Investýgatýon of the Microbýological Qualýty of Cheese Samples Offered for Sale in Tire (izmir) Region

The purpose of this study was to investigate the basic chemical properties of the cheese varieties to be obtained from dairies in Tire by determining whether they comply with the Turkish Food Codex Cheese Communiqué (Communiqué No: 2015/6) in terms of their microbiological content In our study, the highest fat content was found in FP samples with 30.0% ±0.72, and the lowest fat rate was 5.0%±2.06 in LP samples. The highest protein ratio was found in 23.0±11.2in ÖP, and the lowest protein was found in 13.0±5.6 ÇP samples. The highest pH was found in 5.7±2.08 TÝP samples, and the lowest pH was 4.8±1.08 in LP samples. Acidity (% in lactic acid) was found in LP samples with a value of 0.59±0.8, and the highest value was found in TÝP samples with 1.26±0.8. The highest salt content was found in 3.85±6.03% OP samples. The highest water activity was found in TIP samples with 0.98±0.15. When we review the microbiological analysis results, we saw that Propionibacterium spp. highest count was found in OP samples with 3.0x102 cfu/gr.The highest Enterococcal count was found in OP samples with 4.6x104 cfu/g. The highest Yeast and Mold Count was found in WP samples as 2.6x102 cfu/g. The highest count of Pseudomonas was found in BP samples as 6.0x102 cfu/gr. While Staphylococcus aureus count was not found in any samples, it was found in CAP samples as 1.2x101 kob/g.
From the results obtained in this study, we are of the opinion that infection and intoxication may occur from cheeses produced from raw milk and therefore may be a potential danger to public health.

Tire (Ýzmir) Yöresinde Satýþa Sunulan Peynir Örneklerinin Mikrobiyolojik Kalitesinin Ýncelenmesi

Yöresel ürünlerden Tire’ye özgü çamur peyniri, tulum peyniri, keçi peyniri ve koyun peynirinin mikrobiyolojik kalitesi deðerlendirilecektir. Yapýlacak olan bu çalýþma ile Tire’de mandýralardan temin edilecek peynir çeþitlerinin temel kimyasal özellikleri belirlenerek mikrobiyolojik içerikleri açýsýndan Türk Gýda Kodeksi Peynir Tebliði (Teblið No: 2015/ 6 )’ne uygun olup olmadýðý ortaya konulacaktýr. Yaptýðýmýz bu çalýþmada en yüksek yað oraný,%30,0 ±0,72 ile ÇP örneklerinde, en az ise,%30,0 ±0,72, en düþük yað oraný ise, %5,0±2,06 LP örneklerinde bulunmuþtur. En yüksek protein oraný ise,23,0±11,2, en düþük protein ise 13,0±5,6 ÇP örneklerinde bulunuþtur. En yüksek pH ise 5,7±2,08 TÝP örneklerinde, en düþük pH ise 4,8±1,08 LP örneklerinde bulunmuþtur. Asitlik (%Laktik asit cinsinden) 0,59±0,8 deðeri ile LP örneklerinde ve en yüksek ise 1,26±0,8 ile TÝP örneklerinde bulunmuþtur.% Kuru madde oraný en yüksek 71,15±2,5 ile ÖP örneklerinde, en az ise 54,48±1,05 TKP örneklerinde bulunmuþtur. Tuz oraný en yüksek %3,85±6,03 OP örneklerinde, en az ise 1,05±1,12 ile LP örneklerinde bulunmuþtur. Su aktivitesi en yüksek 0,98±0,15 ile TIP örneklerinde, en az ise 0,85±0,03 LP örneklerinde bulunmuþtur. Mikrobiyolojik analiz sonuçlarýný gözden geçirdiðimizde ise, Propionibacterium spp. Sayýmý en yüksek 3,0x102 kob/gr ile OP örneklerinde bulunmuþtur..Enterokok sayýmý ise en yüksek 4,6x104kob/gr ile OP ve LP örneklerinde bulunmuþtur. Maya ve Küf Sayýmý ise en yüksek 2,6x102 kob/gr olarak ÇP örneklerinde bulunmuþtur. Pseudomonas’larýn Sayýmý en yüksek i 6,0x102 kob/gr olarak BP örneklerinde bulunmuþtur. Staphylococcus aureus Sayýmý hiçbir örnekde bulunmazken1,2x101kob/gr olarak TKP örneklerinde bulunmuþtur. Escherichia coli Sayýmý ise en yüksek8,0x102 kob/gr olarak TKP örneklerinde bulunmuþtur. Toplam Canlý Psikrofilik Bakteri Sayýmý ise en yüksek 2,3x102 kob/gr olarak ÇP örneklerinde bulunmuþtur.
Toplam Canlý Mezofilik Bakteri Sayýmý ise en yüksek4,2x109 kob/gr olarak TIP örneklerinde bulunmuþtur. Toplam Canlý Termofilik Bakteri Sayýmý ise hiçbir örnekde bulunmamýþtýr.