Kandirif Peynirinin Mikrobiyolojik Analizi, Dokusal Değerlendirmesi ve Kolesterol İçeriği

Abstract

Kandirif peyniri, Türkiye'deki yerel peynirlerin belirgin bir çeşidini temsil eder. Kandirif peynirinin fiziksel, kimyasal ve duyusal özellikleri onu diğer peynir çeşitlerinden belirgin bir şekilde ayırır. Çalışmanın bölgesel ürünlerin kalite standartlarını geliştirme amacı göz önüne alındığında, bu yerel olarak üretilen peynir çeşidinin tüketim kapsamını daha geniş coğrafi alanlara genişletme potansiyeli bulunmaktadır. Bu çalışmada, bu peynir çeşidinin geleneksel olarak üretildiği Erzurum'un Olur ilçesinde bulunan Kekikli Köyü'nden 20 Kandirif peyniri örneği temin edildi. Bu araştırma, örneklenen peynirlerin kolesterol içeriği, yağ asidi bileşimi, dokusal özellikleri ve mikrobiyolojik özelliklerinin incelenmesini kapsamaktadır. Özellikle, Kandirif peyniri örneklerinin mikrobiyolojik kalite, kolesterol ve yağ asidi seviyeleri ile tekstürel profillerinde önemli farklılıklar saptanmıştır. Özellikle, aile işletmelerinde üretildiğinde Kandirif peynirinin maya ve küf kontaminasyonuna karşı daha yüksek bir duyarlılık sergilediği tespit edilmiştir. TAMB sayısı 7,21 log kob/g ile 7,46 log kob/g arasında, Lactobacillus sayıları 3,65 log kob/g ile 5,49 log kob/g arasında değiştiği ve Lactococci sayısının 2,53 log kob/g ile 3,94 log kob/g arasında olduğu bulundu. 20 numunenin 7’sinde (%35) koliform grubu bakteri sayısı < 1,00 log kob/g düzeyinde bulundu..S. aureus sürekli olarak < 1,00 log kob/g, proteolitik bakteriler 3,77 log kob/g ile 4,63 log kob/g arasında, lipolitik bakteriler 3,53 log kob/g ile 3,75 log kob/g arasında ve psikrofilik bakteriler 2,20 log kob/g ile 2,80 log kob/g arasında bir değişim göstermiştir. Maya ve küf sayıları 4,08 log kob/g ile 4,66 log kob/g arasında bulunmuştur. Kandirif peyniri örneklerinin kolesterol içeriği 66,13 mg/100 g ile 3869,77 mg/100 g arasında değişmiştir. Kısa zincirli yağ asitleri açısından, bütirik asit yüzdeleri %2,61 ile %4,00 arasında, kaproik asit %1,47 ile %2,12 arasında, kaprilik asit %0,72 ile %1,12 arasında ve kaprik asit %1,18 ile %2,32 arasında değişmiştir. Uzun zincirli doymuş yağ asitleri ise palmitik asit %7,97 ile %31,43 arasında, stearik asit %1,42 ile %12,38 arasında ve araşidonik asit %0,00 ile %2,55 arasında olduğu tespit edilmiştir. 14 nolu örnek daha zayıf doku sergilerken, 19 nolu örnek daha yüksek dokusal özellikler gösterdiği gözlemlenmiştir. Kandirif peyniri örneklerinin kolesterol miktarı 66,13 mg/100 g ile 3869,77 mg/100 g arasında bulunmuştur. Kandirif peyniri için tutarlı ve standart bir bileşim ve kalite oluşturmak için, üretim sürecinin kontrollü koşullara geçiş yapması zorunludur. Sonuç olarak, Kandirif peyniriyle ilişkili geleneksel üretim uygulamaları, potansiyel olarak fabrika ölçeğindeki operasyonlara ve standart prosedürlere doğru geçiş yaparak bir dönüşümü gerektirebilir.

Keywords

• Kandirif peyniri
• Bileşim
• Mikrobiyolojik özellikler
• Yağ asitleri
• Kolesterol
• Doku profili

Supporting Institution

This project (Project No: FBA – 2021 – 9382) received support from BAP (Scientific Research Projects Coordination Unit of Atatürk University).

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Thanks

We sincerely appreciate the financial assistance provided by Atatürk University.

Microbiological Analysis, Textural Evaluation, and Cholesterol Content of Kandirif Cheese

Abstract

Kandirif cheese represents a distinctive variety of local cheeses within Turkey. The physical, chemical, and sensory attributes of Kandirif cheese distinctively set it apart from other cheese varieties. Given the study's objective to enhance the quality standards of regional products, there exists the potential for broadening the consumption scope of this locally manufactured cheese variant across larger geographical areas. In this study, twenty Kandirif cheese samples were procured from Kekikli Village situated within the Olur district of Erzurum where this cheese variety is traditionally crafted. This investigation encompassed an examination of the cholesterol content, fatty acid composition, textural properties, and microbiological characteristics of the sampled cheeses. Notably, the Kandirif cheese samples revealed significant disparities in microbiological quality, cholesterol and fatty acid levels, and texture profiles. Particularly, it was ascertained that Kandirif cheese, when produced within family businesses, exhibited a heightened susceptibility to yeast and mold contamination. The TAMB number ranged from 7.21 log cfu/g to 7.46 log cfu/g, Lactobacillus counts varied between 3.65 log cfu/g and 5.49 log cfu/g, and Lactococci were found between 2.53 log cfu/g and 3.94 log cfu/g. Seven of the twenty samples (35%) exhibited a coliform group bacteria count < 1.00 log cfu/g. S. aureus was consistently < 1.00 log cfu/g. Proteolytic bacteria ranged from 3.77 log cfu/g to 4.63 log cfu/g, lipolytic bacteria from 3.53 log cfu/g to 3.75 log cfu/g, and psychrophilic bacteria from 2.20 log cfu/g to 2.80 log cfu/g. Yeast and mold counts were between 4.08 log cfu/g and 4.66 log cfu/g. The cholesterol content of Kandirif Cheese samples ranged from 66.13 mg/100 g to 3869.77 mg/100 g. Regarding short-chain fatty acids, butyric acid percentages ranged from 2.61% to 4.00%, caproic acid from 1.47% to 2.12%, caprylic acid from 0.72% to 1.12%, and capric acid from 1.18% to 2.32%. Long-chain saturated fatty acids varied, with palmitic acid between 7.97% and 31.43%, stearic acid between 1.42% and 12.38%, and arachidonic acid between 0.00% and 2.55%. Sample 14 exhibited weaker texture, while sample 19 demonstrated higher textural properties. The cholesterol amount of Kandirif Cheese samples was between 66.13 mg/100 g and 3869.77 mg/100 g. In order to establish a consistent and standardized composition and quality for Kandirif cheese, it is imperative that the production process transitions to controlled conditions. Consequently, the traditional production practices associated with Kandirif cheese may necessitate a transformation, potentially transitioning towards factory-scale operations and standardized procedures.

Keywords

• Kandirif cheese
• Composition
• Microbiological properties
• Fatty acids
• Cholesterol
• Texture profile

Supporting Institution

This project (Project No: FBA – 2021 – 9382) received support from BAP (Scientific Research Projects Coordination Unit of Atatürk University).

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Thanks

We sincerely appreciate the financial assistance provided by Atatürk University.

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