Şanlıurfa’da Tüketime Sunulan Koyun Peynirlerinde İnek Sütü Varlığının Belirlenmesi

Abstract

Koyun peyniri ülkemizde tercih edilen peynir türlerindendir. Koyun sütünün gerek pahalı gerekse temin edilmesinin daha zor olması nedeniyle koyun peyniri üretiminde inek sütü ilavesi yapılmaktadır. Bu çalışmada, Şanlıurfa ilinde perakende satışa sunulan 45 adet ambalajlı, 45 adet ambalajsız olmak üzere toplam 90 adet koyun peynir örneğinde ELISA metodu ile inek sütü varlığının tespiti amaçlandı. ELISA metoduna göre koyun peynir örneklerinin içerdiği inek sütü oranları %0.1’in altında, % 1’in altında ve %1’in üzerinde olmak üzere sınıflandırıldı. İncelenen toplam 90 adet koyun peyniri örneğinin 7’sinde (% 7.7) % 0.1’in altında, 53’ünde (% 58.8) % 1’in altında ve 30’unda (% 33.3) ise % 1’in üzerinde inek sütü bulunduğu tespit edildi. Süt ve süt ürünlerinde hileyi önlemek için yanıltıcı etiketlemeden koruyabilecek analitik prosedürlerin yaygınlaştırılması gerektiği kanaatine varıldı.

Keywords

• Koyun peyniri,İnek sütü,Sığır IgG,ELISA

Detection of Cow’s Milk in Ovine Cheese Consumed in Sanliurfa Province

Abstract

Ovine cheese is a preferred type of cheese in our country. Because ovine milk is more expensive and difficult to obtain, cow milk is added in the production of ovine cheese. The aim of this study was to determine the presence of cow’s milk by ELISA method in 90 ovine cheese samples including 45 packaged and 45 unpackaged samples which are offered for retail sale in Sanliurfa province. The proportion of cow's milk contained in ovine cheese samples was classified as below 0.1%, below 1% and over 1% according to the ELISA method. In 7 (7.7%) of 90 ovine cheese samples, it was below 0.1%, 53 (58.8%) in sample below 1% and in 30 (33.3%) over 1% cow milk was detected. To prevent adulteration in milk and dairy products, analytical procedures that can protect consumers from misleading labeling should be widespread.

Keywords

• Ovine cheese,Cow milk,Bovine IgG,ELISA

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