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Süt ve süt ürünleri içerdikleri yüksek besin değeriyle günlük diyetin önemli bir parçasını oluşturmaktadır. Ancak bu önemli özelliklerinin yanı sıra en fazla hile yapılan gıdalar arasında yer almaktadır. Koyun-keçi sütü ve ürünlerine inek sütünün karıştırılması süt ve süt ürünlerinde en sık karşılaşılan hilelerin başında gelmektedir. Bu durum, tüketiciler tarafından tercih edilmeyen sosyo-ekonomik potansiyel risklere neden olmaktadır. Bu çalışmada koyun ve keçi sütlerine farklı oranlarda karıştırılan inek sütü miktarının TaqMan Real-Time PCR ile tespit edilmesi amaçlanmıştır. Bu amaçla %1, %5, %10, %25, %75 ve %90 oranlarında keçi ve koyun sütlerine inek sütü karıştırılmıştır. Ayrıca saf inek sütünden elde edilen DNA sulandırılarak PCR işleminin duyarlılığı araştırılmıştır. Bu çalışmanın sonucunda, koyun ve keçi sütlerine karıştırılan %1 inek sütü ve 0,003 ng DNA varlığı tespit edilmiştir. Araştırma sonucunda TaqMan Real-Time PCR’ın koyun ve keçi sütlerine karıştırılan düşük düzeydeki inek sütünün tespit edilmesinde güvenilir ve hassas bir yöntem olarak kullanılabileceği düşünülmektedir., Milk and dairy products constitute an important part of the daily diet due to their high nutritional value. However, in addition to these important features, it is among the most adulterated foods. The most common adulteration in milk and dairy products is the mixing of cow's milk with sheep and goat milk and products. This situation causes socio-economic potential risks that are not preferred by consumers. In this study, it was aimed to determine the amount of cow's milk mixed with sheep and goat milk at different rates by TaqMan Real-Time PCR. For this purpose, 1%, 5%, 10%, 25%, 75% and 90% cow's milk was mixed with goat and sheep milk. In addition, the sensitivity of the PCR process was investigated by diluting the DNA obtained from pure cow's milk. As a result of this study, the presence of 1% cow's milk and 0.003 ng DNA mixed with sheep and goat milk was determined. As a result of the research, it is thought that TaqMan Real-Time PCR can be used as a reliable and sensitive method for detecting low level cow's milk mixed with sheep and goat milk.

Amaç: Bu araştırmada farklı ortamlarda yetişmiş (tatlı su, deniz, kültür) levrek balıklarının üç farklı pişirme yöntemi (derin yağda kızartma, ızgarada, fırında) uygulanması sonucu yağ asitleri kompozisyonunda oluşan değişimlerin incelenmesi amaçlanmıştır. Gereç ve Yöntem: Farklı ortamlarda yetişen (tatlı su, deniz, kültür)levrek balıklarına 3 farklı pişirme yöntemi (yağda, ızgarada, fırında) uygulanmıştır. Çiğ balık numuneleri dahil 4 farklı grup oluşturulmuş, uygulanan işlemler 3 tekrar olarak gerçekleştirilmiştir. Balıklar yıkanıp temizlendikten sonra fileto haline getirilmiş en az 500 gr olacak şekilde hazırlanmıştır. Yağ asitleri kompozisyon analizi COI/T.20/Doc.no.17 gaz kromatografik yöntem ve GC-FID cihazı kullanılarak yapılmıştır. Bulgular: Analiz sonucunda elde edilen % yağ asitleri değerleri sırasıyla “tatlı su, deniz, kültür” levrek balıklarında ve sırasıyla “çiğ, derin yağda, ızgarada, fırında” pişirme gruplarında, omega-3; (14,78; 9,19; 13,60; 9,89), (16,41; 9,35; 15,66; 10,34), (11,76; 9,73; 11,23; 9,41), omega-6; (18,52; 46,58, 12,36; 29,83), (22,53; 30,49; 12,86; 29,81), (18,19; 30,18; 18,30; 30,34), doymuş yağ; (0,47; 0,51; 0,80; 0,38), (0,50; 0,58; 0,77; 0,50), (1,68; 1,21; 1,18; 2,03), tekli doymamış yağ; (0,93; 1,29; 0,62; 0,97), (0,79; 1,35; 0,60; 1,16), (3,22; 2,73; 2,32; 