract

Bu çalışmada, Erzurum ilinde satışa sunulan 10 adet lor peyniri örneğinin toplam kurumadde, yağ, protein, kül ve pH analizlerini içeren fizikokimyasal özellikleri ile elemental kompozisyonları incelenmiştir. Satışa sunulan lor peyniri örneklerinin toplam kurumadde, yağ, protein, kül ve pH değerlerinin sırasıyla 22.05-36.65 g/100g, 3.36-24.38 g/100g toplam kurumadde, 14.75-21.88 g/100g, 1.40-5.91 g/100g ve 4.51-6.45 arasında değiştiği belirlenmiştir. Öte yandan, lor peyniri örneklerinin Na, Mg, Ca, K, Al, Ni, As, Cd, Hg ve Pb içeriklerinin sırasıyla 1225.99-15877.35 mg/kg, 154.73-581.54 mg/kg, 702.15-3512.52 mg/kg, 963.82-71542.59 mg/kg, nd-24.90 mg/kg, nd-33.97 mg/kg, nd-0.02 mg/kg, nd-0.05 mg/kg, nd-0.03 mg/kg ve 0.03-1.19 mg/kg arasında değiştiği ortaya konmuştur. İncelenen tüm lor peyniri örneklerinin çeşitli ağır metaller açısından güvenlik sınırını aştığı görülmüştür.

Keywords

• Erzurum
• Lor peyniri
• Fizikokimyasal özellikler
• Elemental kompozisyon
• Ağır metaller

EVALUATION OF LOR CHEESES SOLD IN ERZURUM PROVINCE IN TERMS OF VARIOUS PHYSICOCHEMICAL PROPERTIES AND ELEMENTAL COMPOSITION

Abstract

In the present study, 10 lor cheese samples sold in Erzurum Province were investigated for their physicochemical properties including total solids, fat, protein, ash, and pH analyses, as well as their elemental composition. It was revealed that the total solids, fat, protein, ash, and pH values of the lor cheese samples sold varied between 22.05-36.65 g/100g, 3.36-24.38 g/100g total solids, 14.75-21.88 g/100g, 1.40-5.91 g/100g, and 4.51-6.45, respectively. On the other hand, it was revealed that the Na, Mg, Ca, K, Al, Ni, As, Cd, Hg and Pb contents of the lor cheese samples varied between 1225.99-15877.35 mg/kg, 154.73-581.54 mg/ kg, 702.15-3512.52 mg/kg, 963.82-71542.59 mg/kg, nd-24.90 mg/kg, nd-33.97 mg/kg, nd-0.02 mg/kg, nd-0.05 mg/kg, nd-0.03 mg/kg and 0.03-1.19 mg/kg, respectively. It was observed that all the lor cheese samples examined exceeded the safety limit in terms of different heavy metals.

Keywords

• Erzurum
• Lor cheese
• Physicochemical properties
• Elemental composition
• Heavy metals

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