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Some Physicochemical and Microbiological Properties of Cow Milks Collected from Local Dairy Delicatessens in Erzurum, Turkey

Yıl 2020, , 493 - 505, 30.04.2020

Alper Baran , Mehmet Cemal Adıgüzel

https://doi.org/10.18016/ksutarimdoga.vi.553970
Cited By: 3

Öz

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.

Anahtar Kelimeler

Raw milk Physicochemical properties Microbiological quality Erzurum

Kaynakça

  • Akın MS, Yapık Ö, Akın, MB 2016. Adıyaman ilinde süt üretim çiftliklerinden ve toplayıcılardan sağlanan sütlerin bazı özellikleri. Harran Tarım ve Gıda Bilimleri Dergisi, 20(4): 253-265.
  • Anema SG 1998. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 C. Journal of Agricultural and Food Chemistry, 46(6): 2299-2305.
  • Armas LA, Frye CP, Heaney RP 2016. Effect of Cow’s Milk on Human Health. (Beverage Impacts on Health and Nutrition, Springer, Switzerland: Ed. Wilson T, Temple Norman J) 131-150.
  • Asfidoajani FA, Sichani MM 2018. Comparison of Coliform Contamination and Endotoxin Levels in Raw Cow’s Milk. Zahedan Journal of Research in Medical Sciences, 20(5): e59333.
  • Beykaya M, Özbey A, Yıldırım Z 2017. Determination of physical, chemical and microbiological properties of milk from some dairy plants in Sivas Province. Turkish Journal of Agriculture-Food Science and Technology, 5(4): 388-396.
  • Chardon J, Swart A 2016. Food consumption and handling survey for quantitative microbiological consumer phase risk assessments. Journal of Food Protection, 79(7): 1221-1233.
  • de Oliveira LP, Silva V, Cirqueira M 2011. Study of Staphylococcus aureus in raw and pasteurized milk consumed in the Reconcavo area of the State of Bahia, Brazil. Journal of Food Processing and Technology, 2(6): 2-6.
  • Diler A, Baran A 2014. Erzurum’un Hınıs ilçesi çevresindeki küçük ölçekli işletme tank sütlerinden alınan çiğ süt örneklerinin bazı kalite özelliklerinin belirlenmesi. Alınteri Zirai Bilimler Dergisi, 26(1): 18-24.
  • Draaiyer J, Dugdill B, Bennett A, Mounsey J 2009. Milk testing and payment systems. Resource book: a practical guide to assist milk producer groups. Milk testing and payment systems. Resource book: a practical guide to assist milk producer groups.
  • Engin B, Güneser O, Yüceer YK 2009. Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine etkisi. GIDA/The Journal of Food, 34(5): 303-308.
  • Fava LW, Külkamp-Guerreiro IC, Pinto AT 2014. Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 66: 1924-1930.
  • Franz CM, Stiles ME, Schleifer KH, Holzapfel WH 2003. Enterococci in foods--a conundrum for food safety. International Journal of Food Microbiology, 88(2-3): 105-122.
  • Garg SK, Mital BK 1991. Enterococci in milk and milk products. Critical Reviews in Microbiology, 18(1): 15-45.
  • Graham K, Rea R, Simpson P, Stack H 2017. Development of a rapid, one-step screening method for the isolation of presumptive proteolytic enterococci. Journal of Microbiological Methods, 132: 99-105.
  • Göncü BG, Çelikel A, Akın MB, Akın MS 2017. Şanlıurfa’da satışa sunulan sokak sütlerinin bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. Harran Üniversitesi Mühendislik Dergisi, 2(2): 15-23