4,59), çoklu doymamış yağ; (0,70; 2,33; 0,51; 0,99), (0,93; 1,41; 0,56; 1,23), (2,45; 2,91; 1,72; 4,83), ALA; (0,33; 1,31; 0,25; 0,63), (0,38; 0,27; 0,24; 0,57), (0,42; 0,42; 0,35; 0,28), EPA; (0,02; 0,01; 0,23; 0,02), (0,03; 0,01; 0,25; 0,03), (0,01; 0,01; 0,02; 0,01), DHA; (5,72; 4,91; 10,64; 4,80), (8,26; 4,68; 12,36; 5,28), (5,47; 4,70; 5,18; 4,66) olarak tespit edilmiştir Öneri: Bütün balık grupları ve pişirme yöntemlerine göre omega-3 yönünden en uygun ızgarada pişirilmiş deniz levrekleridir. Yağda pişirilmiş tatlı su levrekleri omega-6, fırında pişirilmiş kültür levrekleri tekli ve çoklu doymamış yağlar, ızgarada pişirilmiş deniz levrekleri EPA ve DHA yönünden daha uygundur. Yağda pişirme yöntemine genel olarak kültür balıkları daha uygunken, doymuş yağ içeriği düşük diyetler için doğal tatlı su ve deniz balıkları fırında pişirme yöntemine daha uygundur. Çiğ ve pişmiş balık grupları kıyaslandığında pişirme işlemleri balıketinin yaklaşık yağ asidi bileşimleri üzerinde önemli bir etkiye sahiptir., Aim: In this study, it was aimed to investigate the changes in fatty acid composition of sea bass fish grown in different environments (wild-freshwater environment, wild-marine environment, culture) as a result of applying three different cooking methods (deep fat frying, grilling, baking). Materials and Methods: 3 different cooking methods (deep fat frying, grilling, baking) were applied to sea bass fish grown in different environments (wild freshwater environment, wild marine environment, culture). 4 different groups were formed, including raw fish samples. The procedures applied in this research were carried out in triplicate. After the fish were washed and cleaned, they were made into fillets. Samples are adjusted to a minimum of 500 g. Fatty acid composition analysis was performed using the COI / T.20 / Doc.no.17 gas chromatographic method and GC-FID device. Results: The % fatty acids values obtained as a result of the analysis were determined as follows in the "freshwater, marine, culture" sea bass fish and in the "raw, deep fat frying, grilling, baking" co-oking groups, respectively. Omega-3; (14.78; 9.19; 13.60; 9.89), (16.41; 9.35; 15.66; 10.34), (11.76; 9.73; 11.23; 9 ,41), omega-6; (18.52; 46.58, 12.36; 29.83), (22.53; 30.49; 12.86; 29.81), (18.19; 30.18; 18.30; 30 .34), saturated fat; (0.47; 0.51; 0.80; 0.38), (0.50; 0.58; 0.77; 0.50), (1.68; 1.21; 1.18; 2 .03), monounsaturated fat; (0.93; 1.29; 0.62; 0.97), (0.79; 1.35; 0.60; 1.16), (3.22; 2.73; 2.32; 4 .59), polyunsaturated fat; (0.70; 2.33; 0.51; 0.99), (0.93; 1.41; 0.56; 1.23), (2.45; 2.91; 1.72; 4 .83), ALA; (0.33; 1.31; 0.25; 0.63), (0.38; 0.27; 0.24; 0.57), (0.42; 0.42; 0.35; 0 ,28), EPA; (0.02; 0.01; 0.23; 0.02), (0.03; 0.01; 0.25; 0.03), (0.01; 0.01; 0.02; 0 .01), DHA; (5.72; 4.91; 10.64; 4.80), (8.26; 4.68; 12.36; 5.28), (5.47; 4.70; 5.18; 4 ,66). Conclusion: According to all fish groups and cooking methods, grilled wild sea bass is the most suitable in terms of omega-3. Freshwater sea bass cooked in deep fat fried is more suitable in terms of omega-6, baked cultured sea bass is more suitable in terms of mono and polyunsaturated fats, grilled wild marine sea bass is more suitable in terms of EPA and DHA. For deep fat frying methods is generally cultured fish more suitable, wild freshwater and marine fish are more suitable for oven cooking for diets low in saturated fat. When raw and cooked fish groups are compared, cooking processes have a significant effect on the approximate fatty acid composition of fish.

