Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese
Yükleniyor...
Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Keçi, koyun ve inek peynirleri kullanılarak üretilen höşmerim tatlılarının muhafaza süresince kalite özelliklerini tespit etmek amaçlanmıştır. Gereç ve Yöntem: Kontrollü şartlar altında üretim yapan çiftliklerden temin edilen keçi, koyun ve inek sütlerinden peynirler üretilmiştir. Bu sütlerden elde edilen peynirler kullanılarak 3 grup höşmerim tatlısının üretimi 3 tekrar olarak gerçekleştirilmiştir. Höşmerim tatlılarının 0. 7. ve 14. günlerde mikrobiyolojik, kimyasal ve duyusal analizleri yapılmıştır. Bulgular: Höşmerim tatlılarının, kuru madde, kül ve asitlik değerlerinde farklılık (p>0,05) tespit edilmemiştir. Höşmerim numunelerin pH değerlerinde 0. günde farklılık tespit edilemezken (p>0,05) 7. ve 14. günlerde önemli derecede farklılık (p<0,01; p<0,001) olduğu belirlenmiştir. Numunelerin yağ, renk, tekstür ve duyusal analiz değerlerinde 0. 7 ve 14. günlerde farklılıklar görülmüştür. Höşmerim tatlılarında mikroorganizma tespit edilmemiştir. Öneri: Höşmerim tatlılarının, standart şartlarda üretimi yapıldıktan ve uygun materyallerle paketlenmesiyle mikrobiyolojik ve kimyasal olarak 14 gün, duyusal bakımdan 7 gün kalitesini koruyabileceği görülmüştür. Tüketicinin korunması açısından peynirli tatlı üretiminde kullanılan peynirin hangi sütten üretildiğinin etikette belirtilmesi gerektiği düşünülmektedir.
Aim: It is aimed to determine the quality characteristics of the hosmerim desserts produced by using goat, sheep and cow cheeses during storage. Materials and Methods: The cheeses have been produced from goat, sheep and cow milk obtained from farms producing under controlled conditions. The three groups production of the hosmerim was carried out in 3 replicates. Analyzes of microbiological, chemical, physicochemical and sensory properties were made and statistical analyzes were made on days 7 and 14 after the production of the Hosmerim desserts. Results: There were no differences in dry matter, ash and acidity values (p> 0,05) of Hosmerim desserts. It was determined that there were significant differences (p <0.01, p <0.001) at 7th and 14th days when the pH values of the hosmerim samples could not be determined at 0 day (p> 0,05). There were differences in the fat, color, textural and sensory analysis values of the samples at days of storage 0,7 and 14. No microorganisms were found in Hosmerim desserts. Conclusion: It has been observed that Höşmerim desserts produced using standard method and packaged with apropriate materials can be microbiologically and chemically preserved for 14 days and sensory properties maintenance for 7 days after production under standard conditions and packaging with appropriate materials. It is thought that which milk is used in the production of cheese used in the production of cheese dessert should be stated in a certain way
Aim: It is aimed to determine the quality characteristics of the hosmerim desserts produced by using goat, sheep and cow cheeses during storage. Materials and Methods: The cheeses have been produced from goat, sheep and cow milk obtained from farms producing under controlled conditions. The three groups production of the hosmerim was carried out in 3 replicates. Analyzes of microbiological, chemical, physicochemical and sensory properties were made and statistical analyzes were made on days 7 and 14 after the production of the Hosmerim desserts. Results: There were no differences in dry matter, ash and acidity values (p> 0,05) of Hosmerim desserts. It was determined that there were significant differences (p <0.01, p <0.001) at 7th and 14th days when the pH values of the hosmerim samples could not be determined at 0 day (p> 0,05). There were differences in the fat, color, textural and sensory analysis values of the samples at days of storage 0,7 and 14. No microorganisms were found in Hosmerim desserts. Conclusion: It has been observed that Höşmerim desserts produced using standard method and packaged with apropriate materials can be microbiologically and chemically preserved for 14 days and sensory properties maintenance for 7 days after production under standard conditions and packaging with appropriate materials. It is thought that which milk is used in the production of cheese used in the production of cheese dessert should be stated in a certain way
Açıklama
Anahtar Kelimeler
Höşmerim, kimyasal, mikrobiyolojik, peynir helvası, Cheese dessert, chemical, hosmerim, microbiological
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
34
Sayı
3
Künye
Seçim Y., Uçar G. (2018). Determination of microbiological, chemical, and sensory characteristics of hosmerim
desserts derived from sheep, goat, and cow cheese. Eurasian Journal of Veterinary Sciences, 34 (3), 156-163. DOI: 10.15312/EurasianJVetSci.2018.195
