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KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ

Year 2015, Volume: 40 Issue: 2, 69 - 75, 01.04.2015

Abstract

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References

  • Üçüncü M. 2004. A’dan Z’ye Peynir Teknolojisi. Cilt II, Mete Basım Matbaacılık, İzmir, Türkiye. 1240 s. 2. Anon 1989. Türk Standartları Enstitüsü. Gravyer Peyniri (TS 2174). Ankara.
  • Fernandes R. 2008. Microbiology Handbook Dairy Products. Leatherhead Publishing, a Division of Leatherhead Food International Ltd, Randalls Road, Leatherhead, Surrey KT22 7RY, UK. 173 p. 4. Lavanchy P, Bütikofer U. 1999. Caractérisation Sensorielle de Fromages à Pâte Dure ou Mi-Dure Fabriqués en Suisse. (Sensory Characterization of Swiss Hard and Semi-Hard Cheeses). Mitt Lebensmittelunters Hyg90 (6): 670-683.
  • İnal T, Ergün Ö. 1990. Süt ve Süt Ürünleri Teknolojisi. Panzehir Yayınları-1, İstanbul, Türkiye. 1108 s.
  • Fox PF, McSweeney PLH, Cogan TM, Guinee TP. 2004a. Cheese Chemistry, Physics and Microbiology, 3thEdition, Volume 2 Major Cheese Groups. Elsevier Academic Pres, 84 Theobald’s Road, London WC1X 8RR, UK. 434 p.
  • Anon 2012. Kars 2012 yılı Süt ve Ürünleri Üretim Yıllığı. Kars Tarım İl Müdürlüğü. Kars
  • Ulutafl Z, Çağlar A, Kurt A. 1993. Kars Gravyer Peynirinin Yapılıflı, Duyusal, Fiziksel ve Kimyasal Özellikleri Üzerinde Bir Arafltırma. GIDA 18: 197-202. 9. Anon 2007. Düzey II Bölgeleri Kalkınma Programı, Pazarlama Arafltırmaları, Süt ve Süt Ürünleri- TRA2, RD-AKKM.419.TR.
  • Vanos V, Cox L. 1986. Rapid Routine Method for the Detection of Lactic Acid Bacteria Among Competitive Flora. Food Microbiol 3: 223-234.
  • Harrigan WF. 1998. Laboratory Methods in Food Microbiology. 3thEdition, Academic Press, California, USA, 532 p.
  • Halkman AK. 2005. Merck Gıda Mikrobiyolojisi Uygulamaları Kitabı, Baflak Matbaacılık Ltd fiti, Ankara, Türkiye. 358 s.
  • Kurt A, Çakmakçı S, Çağlar A. 1996. Süt ve Mamulleri Muayene ve Analiz Metodlari Rehberi- Geniflletilmifl 6. Baskı. Atatürk Üniversitesi Yayınları No: 252/D. Erzurum. Türkiye. 238 s.
  • Anon 2008. Cheese. Determination of fat content. Butyrometer for Van Gulik method. ISO 3432:2008 (IDF 221: 2008). International Organization for Standardization.
  • Anon 2004. Cheese and processed cheese. Determination of the total solids content (Reference method). ISO 5534:2004 (IDF 4: 2004). International Organization for Standardization.
  • Anon 1980. AOAC. Official Methods of Analysis (14.022). 13thed. Whashington, USA: Association of Official Analytical Chemists Inc.
  • Anon 2014. Milk and milk products. Determination of nitrogen content. Part 1: Kjeldahl principle and crude protein calculation. ISO 8968-1:2014 (IDF 20-1:2014). International Organization for Standardization.
  • ** Ayvazoğlu A. 2009. Personal communication. Owner of dairy plant, Kars.
  • Koç Y. 2010. Personal communication. Gravyer producer, Kars.
  • Yılmaztürk G. 2009. Personal communication. Gravyer master, Kars.
  • Özdamar K. 2013. SPSS ile biyoistatistik. Nisan kitabevi. 9. Baskı. Eskiflehir, Türkiye. 498 s.
  • Souza CFV, Rosa TD, Ayub MAZ. 2003. Changes in the Microbiological and Physicochemical Characteristics of Serrano Cheese During Manufacture and Ripening. Braz J Microbiol 34: 260-266.
  • Anon 2011. Türk Gıda Kodeksi. Mikrobiyolojik Kriterler Yönetmeliği (2011/3). Gıda Tarım ve Hayvancılık Bakanlığı. 29.12.2011 tarih ve 28157 sayılı Resmi Gazete. Ankara.
  • Fox PF, McSweeney PLH, Cogan TM, Guinee TP. 2004b. Cheese Chemistry, Physics and Microbiology, 3thEdition, Volume 1 General Aspects, Elsevier Academic Pres, 84 Theobald’s Road, London WC1X 8RR, UK. 640 p.
  • Gunasekaran S, Ak MM. 2003. Cheese Rheology and Texture. CRC Pres Taylor&Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742, Florida USA. 456 p.
  • Robinson RK. 2002. Dairy Microbiology Handbook, The Microbiology of Milk and Milk Products, 3thEdition, John Wiley and Sons Inc. New York, USA. 784 p.
  • Walstra P, Geurts TJ, Noomen A, Jellema A, Van Boekel MAJS. 1999. Dairy Technology, Principles of Milk Properties and Processes, Marcel Dekker Inc. 270 Madison Avenue, New York, NY 10016.USA. 752 p.
  • Nollet LML, Toldra F. 2010. Handbook of Dairy Foods Analysis, CRC Pres Taylor&Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742, Florida USA. 918 p.
  • Zerfiridis GK, Vafopoulou-Mastrogiannaki A, Litopoulou-Tzanetaki E. 1984. Changes During Ripening of Commercial Gruyere Cheese. J Dairy Sci67: 1397-1405.
  • Grappin R, Lefier D, Dasen A, Pochet S. 1993. Characterizing Ripening Of Gruyere De Comte: Influence Of Time x Temperature And Salting Conditions On Eye And Slit Formation. Int Dairy J3: 313-328.
  • Huc D, Roland N, Grenier D, Challois S, Michon C, Mariette F. 2014. Influence Of Salt Content On Eye Growth In Semi-Hard Cheeses Studied Using Magnetic Resonance Imaging And CO2 Production Measurements. Int Dairy J 35: 157-165. 29. Kosikowski FV. 1977. Cheese and Fermented Products 2nd
  • Edwards Brother Ine. 711 s.