Cilj ovog rada bio je odrediti mikrobiotu komercijalno dostupnog kefira, kumisa i kefira proizvedenog u kućnoj radinosti primjenom metagenomičke analize te usporediti neka probiotička svojstva bakterija mliječne kiseline izoliranih iz tih napitaka sa sojem Lactobacillus casei koji se koristi u proizvodnji yakulta. Kao uzorci korišteni su jedan kefir iz kućne radinosti, pet komer¬cijalno dostupnih kefira različitih proizvođača i jedan kumis. Mikrobna raznolikost kefira i kumisa određena je metagenomičkom analizom na ciljano područje V1-V2 16S rRNK gena. Direktnom izolacijom DNK utvrđeno je da su u komercijalno dostupnim uzorcima kefira dominantne vrste Streptococcus thermophilus i Lactococcus lactis. Izolacijom na MRS agaru dominantnim su se pokazali Lc. lactis i Leuconostoc mesenteroides, dok je izolacijom na M-17 agaru dominantna vrsta bila Lc. lactis. U kefiru iz kućne radinosti koji je proizveden pomoću kefirnih zrnaca, dominantna vrsta bio je Lb. kefiranofaciens. Lb. kefiri i Enterococcus durans pokazali su se dominantnim vrstama izolacijom na MRS I M-17 agaru. Lb. kefiranofaciens, Lb. kefiri, i Str. thermophilus su bile dominantne vrste u kumisu. Mikroorganizmi izolirani iz kumisa pokazali su osnovna probiotička svojstva slično bakteri¬jama mliječne kiseline izoliranim iz yakulta. Ovo istraživanje daje prikaz bakterijske mikroflore i probiotičkih svojstava bakterija mliječne kiseline izoliranih iz kefira i kumisa koji se konzumiraju u Turskoj., The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey.

Amaç: Değişik oranlarda rennet kazein eklenerek üretilen kaşar peynirlerinin olgunlaşma süresince kimyasal, mikrobiyolojik ve duyusal özelliklerinde meydana gelen değişimin araştırılması amaçlanmıştır. Gereç ve Yöntem: Sütün yağı %3,0’e ayarlandı, 37˚C’ye ısıtılıp enzim eklendi. Pıhtı işleme, baskılama ve fermantasyondan sonra parçalama işleminde eritme tuzları (%0,1), kaya tuzu (%1,5) ve rennet kazein (%0-kontrol, 0,5, 1,0, 1,5, 2,0) eklendi. Eritme işlemi (65˚C, 5 dak) yapılarak peynir üretildi, vakumla paketlendi, olgunlaştırıldı (8˚C, 90 gün). Örneklerde kuru madde gravimetrik yöntemle, yağ Gerber metoduyla, tuz Mohr yöntemiyle ve titrasyon asitliği % laktik asit olarak belirlendi. Örneklerin Toplam mezofilik aerobik bakteri, laktik asit bakterisi, Stapylococcus aureus, koliform bakteri, maya–küf içeriği incelendi. Duyusal değerlendirme 7 panelist tarafından yapıldı. Kimyasal ve mikrobiyolojik sonuçlar istatistiksel olarak one-way Anova testine, duyusal sonuçlar ise Kruskal-Wallis H testine tabi tutuldu. Bulgular: Peynirler 8˚C’de 90 gün olgunlaştırıldı ve olgunlaştırmanın 1., 30., 60. ve 90. günlerinde kimyasal, mikrobiyolojik ve duyusal analizler yapıldı. Peynirlerin ortalama pH değerleri 5,62-5,76, asitlik %0,55-0,83 L.a., kurumadde %54,93-58,04, tuz %1,22-1,37, kurumaddede tuz %2,21-2,45, yağ %23,67- 25,33 ve kurumaddede yağ %41,20-45,46, TAMB 5,17-5,75 logkob/g, LAB 5,49-6,98 logkob/g, maya-küf sayısı 3,66-4,88 logkob/g olarak belirlendi, S.aureus ve koliform grubu bakteriye rastlanılmadı. Peynirlerin titrasyon asitliğinde önemli farklılık bulundu (p0,05). Duyusal analizlerde dış görünüş bakımından 3 nolu peynirde, iç görünüş bakımından 2 nolu peynirde istatistiki olarak önemli farklılık bulundu (p, Aim: It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening. Materials and Methods: Bovine milk (3,0% fat) was heated (37˚C), enzyme was added. After clotting, pressure and fermantation, emulsifying salts (0,1%), salt (1,5%) and rennet casein (%0-control, 0,5, 1,0, 1,5, 2,0) was added. Produced cheese at melting tank (65˚C, 5 min) was packaged and was ripened (8˚C, 90 days). In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. Total mesophilic aerobic bacteria, lactic acid bacteria, S.aureus, coliform bacteria, yeast-mould contents of the samples were examined. Sensory evaluation was performed by 7 panelists. One-way Anova test and Kruskal-Wallis H test was used for istatistically analysis. Results: Cheeses were ripened at 8˚C and were analyzed during the ripening period (90 days). pH value was found between 5,62-5,76, acidity 0,55-0,83L.a., drymatter 54,93-58,04%, salt 1,22-1,37%, salt in drymatter 2,21-2,45%, fat 23,67-25,33% and fat in drymatter 41,20-45,46%. Mean values were determined to TAMB 5,17-5,75 logcfu/g, LAB 5,49-6,98 logcfu/g, mould-yeast 3,66-4,88 logcfu/g. There was a significant difference (p 0,05) was found on other criteria. Total scores were between 20,62-22,19 point at sensory evaluation. In the sensory analysis, 3rd group cheese in terms of external appearance and 2nd group cheese in terms of internal appearance statistically have significant difference (p

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, 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 0,05). 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

Turkish Cuisine is shown among the top three cuisines in the world by many sources. It is a fact that he deserves more than this title. From the beginning of 1990's Turkish cuisine has been presented to the tourists who coming to the country with the development of tourism. But some meals such as kebab, doner are on the foreground, while hosmerim (a sweet made of unsalted cheese), cheese halva, kunafah did not find the place that they deserved. On the other hand, tiramisu with cheese and cheesecake consumed by many people, in the world. In order to bring the desserts produced by the cheese into the forefront, tourists should be included from the beginning of this making process. With this method, new destination areas will be formed and at the same time the recognition of Anatolian culinary cultures will be increased.

In this study, 92 butter and 100 cream cheese samples were analyzed for aflatoxin M1 (AF M1). They were obtained from retail outlets in five big cities (Istanbul, Izmir, Kayseri, Konya, Tekirdag). The occurrence and concentration range of AF M1 in the samples were investigated by competitive enzyme-linked immunosorbent assay (ELISA) method using immunoaffinity columns. At the detectable level of 10 ppt all 100% of the butter samples and 99% of the cream cheese samples contained AF M1. The incidence of AF M1 in the butter samples and the cream cheese samples ranged from 10 to 7000 ng/kg and from 0 to 4100 ng/kg, respectively. AF M1 levels in 28% of the butter and 18% of the cream cheese samples exceeded the maximum tolerable limit of the Turkish Food Codex. AF M1 levels in the samples show that there is a presence of high aflatoxin level that constitutes a human health risk in Turkey. Therefore farmers and dairy companies need to be informed about the aflatoxin and aflatoxicosis, and also the continuous monitoring of the aflatoxin level must be applied by the Turkish public health authorities.

