Research Article
Geleneksel Bir Yerel Peynirin Fizikokimyasal ve Mikrobiyolojik Özelliklerinin Değerlendirilmesi: Tire Çamur Peyniri
Abstract
Bu çalışmada, İzmir'in Tire ilçesinde yaygın olarak tüketilen geleneksel bir süt ürünü olan Tire Çamur peynirinin fizikokimyasal ve mikrobiyolojik özellikleri araştırılmıştır. Yerel pazardan satın alınan 10 adet Tire Çamur peyniri örneği analiz edilmiş ve bulgular gıda kalitesi açısından iyileştirme önerileri sunmak için değerlendirilmiştir. pH, asitlik, kuru madde, yağ ve protein içeriği gibi fizikoki-myasal parametreler belirlenmiştir. Mikrobiyolojik kalite Lactobacillus spp., Lactococcus spp., maya-küf, Staphylococcus aureus (S.aureus) ve Escherichia coli (E.coli) sayılarak değerlendirilmiştir. Ortalama pH, titre edilebilir asitlik (LA%), kuru madde (%), yağ (%) ve protein (%) değerleri sırasıyla 5.56 ± 0.01, 0.15 ± 0.01%, 29.65 ± 0.16%, 10.41 ± 0.16% ve 11.68 ± 0.16% olarak bulunmuştur. Sonuçlar Tire Çamur peynirinin fizikokimyasal özelliklerinin üretim sürecindeki tutarsızlıklar nedeniyle standardizasyondan yoksun olduğunu göstermektedir. Mikrobiyolojik analizler ise, hijyen ve sanitasyon uygulamalarına daha fazla dikkat edilmesi gerektiğini ortaya koymaktadır. Aynı üreticiden alınan numuneler arasında S. aureus ve E. coli sayımlarında önemli farklılıklar gözlenmiş olması, üretim sonrası paketleme, depolama ve satış sırasında hijyen uygulamalarının iyileştirilmesine yönelik kritik ihtiyacın altını çizmektedir.
References
- Turkish Patent and Trademark Office (TPTO), "Turkish Patent Database," [Online]. Available: https://ci.turkpatent.gov.tr/veri-tabani. [Accessed: May 2, 2024].
- D. Saygili, H. Demirci, and U. Samav, "Gastronomic flavours with geographical indication: Izmir Province," in Proceedings of the Ganud International Conference on Gastronomy, Nu-trition and Dietetics, Gaziantep, Türkiye, Nov. 22–24, 2019, pp. 105–111. [Online]. Available: https://www.gastrodiet.org
- A. Çelikel, M. B. Akin, and S. Gurbuz, "Traditional cheeses of Eastern Anatolia Region in Turkey," in Traditional Cheeses from Selected Regions in Asia, Europe, and South America, 1st ed., Bentham Science Publ., United Arab Emirates, 2020, pp. 199–230
- E. Hastaoglu, M. Erdogan, and M. Iskin, “Turkey cheese diversity map within the scope of gastronomy tourism”. Ataturk University Journal of Social Science Institute, vol. 25, no. 3, pp. 1084–1113, 2021.
- E. Macit, "Türkiye's whey cheeses," Black Sea Journal of Agriculture, vol. 6, no. 1, pp. 74–86, 2023.
- F. Durlu-Ozkaya, N. Karabıcak, R. Kayalı, and B. Esen, (2005). “Inhibition of yeasts isolated from traditional Turkish cheeses by Lactobacillus spp,” International Journal of Dairy Tech-nology, vol. 58, pp. 111–114, 2005.
- G. Oksuztepe, B. Patir, A. Dikici, and O. I. Ilhak, "Microbiological and chemical quality of vacuum packed fresh Kashar cheeses offered for consumption in Elazıg," Firat University Health Sciences Veterinary Journal, vol. 23, no. 2, pp. 89–94, 2009.
- C. Atabey, "Determination of antibiotic resistance of generic Escherichia coli and Staphylo-coccus aureus strains obtained from commercially available cheeses and their relationship with antibiotics used in mastitis control and treatment programmes," M.Sc. thesis, Inst. of Health Sciences, Adnan Menderes Univ., Aydın, Türkiye, 2011.
- O. Yerlikaya, "A study on some microbiological properties of white cheeses produced and consumed in the Aegean and Marmara regions," Ege University Journal of Faculty of Agri-culture, vol. 55, no. 4, pp. 499–505, 2018. doi: 10.20289/zfdergi.412173.
- F. Rencber and Ş. Celik, "Some characteristic properties of Mus Tulum cheese matured in different packaging materials," Journal of Atatürk University Faculty of Agriculture, vol. 52, no. 1, pp. 1–10, 2021. doi: 10.17097/ataunizfd.712037.
- O. Karaalioglu, E. Gunay, Y. Karagul Yuceer, “Some physicochemical and sensory char-acteristics of Tire Camur cheese,” GIDA, vol. 46 no. 4, pp. 914-924, 2021. doi: 10.15237/gida. GD21052.