  • Gulbe G, Valdovska A 2014. Diversity of microscopic fungi in the raw milk from Latvian organic farms. Proceedings of the Latvia University of Agriculture, 31(1): 46-53.
  • Isildak I, Gones AG 2018. Simultaneous SIA analysis of pH and total acidity measurements in milk. Journal of Food Measurement and Characterization, 12(1): 403-411.
  • Kavas G, Akbulut N 1993. İzmir ilinde satılan sokak sütlerinin fiziksel-kimyasal özellikleri üzerinde bir araştırma. EÜ Ziraat Fakültesi Dergisi, 30(1-2): 81-88.
  • Kesenkaş H, Akbulut N 2010. İzmir ilinde satılan sokak sütleri ile orta ve büyük ölçekli çiftliklerde üretilen sütlerin özelliklerinin belirlenmesi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 47(2): 161-169.
  • Khatun MA, Roy BK, Hossain A, Rahman A, Munshi K, Islam M, Hossain A, Bhuiya MAI, Rahman M, Huque R 2018. Biochemical and Microbial Quality Attributes of Cow’s Milk in Respect to Regional Discrimination in Bangladesh. Archives of Current Research International, 12(4): 1-12.
  • Kucheryavskiy S, Melenteva A, Bogomolov A 2014. Determination of fat and total protein content in milk using conventional digital imaging. Talanta, 121: 144-152.
  • Kurwijila LR 2006. Hygienic milk handling, processing and marketing: reference guide for training and certification of small-scale milk traders in Eastern Africa. Regal Press Kenya Limited, Nairobi, Kenya.
  • Kuzeydoğu Anadolu Kalkınma Ajansı (KUDAKA) 2013. Kuzeydoğu Anadolu Bölgesi Süt Ve Süt Ürünleri Sektörü. https://www.kudaka.org.tr/ekler/907ac-kuzeydogu_anadolu_bolgesi_sut_ve_sut_urunleri_sektoru.pdf (Accessed date: 10/02/2019)
  • Liu Q, Guo W, He H, Zhu X 2018. Effect of solids‐not‐fat content on dielectric properties of skim milk. International Journal of Food Science & Technology, 53(11): 2560-2566.
  • Luliana G, Gabriel G, Mimi D, Gabriel C 2014. Determination ofrelationships betweenmilk composition and cheese yield usingprincipal component analysis and logitmodel. Bulletin UASVM Veterinary Medicine, 71(1): 62-65.
  • Luther Jamie L, Henry de Frahan V, Lieberman M 2017. Paper test card for detection of adulterated milk. Analytical Methods, 9(38): 5674-5683.
  • Martin NH, Trmčić A, Hsieh TH, Boor KJ, Wiedmann M 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Frontiers in Microbiology, 7(1549): eCollection 2016.
  • Masiello SN, Martin NH, Trmčić A, Wiedmann M, Boor KJ 2016. Identification and characterization of psychrotolerant coliform bacteria isolated from pasteurized fluid milk. Journal of Dairy Science, 99(1): 130-140.
  • Metin M, Öztürk GF 2010. Süt ve mamülleri analiz yöntemleri:(duyusal, fiziksel ve kimyasal analizler). Ege Üniversitesi Yayınları, İzmir, Türkiye.
  • Millogo V, Svennersten Sjaunja K, Ouédraogo GA, Agenäs S 2010. Raw milk hygiene at farms, processing units and local markets in Burkina Faso. Food Control, 21(7): 1070- 1074.
  • Mohamed AF, Fourreh AE, Okieh AA, Said CN, Mérito A 2017. Evaluation of Microbiological Quality of Raw Milk from Farmers and Dairy Producers in Six Districts of Djibouti. Journal of. Food Microbiology Safety and Hygiene, 2, 124.
