Determination of Chemical and Microbiological Quality of Strained Yoghurt Samples Marketed in Aydın Province

Authors : Mahmut Güllü, Devrim Beyaz, Hilal Demirpençe

Pages : 13-19

Doi:10.53913/aduveterinary.1297717

View : 71 | Download : 67

Publication Date : 2023-12-26

Article Type : Research Paper

Abstract :In this study, 60 strained yoghurt samples, including 30 public bazaar and 30 dairy-markets were examined in terms of chemical and microbiological properties. According to chemical analysis of bazaar samples, average levels of pH, acidity, fat, protein, salt, total solid and ash are determined; 3.94, 2.19% (LA), 8.09%, 11.21%, 1.83%, 21.74%, 0.71%, respectively. The average levels of given elements above in samples gathered from dairy stores are determined; 3.94, 1.86% (LA), 9.47%, 11.95%, 1.81%, 23.26%, 0.71%, respectively. No presence of starch was found in any of the samples. The chemical analysis results of the strained yoghurt samples were determined in accordance with the values specified in Turkish Food Codex except for the amount of fat analysis gave a result over the specified value. Coliform bacteria level was determined 1100 MPN/g in 2 samples. In addition, in 6 samples the presence of E. coli Type 1 has been determined. Lactic acid bacteria in the samples were determined on average at 7.67 log cfu/g (Lactobacillus number) and 8.09 log cfu/g (Streptococcus number), respectively. The yeast and mold levels of dairy-market samples were determined 5.94 log cfu/g on average.In this study, it was determined that strained yoghurt samples were subjected to contamination from raw material to consumption. This situation is very important because it can negatively affect public health as well as product quality.
Keywords : Microbial quality, public health, strained yoghurt