Oktay YERLİKAYA, Ecem AKAN, Özer KINIK, Şaban MERİÇ, Leyla GÜÇER, Pınar ÇAKIR TOPDEMİR

Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi

Aromatik karboksilik asit ailesinin en basit üyesi olan benzoik asit, birçok önemli organik bileşiğin sentezinde öncü maddedir. Her ne kadar gıdalarda mikroorganizma kaynaklı bozulmaları önlemek amacıyla kullanıldığı düşünülse de yapılan araştırmalar benzoik asidin çeşitli peynir tiplerinde farklı konsantrasyonlarda bulunabildiğini göstermektedir. Bu çalışmada yöresel peynir çeşitlerimizden taze ve örgü peynirlerinin depolama süresince hippurik ve benzoik asit miktarları tespit edilerek tespit edilen miktarların peynirin bazı fizikokimyasal ve mikrobiyolojik özellikleri ile ilişkilendirilmesine çalışılmıştır. Peynirlerin üretiminde kullanılan çiğ sütlerde hippurik asit ve benzoik asit tespit edilmiştir. Depolama süresince peynirlerin benzoik asit miktarları 4,73-11,42 mg/kg aralığında değişiklik göstermiştir. Depolama süresi sonunda depolamanın başlangıcına göre örgü peynirde benzoik asit miktarı önemli düzeyde azalırken, Taze peynirde artmıştır (p˂0,05). Benzoik asit miktarı yüksek olan taze peynirlerde Lactococcus spp. ve Enterococcus spp. sayılarının daha yüksek, Lactobacillus spp. ve maya-küf sayılarının daha düşük olduğu görülmüştür. Sonuç olarak çiğ sütte, taze ve örgü peynirlerinde doğal yolla benzoik asitin oluştuğu ve düzeylerinin yaklaşık 12 mg/kg’a ulaştığı belirlenmiştir.

Determination of Naturally Occuring Benzoic Acid in Fresh and Braided (Orgu) Cheese

Benzoic acid, the simplest member of the aromatic carboxylic acid family, is a precursor in the synthesis of many important organic compounds. Although it is thought to be used to prevent microorganism-induced spoilage in foods, researches have shown that benzoic acid can be found in different concentrations in various cheese types. In this study, hippuric and benzoic acid amounts of fresh and braided cheeses of our local cheese varieties were determined during storage. In addition, it was tried to associate the hippuric and benzoic acid amounts with some physicochemical and microbiological properties of cheeses. Hippuric acid and benzoic acid were detected in the raw milk used in the production of cheeses. During the storage period, the amount of benzoic acid in the cheeses varied in the range of 4.73-11.42 mg/kg. At the end of the storage period compared to the beginning of storage, the amount of benzoic acid decreased significantly in braided cheese, while it increased in fresh cheese (p˂0.05). In fresh cheeses with high benzoic acid content, Lactococcus spp. and Enterococcus spp. higher numbers of Lactobacillus spp. and yeast-mold counts were lower. As a result, it was determined that benzoic acid was formed naturally in raw milk, fresh and braided cheeses and its levels reached approximately 12 mg/kg.

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