Sivas İlindeki Bazı Süt İşletmelerine Gelen Sütlerin Fiziksel, Kimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi

Abstract

Bu araştırmada Sivas ilinde bulunan 5 süt fabrikasının depo tankından temin edilen 50 adet süt örneğinin fiziksel, kimyasal ve mikrobiyolojik özellikleri belirlenmeye çalışılmıştır. Araştırma sonucunda süt örneklerinin pH, asitlik derecesi (%), yağ, yağsız kurumadde, toplam kurumadde ve yoğunluk değerlerinin sırasıyla 4, 89-6,70, %0,135-0,495, %1,7-7,6, %7,33-9,80, %10,00-16,90, 1,0230-1,0312 g/mL arasında değiştiği ve süt örneklerinin hepsinin fosfataz pozitif olduğu saptanmıştır. Elde edilen veriler Türk Gıda Kodeksi ve Çiğ Süt Standardı ile karşılaştırıldığında sütlerin %26'sında yağ, %28'inde özgül ağırlık, %32'sinde toplam kurumadde, %58'inde yağsız kurumadde, %84'ünde pH değerinin düşük; %60'ında asitlik değeri yüksek saptanmıştır. Örneklerin toplam koliform bakteri sayısının %30'unda >1100 EMS/mL, toplam mezofilik aerobik bakteri sayısının %88'inde >100.000 kob/mL, somatik hücre sayısının %40'ında 500.000 hücre/mL üzerinde olduğu ve maya-küf sayısının ise %78'inde 10 4 -10 6 kob/mL arasında olduğu belirlenmiştir. Determination of Physical, Chemical and Microbiological Properties of Milk From Some Dairy Plants in Sivas Province A R T I C L E I N F O A B S T R A C T Research ArticleReceived 24 January 2017 Accepted 29 March 2017 In this study, physical, chemical and microbiological properties of 50 raw bulk milk samples obtained from 5 different dairy plants in the Sivas were investigated. The pH, acidity, fat, non-fat dry-matter, total dry matter contents and density of raw milk samples were 4.89-6.70, 0.135-0.495%, 1.7-7.6%, 7.33-9.80%, 10.00-16.90%, and 1.0230-1.0312 g/mL, respectively. Fat content of the 26%, specific gravity of 28%, total dry matter of 32%, solids-non-fat of 58%, pH value of 84% of the milk samples were found lower whereas titratable acidity of 60% of the samples were determined higher than the values stated in the Turkish Food Codex and in the Raw Milk Standard. Total coliform bacteria counts of 30%, total aerobic mesophilic bacteria counts of 88%, and somatic cell counts of 40% of the samples were higher than 1100 MPN/mL, 100000 cfu/mL and 500000 cell/mL, respectively. Yeast-mold counts of 72% of the milk samples were found between 10 4 -10 6 cfu/mL.

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province

“…They found that the highest coliform group bacteria count was 5.9 cfu/mL. The high levels of coliform group bacteria in raw milk was stated to indicate that hygiene precautions were not taken during and after milking, and the tools and equipment used for milking were not sufficiently cleaned and necessary care was not taken about cleaning [19,29]. There is no standard for dry matter amounts included in the Turkish Food Codex Communiqué on Raw Milk and Heat Treated Drinking Milk.…”

“…If not, the bacteria in milk transform lactose to lactic acid, increasing the acidity and lowering the pH. As this situation causes milk to clot, it makes it difficult or even impossible to obtain products from raw milk [29].…”

“…There is compliance between the pH values and acidity values of milk samples. The milk samples with low pH values are stated to have high titratable acidity values [29]. The acidity levels in milk are important to determine the quality.…”

“…The mean specific gravity for milk sold in different provinces in Turkey was identified as 1.0287 by Diler and Baran [14], 1.0315 by Kurt et al [36], and 1.0296 by Tokur [39]. Beykaya et al [29] analyzed 50 milk samples obtained from the storage tanks in 5 milk factories in Sivas and reported that the specific gravity varied from 1.0230 to 1.0312 with the mean value of 1.0282. In our analysis, the lowest specific gravity was 1.0313 in winter, with the highest specific gravity of 1.0325 for summer.…”

Evaluation of The Effects of Milking Hygiene and Sanitation Education on Total Bacterial and Somatic Cell Number of Bulk Tank Milk in Dairy Cattle Breeding

“…The employment created for each country is the key to the balance of rural development and agriculture, especially in terms of the value of the domestic and export markets it creates. Dairy products take an important place in these markets (Beykaya et al 2017). About 18 million tonnes of milk are produced annually in Turkey.…”