SOME QUALITY CHARACTERISTICS OF KARS GRAVYER CHEESE

Year 2015, Volume: 40 Issue: 2, 69 - 75, 01.04.2015

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 (20%) with regard to coliform bacteria count, 17 samples (42.5%) with regard to yeast-moldcount, 34 samples (85%) with regard to the amount of salt and 7 samples (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 choice

References

  • Üçüncü M. 2004. A’dan Z’ye Peynir Teknolojisi. Cilt II, Mete Basım Matbaacılık, İzmir, Türkiye. 1240 s. 2. Anon 1989. Türk Standartları Enstitüsü. Gravyer Peyniri (TS 2174). Ankara.
  • Fernandes R. 2008. Microbiology Handbook Dairy Products. Leatherhead Publishing, a Division of Leatherhead Food International Ltd, Randalls Road, Leatherhead, Surrey KT22 7RY, UK. 173 p. 4. Lavanchy P, Bütikofer U. 1999. Caractérisation Sensorielle de Fromages à Pâte Dure ou Mi-Dure Fabriqués en Suisse. (Sensory Characterization of Swiss Hard and Semi-Hard Cheeses). Mitt Lebensmittelunters Hyg90 (6): 670-683.
  • İnal T, Ergün Ö. 1990. Süt ve Süt Ürünleri Teknolojisi. Panzehir Yayınları-1, İstanbul, Türkiye. 1108 s.
  • Fox PF, McSweeney PLH, Cogan TM, Guinee TP. 2004a. Cheese Chemistry, Physics and Microbiology, 3thEdition, Volume 2 Major Cheese Groups. Elsevier Academic Pres, 84 Theobald’s Road, London WC1X 8RR, UK. 434 p.
  • Anon 2012. Kars 2012 yılı Süt ve Ürünleri Üretim Yıllığı. Kars Tarım İl Müdürlüğü. Kars
  • Ulutafl Z, Çağlar A, Kurt A. 1993. Kars Gravyer Peynirinin Yapılıflı, Duyusal, Fiziksel ve Kimyasal Özellikleri Üzerinde Bir Arafltırma. GIDA 18: 197-202. 9. Anon 2007. Düzey II Bölgeleri Kalkınma Programı, Pazarlama Arafltırmaları, Süt ve Süt Ürünleri- TRA2, RD-AKKM.419.TR.
  • Vanos V, Cox L. 1986. Rapid Routine Method for the Detection of Lactic Acid Bacteria Among Competitive Flora. Food Microbiol 3: 223-234.
  • Harrigan WF. 1998. Laboratory Methods in Food Microbiology. 3thEdition, Academic Press, California, USA, 532 p.
  • Halkman AK. 2005. Merck Gıda Mikrobiyolojisi Uygulamaları Kitabı, Baflak Matbaacılık Ltd fiti, Ankara, Türkiye. 358 s.
  • Kurt A, Çakmakçı S, Çağlar A. 1996. Süt ve Mamulleri Muayene ve Analiz Metodlari Rehberi- Geniflletilmifl 6. Baskı. Atatürk Üniversitesi Yayınları No: 252/D. Erzurum. Türkiye. 238 s.
  • Anon 2008. Cheese. Determination of fat content. Butyrometer for Van Gulik method. ISO 3432:2008 (IDF 221: 2008). International Organization for Standardization.
  • Anon 2004. Cheese and processed cheese. Determination of the total solids content (Reference method). ISO 5534:2004 (IDF 4: 2004). International Organization for Standardization.
  • Anon 1980. AOAC. Official Methods of Analysis (14.022). 13thed. Whashington, USA: Association of Official Analytical Chemists Inc.
  • Anon 2014. Milk and milk products. Determination of nitrogen content. Part 1: Kjeldahl principle and crude protein calculation. ISO 8968-1:2014 (IDF 20-1:2014). International Organization for Standardization.
  • ** Ayvazoğlu A. 2009. Personal communication. Owner of dairy plant, Kars.
  • Koç Y. 2010. Personal communication. Gravyer producer, Kars.
  • Yılmaztürk G. 2009. Personal communication. Gravyer master, Kars.
  • Özdamar K. 2013. SPSS ile biyoistatistik. Nisan kitabevi. 9. Baskı. Eskiflehir, Türkiye. 498 s.
