MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE

Yıl 2018, , 185 - 196, 16.02.2018

Kübra Sarı Hülya Yaman , Hayri Coşkun , Aylin Akoğlu

https://doi.org/10.15237/gida.GD17089

Cited By: 1

Öz

In this research, it was aimed to
determine chemical, biochemical, textural, microbiological properties and some
volatile compounds of traditional Mengen cheese. As results of chemical and
biochemical analyses in Mengen cheese samples, dry matter was average
51.4±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. Microbiologic
analyses showed that Mengen cheese samples had average TMAB count as 8.15±1.14
log CFU/g, LAB 7.19±1.42 log CFU/g, yeast-mould 4.97±1.15 log CFU/g, coliform
6.09±1.36 log CFU/g, E. coli 3.79±1.87 log CFU/g, S. aureus
3.96±1.6 log CFU/g were found, Listeria, Salmonella, coagulase positive S.
aureus, E. coli 0157 pathogen bacteria were not detected. It was
determined that the textural properties were found in a wide range and 130
volatile compounds were obtained in the samples.

Anahtar Kelimeler

Mengen cheese, traditional cheese, raw milk cheese

GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ

Öz

Bu araştırmada, geleneksel peynirlerimizden biri olan
Mengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojik
özelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesi
amaçlanmıştır. Kimyasal ve biyokimyasal analizlerde elde edilen ortalama
sonuçlarda 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, olgunlaşma
indeksi değeri % 2.94±1.25, lipoliz değeri 0.87±0.73 meqKOH/100g-yağ olarak
bulunmuştur. Mengen peyniri örneklerinde yapılan mikrobiyolojik analizlerin
ortalama sonuçları toplam mezofilik aerobik bakteri 8.15±1.14 log KOB/g, laktik
asit bakteri 7.19±1.42 log KOB/g, maya-küf 4.97±1.15 log KOB/g, koliform
6.09±1.36 log KOB/g, E. coli 3.79±1.87 log KOB/g, S. aureus 3.96±1.6
log KOB/g değerlerinde bulunmuş, Listeria, Salmonella, koagülaz pozitif
S. aureus, E. coli O157 patojenlerine rastlanmamıştır. Tekstürel
özelliklerin geniş bir profile sahip olduğu ve 130 uçucu bileşen bulunduğu
tespit edilmiştir.

Anahtar Kelimeler

Mengen peyniri, geleneksel peynir, çiğ süt peyniri

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