  • Motato KE, Milani C, Ventura M, Valencia FE, Ruas-Madiedo P, Delgado SA 2017. Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. Food Microbiology, 68: 129-136.
  • Oliveira CJB, Hisrich ER, Moura JFP, Givisiez PEN, Costa RG, Gebreyes WA 2011. On farm risk factors associated with goat milk quality in Northeast Brazil. Small Ruminant Research, 98(1): 64-69.
  • Park YW, Albenzio M, Sevi A, Haenlein GF 2013. Milk Quality Standards and Controls. (Milk and dairy products in human nutrition: production, composition and health, John Wiley & Sons, USA: Ed. Park YW, Haenlein GF) 261-287.
  • Reddy DM, Venkatesh K, Reddy CVS 2017. Adulteration of milk and its detection: a review. International Journal of Chemical Studies, 5(4): 613-617.
  • Sezgin E, Koçak C 1982. Ankara’da satılan sokak sütlerinin bazı nitelikleri üzerinde araştırmalar. Gida/The Journal of Food, 7(6): 281-287.
  • Sezgin E, Bektaş S 1988. Trabzon’da satılan sokak sütlerinin bazı nitelikleri üzerinde araştırmalar. Gida/The Journal of Food, 13(6): 399-408.
  • Singhal S, Baker RD, Baker SS 2017. A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages. Journal of Pediatric Gastroenterology and Nutrition, 64(5): 799-805.
  • Spreer E 2017. Milk and dairy product technology. Routledge, UK, p59.
  • Tasci F 2011. Microbiological and chemical properties of raw milk consumed in Burdur. Journal of Animal and Veterinary Advances, 10(5): 635-641.
  • TC Resmi Gazete 2017. Çiğ Sütün Arzina Dair Tebliğ. http://www.resmigazete.gov.tr/eskiler/2017/04/20170427-2.htm (Accessed date: 10/12/2018)
  • Türk Gıda Kodeksi 2000. Çiğ süt ve ısıl işlem görmüş içme sütleri tebliği. Resmi Gazete, 14(23964). http://www.resmigazete.gov.tr/eskiler/2019/02/20190227-5.htm (Accessed date: 21/12/2018)
  • Türkoğlu H, Atasoy F, Özer B 2003. Şanlıurfa ilinde üretilen ve satışa sunulan süt, yoğurt ve urfa peynirlerinin bazı kimyasal özelikleri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 7(3-4): 69-76.
  • Torkar KG and Teger SG 2008. The microbiological quality of raw milk after introducing the two day’s milk collecting system. Acta Agriculturae Slovenica, 92(1): 61-74.
  • Ullah R, Khan S, Ali H, Bilal M, Saleem M 2017. Identification of cow and buffalo milk based on Beta carotene and vitamin-A concentration using fluorescence spectroscopy. PLOS ONE, 12(5): e0178055.
  • Ulusal Süt Konseyi (USK) 2019. Türkiye Süt Sektör İstatistikleri Özet Raporu. https://ulusalsutkonseyi.org.tr/turkiye-sut-sektor-istatistikleri-ozet-raporu-2450/ (Accessed date: 10/02/2019)
  • Walcher G, Gonano M, Kummel J, Barker GC, Bereuter O, Ehling-Schulz M, Wagner M, Stessl B 2014. Staphylococcus aureus reservoirs during traditional Austrian raw milk cheese production. The Journal of Dairy Research, 81(4): 462-470.
  • Yaylak E, Alçiçek A, Konca Y, Uysal H 2007. İzmir ilçelerinde mandıralarca kış aylarında toplanan sütlerde bazı besin madde ve fiziksel özelliklere ait değişimLerin saptanması. Hayvansal Üretim, 48(1): 26-32.
  • Zeng X, Xia W, Jiang Q, Yang F 2013. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control, 33(2): 344-351.
  • Zhu X, Guo W, Liang Z 2015. Determination of the fat content in cow’s milk based on dielectric properties. Food and Bioprocess Technology, 8(7): 1485-1494

