Kübra SARI, Hülya YAMAN, Hayri COŞKUN, Aylin AKOĞLU

GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ

Bu araştırmada, geleneksel peynirlerimizden biri olan Mengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojik özelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesi amaçlanmıştır. Kimyasal ve biyokimyasal analizlerde elde edilen ortalama sonuçlarda kuru madde %51.4±5.34, kül %3.57±0.73, protein %24±3.29, yağ %19.05±4.99, tuz %2.19±0.85, pH 5.72±0.44, asitlik %0.36±0.21, olgunlaşma indeksi değeri % 2.94±1.25, lipoliz değeri 0.87±0.73 meqKOH/100g-yağ olarak bulunmuştur. Mengen peyniri örneklerinde yapılan mikrobiyolojik analizlerin ortalama sonuçları toplam mezofilik aerobik bakteri 8.15±1.14 log KOB/g, laktik asit bakteri 7.19±1.42 log KOB/g, maya-küf 4.97±1.15 log KOB/g, koliform 6.09±1.36 log KOB/g, E. coli 3.79±1.87 log KOB/g, S. aureus 3.96±1.6 log KOB/g değerlerinde bulunmuş, Listeria, Salmonella, koagülaz pozitif S. aureus, E. coli O157 patojenlerine rastlanmamıştır. Tekstürel özelliklerin geniş bir profile sahip olduğu ve 130 uçucu bileşen bulunduğu tespit edilmiştir.

Anahtar Kelimeler:

Mengen peyniri, geleneksel peynir, çiğ süt peyniri

MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE

In this research, it was aimed to determine chemical, biochemical, textural, microbiological properties and some volatile compounds of traditional Mengen cheese. As results of chemical and biochemical analyses in Mengen cheese samples, dry matter was average 51.4±5.34%, ash 3.57±0.73%, protein 24±3.29%, fat 19.05±4.99%, salt 2.19±0.85%, pH 5.72±0.44, acidity 0.36±0.21%, ripening index % 2.94±1.25, lipolysis value (ADV) 0.87±0.73 meqKOH/100g-fat were found. Microbiologic analyses showed that Mengen cheese samples had average TMAB count as 8.15±1.14 log CFU/g, LAB 7.19±1.42 log CFU/g, yeast-mould 4.97±1.15 log CFU/g, coliform 6.09±1.36 log CFU/g, E. coli 3.79±1.87 log CFU/g, S. aureus 3.96±1.6 log CFU/g were found, Listeria, Salmonella, coagulase positive S. aureus, E. coli 0157 pathogen bacteria were not detected. It was determined that the textural properties were found in a wide range and 130 volatile compounds were obtained in the samples.

Keywords:

Mengen cheese, traditional cheese, raw milk cheese,

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