Investıgatıon of the Microbıological Qualıty of Cheese Samples Offered for Sale in Tire (izmir) Region
Makaleler > Tam Makale · 2025
Yazarlar: Dilek Keskin, Nur Ceyhan Güvensen
INTERNATIONAL JOURNAL OF APPLIED BIOLOGY AND ENVIRONMENTAL SCIENCE (IJABES), Uluslararası, 2025, cilt 7, ss 14-26
DOI: 10.5505/ijabes.2025.91300
Özet
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±11.2inÖP, and the lowest protein was found in 13.0±5.6ÇP samples.The highest pH was found in 5.7±2.08TİP 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 TİP 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.