土耳其食用的Çökelek奶酪的元素含量、微生物及化学性质测定

Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey.

作者信息

Kalaycı Nagihan, Ürkek Bayram, Öztürk Feyza, Şengül Mustafa, Çiftçi Esengül

机构信息

Department of Food Engineering, Institute of Natural Sciences, Gumushane University, Gumushane, Turkey.

Siran Mustafa Beyaz Vocational School, Gumushane University, 29700, Siran, Gumushane, Turkey.

出版信息

Biol Trace Elem Res. 2023 Jun;201(6):3069-3076. doi: 10.1007/s12011-022-03374-5. Epub 2022 Aug 2.

DOI:10.1007/s12011-022-03374-5

PMID:35915280

Abstract

The Çökelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb was identified in 6 of the 30 samples, the As was only found in 4 of the samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents, and sample ripening index were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean total aerobic mesophilic bacteria (TAMB) count of Çökelek samples was found as 8.26 log CFU g. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g and 7.11 log CFU g, respectively. Traditional cheeses are not mentioned in legal laws such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform further studied, and determine the legal limits.

摘要

从当地集市随机收集了30份Çökelek样本，以调查重金属污染物和矿物质水平以及样本的一些理化和微生物特性。在30个样本中的6个样本中检测到铅，而仅在4个样本中发现了砷。Çökelek样本中主要和微量元素的平均含量分别为Na＞P＞Ca＞K＞Mg和Al＞Zn＞Ni＞Cu。理化性质表明样本之间存在很大差异。总固体、灰分、盐分、脂肪、蛋白质、水溶性氮含量和样本成熟指数的平均值分别为29.83%、1.88%、0.68%、4.31%、19.84%、0.33%和1.79%。Çökelek样本中总需氧嗜温菌（TAMB）的平均计数为8.26 log CFU/g。在30个样本中的11个和27个样本中分别检测到大肠菌群和酵母-霉菌计数。大肠菌群和酵母-霉菌的平均计数分别为1.82 log CFU/g和7.11 log CFU/g。土耳其食品法典等法律法规中未提及传统奶酪。因此，没有法定限制和标准生产工艺。这种情况在传统奶酪质量方面是个问题。因此，应对传统奶酪进行进一步研究，并确定法定限制。