Afyonkarahisar İlinde Satışa Sunulan Tost Peynirlerinin Bazı Fizikokimyasal ve Mikrobiyolojik Kalite Kriterlerinin İncelenmesi

Abstract

Bu çalışmada Afyonkarahisar il merkezinde marketlerde satışa sunulan tost peynirlerinin fizikokimyasal ve mikrobiyolojik kaliteleri incelemiştir. Örneklerin asitlik (pH) ve su aktivitesi (a_w) değerleri ortalama olarak, sırasıyla 4.89 ve 0.932 olarak belirlenmiştir. Yapılan mikrobiyolojik analizler sonucunda; toplam aerobik bakteri, toplam aerobik psikrofilik bakteri, Maya Küf, toplam koliform grubu bakteri, laktik asit bakteri sayıları, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus ortalama sayıları ise sırasıyla; 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 ve <2.00 log kob/g olarak tespit edilmiştir. Ayrıca örneklerin %24’ünde Escherichia coli, %8’inde Clostridium perfringens, %18’inde Salmonella spp. cinsi, %12’sinde Listeria spp.cinsi bakteri varlığı belirlemesine karşın örneklerin hiçbirisinde Brucella spp. cinsi bakteri gelişimi tespit edilmemiştir.

Keywords

• Tost peyniri,Afyonkarahisar,mikrobiyolojik kalite

Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province

Abstract

In this study, the physicochemical and microbiological quality of toast cheese offered for sale in markets in the center of Afyonkarahisar province was examined. The acidity (pH) and water activity (a_w) values of the samples were determined to be 4.89 and 0.932 on average, respectively. As a result of microbiological analyses, the total aerobic bacteria, total aerobic psychrophilic bacteria, yeast and mold, total coliform group bacteria, lactic acid bacteria counts, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus average counts were determined to be 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 and <2.00 log CFU/g, respectively. Furthermore, the samples were contaminated in percentages as follows: Escherichia coli 24%, Clostridium perfringens 8%, Salmonella spp. 18%, and Listeria spp. 12%, while Brucella spp. growth did not occur in the samples.

Keywords

• Toast cheese,microbiological quality,Afyonkarahisar

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