In this study, Halloumi cheese samples were produced from preacidified cow's milk. Glucono-delta-lactone (gdl), lactic, citric and acetic acids were used in preacidification treatments. The cheese samples were vacuum packed and ripened at 7±1 °C for 90 days. The changes in some chemical, microbiological and sensory properties of the Halloumi cheese samples were investigated during the ripening period. Gdl and lactic acid were found more suitable than citric and acetic acids as an acidulant in Halloumi cheese production

In this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%.

Lactic acid bacteria (LAB) are an important group in the industrially using microorganisms. The first pure cultures of bacteria was "Bacterium lactis" (probably Lactococcus lactis), obtained in 1873 by J. Lister. LAB are Gram-positive, non motile, non spore-forming, except Sporolactobacillus inulinus, catalase negative, microaerophilic or anaerobic microorganisms. LAB can be found in milk and dairy products, plants and human and animal intestinal mucosa. LAB have low Guanine and Cytosine (G+C) ratio.The industrial applications of lactic acid bacteria is considered, it is emphasized that reliable typing methods in strain levels are getting important about both study on cultures used in functional foods and determining the performance of LAB starter cultures. Denaturing Gradient Gel Electrophoresis (DGGE) is the most common technique in molecular fingerprinting culture-independent techniques. The technique is based on the separation of the same length but having different sequences of the Polymerase Chain Reaction (PCR) products.

Amaç: Bu araştırmada, keklik etlerinde Listeria spp. ve patojen tür olan Listeria monocytogenes’in varlığı araştırılarak insidensinin ve dolayısıyla halk sağlığı bakımından öneminin ortaya konması amaçlandı. Gereç ve Yöntem: Araştırmada, 10 erkek ve 10 dişi olmak üzere 20 adet keklik eti kullanıldı. Numuneler, keklik yetiş- tiriciliği yapılan özel bir çiftlikten temin edildi. Kanatlı kesiminin yapıldığı özel bir kesimhanede kesilip aseptik şartlarda soğuk koşullar altında laboratuara getirilip analize alındı. Listeria spp.’nin izolasyon ve identifikasyonunda Food and Drug Administration (FDA) tarafından bildirilen yöntem kullanıldı. Bulgular: İncelenen 20 keklik numunesinden bir erkek ve bir dişi olmak üzere 2’sinin (%10) Listeria spp. ile kontamine olduğu tespit edildi. Kontamine iki numuneden izole edilen 10 izolatın 5’i (%50) L. innocua, 4’ü (%40) L. grayi ve 1’i (%10) L. welshimeri olarak identifiye edildi. Öneri: Elde edilen bulgular, keklik etinin halk sağlığı açısından risk oluşturabileceğini ve bazı önlemlerin alınması gerektiğini ortaya koymaktadır. Bu amaçla, özellikle yetiştirme ve kesimhane işletmelerinin hijyen kalitesinin yükseltilmesi, çapraz bulaşmaların önlenmesi ve tüketim aşamasına kadar soğuk zincirin sağlanmasının önem arz ettiği kanaatine varılmıştır., Aim: In this study, it was aimed that to determine the presence of Listeria spp. and especially Listeria monocytogenes in partridge meats for putting forth the importance on public health. Materials and Methods: The survey included 10 male and 10 female partridge carcasses. Samples were obtained from a private farm which performs partridge breeding. After the cutting of partridges under aseptic conditions in a private slaughterhouse, samples were brought in to the laboratory and analyzed. Food and Drug Administration (FDA) method was used for the isolation and identification. Results: Two of the (10%) samples analyzed were found to be contaminated with Listeria spp. 10 isolates collected from the contaminated samples. These samples identified as L. innocua (5, 50%), L. grayi (4, 40%) and L. welshimeri (1, 10%). Conclusions: As a result, findings showed us partridge meat may be a public health risk and preventive measures should be taken. For this purpose hygienic conditions have to be proven on breeding and slaughtering enterprises, prevent cross- contamination and kept the cold chain until consumption.

