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

Year 2019, , 235 - 241, 30.09.2019

Gökhan Akarca , Oktay Tomar

https://doi.org/10.30607/kvj.557787

Cited By: 1

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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