Evaluation of the Textural Properties and Microbial Flora of Traditional Diyarbakır Örgü Cheese During the Ripening Period
| Autor: | Şerafettin Çelik, Abdulkerim Hatipoğlu |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Volume: 24, Issue: 3 609-617 Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi |
| ISSN: | 1308-6529 |
| DOI: | 10.19113/sdufenbed.700363 |
| Popis: | Bu çalışmada, Karacadağ havzasında Diyarbakır Örgü peynirinin üretildiği küçük ölçekli 8 adet süt işletmesinden 2013 yılında alınan toplam 32 adet peynir örneği, 6±1 °C’de 120 gün süreyle depolanmıştır. Depolama periyodu boyunca 30 gün aralıkla peynirin tekstürel özellikleri ile mikrobiyal florasının değişimi araştırılmıştır. Depolama periyodu boyunca Diyarbakır Örgü peynirinde sertlik (N), yapışkanlık (N.s), elastikiyet (cm), bağlayıcılık, sakızımsılık (N) ve çiğnenebilirlik (mJ) değerlerinde önemli düzeyde azalma tespit edilmiştir (P In this study, a total of 32 cheese samples taken in 2013 from 8 small-scale dairy farms where Diyarbakır Örgü cheese was produced in the Karacadağ region were stored at 6±1 °C for 120 days. During the storage period, the changes in textural properties and microbial flora of the cheese were investigated. A significant decrease in the hardness (N), adhesiveness (Ns), springiness (cm), cohesiveness, gumminess (N) and chewiness (mJ) values of the cheese were determined along during the storage period. In other words, although fresh cheese is hard and elastic, it is concluded that mature cheese is softened, its elasticity decreases, it is sticky and easily chewable. In the context of unwanted contaminants, it was concluded that fresh cheese poses a serious infectious risk for consumer health, but the risk is minimized and can be offered for consumption on the 60th day of the storage period with regard to food safety and can be consumer health. |
| Databáze: | OpenAIRE |
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