Yıl 2019, Cilt 12 , Sayı 3, Sayfalar 235 - 241 2019-09-30

Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province
Afyonkarahisar İlinde Satışa Sunulan Tost Peynirlerinin Bazı Fizikokimyasal ve Mikrobiyolojik Kalite Kriterlerinin İncelenmesi

Gökhan AKARCA [1] , Oktay TOMAR [2]


In this study, the physicochemical and microbiological quality of toast cheese offered for sale in markets in the center of Afyonkarahisar province was examined. The acidity (pH) and water activity (aw) values of the samples were determined to be 4.89 and 0.932 on average, respectively. As a result of microbiological analyses, the total aerobic bacteria, total aerobic psychrophilic bacteria, yeast and mold, total coliform group bacteria, lactic acid bacteria counts, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus average counts were determined to be 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 and <2.00 log CFU/g, respectively. Furthermore, the samples were contaminated in percentages as follows: Escherichia coli 24%, Clostridium perfringens 8%, Salmonella spp. 18%, and Listeria spp. 12%, while Brucella spp. growth did not occur in the samples.

Bu çalışmada Afyonkarahisar il merkezinde marketlerde satışa sunulan tost peynirlerinin fizikokimyasal ve mikrobiyolojik kaliteleri incelemiştir. Örneklerin asitlik (pH) ve su aktivitesi (aw) değerleri ortalama olarak, sırasıyla 4.89 ve 0.932 olarak belirlenmiştir. Yapılan mikrobiyolojik analizler sonucunda; toplam aerobik bakteri, toplam aerobik psikrofilik bakteri, Maya Küf, toplam koliform grubu bakteri, laktik asit bakteri sayıları, Lactococcus/Streptococcus spp., Pseudomonas spp., Staphylococcus aureus, Bacillus cereus ortalama sayıları ise sırasıyla; 5.81, 3.30, 4.14, 2.89, 4.69, 4.93, 4.74, 2.42 ve <2.00 log kob/g olarak tespit edilmiştir. Ayrıca örneklerin %24’ünde Escherichia coli, %8’inde Clostridium perfringens, %18’inde Salmonella spp. cinsi, %12’sinde Listeria spp.cinsi bakteri varlığı belirlemesine karşın örneklerin hiçbirisinde Brucella spp. cinsi bakteri gelişimi tespit edilmemiştir.

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Birincil Dil en
Konular Veteriner Hekimlik
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Orcid: 0000-0002-5055-2722
Yazar: Gökhan AKARCA (Sorumlu Yazar)
Ülke: Turkey


Orcid: 0000-0001-5761-7157
Yazar: Oktay TOMAR

Tarihler

Yayımlanma Tarihi : 30 Eylül 2019

Bibtex @araştırma makalesi { kvj557787, journal = {Kocatepe Veterinary Journal}, issn = {1308-1594}, eissn = {2147-6853}, address = {}, publisher = {Afyon Kocatepe Üniversitesi}, year = {2019}, volume = {12}, pages = {235 - 241}, doi = {10.30607/kvj.557787}, title = {Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province}, key = {cite}, author = {AKARCA, Gökhan and TOMAR, Oktay} }
APA AKARCA, G , TOMAR, O . (2019). Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province. Kocatepe Veterinary Journal , 12 (3) , 235-241 . DOI: 10.30607/kvj.557787
MLA AKARCA, G , TOMAR, O . "Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province". Kocatepe Veterinary Journal 12 (2019 ): 235-241 <https://dergipark.org.tr/tr/pub/kvj/issue/45621/557787>
Chicago AKARCA, G , TOMAR, O . "Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province". Kocatepe Veterinary Journal 12 (2019 ): 235-241
RIS TY - JOUR T1 - Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province AU - Gökhan AKARCA , Oktay TOMAR Y1 - 2019 PY - 2019 N1 - doi: 10.30607/kvj.557787 DO - 10.30607/kvj.557787 T2 - Kocatepe Veterinary Journal JF - Journal JO - JOR SP - 235 EP - 241 VL - 12 IS - 3 SN - 1308-1594-2147-6853 M3 - doi: 10.30607/kvj.557787 UR - https://doi.org/10.30607/kvj.557787 Y2 - 2019 ER -
EndNote %0 Kocatepe Veteriner Dergisi Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province %A Gökhan AKARCA , Oktay TOMAR %T Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province %D 2019 %J Kocatepe Veterinary Journal %P 1308-1594-2147-6853 %V 12 %N 3 %R doi: 10.30607/kvj.557787 %U 10.30607/kvj.557787
ISNAD AKARCA, Gökhan , TOMAR, Oktay . "Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province". Kocatepe Veterinary Journal 12 / 3 (Eylül 2019): 235-241 . https://doi.org/10.30607/kvj.557787
AMA AKARCA G , TOMAR O . Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province. Kocatepe Veterinary Journal. 2019; 12(3): 235-241.
Vancouver AKARCA G , TOMAR O . Investigation of Some Physicochemical and Microbiological Quality Parameters of Toast Cheese Sold Retail in Afyonkarahisar Province. Kocatepe Veterinary Journal. 2019; 12(3): 241-235.