Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Year 2023, , 467 - 476, 27.12.2023

Çağım Akbulut Çakır , Kevser Vural Yıldız , Mutlu Buket Akın , Musa Akın

https://doi.org/10.29050/harranziraat.1381189

Abstract

Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups (control pasteurized milk cheese and control non-irradiated raw milk cheese). After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria (TAMB), coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4°C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

Keywords

food irradiation, irradiation dose, white cheese, low-fat

Düşük doz gama ışınlama işleminin çiğ sütten üretilen beyaz peynirin mikrobiyal ve kimyasal özellikleri üzerine etkisi

Abstract

Peynir yapımında çiğ sütün kullanılması mikrobiyolojik riskler taşımasına rağmen, ısıl işlemin doğal mikrobiyotayı bozması ve ürünün tipik tat ve aromasını değiştirmesi nedeniyle dünya çapında önemli sayıda artizan peynir üreticisi çiğ süt kullanımını tercih etmektedir. Bu çalışmada çiğ süt peynirinin ışınlama işlemi ile mikrobiyolojik açıdan güvenli hale getirilme potansiyeli araştırıldı. Kontrol grupları (kontrol pastörize süt peyniri ve kontrol ışınlanmamış çiğ süt peyniri) dahil toplam 5 grup peynir üretildi. Beyaz peynir örnekleri salamurada 1 gece bekletildikten sonra vakumla paketlenerek 3 gruba ayrıldı ve her gruba sırasıyla 1, 2, ve 3 kGy dozlarında gama ışınlaması uygulandı. Peynir örneklerinin kimyasal kompozisyonu, pH, asitlik, Urea-PAGE görüntüleri, total aerobik mezofilik bakteri (TAMB), koliform grup bakteri, E. coli, maya - küf, Laktobasil ve Laktokok sayıları 4°C'de 60 günlük depolama süresince analiz edildi. Analizler üretimin 1, 30, ve 60. günlerinde yapıldı. Işınlamanın peynirlerin mikrobiyolojik yükünü azalttığını ve özellikle 3 kGy'de αs1-CN ve β-CN'nin bozunmasını yavaşlattığını bulduk. 3 kGy'deki ışınlama, koliformları ve E. coli'yi başarılı bir şekilde inhibe etti, ancak maya ve küf sayıları, başlangıçtaki yüksek seviyeler nedeniyle hala yüksekti. Çalışmamız, çiğ süt peynirinin ışınlanmasının, mikrobiyal yükü kabul edilebilir sınırlara düşürmek ve çiğ süt peynirleri için gerekli olgunlaşma sürelerini kısaltabilecek umut verici bir yöntem olduğunu gösterdi.

Keywords

gıda ışınlaması, ışınlama dozu, beyaz peynir, az yağlı

Supporting Institution

Harran Üniversitesi

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