Konya piyasasında tüketime sunulan 80 adet sütlü tatlı ve deneysel amaçlı üretimi yapılan sütlü tatlılar pH, viskozite, y üzde kuru madde, kül, şeker ve yağ yönünden incelenmiştir. Piyasada satışa sunulan sütlü tatlıların pH, viskozite, yüzde kuru madde, % kül, % şeker ve % yağ ortalama değerleri sırasıyla 6.66- 6.94, 9.36- 85.00, 36.55- 48.98, 0.35- 0.78, 24.26- 27.69, 2.25- 4.62 arasında tespit edildi. Deneysel olarak üretilen sütlü tatlılara ait değerler sırasıyla 6.76- 6.92, 13.40- 106.40, 29.98- 45.84, 0.48- 0.82, 21.62- 26.78, 2.42- 4.90 olarak tespit edildi. Sütlü tatlı örneklerinde bazı kimyasal özellikler bakımından önemli derecede farklılık tespit edildi. Sütlü tatlı numunelerinin tümünde pH, şeker ve yağ miktarı bakımından fark olmadığı belirlendi. Sütlü tatlıların üretim reçetelerinin standart olmadığı ve üretim koşulları ile kullanılan ham maddelerin farklı olmasının etkili olduğu belirlendi. Gerek T ürkiye de gerekse de dünyada yapılan literatür taramalarında sütlü tatlıların kimyasal kalitesi üzerine az sayıda araştırma bulunduğu tespit edilmiştir. T ürkiye de sütlü tatlıların yapım tekniklerinin farklı olması ve bir standardın olmaması nedeniyle bu çalışmada piyasadan temin edilen ve deneysel olarak üretilen sütlü tatlıların bazı kimyasal kalitelerini tespit etmek amaçlanmıştır., Eight milky desserts prepared for the consumption in Konya, and milky desserts made by empirical production were examined in terms of pH, viscosity, dry matter, ash, sugar, and fat. The average pH, viscosity, dry matter, ash, sugar and fat values of milky desserts offered for sale on the market were determined between 6.66- 6.94, 9.36- 85.00, 36.55- 48.98, 0.35- 0.78, 24.26- 27.69, 2.25- 4.62, respectively. The values of milky desserts produced experimentally were determined 6.76- 6.92, 13.40- 106.40, 29.98- 45.84, 0.48- 0.82, 21.62- 26.78, 2.42- 4.90, respectively. In terms of some chemical features, important differences were found in the samples of milky desserts. It was identified that in terms of the amounts of pH, sugar and fat, there are no differences. It was identified that the production formulas of milks desserts were not standardiz ed, and production conditions and the differences of raw material being used have influence on this situation.In a ddition, basing on the chemical quality of milky desserts in the research both in Turkey and in the World, it was reported that there were a small number of researches. Due to the differences in production techniques and the lack of standard in Turkey, it has been aimed to determine the chemical quality of milky desserts in market and produced by experimentally.

Eighty units milky desserts consumed in Konya and experimentally produced milky desserts have been analyzed in terms of total aerobic mesophilic microorganisms coliform group of microorganisms, yeast and mold and Staphylococcus aureus. The average values of the total number of aerobic mesophilic microorganisms coliform group of microorganisms, yeast and mold and Staphylococcus aureus of milky desserts sold in the market has been determined to have been respectively between log10 2.17-3.44, 0.66-3.23, 1.03-2.08 and 0.87-3.76. The values of milky desserts produced experimentally have been determined, respectively between log10 0-1.00, 0.82-1.74, 0-3.34, 0-0.98 of the milky dessert samples of 80 units it has been determined total aerobic mesophilic microorganisms in 59 samples (73.75%), coliform organisms in 46 samples (57.50%), yeast and mold in 37 samples (46.25%) and Staphylococcus aureus in 47 samples (58.75%). Microbiological values of experimentally produced milky dessert samples have been found to have been quite lower than the ones produced in the market. It has been found important differences in the values of the total number of aerobic mesophilic microorganisms coliform group of microorganisms, yeast and mold and Staphylococcus aureus of milky desserts consumed in market and produced experimentally. It has been appeared to be necessary the effective and continuous control of production and selling areas of milky desserts. Also it has been appeared to be necessary to obey the hygiene rules in production and selling areas of milky desserts. © Asian Network for Scientific Information, 2014.

