Kargı Tulum cheese is a type of cheese produced in the highlands in summer seasons from sheep, goat, cow and buffalo milk and their mixtures in certain proportions in the Kargı district of Çorum and put on the market in autumn. It is particularly consumed in Çorum, Kastamonu, Samsun and Ankara provinces. For the marketing of cheeses, tulums made of sheep and lamb skins are cleaned and cut into small pieces and sewn. Cheese curds, after the whey draining, are pressed into the prepared tulums by being compressed so that there is no airgap in them. Traditional production and sales methods are stil used in Kargı Tulum cheese, therefore standardized products cannot be obtained in every production. For this reason, the stages involved in the traditional cheese production and the packaging material used for ripening affect the chemical and textural properties, microbial load and therefore, quality of the product. There are few number of studies on Kargı Tulum cheese and no extensive study examined the texture and rheological characteristics of it. Cheese texture is influenced by many factors, such as composition, microbiological load, ripening conditions and proteolysis; therefore texture properties should be evaluated together with the chemical and hygenic parameters. In this study, some chemical (pH, titrationacidity, total solids, fat), textural (TPA) and microbiological characteristics (total mesophilic count, mold and yeast counts, coliform) of tulum cheese samples produced according to the tradional method with three replicates were determined. Moisture content of the Kargı Tulum cheese samples were 43.45%, fat content was found % 25.5, pH was 4.55, acidity (lacticacid %) was 2.55. According to TS 3001 Tulum Cheese Standard our Kargı Tulum cheese samples were classified as full fat cheese and our chemical composition results were in accordance with the standard. We found statistically significant differences between cheese samples for all texture parameters measured (firmness, adhessiveness, springiness, gumminess, resilience) except for chewiness. Average total mesophilic aerobic bacteria countwas 6.40 log cfu.g-1 mean mold and yeast counts were found to be 1.07 log cfu.g-1. Coliform group bacteria were not found in the analyzed samples. When microbiological results were compared statistically, it was determined that there was no significant difference between cheese samples.
The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of homogenization in food products. Various technologies are currently being used for the drying of cheese and efforts are still being made to develop new methods. Freeze drying is a highly preferred technique for the production of dried cheese due to high quality of the final product. Instant removal of water and low process temperatures ensure an effective prevention of chemical and microbial deterioration. In this study, White, Kashar and Tulum cheeses were dried by freeze-drying method. Physicochemical analyses were carried out on the first day in order to determine the initial quality of cheese samples. The moisture and salt content were highest in White cheese, titratable acidity and fat content were highest in Tulum Cheese. Freze dried cheese samples were stored in room conditions for 6 months and changes in microbial populations such as mesophilic aerobic bacteria, yeast and moulds, lactic acid bacteria, Staphylococci spp. and coliform group bacteria were determined. The results showed that Tulum Cheese contained highest microbial counts in general. The number of bacteria was 7.71±0.10 log cfu/g in Tulum Cheese, 5.70±0.07 log cfu/g in White cheese. Total counts of yeasts and molds were 7.37±0.06 log cfu/g for Tulum cheese and 4.92±0.07 log cfu/g for Kashar Cheese. Statistical analysis was performedby using Minitab Statistical Package Program to evaluate the results of microbiological analysis on dried cheese samples.
Mayalar, bazı bakteri ve maya türleri üzerinde inhibitör etki göstermektedir. Bu mayaların, gıdalarda bozulma etmeni ve patojen mikroorganizmaların biyokontrolünde kullanılma olanakları araştırılmaktadır. Bu amaçla, mayaların elde edilebilmesi için çok sayıda doğal materyal ve fermente gıdadan izolasyon yapılmıştır. Ön taramalar sonucunda farklı 110 maya suşu izole edilerek saflaştırılmıştır. Elde edilen izolatların Escherichia coli, Micrococcus luteus ve Candida albicans üzerindeki inhibitör etkileri test edilmiştir. İzolatlardan 8 tanesi M. luteus, 2 tanesi E. coli ve 4 tanesi C. albicans üzerinde inhibitör etki göstermiştir. Bunlar üzerinde inhibitör etki gösteren suşlara Staphylococcus aureus, Listeria monocytogenes, Saccharomyces cerevisiae, Pseudomonas aeruginosa, E. coli O157 ve O157:H7, Bacillus subtilis, Salmonella enterica subsp. Typhimurium üzerinde de inhibisyon testleri uygulanmıştır. İnhibitör etkinin farklı patojenler üzerinde farklı derecelerde olduğu gözlenmiştir. Patojenlere karşı en fazla katil özellik gösteren izolatlar tanımlanmış ve bu izolatların Metschnikowia pulcherrima, Metschnikowia reukaufii ve Saccharomyces cerevisiae oldukları belirlenmiştir. Anahtar kelimeler: Antimikrobiyel maya, toksin, duyarlı maya, patojen bakteri INHIBITORY EFFECTS OF NATURAL YEASTS ON COMMON PATHOGENS ABSTRACT Yeasts have an inhibitory effects on certain bacterial and yeast species. The possible use of these yeasts on biocontrol of food-spoilage and pathogenic microorganisms was investigated. In order to obtain yeast isolates, various natural materials and fermented foods were used. As a result of preliminary screening, 110 different yeast strains were isolated. The inhibitory effects of the isolates on Escherichia coli, Micrococcus luteus and Candida albicans were tested. Eight of the isolates on M. luteus, 2 of them on E. coli and 4 of the isolates on C. albicans showed inhibitory effect. Strains which exhibit inhibitory effects on these 3 indicator microorganisms were also tested against Staphylococcus aureus, Listeria monocytogenes, Saccharomyces cerevisiae, Pseudomonas aeruginosa, Escherichia coli O157 and O157: H7, Bacillus subtilis, Salmonella enterica subsp. Typhimurium. Isolates which have greatest killer feature and these were determined as Metschnikowia pulcherrima, Metschnikowia reukaufii and Saccharomyces cerevisiae.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.