A Study on the Investigation of Some Properties of Cheeses Supplied from Kastamonu Local Markets

European Food Science and Engineering Pub Date : 2023-12-09 DOI:10.55147/efse.1378580

Mehmet Yilmaz, Erdinç Çeli̇k, Deren TAHMAS KAHYAOĞLU

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Abstract

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%; 15.29-8.86%; 39.25-28.43%; 16.61-16.72%; 1.362-0.892%; 3.63-2.87%; 5.75-4.12; 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactic acid bacteria growing on M17 agar, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25; 7.31-6.75; 6.93-6.84; 4.20-5.07; 5.70-0.78 log cfu/g, respectively. According to the physicochemical analysis results of the cheese samples produced in Kastamonu local markets, it was observed that they generally comply with the standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

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关于卡斯塔莫努当地市场供应的奶酪某些特性的调查研究

在这项研究中，对 2022 年 2 月从卡斯塔莫努当地市场获得的 10 种贝亚兹奶酪和 10 种洛尔奶酪进行了一些理化和微生物分析，并确定了奶酪是否符合标准。贝亚兹奶酪和洛尔奶酪样品的水分、脂肪、干物质中脂肪含量、蛋白质、盐、干物质中盐含量、pH 值和可滴定酸度值分别为 61.36-69.04%；15.29-8.86%；39.25-28.43%；16.61-16.72%；1.362-0.892%；3.63-2.87%；5.75-4.12；0.150-0.172%。贝亚兹奶酪和洛尔奶酪样品中总需氧中嗜热菌（TAMB）、MRS 琼脂上生长的乳酸菌、M17 琼脂上生长的乳酸菌、酵母-霉菌和大肠菌群的平均数量分别为 7.89-7.25；7.31-6.75；6.93-6.84；4.20-5.07；5.70-0.78 log cfu/g。根据卡斯塔莫努当地市场生产的奶酪样品的理化分析结果显示，这些样品基本符合标准。微生物分析结果显示，其中一种洛尔奶酪中发现了大肠菌群。然而，在所有 Beyaz 奶酪样品中都发现了大肠菌群。这些结果表明，贝亚兹奶酪样品的卫生无法得到保证。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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European Food Science and Engineering

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