Characterization of Artisanal Niğde Basma Bidon Tulum Cheeses: Impact of Processing Variables on Microbial Ecosystems

Öz

Traditional cheeses represent a complex microbial ecosystem shaped by production techniques, raw material characteristics, and ripening conditions. In this study, the physicochemical and microbiological properties of 48 samples of traditional Niğde pressed and matured cheese locally referred to as “bidon” that had not been systematically characterized to date were examined, their compliance with the Turkish Food Codex (TFC) was evaluated, the effect of physicochemical parameters on microbial load was determined, and the samples were classified using Hierarchical Clustering Analysis (HCA). According to the HCA results, the samples were divided into three distinct clusters. Cluster 1 (n=11) was characterized by high moisture (54.11±8.71%) and pH (5.58±0.28) levels, coupled with elevated Coagulase-positive Staphylococcus (CoPS) counts (4.41±2.44 log cfu/g). Cluster 2 (n=9) exhibited restricted microbial growth, featuring the lowest moisture content (36.19 ± 4.56%) and the highest fat content in dry matter (63.92±9.45%). Cluster 3 (n=28), representing 58.3% of the samples, showed an active fermentation profile with low pH (4.90 ± 0.34), high acidity (2.20±0.39% LA), and a dominant Lactic Acid Bacteria (LAB) count (6.55±0.55 log cfu/g). Although LAB species with biological protective potential were dominant (6.06±1.38 log cfu/g), CoPS detected in 54.2% of the samples at an average level of 6.33±0.51 log cfu/g indicates insufficient acidification or post-process contamination. The mean MNFS (Moisture in Non-Fat Substance) was 59.06±9.56%, with 33.3% of the samples classified as semi-hard and 27.1% as hard. It was found that 41.7% of the samples exceeded the 45% moisture limit of the TGC and high pH and humidity were significantly associated with increased Fecal Coliform (FC) and Total Aerobic Mesophilic Bacteria (TAMB) (p<0.05). These findings indicate that stricter control of moisture, ripening conditions, and hygiene practices is essential to ensure safety while preserving traditional characteristics.

Anahtar Kelimeler

• Cheese
• Chemical analysis
• Colony forming units assay
• Statistical data analysis

Geleneksel El Yapımı Niğde Basma Bidon Tulum Peynirlerinin Karakterizasyonu: Üretim Değişkenlerinin Mikrobiyal Ekosistem Üzerindeki Etkisi

Öz

Geleneksel el yapımı peynirler, üretim teknikleri, hammadde özellikleri ve olgunlaşma koşullarına bağlı olarak karmaşık bir mikrobiyal ekosistem oluşturur. Bu çalışmada, plastik bidonlarda preslenip olgunlaştırılan ve bugüne kadar sistematik olarak karakterize edilmemiş geleneksel Niğde basma bidon tulum peynirlerinden 48 örneğin fizikokimyasal ve mikrobiyolojik özellikleri incelenmiş, Türk Gıda Kodeksi (TGK) kriterlerine uygunlukları değerlendirilmiş, fizikokimyasal parametrelerin mikrobiyal yük üzerine etkisi belirlenmiş ve örnekler Hiyerarşik Kümeleme Analizi (HKA) ile sınıflandırılmıştır. HKA sonuçlarına göre örnekler üç kümeye ayrılmıştır. Küme 1 (n=11), yüksek nem (%54.11±8.71) ve pH (5.58±0.28) ile düşük titre edilebilir asitlik (%0.91±0.27 LA) ile karakterize edilmiş ve yüksek Koagulaz Pozitif Stafilokok (KoPS) seviyeleri (4.41±2.44 log kob/g) göstermiştir. Küme 2 (n=9), en düşük nem (%36.19±4.56) ve kuru maddede en yüksek yağ (%63.92±9.45) içeriği ile mikrobiyal büyümenin kısıtlandığı grup olmuştur. Küme 3 (n=28), örneklerin %58.3’ünü oluşturmuş; düşük pH (4.90±0.34). yüksek asitlik (%2.20±0.39 LA) ve yüksek Laktik Asit Bakterileri (LAB) sayısı (6.55±0.55 log kob/g) ile aktif fermantasyon profili sergilemiştir. Peynirlerde genel olarak biyolojik koruyucu potansiyeli olan LAB türleri baskın olmasına rağmen (6.06±1.38 log kob/g), örneklerin %54.2’sinde ortalama 6.33±0.51 log kob/g düzeyinde tespit edilen KoPS, yetersiz asitifikasyon veya post-proses kontaminasyona işaret etmektedir. Yağsız peynir kitlesindeki nem oranı (PYKN) Ortalama %59.06±9.56 olup, örneklerin %33.3’ü yarı sert. %27.1’i sert olarak sınıflandırılmıştır. Örneklerin %41.7’sinin TGK’nın %45 nem sınırını aştığı, yüksek pH ve nemin Fekal Koliform (FK) ve Toplam Aerob Mezofil Bakteri (TAMB) artışı ile anlamlı ilişkili olduğu tespit edilmiştir (p<0.05). Bulgular, peynir üretiminde geleneksel özellikler korunurken nem, olgunlaşma süreci ve hijyen sağlama aşamalarında kontrolün artırılması gerektiğini ortaya koymaktadır.

Anahtar Kelimeler

• İstatistiksel veri analizi
• Kimyasal analiz
• Koloni oluşturan birimler yöntemi
• Peynir

Kaynakça

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