  • Souza CFV, Rosa TD, Ayub MAZ. 2003. Changes in the Microbiological and Physicochemical Characteristics of Serrano Cheese During Manufacture and Ripening. Braz J Microbiol 34: 260-266.
  • Anon 2011. Türk Gıda Kodeksi. Mikrobiyolojik Kriterler Yönetmeliği (2011/3). Gıda Tarım ve Hayvancılık Bakanlığı. 29.12.2011 tarih ve 28157 sayılı Resmi Gazete. Ankara.
  • Fox PF, McSweeney PLH, Cogan TM, Guinee TP. 2004b. Cheese Chemistry, Physics and Microbiology, 3thEdition, Volume 1 General Aspects, Elsevier Academic Pres, 84 Theobald’s Road, London WC1X 8RR, UK. 640 p.
  • Gunasekaran S, Ak MM. 2003. Cheese Rheology and Texture. CRC Pres Taylor&Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742, Florida USA. 456 p.
  • Robinson RK. 2002. Dairy Microbiology Handbook, The Microbiology of Milk and Milk Products, 3thEdition, John Wiley and Sons Inc. New York, USA. 784 p.
  • Walstra P, Geurts TJ, Noomen A, Jellema A, Van Boekel MAJS. 1999. Dairy Technology, Principles of Milk Properties and Processes, Marcel Dekker Inc. 270 Madison Avenue, New York, NY 10016.USA. 752 p.
  • Nollet LML, Toldra F. 2010. Handbook of Dairy Foods Analysis, CRC Pres Taylor&Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742, Florida USA. 918 p.
  • Zerfiridis GK, Vafopoulou-Mastrogiannaki A, Litopoulou-Tzanetaki E. 1984. Changes During Ripening of Commercial Gruyere Cheese. J Dairy Sci67: 1397-1405.
  • Grappin R, Lefier D, Dasen A, Pochet S. 1993. Characterizing Ripening Of Gruyere De Comte: Influence Of Time x Temperature And Salting Conditions On Eye And Slit Formation. Int Dairy J3: 313-328.
  • Huc D, Roland N, Grenier D, Challois S, Michon C, Mariette F. 2014. Influence Of Salt Content On Eye Growth In Semi-Hard Cheeses Studied Using Magnetic Resonance Imaging And CO2 Production Measurements. Int Dairy J 35: 157-165. 29. Kosikowski FV. 1977. Cheese and Fermented Products 2nd
  • Edwards Brother Ine. 711 s.
There are 29 citations in total.

Details

Other ID JA76GE68AA
Journal Section Research Article
Authors

Şükrü Topuk This is me

Çiğdem Sezer

Publication Date April 1, 2015
Published in Issue Year 2015 Volume: 40 Issue: 2

Cite

APA Topuk, Ş., & Sezer, Ç. (2015). KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ. Gıda, 40(2), 69-75.
AMA Topuk Ş, Sezer Ç. KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ. The Journal of Food. April 2015;40(2):69-75.
Chicago Topuk, Şükrü, and Çiğdem Sezer. “KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ”. Gıda 40, no. 2 (April 2015): 69-75.
EndNote Topuk Ş, Sezer Ç (April 1, 2015) KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ. Gıda 40 2 69–75.
IEEE Ş. Topuk and Ç. Sezer, “KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ”, The Journal of Food, vol. 40, no. 2, pp. 69–75, 2015.
ISNAD Topuk, Şükrü - Sezer, Çiğdem. “KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ”. Gıda 40/2 (April 2015), 69-75.
JAMA Topuk Ş, Sezer Ç. KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ. The Journal of Food. 2015;40:69–75.
MLA Topuk, Şükrü and Çiğdem Sezer. “KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ”. Gıda, vol. 40, no. 2, 2015, pp. 69-75.
Vancouver Topuk Ş, Sezer Ç. KARS GRAVYER PEYNİRLERİNİN BAZI KALİTE ÖZELLİKLERİ. The Journal of Food. 2015;40(2):69-75.

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