Year 2020, Volume 23 , Issue 2, Pages 493 - 505 2020-04-30

Erzurum'da Yerel Süt/Süt Ürünleri Şarküterilerinden Toplanan İnek Sütlerinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri
Some Physicochemical and Microbiological Properties of Cow Milks Collected from Local Dairy Delicatessens in Erzurum, Turkey

Alper BARAN [1] , Mehmet Cemal ADIGÜZEL [2]


Bu araştırmada Erzurum ilinde lokal süt şarküterilerinde satışa sunulan 50 adet çiğ süt örneğinin bazı fizikokimyasal ve mikrobiyolojik özellikleri belirlenmeye çalışılmıştır. Araştırma sonucunda süt örneklerinin yağsız kurumadde (%), yağ (%), toplam kurumadde (%), pH, asitlik derecesi (%), ve yoğunluk değerlerinin sırasıyla 7,6-10,5, 1,5-6,8, 10,9-15,1, 6,46-7,33, 0,121-0,252 ve 1,026-1,034 arasında değiştiği ve süt örneklerinin hepsinin karbonat testinin negatif olduğu saptanmıştır. Elde edilen veriler ilgili standartlara göre değerlendirildiğinde çiğ sütlerin %12’sinin yağ, %6’sının yağsız kurumadde, %12’sinin de asitlik değeri yönüyle uygun olmadığı saptanmıştır. Örneklerin, %98’inde toplam mezofilik aerobik bakteri sayısının >100.000 kob/mL-1, %38’inde toplam koliform bakteri sayısının 5,18-5,83 log kob/mL-1 arasında, total Enterococcus türlerinin sayısının 5,76-6,68 log kob/mL-1 arasında, toplam Staphylococcus/Micrococcus türlerinin sayısının % 60’ında 3,60-4,80 log kob/mL-1 arasında ve maya-küf sayısının ise %36’sında 4,38-5,.07 log kob/mL-1 arasında olduğu belirlenmiştir. Elde edilen tüm sonuçlar göz önünde bulundurulduğunda incelenen örneklerin kimyasal özelliklerinden ziyade mikrobiyal kalitelerinin daha kötü olduğu tespit edilmiştir.

In this study, some physicochemical and microbiological characteristics of 50 raw milk samples which are sold in local dairy delicatessens in Erzurum province were determined. As a result of the research, the non-fat dry matter (%), fat (%), total dry matter (%), pH, acidity (%), and density values ​​of the milk samples were 7.6-10.5, 1.5-6.8, 10.9-15.1, 6.46-7.33, 0.121-0.252 and 1.026-1.034, respectively. When the data were evaluated according to the related standards, it was determined that 12% of the raw milk was not suitable for fat, 6% for non-fat dry matter and 12% for total acidity. The total aerobic of mesophilic bacteria counts in 98% of the samples were > 100.000 cfu/mL-1, of the total coliform bacteria counts were in the range of 5.18-5.83 log cfu/mL-1 in 38%, the total Enterococcus spp. counts were in the range of 5.76-6.68 log cfu/mL-1, the total number of Staphylococcus/Micrococcus spp. counts were in the range of 3.60-4.80 log cfu/mL-1 in 60% and the yeast-mold counts 4.38-5.07 log cfu/mL-1 in 36%. When all the results were taken into consideration, it was recognized that the samples were found to have worse microbiological quality than the chemical properties.

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Primary Language en
Subjects Agriculture
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-3089-6624
Author: Alper BARAN (Primary Author)
Institution: ATATÜRK ÜNİVERSİTESİ, ERZURUM MESLEK YÜKSEKOKULU
Country: Turkey


Orcid: 0000-0002-2385-9649
Author: Mehmet Cemal ADIGÜZEL
Institution: ATATÜRK ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ
Country: Turkey


Dates

Application Date : April 15, 2019
Acceptance Date : December 8, 2019
Publication Date : April 30, 2020

APA Baran, A , Adıgüzel, M . (2020). Some Physicochemical and Microbiological Properties of Cow Milks Collected from Local Dairy Delicatessens in Erzurum, Turkey . Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 23 (2) , 493-505 . DOI: 10.18016/ksutarimdoga.vi.553970