Başyayla karın kaymağının bazı kalite kriterleri
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2024
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Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Süt ürünleri arasında ülkemizde pek fazla bilinmeyen Başyayla karın kaymağı; bölgede karın olarak adlandırılan işkembeye kaymağın basılmasıyla üretilen, halk arasında alışılagelen adıyla Başyayla karın kaymağı olarak bilinen bir üründür. Başyayla karın kaymağı; coğrafi sınırlar içerisinde daha çok keçi sütünden ya da tercihen koyun ve/veya inek sütlerinden elde edilen kaymağın tuzlanması, yoğrulması ve sonrasında bu kaymağın keçi işkembesine basılıp olgunlaştırılmasıyla tüketime hazır hâle getirilen bir süt ürünüdür. Bu çalışmada inek, koyun ve keçi sütünden geleneksel olarak üretilen Başyayla karın kaymağının bazı kalite kriterleri incelenmiştir. Numuneler pH, kuru madde tayini, asitlik, yağ, protein ve mikrobiyolojik bakımdan değerlendirilmiştir. Analizleri yapılan Başyayla karın kaymağı numuneleri arasında kuru madde, yağ ve L* (parlaklık) değerleri incelendiğinde inek sütünden elde edilen ve koyun sütünden elde edilen örnekler arasında anlamlı bir farklılık bulunmazken (p>0,05); keçi sütünden elde edilen örneklerde gruplar arası p<0,0001 düzeyinde farklılık tespit edilmiştir. pH değerleri bakımından gruplar arası önemli düzeyde bir farklılık tespit edilmemiştir. Asidite değerleri bakımından inek sütünden elde edilen ve koyun sütünden elde edilen örnekler arasında anlamlı bir farklılık bulunmazken (p>0,05); keçi sütünden elde edilen örneklerde gruplar arası (p<0,001) düzeyinde farklılık tespit edilmiştir. Protein bakımından inek sütünden elde edilen ve keçi sütünden elde edilen örnekler arasında anlamlı bir farklılık bulunmazken (p>0,05); koyun sütünden elde edilen örneklerde gruplar arası p<0,0001 düzeyinde farklılık tespit edilmiştir. a⃰ (kırmızılık) değerleri incelendiğinde gruplar arası anlamlı düzeyde farklılık tespit edilmemiştir (p>0,05). b⃰ (sarılık) gruplar arası anlamlı düzeyde farklılık tespit edilmemiştir (p>0,05). Staphylococcus aureus yönünden incelendiğinde keçi sütünden elde edilen ve koyun sütünden elde edilen örnekler arasında anlamlı bir farklılık bulunmazken (p>0,05); inek sütünden elde edilen örneklerde gruplar arası (p<0,05) düzeyinde farklılık tespit edilmiştir. Koliform, Salmonella spp. ve küf yönünden incelendiğinde gruplar arası anlamlı düzeyde farklılık tespit edilmemiştir (p>0,05). Maya yönünden incelendiğinde inek sütünden elde edilen ve keçi sütünden elde edilen örnekler arasında anlamlı bir farklılık bulunmazken (p>0,05); koyun sütünden elde edilen örneklerde gruplar arası (p<0,0001) düzeyinde farklılık tespit edilmiştir. Yapılan çalışma sonucunda, üretim metodu standardının belirlenmesi, hijyenik şartların iyileştirilmesi, denetim süreçlerinin güçlendirilmesi, bilinirlik ve markalaşmanın artırılması ile ürünlerin standardize edilmesi hedeflenmektedir. Bu çerçevede, daha fazla laboratuvar çalışması yapılarak ürünle ilgili belirli kriterlerin netleştirilmesi gerektiği sonucuna varılmaktadır.