Amaç: Starter kültür kullanılmadan üretilen kaşar peynirlerin ol-gunlaşma süresince kimyasal ve mikrobiyolojik özelliklerinde mey-dana gelen değişimin araştırılması amaçlanmıştır.Gereç ve Yöntem: Peynir üretimi için kullanılan çiğ inek sütü yağ oranı %3.0'e ayarlandı, 37 ?C'ye ısıtılıp enzim ilave edildi. Pıhtı iş-leme, baskı ve fermantasyon işlemi aşamasından sonra parçalama işlemi yapılarak %0.1 eritme tuzları ve %1.5 kaya tuzu ilave edil-di. 65 ?C'de 5 dakika eritme işlemi yapılarak peynir üretildi. Peynir vakumla paketlendi, 8 ?C'de 90 gün süreyle olgunlaştırıldı. Peynir örneklerinde kurumadde gravimetrik yöntemle, yağ Gerber Meto-du ile tuz Mohr yöntemi ile ve titrasyon asitliği % laktik asit olarak belirlendi. pH değerleri Nell marka pH metre ile ölçüldü. Bütün nu-muneler TAMB, LAB, koagulaz () Staphylococcus aureus, Koliform bakteri, Maya-Küf yönünden incelendi. Tüm örnekler istatistiksel olarak değerlendirildi.Bulgular: Tüm peynirler 8 ?C'de 90 gün süreyle olgunlaştırıldı ve olgunlaştırmanın 1., 30., 60. ve 90. günlerinde peynirlerin kimyasal ve mikrobiyolojik analizleri yapıldı. Peynirlerin ortalama pH değer-leri 5.62-5.76, asitlik %0.55-0.83 L.a., kurumadde %54.93-58.04, tuz %1.22-1.37, kurumaddede tuz %2,21-2,45, yağ %23,67-25,33 ve kurumaddede yağ %41.20-45.46 arasında tespit edildi. Mikrobiyolo-jik sayımlarda elde edilen veriler ise TAMB 5.17-5.75 log kob/g, LAB 5.49-6.98 log kob/g, Maya-Küf sayısı 3.66-4.88 log kob/g şeklinde bulundu. Araştırmada Staphylococcus aureus ve Koliform grubu bak-teriye rastlanılmadı. Sonuç olarak üretilen peynirlerin titrasyon asit-liğinde önemli farklılık bulundu (P0.05). Fakat kurumadde, yağ, tuz ve mikrobiyolojik sonuçlar üzerinde olgunlaşma süresince istatistiki olarak fark tespit edilmedi., Aim: It is aimed to research the change in chemical and microbiolo-gical properties of Kashar cheese produced without starter culture during ripening period.Materials and Methods: Fat rate of the raw cow milk was set as 3.0% and was heated to 37 ?C and enzyme was added. After coagu-lum processing, press and fermantation stages, 0.1% of emulsifying salts and 1.5% of salt was added. Cheese was produced through a five-minute melting process at 65 ?C. Cheese was packaged by vacu-uming and was ripened at 8 ?C for 90 days. In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. pH levels were tested by Nell pH meter. Samples are examined and evaluated statistically from the point of the TAMB, LAB, coagulase () S. aureus, coliform bacteria and mould and yeast.Results: Cheeses were ripened at 8 ?C for 90 days and analyses were exercised on ripening period. According to results, pH value was found between 5.62-5.76, acidity 0.55-0.83L.a., dry matter 54.93-58.04%, salt 1.22-1.37%, salt in dry matter 2.21-2.45%, fat 23.67-25.33% and fat in dry matter 41.20-45.46%. Mean values of the enu-meration of TAMB were determined between 5.17-5.75 log cfu/g, LAB 5.49-6.98 log cfu/g, mould-yeast 3.66-4.88 log cfu/g. S. aureus and Coliform group microorganisms were also analyzed, but weren't detected. In this study samples were assessed and a difference was determined on titratable acidity (P