- E. Keskin and T. Dag, "Identity of cheese: a research on the cheeses of the Aegean Region in Turkey," Journal of Ethnic Foods, vol. 7, pp. 1–9, 2020.
- S. Erdogmuş, "Determination of microbiological and physico-chemical quality of Camur cheese produced by traditional method, determination of shelf life and production of func-tional Camur cheese with probiotic addition," M.Sc. thesis, Dept. of Food Engineering, Tokat Gaziosmanpaşa Univ., Tokat, Türkiye, 2020.
- Association of Official Analytical Chemists International (AOAC), 2002. Association of An-alytical Communities.
- [15] Association of Official Analytical Chemists International (AOAC), 2003. Association of An-alytical Communities.
- Anonymous, "Turkish Food Codex Communique on Microbiological Criteria," T.C. Tarım ve Orman Bakanlığı, No: 2011/3, 2024. [Çevrimiçi]. Mevcut: https://www.resmigazete.gov.tr
- ISO/FDIS, (2021). Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) - Part 1: Technique using Baird-Parker Agar Medium. ISO 6888-1.
- International Organization for Standardization (ISO), Milk and Milk Products Enumeration of Yeast and Moulds - Colony Count Technique at 25 °, International Standard ISO/DIS 6611, 1992.
- C. Karagozlu, O. Yerlikaya, A. Akpinar, G. Unal, B. Ergönül, G. Ender, and H. R. Uysal, “Cholesterol levels and some nutritional parameters of traditional cheeses in Turkey,” Journal of Agriculture Faculty of Ege University, vol. 53, no. 2, pp. 161-168, 2016.
- U. Kamber, “Traditional Turkey cheeses and their classification,” Van Veterinary Journal, vol. 26, no. 3, pp. 161–171, 2015.
- Sönmez, A., İncili, G. K., & Çalicioğlu, M. (2019). Assessment of chemical properties and microbiological quality of vacuum packaged or unpackaged lor (whey) cheese sold in Elazig province.
- R. Irkin, “Shelf‐life of unsalted and light “lor” whey cheese stored under various packaging conditions: microbiological and sensory attributes,” Journal of Food Processing and Preservation, vol. 35, no. 2, pp. 163-178, 2011.
- T. Bintsis, (2021). “Yeasts in different types of cheese”, AIMS microbiology, vol. 7, no. 4, pp. 447–462, 2021. doi: 10.3934/microbiol.2021019.
- C. Tukel and H. B. Dogan, "Staphylococcus aureus," in Food Microbiology and Applications, Ankara, Türkiye: Sim Printing, 2000, pp. 357–366.
- A. Kucukcetin and S. Milci, "Food poisoning from cheese contaminated with Staphylococcus aureus," Food, vol. 33, no. 3, pp. 129–135, 2008.
Evaluation of Physicochemical and Microbiological Properties of a Traditional Local Cheese: Tire Camur Cheese
Abstract
This study examined the physicochemical and microbiological properties of Tire Camur cheese, a traditional dairy product widely consumed in the Tire district of Izmir, Turkey. Ten samples of Tire Camur cheese, purchased from the local market, were analyzed, and the findings were evaluated to assess food quality, offering recomendations for improvement. Physicochemical parameters including pH, acidity, dry matter, fat, and protein content were determined. Microbiological quality was asessed by counting Lactobacillus spp., Lactococcus spp., yeast-mold, S. aureus, and E. coli. The mean values for pH, titratable acidity (%), dry matter (%), fat (%), and protein (%) were found to be 5.56±0.01, 0.15±0.01 LA, 29.65±0.16, 10.41±0.16, and 11.68±0.16, respectively. The results indicated that the physicochemical properties of Tire Çamur cheese lack standardization due to inconsistencies in its production process. Microbiological analysis revealed that stricter attention to hygiene and sanitation practices is necessary. Notably, sig-nificant variations in S. aureus and E. coli counts were observed among samples from the same producer, underscoring the critical need for improved hygiene during post-production packaging, storage, and sales.
References
- Turkish Patent and Trademark Office (TPTO), "Turkish Patent Database," [Online]. Available: https://ci.turkpatent.gov.tr/veri-tabani. [Accessed: May 2, 2024].
- D. Saygili, H. Demirci, and U. Samav, "Gastronomic flavours with geographical indication: Izmir Province," in Proceedings of the Ganud International Conference on Gastronomy, Nu-trition and Dietetics, Gaziantep, Türkiye, Nov. 22–24, 2019, pp. 105–111. [Online]. Available: https://www.gastrodiet.org
- A. Çelikel, M. B. Akin, and S. Gurbuz, "Traditional cheeses of Eastern Anatolia Region in Turkey," in Traditional Cheeses from Selected Regions in Asia, Europe, and South America, 1st ed., Bentham Science Publ., United Arab Emirates, 2020, pp. 199–230
- E. Hastaoglu, M. Erdogan, and M. Iskin, “Turkey cheese diversity map within the scope of gastronomy tourism”. Ataturk University Journal of Social Science Institute, vol. 25, no. 3, pp. 1084–1113, 2021.