Erzurum'da Yerel Süt/Süt Ürünleri Şarküterilerinden Toplanan İnek Sütlerinin Bazı Fizikokimyasal ve Mikrobiyolojik Özellikleri

Yıl 2020, , 493 - 505, 30.04.2020

Alper Baran , Mehmet Cemal Adıgüzel

https://doi.org/10.18016/ksutarimdoga.vi.553970
Cited By: 3

Öz

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.

Anahtar Kelimeler

Çiğ süt Fizikokimyasal özellik Mikrobiyolojik kalite Erzurum

Kaynakça

  • Akın MS, Yapık Ö, Akın, MB 2016. Adıyaman ilinde süt üretim çiftliklerinden ve toplayıcılardan sağlanan sütlerin bazı özellikleri. Harran Tarım ve Gıda Bilimleri Dergisi, 20(4): 253-265.
  • Anema SG 1998. Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 C. Journal of Agricultural and Food Chemistry, 46(6): 2299-2305.
  • Armas LA, Frye CP, Heaney RP 2016. Effect of Cow’s Milk on Human Health. (Beverage Impacts on Health and Nutrition, Springer, Switzerland: Ed. Wilson T, Temple Norman J) 131-150.
  • Asfidoajani FA, Sichani MM 2018. Comparison of Coliform Contamination and Endotoxin Levels in Raw Cow’s Milk. Zahedan Journal of Research in Medical Sciences, 20(5): e59333.
  • Beykaya M, Özbey A, Yıldırım Z 2017. Determination of physical, chemical and microbiological properties of milk from some dairy plants in Sivas Province. Turkish Journal of Agriculture-Food Science and Technology, 5(4): 388-396.
  • Chardon J, Swart A 2016. Food consumption and handling survey for quantitative microbiological consumer phase risk assessments. Journal of Food Protection, 79(7): 1221-1233.
  • de Oliveira LP, Silva V, Cirqueira M 2011. Study of Staphylococcus aureus in raw and pasteurized milk consumed in the Reconcavo area of the State of Bahia, Brazil. Journal of Food Processing and Technology, 2(6): 2-6.
  • Diler A, Baran A 2014. Erzurum’un Hınıs ilçesi çevresindeki küçük ölçekli işletme tank sütlerinden alınan çiğ süt örneklerinin bazı kalite özelliklerinin belirlenmesi. Alınteri Zirai Bilimler Dergisi, 26(1): 18-24.
  • Draaiyer J, Dugdill B, Bennett A, Mounsey J 2009. Milk testing and payment systems. Resource book: a practical guide to assist milk producer groups. Milk testing and payment systems. Resource book: a practical guide to assist milk producer groups.
  • Engin B, Güneser O, Yüceer YK 2009. Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine etkisi. GIDA/The Journal of Food, 34(5): 303-308.
  • Fava LW, Külkamp-Guerreiro IC, Pinto AT 2014. Evaluation of physico-chemical characteristics of fresh, refrigerated and frozen Lacaune ewes' milk. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 66: 1924-1930.
  • Franz CM, Stiles ME, Schleifer KH, Holzapfel WH 2003. Enterococci in foods--a conundrum for food safety. International Journal of Food Microbiology, 88(2-3): 105-122.
  • Garg SK, Mital BK 1991. Enterococci in milk and milk products. Critical Reviews in Microbiology, 18(1): 15-45.
  • Graham K, Rea R, Simpson P, Stack H 2017. Development of a rapid, one-step screening method for the isolation of presumptive proteolytic enterococci. Journal of Microbiological Methods, 132: 99-105.
  • Göncü BG, Çelikel A, Akın MB, Akın MS 2017. Şanlıurfa’da satışa sunulan sokak sütlerinin bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. Harran Üniversitesi Mühendislik Dergisi, 2(2): 15-23
  • Gulbe G, Valdovska A 2014. Diversity of microscopic fungi in the raw milk from Latvian organic farms. Proceedings of the Latvia University of Agriculture, 31(1): 46-53.
