TY  - JOUR
T1  - GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ
TT  - MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE
AU  - Sarı, Kübra
AU  - Yaman, Hülya
AU  - Coşkun, Hayri
AU  - Akoğlu, Aylin
PY  - 2018
DA  - February
DO  - 10.15237/gida.GD17089
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 185
EP  - 196
VL  - 43
IS  - 2
LA  - tr
AB  - Bu araştırmada, geleneksel peynirlerimizden biri olanMengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojiközelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesiamaçlanmıştır. Kimyasal ve biyokimyasal analizlerde elde edilen ortalamasonuçlarda kuru madde %51.4±5.34, kül %3.57±0.73, protein %24±3.29, yağ%19.05±4.99, tuz %2.19±0.85, pH 5.72±0.44, asitlik %0.36±0.21, olgunlaşmaindeksi değeri % 2.94±1.25, lipoliz değeri 0.87±0.73 meqKOH/100g-yağ olarakbulunmuştur. Mengen peyniri örneklerinde yapılan mikrobiyolojik analizlerinortalama sonuçları toplam mezofilik aerobik bakteri 8.15±1.14 log KOB/g, laktikasit bakteri 7.19±1.42 log KOB/g, maya-küf 4.97±1.15 log KOB/g, koliform6.09±1.36 log KOB/g, E. coli 3.79±1.87 log KOB/g, S. aureus 3.96±1.6log KOB/g değerlerinde bulunmuş, Listeria, Salmonella, koagülaz pozitifS. aureus, E. coli O157 patojenlerine rastlanmamıştır. Tekstürelözelliklerin geniş bir profile sahip olduğu ve 130 uçucu bileşen bulunduğutespit edilmiştir.
KW  - Mengen peyniri
KW  - geleneksel peynir
KW  - çiğ süt peyniri
N2  - In this research, it was aimed todetermine chemical, biochemical, textural, microbiological properties and somevolatile compounds of traditional Mengen cheese. As results of chemical andbiochemical analyses in Mengen cheese samples, dry matter was average51.4±5.34%, ash 3.57±0.73%, protein 24±3.29%, fat 19.05±4.99%, salt 2.19±0.85%,pH 5.72±0.44, acidity 0.36±0.21%, ripening index % 2.94±1.25, lipolysis value(ADV) 0.87±0.73 meqKOH/100g-fat were found. Microbiologicanalyses showed that Mengen cheese samples had average TMAB count as 8.15±1.14log CFU/g, LAB 7.19±1.42 log CFU/g, yeast-mould 4.97±1.15 log CFU/g, coliform6.09±1.36 log CFU/g, E. coli 3.79±1.87 log CFU/g, S. aureus3.96±1.6 log CFU/g were found, Listeria, Salmonella, coagulase positive S.aureus, E. coli 0157 pathogen bacteria were not detected. It wasdetermined that the textural properties were found in a wide range and 130volatile compounds were obtained in the samples.
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UR  - https://doi.org/10.15237/gida.GD17089
L1  - https://dergipark.org.tr/tr/download/article-file/427145
ER  -