工业化生产哈鲁米奶酪品质特性的研究

IF 0.7 4区农林科学 Q3 VETERINARY SCIENCES

Ankara Universitesi Veteriner Fakultesi Dergisi Pub Date : 2023-10-10 DOI:10.33988/auvfd.1218926

Beyza Hatice ULUSOY, Fatma KAYA, Doruk KAYNARCA, Şifa BERKAN, Hafizu İbrahim KADEMİ, Canan HECER

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引用次数: 0

摘要

Χαλλούμι (Halloumi)/Hellim是塞浦路斯的传统奶酪，属于整个分裂的岛屿，有土耳其和希腊的名字。特别是随着2021年4月12日欧盟委员会实施条例(EU) 2021/591，在受保护的原产地名称和受保护的地理标志注册中输入名称(' Χαλλούμι ' (Halloumi)/ ' Hellim ')，如今的焦点更多地集中在产品上。对新鲜和成熟的halloumi奶酪的商业样品进行了检测，以评估其物理化学和微生物特性。在理化分析中，分析了氢电位(pH)、可滴定酸度(TA)、盐-氯化钠(NaCl)、干物质(DM)比。同时检查微生物分析的质量安全指标;对总嗜酸性需氧菌(TMAB)、酵母菌和霉菌、乳酸菌(LAB)、大肠菌群、凝固酶阳性葡萄球菌、单核增生李斯特菌、沙门氏菌进行了分析。这项研究将有助于建立halloumi奶酪的质量概况，并确定潜在的危害和污染源。

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Investigation of Quality Characteristics of Industrially Produced Halloumi Cheese

Χαλλούμι (Halloumi)/Hellim is the traditional cheese of Cy¬prus and belongs to whole of divided Island with Turkish and Greek name. Especially with the Commission Implementing Regulation (EU) 2021/591 of 12 April 2021 that entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’ (Halloumi)/‘Hellim’, the spotlights are more on the product nowadays. Commercial samples of fresh and mature halloumi cheeses made from sheep/goat, bovine or both milk were examined to evaluate their physicochemical and microbiological properties. In physicochemical analysis, potential of hydrogen (pH), titratable acidity (TA), salt-sodium chloride (NaCl), dry-matter (DM) ratios were analyzed. While examining the quality and safety indicators for microbiological analysis; total mesophilic aerob bacteria (TMAB), yeast and molds, lactic acid bacteria (LAB), coliform bacteria, coagulase-positive staphylococci, Listeria monocytogenes, Salmonella spp. analyzes were made. This study will help establish the quality profile of halloumi cheese and identify potential hazards and sources of contamination.

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来源期刊

Ankara Universitesi Veteriner Fakultesi Dergisi 农林科学-兽医学

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

6-12 weeks

期刊介绍： Ankara Üniversitesi Veteriner Fakültesi Dergisi is one of the journals’ of Ankara University, which is the first well-established university in the Republic of Turkey. Research articles, short communications, case reports, letter to editor and invited review articles are published on all aspects of veterinary medicine and animal science. The journal is published on a quarterly since 1954 and indexing in Science Citation Index-Expanded (SCI-Exp) since April 2007.