In this study, a total of 50 samples of white pickled cheese, herby cheese, butter, kaymak, and cacık consumed in breakfast saloons were investigated for microbiological and chemical features. Of the white pickled cheese samples, 2 samples for S. aureus and coliform bacteria, all of the samples for yeast and moulds, 4 samples for moisture and 2 samples for salt in dry matter were not appropriate for the criteria of the Institute of Turkish Standards. In the herby cheese samples, E. coli and S. aureus were isolated from 2 and 3 samples, respectively. S. aureus was isolated from 3 cacık samples as well. All the butter samples were not appropriate with respect to coliform bacteria and yeast and moulds to the criteria of the Institute of Turkish Standards. Additionally, 5 samples for moisture, 8 samples for fat content, and 9 samples for acidity value and non-fat dry matter were inappropriate to the Institute of Turkish Standards. In the kaymak samples, E. coli and S. aureus were isolated from 1 and 2 samples, respectively. In addition, 6 samples were not 'appropriate for fat content according to the food regulations. In conclusion, it was determined that the dairy products consumed in breakfast saloons in Van were inappropriate for hygienic and chemical quality and the most of these samples were not appropriate to the Institute of Turkish Standards and food regulations. ">
[PDF] Van' da kahvaltı salonlarında tüketime sunulan süt ürünlerinin mikrobiyolojik ve kimyasal kaliteleri üzerine bir araştırma | [PDF] A study on microbiological and chemical qualities of dairy products consumed inbreakfas saloons in Van
Bu araştırmada, kahvaltı salonlarından alınan 10'ar adet beyaz peynir, otlu peynir, tereyağı, kaymak ve cacık olmak üzere toplam 50 adet örnek mikrobiyolojik ve kimyasal yönden incelenmiştir. Beyaz peynir örneklerinden 2'sinin S. aureus, 2'sinin koliform grubu bakteri, tamamının maya-küf sayısı, 4'ünün rutubet ve 2'sinin de kuru maddede tuz miktarı yönünden Türk Standartlarına uymadığı belirlenmiştir. Otlu peynir örneklerinin 2'sinde E. coli, 3'ünde S. aureus, cacık örneklerinin ise 3'ünde S. aureus saptanmıştır. Tereyağı örneklerinin tamamının standardın üzerinde koliform grubu bakteri ve maya-küf içerdiği, 5'inin rutubet, 8'inin yağ ve 9'unun asillik ve yağsız kuru madde yönünden Türk Standartları 'na uymadığı belirlenmiştir. Kaymak örneklerinin l 'inde E. coli, 2 'sinde
Bu araştırmada, kahvaltı salonlarından alınan 10'ar adet beyaz peynir, otlu peynir, tereyağı, kaymak ve cacık olmak üzere toplam 50 adet örnek mikrobiyolojik ve kimyasal yönden incelenmiştir. Beyaz peynir örneklerinden 2'sinin S. aureus, 2'sinin koliform grubu bakteri, tamamının maya-küf sayısı, 4'ünün rutubet ve 2'sinin de kuru maddede tuz miktarı yönünden Türk Standartlarına uymadığı belirlenmiştir. Otlu peynir örneklerinin 2'sinde E. coli, 3'ünde S. aureus, cacık örneklerinin ise 3'ünde S. aureus saptanmıştır. Tereyağı örneklerinin tamamının standardın üzerinde koliform grubu bakteri ve maya-küf içerdiği, 5'inin rutubet, 8'inin yağ ve 9'unun asillik ve yağsız kuru madde yönünden Türk Standartları 'na uymadığı belirlenmiştir. Kaymak örneklerinin l 'inde E. coli, 2 'sinde
In this study, a total of 50 samples of white pickled cheese, herby cheese, butter, kaymak, and cacık consumed in breakfast saloons were investigated for microbiological and chemical features. Of the white pickled cheese samples, 2 samples for S. aureus and coliform bacteria, all of the samples for yeast and moulds, 4 samples for moisture and 2 samples for salt in dry matter were not appropriate for the criteria of the Institute of Turkish Standards. In the herby cheese samples, E. coli and S. aureus were isolated from 2 and 3 samples, respectively. S. aureus was isolated from 3 cacık samples as well. All the butter samples were not appropriate with respect to coliform bacteria and yeast and moulds to the criteria of the Institute of Turkish Standards. Additionally, 5 samples for moisture, 8 samples for fat content, and 9 samples for acidity value and non-fat dry matter were inappropriate to the Institute of Turkish Standards. In the kaymak samples, E. coli and S. aureus were isolated from 1 and 2 samples, respectively. In addition, 6 samples were not 'appropriate for fat content according to the food regulations. In conclusion, it was determined that the dairy products consumed in breakfast saloons in Van were inappropriate for hygienic and chemical quality and the most of these samples were not appropriate to the Institute of Turkish Standards and food regulations. ">
Van' da kahvaltı salonlarında tüketime sunulan süt ürünlerinin mikrobiyolojik ve kimyasal kaliteleri üzerine bir araştırma
Bu araştırmada, kahvaltı salonlarından alınan 10'ar adet beyaz peynir, otlu peynir, tereyağı, kaymak ve cacık olmak üzere toplam 50 adet örnek mikrobiyolojik ve kimyasal yönden incelenmiştir. Beyaz peynir örneklerinden 2'sinin S. aureus, 2'sinin koliform grubu bakteri, tamamının maya-küf sayısı, 4'ünün rutubet ve 2'sinin de kuru maddede tuz miktarı yönünden Türk Standartlarına uymadığı belirlenmiştir. Otlu peynir örneklerinin 2'sinde E. coli, 3'ünde S. aureus, cacık örneklerinin ise 3'ünde S. aureus saptanmıştır. Tereyağı örneklerinin tamamının standardın üzerinde koliform grubu bakteri ve maya-küf içerdiği, 5'inin rutubet, 8'inin yağ ve 9'unun asillik ve yağsız kuru madde yönünden Türk Standartları 'na uymadığı belirlenmiştir. Kaymak örneklerinin l 'inde E. coli, 2 'sinde
A study on microbiological and chemical qualities of dairy products consumed inbreakfas saloons in Van
In this study, a total of 50 samples of white pickled cheese, herby cheese, butter, kaymak, and cacık consumed in breakfast saloons were investigated for microbiological and chemical features. Of the white pickled cheese samples, 2 samples for S. aureus and coliform bacteria, all of the samples for yeast and moulds, 4 samples for moisture and 2 samples for salt in dry matter were not appropriate for the criteria of the Institute of Turkish Standards. In the herby cheese samples, E. coli and S. aureus were isolated from 2 and 3 samples, respectively. S. aureus was isolated from 3 cacık samples as well. All the butter samples were not appropriate with respect to coliform bacteria and yeast and moulds to the criteria of the Institute of Turkish Standards. Additionally, 5 samples for moisture, 8 samples for fat content, and 9 samples for acidity value and non-fat dry matter were inappropriate to the Institute of Turkish Standards. In the kaymak samples, E. coli and S. aureus were isolated from 1 and 2 samples, respectively. In addition, 6 samples were not 'appropriate for fat content according to the food regulations. In conclusion, it was determined that the dairy products consumed in breakfast saloons in Van were inappropriate for hygienic and chemical quality and the most of these samples were not appropriate to the Institute of Turkish Standards and food regulations.
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- ISSN: 1017-8422
- Yayın Aralığı: Yılda 3 Sayı
- Başlangıç: 1990
- Yayıncı: Yüzüncü Yıl Üniv. Veteriner Fak.
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