Among the dairy products, Başyayla karın kaymağı, which is not well known in our country; It is a product produced by pressing the cream into the tripe, which is called belly in the region, and is popularly known as Başyayla karın kaymağı. Başyayla karın kaymağı; It is a dairy product that is made ready for consumption by salting and kneading the cream obtained mostly from goat's milk or preferably from sheep and/or cow's milk within geographical borders, and then by pressing and ripening this cream in the goat's tripe. In this study, some quality criteria of Başyayla karın kaymağı, traditionally produced from cow, sheep and goat milk, were examined. The samples were evaluated in terms of pH, dry matter determination, acidity, fat, protein and microbiological aspects. When the dry matter, fat and L* (luster) values were examined among the analyzed Başyayla belly cream samples, there was no significant difference between the samples obtained from cow's milk and those obtained from sheep's milk (p>0.05); In samples obtained from goat milk, a difference was detected between groups at (p<0.0001). While there was no significant difference between the samples obtained from cow's milk and those obtained from sheep's milk in terms of acidity values (p>0.05); In samples obtained from goat milk, a difference was detected between groups (p <0.001). While there was no significant difference in protein between samples obtained from cow's milk and goat's milk (p>0.05); In samples obtained from sheep's milk, a difference between groups was detected at (p<0.0001).When a⃰ (redness) values were examined, no significant difference was detected between the groups (p>0.05). No significant difference was detected between groups in b⃰ (jaundice) (p>0.05). When examined for Staphylococcus aureus, there was no significant difference between the samples obtained from goat's milk and those obtained from sheep's milk (p>0.05); A difference of p<0.05 was detected between groups in samples obtained from cow's milk. Coliform, Salmonella spp. When examined for mildew, no significant difference was detected between the groups (p>0.05). When examined in terms of yeast, there was no significant difference between the samples obtained from cow's milk and those obtained from goat's milk (p>0.05); In samples obtained from sheep's milk, a difference between groups was detected at (p<0.0001). As a result of the study, it is aimed to standardize the products by determining the production method standard, improving hygienic conditions, strengthening inspection processes, increasing awareness and branding. In this framework, it is concluded that more laboratory studies should be carried out to clarify specific product-related criteria.
Among the dairy products, Başyayla karın kaymağı, which is not well known in our country; It is a product produced by pressing the cream into the tripe, which is called belly in the region, and is popularly known as Başyayla karın kaymağı. Başyayla karın kaymağı; It is a dairy product that is made ready for consumption by salting and kneading the cream obtained mostly from goat's milk or preferably from sheep and/or cow's milk within geographical borders, and then by pressing and ripening this cream in the goat's tripe. In this study, some quality criteria of Başyayla karın kaymağı, traditionally produced from cow, sheep and goat milk, were examined. The samples were evaluated in terms of pH, dry matter determination, acidity, fat, protein and microbiological aspects. When the dry matter, fat and L* (luster) values were examined among the analyzed Başyayla belly cream samples, there was no significant difference between the samples obtained from cow's milk and those obtained from sheep's milk (p>0.05); In samples obtained from goat milk, a difference was detected between groups at (p<0.0001). While there was no significant difference between the samples obtained from cow's milk and those obtained from sheep's milk in terms of acidity values (p>0.05); In samples obtained from goat milk, a difference was detected between groups (p <0.001). While there was no significant difference in protein between samples obtained from cow's milk and goat's milk (p>0.05); In samples obtained from sheep's milk, a difference between groups was detected at (p<0.0001).When a⃰ (redness) values were examined, no significant difference was detected between the groups (p>0.05). No significant difference was detected between groups in b⃰ (jaundice) (p>0.05). When examined for Staphylococcus aureus, there was no significant difference between the samples obtained from goat's milk and those obtained from sheep's milk (p>0.05); A difference of p<0.05 was detected between groups in samples obtained from cow's milk. Coliform, Salmonella spp. When examined for mildew, no significant difference was detected between the groups (p>0.05). When examined in terms of yeast, there was no significant difference between the samples obtained from cow's milk and those obtained from goat's milk (p>0.05); In samples obtained from sheep's milk, a difference between groups was detected at (p<0.0001). As a result of the study, it is aimed to standardize the products by determining the production method standard, improving hygienic conditions, strengthening inspection processes, increasing awareness and branding. In this framework, it is concluded that more laboratory studies should be carried out to clarify specific product-related criteria.
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Başyayla Karın Kaymağı, Süt Ürünleri, Keçi İşkembesi, Dairy Poducts, Goat Tripe
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Ataman, O. (2024). Başyayla karın kaymağının bazı kalite kriterleri. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