  • Isildak I, Gones AG 2018. Simultaneous SIA analysis of pH and total acidity measurements in milk. Journal of Food Measurement and Characterization, 12(1): 403-411.
  • Kavas G, Akbulut N 1993. İzmir ilinde satılan sokak sütlerinin fiziksel-kimyasal özellikleri üzerinde bir araştırma. EÜ Ziraat Fakültesi Dergisi, 30(1-2): 81-88.
  • Kesenkaş H, Akbulut N 2010. İzmir ilinde satılan sokak sütleri ile orta ve büyük ölçekli çiftliklerde üretilen sütlerin özelliklerinin belirlenmesi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 47(2): 161-169.
  • Khatun MA, Roy BK, Hossain A, Rahman A, Munshi K, Islam M, Hossain A, Bhuiya MAI, Rahman M, Huque R 2018. Biochemical and Microbial Quality Attributes of Cow’s Milk in Respect to Regional Discrimination in Bangladesh. Archives of Current Research International, 12(4): 1-12.
  • Kucheryavskiy S, Melenteva A, Bogomolov A 2014. Determination of fat and total protein content in milk using conventional digital imaging. Talanta, 121: 144-152.
  • Kurwijila LR 2006. Hygienic milk handling, processing and marketing: reference guide for training and certification of small-scale milk traders in Eastern Africa. Regal Press Kenya Limited, Nairobi, Kenya.
  • Kuzeydoğu Anadolu Kalkınma Ajansı (KUDAKA) 2013. Kuzeydoğu Anadolu Bölgesi Süt Ve Süt Ürünleri Sektörü. https://www.kudaka.org.tr/ekler/907ac-kuzeydogu_anadolu_bolgesi_sut_ve_sut_urunleri_sektoru.pdf (Accessed date: 10/02/2019)
  • Liu Q, Guo W, He H, Zhu X 2018. Effect of solids‐not‐fat content on dielectric properties of skim milk. International Journal of Food Science & Technology, 53(11): 2560-2566.
  • Luliana G, Gabriel G, Mimi D, Gabriel C 2014. Determination ofrelationships betweenmilk composition and cheese yield usingprincipal component analysis and logitmodel. Bulletin UASVM Veterinary Medicine, 71(1): 62-65.
  • Luther Jamie L, Henry de Frahan V, Lieberman M 2017. Paper test card for detection of adulterated milk. Analytical Methods, 9(38): 5674-5683.
  • Martin NH, Trmčić A, Hsieh TH, Boor KJ, Wiedmann M 2016. The evolving role of coliforms as indicators of unhygienic processing conditions in dairy foods. Frontiers in Microbiology, 7(1549): eCollection 2016.
  • Masiello SN, Martin NH, Trmčić A, Wiedmann M, Boor KJ 2016. Identification and characterization of psychrotolerant coliform bacteria isolated from pasteurized fluid milk. Journal of Dairy Science, 99(1): 130-140.
  • Metin M, Öztürk GF 2010. Süt ve mamülleri analiz yöntemleri:(duyusal, fiziksel ve kimyasal analizler). Ege Üniversitesi Yayınları, İzmir, Türkiye.
  • Millogo V, Svennersten Sjaunja K, Ouédraogo GA, Agenäs S 2010. Raw milk hygiene at farms, processing units and local markets in Burkina Faso. Food Control, 21(7): 1070- 1074.
  • Mohamed AF, Fourreh AE, Okieh AA, Said CN, Mérito A 2017. Evaluation of Microbiological Quality of Raw Milk from Farmers and Dairy Producers in Six Districts of Djibouti. Journal of. Food Microbiology Safety and Hygiene, 2, 124.
  • Motato KE, Milani C, Ventura M, Valencia FE, Ruas-Madiedo P, Delgado SA 2017. Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. Food Microbiology, 68: 129-136.
  • Oliveira CJB, Hisrich ER, Moura JFP, Givisiez PEN, Costa RG, Gebreyes WA 2011. On farm risk factors associated with goat milk quality in Northeast Brazil. Small Ruminant Research, 98(1): 64-69.
