Siirt ve Çevresinde Üretilen Otlu Peynirlerin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özelliklerinin Belirlenmesi

Abstract

Bu çalışmada Siirt ili ve çevresinde üretilen ve satışa sunulan 16 adet salamura otlu peynirlerin genel fizikokimyasal, mikrobiyolojik ve duyusal analizleri yapılmıştır. Analizler sonucunda pH değeri 4.33-4.90, titrasyon asitliği (laktik asit cinsinden) %0.87-1.36 kuru madde %50.10-56.69, kül %5.21-5.77, tuz %6.08-7.28 ve yağ %18.93-21.09 değerleri arasında tespit edilmiştir. Toplam aerobik mezofilik bakteri sayısı ile maya-küf sayıları literatüre göre yüksek sayılarda belirlenmiştir. Ayrıca 1, 2, 4, 8, 10 ve 13 numaralı örneklerde koliform grubu bakteriler tespit edilmiştir. Duyusal değerlendirmelerde ise en yüksek puanı sırasıyla 12 ve 1 numaralı salamura otlu peynirleri almış olup diğer örneklere oranla daha çok beğenilmiştir.

Use of Raw, Thermized and Pasteurized Cow’s Milk for Making Siirt Herbed Tulum Cheese.

“…There are significant variations in the dry matter ratios of the cheeses that are sold, according to research. It was noted in other earlier research that the dry matter ratio of the Siirt Herby Cheeses sold was not typical (34)(35)(36). According to reports, the dry matter content of the cheeses sold at Bitlis, Hakkari, and Van Herby Cheeses varies significantly (21)(22)(23)(24)(25)(26)(27)(28)29,30,32).…”

“…It has been demonstrated, therefore, that the sanitary quality and contents of regional cheeses made by non-commercial businesses are subpar (21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33). According to reports, Siirt Herby Cheeses sold at points of sale do not meet norms for chemical and microbiological quality (34)(35)(36)(37).…”

Pastörize Koyun Sütü Kullanmanın Siirt Otlu Peynirinin Üretimi ve Olgunlaşması Üzerine Etkileri

“…For these reasons, it is inevitable that the cheese produced from raw milk or retail curd cheese. It has been pointed out in previously made studies that Siirt herby cheese on sale have not met the regulatory criteria (6,23,24,27,51).…”

“…It has been reported that the chemical qualities of herby cheeses on sale have not founded in accordance with related standards (19)(20)(21)(22)(23). It has also been reported in the previously made studies that hygienic quality of cheese samples examined have not been determined to be good (14,(24)(25)(26)(27)(28).…”

“…Many scientific researches on the process development for some of the other herby cheese varieties have been conducted previously (36)(37)(38)(39)(40)(41)(42). Few studies have been conducted on the Siirt herby cheese (6,23,24,27). Herby Cheese Standard is the reference regulation for making the cheese (43).…”