KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ
Authors : Şükrü TOPUK, Çiğdem SEZER
Pages : 69-75
View : 36 | Download : 13
Publication Date : 2015-04-01
Article Type : Research Paper
Abstract :The goal of this study was to identify the characteristic features of Kars Gravyer cheese and to identifyproblems in the production process. Forty samples of Gravyer cheese procured from different points ofsale in Kars were subjected to microbiological, physicochemical and organoleptic analysis. Althoughthe analysis showed that many of the samples did not conform to the Gravyer cheese standard: 8samples insert ignore into journalissuearticles values(20%); with regard to coliform bacteria count, 17 samples insert ignore into journalissuearticles values(42.5%); with regard to yeast-moldcount, 34 samples insert ignore into journalissuearticles values(85%); with regard to the amount of salt and 7 samples insert ignore into journalissuearticles values(17.5%); with regard to thepercentage of fat. However, there are not any criteria regards to yeast-mould and coliform bacteriacounts in cheese according to Regulation on Turkish Food Codex Microbiological Criteria, dated 2011.For that reason, these high bacteria count constitutionally acceptable. The study identified some regularquality problems due to the lack of standards in production methods as well as inability for hygieneand sanitation on the production line. Even in developed countries all food companies has got atraditional production line having a problem to have standard quality products and generally they relyon consumer choiceKeywords : Gravyer peyniri, Gruyere, mikrobiyolojik özellikler, kimyasal özellikler, organoleptiközellikler
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