  • Park YW, Albenzio M, Sevi A, Haenlein GF 2013. Milk Quality Standards and Controls. (Milk and dairy products in human nutrition: production, composition and health, John Wiley & Sons, USA: Ed. Park YW, Haenlein GF) 261-287.
  • Reddy DM, Venkatesh K, Reddy CVS 2017. Adulteration of milk and its detection: a review. International Journal of Chemical Studies, 5(4): 613-617.
  • Sezgin E, Koçak C 1982. Ankara’da satılan sokak sütlerinin bazı nitelikleri üzerinde araştırmalar. Gida/The Journal of Food, 7(6): 281-287.
  • Sezgin E, Bektaş S 1988. Trabzon’da satılan sokak sütlerinin bazı nitelikleri üzerinde araştırmalar. Gida/The Journal of Food, 13(6): 399-408.
  • Singhal S, Baker RD, Baker SS 2017. A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages. Journal of Pediatric Gastroenterology and Nutrition, 64(5): 799-805.
  • Spreer E 2017. Milk and dairy product technology. Routledge, UK, p59.
  • Tasci F 2011. Microbiological and chemical properties of raw milk consumed in Burdur. Journal of Animal and Veterinary Advances, 10(5): 635-641.
  • TC Resmi Gazete 2017. Çiğ Sütün Arzina Dair Tebliğ. http://www.resmigazete.gov.tr/eskiler/2017/04/20170427-2.htm (Accessed date: 10/12/2018)
  • Türk Gıda Kodeksi 2000. Çiğ süt ve ısıl işlem görmüş içme sütleri tebliği. Resmi Gazete, 14(23964). http://www.resmigazete.gov.tr/eskiler/2019/02/20190227-5.htm (Accessed date: 21/12/2018)
  • Türkoğlu H, Atasoy F, Özer B 2003. Şanlıurfa ilinde üretilen ve satışa sunulan süt, yoğurt ve urfa peynirlerinin bazı kimyasal özelikleri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 7(3-4): 69-76.
  • Torkar KG and Teger SG 2008. The microbiological quality of raw milk after introducing the two day’s milk collecting system. Acta Agriculturae Slovenica, 92(1): 61-74.
  • Ullah R, Khan S, Ali H, Bilal M, Saleem M 2017. Identification of cow and buffalo milk based on Beta carotene and vitamin-A concentration using fluorescence spectroscopy. PLOS ONE, 12(5): e0178055.
  • Ulusal Süt Konseyi (USK) 2019. Türkiye Süt Sektör İstatistikleri Özet Raporu. https://ulusalsutkonseyi.org.tr/turkiye-sut-sektor-istatistikleri-ozet-raporu-2450/ (Accessed date: 10/02/2019)
  • Walcher G, Gonano M, Kummel J, Barker GC, Bereuter O, Ehling-Schulz M, Wagner M, Stessl B 2014. Staphylococcus aureus reservoirs during traditional Austrian raw milk cheese production. The Journal of Dairy Research, 81(4): 462-470.
  • Yaylak E, Alçiçek A, Konca Y, Uysal H 2007. İzmir ilçelerinde mandıralarca kış aylarında toplanan sütlerde bazı besin madde ve fiziksel özelliklere ait değişimLerin saptanması. Hayvansal Üretim, 48(1): 26-32.
  • Zeng X, Xia W, Jiang Q, Yang F 2013. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control, 33(2): 344-351.
  • Zhu X, Guo W, Liang Z 2015. Determination of the fat content in cow’s milk based on dielectric properties. Food and Bioprocess Technology, 8(7): 1485-1494
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Alper Baran 0000-0002-3089-6624

Mehmet Cemal Adıgüzel 0000-0002-2385-9649

Yayımlanma Tarihi 30 Nisan 2020
Gönderilme Tarihi 15 Nisan 2019
Kabul Tarihi 8 Aralık 2019
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Baran, A., & Adıgüzel, M. C. (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. https://doi.org/10.18016/ksutarimdoga.vi.553970

Cited By

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