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

Yıl 2020, Cilt: 23 Sayı: 2, 493 - 505, 30.04.2020
https://doi.org/10.18016/ksutarimdoga.vi.553970

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.

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, Cilt: 23 Sayı: 2, 493 - 505, 30.04.2020
https://doi.org/10.18016/ksutarimdoga.vi.553970

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.

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 2020Cilt: 23 Sayı: 2

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

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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Bu web sitesi Creative Commons Atıf 4.0 Uluslararası Lisansı ile lisanslanmıştır.

                 


Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149