Araştırmada, 41 kıyma numunesi, farklı firmalara ait 7 soğutulmuş, 25 dondurulmuş toplam 32 hamburger kötte ve 29 soğutulmuş, 17 dondurulmuş toplam 46 inegöl köfte numunesi E. coli O157:H7 kontaminasyonu ile toplam mezofilik aerobik bakteri ve koliform bakterisi yönünden incelendi. Kıyma numunelerinin 1 tanesinde (%2,43), soğutulmuş inegöl köftelerin 3 tanesinde (% 10,34), dondurulmuş Inegöl köftelerin % 1 tanesinde (%5.88), dondurulmuş hamburger köftelerin 3 tanesinde (%12) E. coli O157 serotipi tespit edildi. E. coli O157 pozitif numunelerin hiçbirisinin H7 serotipi olmadığı belirlendi. Araştırmada İnegöl köfte numunelerinin soğutulmuş olarak tüketime sunulanlarında tespit edilen toplam mezofilik aerobik bakteri ortalama sayısı (1.57 x107) gerek dondurulmuş Inegöl köftelerden (7.4 x106) gerekse dondurulmuş (3.1 x106) ve soğutulmuş (3.3. x106) olarak tüketime sunulan hamburger köftelerden fazla bulundu. Koliform bakterisi ortalama sayısı ile koliform bakterisi ile kontamine numune sayısı, soğutulmuş olarak muhafaza edilen Inegöl köftelerde kıyma ve hamburger köfte numunelerine göre oldukça yüksek bulundu. Sonuç olarak, incelenen numunelerde E. coli O157:H7 serotipine rastlanmamasına rağmen, E. coli O157 serotipinin Inegöl köfteler (% 8.69) ile hamburger köftelerde (% 9.37) bir hammadde olan kıyma numunelerine (%2.43) göre yüksek oranda bulunması ve soğutulmuş İnegöl köftelerdeki mikrobiyolojik yükün fazlalığı, bu ürünlerin hijyenik koşullar altında üretilmediğini göstermektedir., In this study, totally 41 minced meat, 32 hamburger balls (7 refrigerated, 25 frozen) and 46 Inegol meat balls (29 refrigerated, 17 frozen) were investigated for contamination of E. coli O157:H7, total mesophilic aerobic and coliform bacteria. One sample of minced meat (2.43%), 3 samples of refrigerated inegol meat balls (10.34%), 1 sample of frozen inegol meat balls (5.88%) and 3 samples of frozen hamburger balls (12%) were positive for E. coli 0157 serotype E. com 0157 serotype was not detected in refrigerated hamburger balls. And also H7 serotype was not detected in all E. coli O157 positive samples TMA counts of inegol meat balls were 1.57x107 for refrigerated samples and 7 4x100 cfu/g for frozen samples. TMA counts of hamburger balls were found as 3.1x106 for frozen samples and 3.3x106 for refrigerated sampics. Counts of coliform bacteria and coliform contaminated samples in Inegol meat balls were found higher than minced meat and hamburger ball samples. As a result, although E. coli O157:H7 was not detected in all sampies, E. coli O157 serotype was found as 8.69% for Inegol meat balis, 9.37% for hamburger balls and 2:43% for minced meat samples. Higher coliform bactena contamination of Inegof meat bails and hamburger samples than minced meal and highest microbiological counts in inegol meat balls show that hygienic conditions were low in the production of these meat products.