Beyaz Peyni̇r Üreti̇m Aşamasinda Kont Ami̇nasyon Kaynaklarinin Beli̇rlenmesi̇ Ve Önleme Yollarinin Araştirilmasi

Abstract

Detumiııatioıı (d the coııtamiııation sources durillJ:;maııııfacturing stage of white cheese and studies 011 the preJ,elltion (d the coııtaminatioııs Summary: This study was undertakl'n to determine the sources and the level oj ui/1{(/mination o(111icroorf{anisms which c(lUsed to undesirable results in mWIU/ııcturinf{, ripeninf{ dnd consumption o(white cheese, and preı'ention eUi/1omic losses by investigated o!' prevelttiı'e process durinf{ manu!ııcturing plwse. Sa111ples were tak en {i-om pasteuri::.ec! milk, all equip111ents (cheese vats, press clıııh, cw/ı'as, culture hueket, curd cutler),' additives (mesophilic ([nd voghurt ıla rtas, CaCl], rennet), l)I'ine, curd, cheesq {iWl1 jirst doıı o(ripening periııd, ',vater, Iwnds o/personnel. ([ir,~valls and/foors sur/ııce o!,mmzu!,actııring unit that seleeted as 25 control point Microbiolof{ical wwlysis were made {(il' towl aerobic mesophilic coU/ıt, micrococci ve staphylococci, coaf{ulase positive staphvlococô, Enterohacteriaceae, colil(ınn hacteria, E co li, elJterococci, Pseudomonus spp .. i veast and molds, IT \ovasconcluded that, critical control points in nUlfw!ıu'turing o!' vı:hite cheese url'; /J(ısteurization process, using materials in nwnu(acturing process like press dıııhes and cwıv([s, air, and personne!, Sin ce dairvfactories have dilferent design" und nımıu/(ıcıurinf{ conditions, critica i conf/ıol points should be determined {(ii' eaclı {aetol'V.