Muş’ta üretilen geleneksel kaşar peynirinin mikrobiyolojik, fizikokimyasal ve uçucu bileşen özellikleri

Year 2020, , 409 - 419, 16.12.2020

Sefa Işık , Fatih Bozkurt Senem Guner , Sümeyra Işık Zeynal Topalcengiz

https://doi.org/10.29050/harranziraat.703063

Cited By: 4

Abstract

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.

Keywords

Kaşar peyniri, Mikrobiyolojik ve fizikokimyasal kalite, Tekstürel analiz, Pasta-filata, Uçucu bileşen

Supporting Institution

Muş Alparslan Üniversitesi

Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Muş

Abstract

The aim of this study is to investigate physicochemical properties, microbiological qualities and volatile compound contents of traditional aged kashar cheese produced in Muş, Turkey. Vacuum packaged cheeses were purchased from six different local producers. Total aerobic mesophilic bacteria, total yeast and mold counts, mesophilic and thermophilic lactic acid bacteria populations (log CFU g-1) were in similar ranges in most samples (P>0.05). Coliform populations stayed below 1 log CFU g^-1. All six samples yielded negative Salmonella spp. and positive Listeria spp. results. The average compositional properties of cheese samples in percentages (w/w) were 55.73 ± 2.47 for total solids, 27.05 ± 1.73 for protein, 25.92 ± 0.98 for fat, 4.11 ± 0.33 for salt. On average, all color parameters were different for interior and exterior parts of cheese samples. The textural hardness levels of cheese samples were between 1548.73-5727.04 g and significantly different from each other (P<0.05). A total of 17 volatile 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 among products.

Keywords

Kashar cheese, Microbiological and physicochemical quality, Pasta-filata, Textural analysis, Volatile compound

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