Author/Authors :
KARA, Recep Afyon Kocatepe Üniversitesi - Veteriner Fakültesi, Besin/Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Turkey , AKKAYA, Levent Balıkesir Üniversitesi - Veteriner Fakültesi, Besin/Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Turkey
Abstract :
In this study microbiological property, phisico-chemical properties and lactic acid bacteria of Afyon Tulum Cheese were investigated in Afyonkarahisar province. As a result number of total aerob mesophilic bacteria, Lactic acid bacteria in MRS Agar, Lactococcus spp., Enterobacteriacea, Coliform, E. coli, Enterococcus, Micrococcus/Staphylococcus, Yeast/Mold, Proteolitic bacteria, Lipholitic bacteria and Psicrofilic bacteria were determinate as 6.60, 6.36, 5.72, 2.19, 1.23, 0.65, 2.08, 2.91, 2.75, 2.55, 2.94 and 3.92 log10 cfu/g respectively. Lactic acid bacteria 53.01% Lactobacillus spp., 12.04% Lactococcus spp., 8.43% Leuconostoc spp., 1.20% Pediococcus spp. and 25.30% Enterococcus spp. were isolated in Afyon Tulum Cheese samples. Lactobacillus paracasei ssp paracasei (15.66%) was identified the highest percentage. Phisico-chemical properties dry matter (%), fat (%), protein (%), ash (%), salt (%) acidity (% LA), pH and aw values were found as 53.69%, 25.68%, 22.48%, 4.62%, 4.02%, 0.51% LA, 5.27 and 0.85 respectively. Consequently Afyon Tulum Cheese can be evaluated as a good source of nutrients according to finding of phisico-chemical analysis. Significant different were determinate between microbiological and physico-chemical properties of Afyon Tulum Cheese samples. This situation may have been to lack of standardization in process of production. Standardization of production, to modernize production, and making the hygienic conditions of production should be provided for providing a sampling and to enhance of the quality at production of Afyon Tulum Cheese.