- E. Macit, "Türkiye's whey cheeses," Black Sea Journal of Agriculture, vol. 6, no. 1, pp. 74–86, 2023.
- F. Durlu-Ozkaya, N. Karabıcak, R. Kayalı, and B. Esen, (2005). “Inhibition of yeasts isolated from traditional Turkish cheeses by Lactobacillus spp,” International Journal of Dairy Tech-nology, vol. 58, pp. 111–114, 2005.
- G. Oksuztepe, B. Patir, A. Dikici, and O. I. Ilhak, "Microbiological and chemical quality of vacuum packed fresh Kashar cheeses offered for consumption in Elazıg," Firat University Health Sciences Veterinary Journal, vol. 23, no. 2, pp. 89–94, 2009.
- C. Atabey, "Determination of antibiotic resistance of generic Escherichia coli and Staphylo-coccus aureus strains obtained from commercially available cheeses and their relationship with antibiotics used in mastitis control and treatment programmes," M.Sc. thesis, Inst. of Health Sciences, Adnan Menderes Univ., Aydın, Türkiye, 2011.
- O. Yerlikaya, "A study on some microbiological properties of white cheeses produced and consumed in the Aegean and Marmara regions," Ege University Journal of Faculty of Agri-culture, vol. 55, no. 4, pp. 499–505, 2018. doi: 10.20289/zfdergi.412173.
- F. Rencber and Ş. Celik, "Some characteristic properties of Mus Tulum cheese matured in different packaging materials," Journal of Atatürk University Faculty of Agriculture, vol. 52, no. 1, pp. 1–10, 2021. doi: 10.17097/ataunizfd.712037.
- O. Karaalioglu, E. Gunay, Y. Karagul Yuceer, “Some physicochemical and sensory char-acteristics of Tire Camur cheese,” GIDA, vol. 46 no. 4, pp. 914-924, 2021. doi: 10.15237/gida. GD21052.
- E. Keskin and T. Dag, "Identity of cheese: a research on the cheeses of the Aegean Region in Turkey," Journal of Ethnic Foods, vol. 7, pp. 1–9, 2020.
- S. Erdogmuş, "Determination of microbiological and physico-chemical quality of Camur cheese produced by traditional method, determination of shelf life and production of func-tional Camur cheese with probiotic addition," M.Sc. thesis, Dept. of Food Engineering, Tokat Gaziosmanpaşa Univ., Tokat, Türkiye, 2020.
- Association of Official Analytical Chemists International (AOAC), 2002. Association of An-alytical Communities.
- [15] Association of Official Analytical Chemists International (AOAC), 2003. Association of An-alytical Communities.
- Anonymous, "Turkish Food Codex Communique on Microbiological Criteria," T.C. Tarım ve Orman Bakanlığı, No: 2011/3, 2024. [Çevrimiçi]. Mevcut: https://www.resmigazete.gov.tr
- ISO/FDIS, (2021). Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species) - Part 1: Technique using Baird-Parker Agar Medium. ISO 6888-1.
- International Organization for Standardization (ISO), Milk and Milk Products Enumeration of Yeast and Moulds - Colony Count Technique at 25 °, International Standard ISO/DIS 6611, 1992.
- C. Karagozlu, O. Yerlikaya, A. Akpinar, G. Unal, B. Ergönül, G. Ender, and H. R. Uysal, “Cholesterol levels and some nutritional parameters of traditional cheeses in Turkey,” Journal of Agriculture Faculty of Ege University, vol. 53, no. 2, pp. 161-168, 2016.
- U. Kamber, “Traditional Turkey cheeses and their classification,” Van Veterinary Journal, vol. 26, no. 3, pp. 161–171, 2015.
- Sönmez, A., İncili, G. K., & Çalicioğlu, M. (2019). Assessment of chemical properties and microbiological quality of vacuum packaged or unpackaged lor (whey) cheese sold in Elazig province.
- R. Irkin, “Shelf‐life of unsalted and light “lor” whey cheese stored under various packaging conditions: microbiological and sensory attributes,” Journal of Food Processing and Preservation, vol. 35, no. 2, pp. 163-178, 2011.
- T. Bintsis, (2021). “Yeasts in different types of cheese”, AIMS microbiology, vol. 7, no. 4, pp. 447–462, 2021. doi: 10.3934/microbiol.2021019.
- C. Tukel and H. B. Dogan, "Staphylococcus aureus," in Food Microbiology and Applications, Ankara, Türkiye: Sim Printing, 2000, pp. 357–366.
- A. Kucukcetin and S. Milci, "Food poisoning from cheese contaminated with Staphylococcus aureus," Food, vol. 33, no. 3, pp. 129–135, 2008.
There are 25 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Dairy Technology |
| Journal Section | Articles |
| Authors | |
| Early Pub Date | June 27, 2025 |
| Publication Date | June 30, 2025 |
| Submission Date | December 7, 2024 |
| Acceptance Date | April 28, 2025 |
| Published in Issue | Year 2025 Volume: 11 Issue: 1 |
