Hellim peynirinin fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerinde araştırmalar

Abstract

63 - t. ÖZİ'JT Ara a t ir ma materyali ile 11 im peynirleri, Kuzey Kıbrıs Türk Cumhuriyetinin de/'isik bölgelerinde üretim yo pan m andı - ralaııdan ve aile imletmelerinden alınmıştır. Toplam 19 adet olan örneklerin.ılziksol, kimyasal ve mikrobiyolojik analiz leri yi prina,.tır. Kldo edilen sonuçlara şjore : 1. Örneklerde kurumadde oranları #55 »4-0 ile #67.88 aracında üe: ismim, ortalama #60.21 bulunmuştur. Kurumadde oranları huze.y Kıbrıs Türk Cumhuriyeti `Besin Katkı Maddele ri Tİk'.ü; iiacle` belirtilen normlara uygundur. 2. ümüklerin su oralıları ;.'a2.12 ile #44.40 arasında cteı irmiş, ortalama #39 «77 bulunmuştur. Kuzey Kıbrıs Türk Cumhuriyeti `he s in Katkı Maddeleri Tüzüğünde` izin verilen orandan çok düşüktür. Bundan dolayı peynir örnekleri çok..'..t.'u'. 3. örneklerin yag oranları #25*00 ile #29.00 arasın da demişinim, ortalama #27.35 bulunmuştur. 4. Örneklerin kurumaddede yag oranları #39.77 ile #50.54 arasında de/jişmi^, ortalama #45-54- bulunmuştur. Bu dererler Kuzey Kıbrıs Türk Cumhuriyeti' `Besin Katkı Maddele- j-i Tüzüf

- 66 7. i-JUMıAJii tffuUlJifc ülM ThTJ l'HYSIGAL-, CHEMICAL AI/!D MICROBIOLOGICAL if üfiJ:{fIEfc Of HALLOUMI CiIKBfK. In this research, Halloumi Cheese samples were collected from the several family operations and. Halloumi Cheese manufactures located in several regions of Turkish Republic of Northern Cyprus. The physical, chemical and microbiological proper ties o; the total of 19 samples were analyzed. The results o! these experiments are as follows i 1. The dry-matter content of samples were ranged from ifp.40 (io to 657.88 % and averaged as 60.21 %, 'The dry- aiüttor contents of samples were in accordence with the official standart s of Halloumi cheese'. 2. The watter content of samples were ranged from >..'.l,.' </.? to MMJiü >(fand averaged as 39.77 ?'. Which is lower than the norma? standarts of Halloumi cheese ' consequently the samples were so hard. 3. The minimum and maximum fat content of samples wore f'%00 %. and 29.00 '/;< respectively the average fat content o1 tiie samples was 27.35 %« 4. The fat contents in dry-matter were ranged from :9.77 ?% to l}0.y/- % and averaged as 4-5.54- %, These values were the same with the values stated in the official norms of t lie Uylloumi cheese' and the official regulations concerning `Additives in Nutrients'' published by the Turkish Republic of Northern Cyprus.- 67 - 5. The salt content of the samples were ranged from 3.51 /<.> to 9-05 % and averaged as 6.14- %. Differences between the samples were found highly significant. 6. The percentage of salt in dry-matter varied from 6.28 ;r, to 15.38 % and averaged as 10.22 %» 21 % of samples were different than the official standarts of Halloumi cheese mentioned. 7. Total ash content of cheese samples varied from a minimum of 5.01 % to a meximum 10.59 % and averaged as 7.17 ???. There was a considerably variations among the samples concerning total ash content. 8. As for the protein contents of samples / the minimum and maximum values u&re 19-33 % and 33.04 % respectively. The average protein percentage of samples was 23.99 %. There was a variation among samples concerning the protein percentage. 9. The ratio of fat /protein were ranged between 1.44 and 0.81 and averaged as 1.15. 10. The pH values of samples were between 4.51 and 6.33. The average pH value of samples was 5.38. 11. The plate count numbers of total bacteria 4 7 were between 7*5 x 10 /g to 1.8 x 10 VS arKi `the average vlue was 2.64 x 106/g. 12. Coliform organism tests were positive for the 6 samples among the total number of 19 samples. But the remaining 13 samples were the negative concerning coliform organism test results. The numbers of coliform bacteria- 68 - o 2 -5 count were 1.03 x lO^/g, 6.50 x 10 /g, 3 «55 x 10 vg, 1.06 x 104/g, 1.86 x 105/g and 1.20 x 102/g in the sampler numbers of 2, 6, 8, 13, 16 and 1? respectively. 13. The correlation coefficient between the several ilolloumi cheeses characteristics v/ere also calcu lated in order to investigate whether there is a relation- ship among the factors or not. The statistical importance o t correlation coefficients were tested with Student JNevman Keuls test. The res;ilts are as follows: a» Tiiu coefficient oi correlation was found positive between dry -matter and fat content ( r: 0.445 and p <0.05 ). b. fhe coefficient or correlation was found positive between dry-matter and protein content of samples ( re 0.896 and p < 0.01 ). c. The correlation was found positive between fat and. protein contents of samples ( re 0.225 end p<0,50 ). d. The coefficient of correlation obtained con cerning; the relationship between protein and salt contents of samples ( r: -0.098 and p<0.95 ) was negative. e. The coefficient of correlation was found positive between the ash and salt contents of samples ( rs 0.906 ). This relationship was very significant ( p<0.01 ).