Some Microbiological and Chemical Characteristics of Strained (Pouch) Yogurt Produced in Konya

Yıl 2008, Cilt: 24 Sayı: 1, 69 - 76, 01.03.2008

K. Kaan Tekinşen Mustafa Nizamlıoğlu Nazif Bayar Nihat Telli İ. Erim Köseoğlu

Öz

In this research, forty five strained yogurt samples belonging to nine different trademark produced in Konya were analysedfor the microbiological characteristics (coliform bacteria, E. coli, yeast, mould) with respect to the Turkish Food Codex Communiqueon Fermented Milk and for the chemical characteristics (dry matter, fat, titratable lactic acid, salt) with respect to the Alimentary ProductsLaw. Coliform bacteria, E. coli, yeast and mould counts were <3-150, <3-11 MPN/g, <10-6.5x105 and <10-2.4x104 cfu/g in the samples,respectively and two trademarks for coliform bacteria and E. coli counts, all trademarks for yeast and mould counts were not suitablein the Communique on Fermented Milk criteria. Values of dry matter, fat and lactic acid content of the samples were 19.06-32.54, 7.016.2 and 1.53-2.25 percent respectively and none of the samples were contained salt. All of the samples were taken for fat categoryand were suitable for the Alimentary Products Law. In conclusion, the results indicate that characteristics of strained yogurt producedin Konya were varied in quite wide range and strained yogurt produced from some company possesses a risk for public health andsome company has not been possessed of hygienic conditions

Anahtar Kelimeler

Strained yogurt, microbiological, chemical, characteristic, Konya

KONYA'DA ÜRETİLEN SÜZME (TORBA) YOĞURTLARIN BAZI MİKROBİYOLOJİK VE KİMYASAL ÖZELLİKLERİ

Öz

Araþtýrmada, Konyada üretilen dokuz farklý markaya ait 45 süzme yoðurt numunesi, Türk Gýda Kodeksi Fermente Sütler Tebliðiçerçevesinde, mikrobiyolojik (koliform bakteri, E. coli, maya, küf) ve Gýda Maddeleri Tüzüðündeki hükümler bakýmýndan da kimyasal(kuru madde, yað, titre edilebilir asidite, tuz) özellikleri yönünden incelendi. Numunelerde, koliform bakteri, E. coli, maya ve küf sayýlarýnýnsýrasýyla,

Anahtar Kelimeler

Süzme yoğurt, mikrobiyolojik, kimyasal, özellik, Konya

Kaynakça

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