Evaluation of Physicochemical and Microbiological Properties of a Traditional Local Cheese: Tire Camur Cheese

Abstract

This study examined the physicochemical and microbiological properties of Tire Camur cheese, a traditional dairy product widely consumed in the Tire district of Izmir, Turkey. Ten samples of Tire Camur cheese, purchased from the local market, were analyzed, and the findings were evaluated to assess food quality, offering recomendations for improvement. Physicochemical parameters including pH, acidity, dry matter, fat, and protein content were determined. Microbiological quality was asessed by counting Lactobacillus spp., Lactococcus spp., yeast-mold, S. aureus, and E. coli. The mean values for pH, titratable acidity (%), dry matter (%), fat (%), and protein (%) were found to be 5.56±0.01, 0.15±0.01 LA, 29.65±0.16, 10.41±0.16, and 11.68±0.16, respectively. The results indicated that the physicochemical properties of Tire Çamur cheese lack standardization due to inconsistencies in its production process. Microbiological analysis revealed that stricter attention to hygiene and sanitation practices is necessary. Notably, sig-nificant variations in S. aureus and E. coli counts were observed among samples from the same producer, underscoring the critical need for improved hygiene during post-production packaging, storage, and sales.

Keywords

• Tire Camur cheese
• Microbiological quality
• Food safety
• Local product

Geleneksel Bir Yerel Peynirin Fizikokimyasal ve Mikrobiyolojik Özelliklerinin Değerlendirilmesi: Tire Çamur Peyniri

Abstract

Bu çalışmada, İzmir'in Tire ilçesinde yaygın olarak tüketilen geleneksel bir süt ürünü olan Tire Çamur peynirinin fizikokimyasal ve mikrobiyolojik özellikleri araştırılmıştır. Yerel pazardan satın alınan 10 adet Tire Çamur peyniri örneği analiz edilmiş ve bulgular gıda kalitesi açısından iyileştirme önerileri sunmak için değerlendirilmiştir. pH, asitlik, kuru madde, yağ ve protein içeriği gibi fizikoki-myasal parametreler belirlenmiştir. Mikrobiyolojik kalite Lactobacillus spp., Lactococcus spp., maya-küf, Staphylococcus aureus (S.aureus) ve Escherichia coli (E.coli) sayılarak değerlendirilmiştir. Ortalama pH, titre edilebilir asitlik (LA%), kuru madde (%), yağ (%) ve protein (%) değerleri sırasıyla 5.56 ± 0.01, 0.15 ± 0.01%, 29.65 ± 0.16%, 10.41 ± 0.16% ve 11.68 ± 0.16% olarak bulunmuştur. Sonuçlar Tire Çamur peynirinin fizikokimyasal özelliklerinin üretim sürecindeki tutarsızlıklar nedeniyle standardizasyondan yoksun olduğunu göstermektedir. Mikrobiyolojik analizler ise, hijyen ve sanitasyon uygulamalarına daha fazla dikkat edilmesi gerektiğini ortaya koymaktadır. Aynı üreticiden alınan numuneler arasında S. aureus ve E. coli sayımlarında önemli farklılıklar gözlenmiş olması, üretim sonrası paketleme, depolama ve satış sırasında hijyen uygulamalarının iyileştirilmesine yönelik kritik ihtiyacın altını çizmektedir.

Keywords

• Tire Çamur peyniri
• Mikrobiyolojik kalite
• Gıda güvenliği
• Yöresel ürün

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