Oktay TOMAR, Gökhan AKARCA, Abdullah ÇAĞLAR, Mehmet BEYKAYA

Farklı Probiyotik Kültür ve Ambalaj Malzemesiyle Üretilen Erzincan Tulum Peynirlerinin Bazı Özelliklerinin İncelenmesi

Bu çalışmada, pastörize koyun sütleri kullanılarak ve probiyotik bakteri kültürleri ilave edilerek üretilen Erzincan tulum peynirleri farklı ambalaj materyallerine doldurularak (tulum, ince bağırsak, kör bağırsak, 90 gün süre ile depolanmıştır. Depolamanın 2., 30., 60., ve 90. günlerinde peynirlerin bazı kimyasal ve mikrobiyolojik, kalite kriterleri incelenmiştir. Depolama süresi boyunca peynir örneklerinin % asitlik değerleri artış göstermesine karşın, pH ve aw değerlerinde azalma olduğu belirlenmiştir. Benzer şekilde depolama süresince TAMB, TAPB, maya/küf, laktik asit, lipolitik bakteri, proteolitik bakteri sayıları, Lactococcus spp. ve Pseudomonas spp. cinsi bakteri sayılarında artış tespit edilmesine karşın, Toplam koliform ve Enterobacteriaceae sayılarında ise azalma olduğu belirlenmiştir. Peynir üretiminde ilave edilen probiyotik kültür sayıları da yine depolama süresince azalmıştır. Ayrıca peynirlere yapılan Escherichia coli, Staphylococcus aureus, Salmonella spp, Listeria Spp. Brucella spp. analizleri sonucunda herhangi bir gelişme tespit edilememiştir.

Some Characteristics of Erzincan Tulum Cheese Produced Using Different Probiotic Cultures and Packaging Material

In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packagingmaterials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of thesamples were examined on the 2nd, 30th, 60th and 90th days of the storage period. Although the acidity values of cheese samples increasedduring the storage period, the pH and water activity values decreased. Similarly, TAMB, TAPB, yeast/mold, lactic acid bacteria, lipolyticbacteria, proteolytic bacteria, Lactococcus spp. and Pseudomonas spp. counts increased; however, the total coliform and Enterobacteriaceaecounts decreased. The probiotic culture counts added in cheese production also decreased during storage. Moreover, no Escherichia coli,Staphylococcus aureus, Salmonella spp., Listeria spp. and Brucella spp. development was determined in the samples.

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