Karaman Divle Obruğu Tulum Peyniri: Mikrobiyolojik, Fizikokimyasal ve Tekstürel Özelliklerinin Genel Bir Değerlendirmesi

Yıl 2025, Cilt: 7 Sayı: 3, 440 - 457, 31.12.2025

Gamze Üçok , Ruqaia Jararaa

https://doi.org/10.47112/neufmbd.2026.105

https://izlik.org/JA68MY39YK

Öz

Karaman Divle Obruğu Tulum peyniri, Karaman bölgesine özgü geleneksel bir Türk peyniridir. Bu peynir, Divle Mağarası'ndaki doğal mikrobiyal flora ile gerçekleşen fermantasyon ve olgunlaşma süreçleri sonucunda kendine has özellikler kazanmaktadır. Bu çalışmada, Karaman’daki iki farklı üreticiden temin edilen Divle Tulum peyniri örneklerinin fizikokimyasal, mikrobiyolojik, renk, erime ve tekstürel özellikleri incelenmiştir. Elde edilen sonuçlar, her iki örnekte de laktik asit bakterilerinin (LAB) ve toplam mezofilik aerobik bakterilerin yüksek sayıda (>7 log kob/g) bulunduğunu göstermiştir. Bununla birlikte, maya ve koliform sayılarında da (sırasıyla ortalama 4,50 ve 4,23 log kob/g) yüksek mikroorganizma sayıları gözlemlenmiş olup, bu durum üretim sırasında hijyenik uygulamalara olan ihtiyacı ortaya koymaktadır. Fizikokimyasal analizler sonucunda, örneklerin ortalama pH, asitlik, kuru madde, yağ, protein ve tuz içerikleri sırasıyla 5,83 ± 0.00; %1,12 ± 0,08 L.A.; %61,22 ± 2,48; 21,10 ± 2,33; 29,52 ± 2,20 ve %4,69 ± 0,28 olarak belirlenmiştir. Peynirlerin L*, a* ve b* renk değerlerinde belirgin farklılıklar olduğu tespit edilmiştir (p<0.05). 130 °C’de yapılan erime analizlerinde, örneklerin %58,75 ± 8,35 ve %112,24 ± 8,26 oranında eriyebilirlik gösterdiği belirlenmiştir. Tekstür profil analizi, peynirlerin sertlik, sakızımsılık ve çiğnenebilirlik özelliklerinde önemli farklılıklar bulunduğunu göstermiştir (p<0.05). Bu farklılıkların, nem, protein ve yağ içeriği, protein yapısı, LAB aktivitesi ve olgunlaşma koşulları gibi çeşitli faktörlerden kaynaklanabileceği düşünülmektedir. Bu çalışmada elde edilen bulgular, Karaman Divle Obruğu Tulum peynirinin özgün niteliklerini korumak ve gıda güvenliğini sağlayabilmek için standart üretim uygulamalarının önemini vurgulamaktadır.

Anahtar Kelimeler

Divle Tulum peyniri , Mikrobiyal yük , Tekstür , Geleneksel gıda

Karaman Divle Cave Tulum Cheese: An Overview of Microbiological, Physicochemical, and Textural Properties

https://izlik.org/JA68MY39YK

Öz

Karaman Divle Obruğu Tulum Cheese is a traditional Turkish cheese unique to the Karaman region. This cheese acquires its distinctive characteristics through fermentation and ripening processes facilitated by the natural microbial flora of Divle Cave. In this study, the physicochemical, microbiological, color, meltability, and textural properties of Divle Tulum cheese samples obtained from two different producers in Karaman were investigated. The results showed that both samples contained high counts of lactic acid bacteria (LAB) and total mesophilic aerobic bacteria (>7 log cfu/g). Additionally, high microbial counts were observed for yeasts and coliforms, with mean values of 4.50 and 4.23 log cfu/g, respectively, highlighting the need for improved hygienic practices during production. As a result of physicochemical analyzes, the average pH, acidity, dry matter, fat, protein and salt contents of the samples were determined as 5.83 ± 0.00, 1.12 ± 0.08% L.A., 61.22 ± 2.48%, 21.10 ± 2.33%, 29.52 ± 2.20% and 4.69 ± 0.28%, respectively. Significant differences were detected in the L*, a*, and b* color values of the cheeses (p<0.05). Melting analysis at 130°C showed meltability of 58.75 ± 8.35% and 112.24 ± 8.26% for the samples. These variations are thought to be influenced by factors such as moisture, protein and fat content, protein structure, LAB activity, and ripening conditions. The findings of this study emphasize the importance of standardized production practices in preserving the unique characteristics of Karaman Divle Obruğu Tulum cheese and ensuring food safety.

Anahtar Kelimeler

Divle Tulum cheese , Microbial load , Texture , Traditional food

Etik Beyan

The present study is an original research article designed and produced by the authors and did not involve human or animal experimentation.

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