Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses
In this study, pH and microbiological (psychrotrophic bacteria and yeast) properties of White and Tulum cheeses were investigated. According to the results of our study, the lowest pH value identified was 4.42, and the highest pH was 5.84 in the cheese samples. Psychrotrophic bacteria counts ranged...
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IPEAK ACADEMY LTD
2024-06-01
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| Series: | International Journal of Gastronomy Research |
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| Online Access: | https://gastronomyresearch.com/index.php/ijgr/article/view/40 |
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| author | Sacide Bengu Tunaydın Sercan Güvercin Abit Ervan Ismet Ozturk |
| author_facet | Sacide Bengu Tunaydın Sercan Güvercin Abit Ervan Ismet Ozturk |
| author_sort | Sacide Bengu Tunaydın |
| collection | DOAJ |
| description | In this study, pH and microbiological (psychrotrophic bacteria and yeast) properties of White and Tulum cheeses were investigated. According to the results of our study, the lowest pH value identified was 4.42, and the highest pH was 5.84 in the cheese samples. Psychrotrophic bacteria counts ranged from 4.15 to 6.21 log CFU/g for White cheese and 4.02 to 6.15 log CFU/g for Tulum cheese. Psychrotrophic yeast counts ranged from 2.98 to 7.58 log CFU/g for White cheese and 2.99 to 6.77 log CFU/g for Tulum cheese. The highest values of psychrotrophic yeast were detected in the Tulum cheese samples. As a result, it was determined that the numbers of psychrotrophic bacteria and yeast were high in both Tulum and White cheese samples. These high numbers of psychrotrophic microorganisms during cheese storage in the refrigerator may increase even further and reduce shelf life. To extend the shelf life of these cheeses, it is recommended to ensure hygienic handling practices and explore the use of natural preservatives or modified atmosphere packaging. |
| format | Article |
| id | doaj-art-e0e62234954d48daa601f7049efb2398 |
| institution | DOAJ |
| issn | 2980-1532 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | IPEAK ACADEMY LTD |
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| series | International Journal of Gastronomy Research |
| spelling | doaj-art-e0e62234954d48daa601f7049efb23982025-08-20T02:39:23ZengIPEAK ACADEMY LTDInternational Journal of Gastronomy Research2980-15322024-06-0131303310.56479/ijgr-4041Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum CheesesSacide Bengu TunaydınSercan GüvercinAbit ErvanIsmet Ozturkhttps://orcid.org/0000-0003-1434-4763In this study, pH and microbiological (psychrotrophic bacteria and yeast) properties of White and Tulum cheeses were investigated. According to the results of our study, the lowest pH value identified was 4.42, and the highest pH was 5.84 in the cheese samples. Psychrotrophic bacteria counts ranged from 4.15 to 6.21 log CFU/g for White cheese and 4.02 to 6.15 log CFU/g for Tulum cheese. Psychrotrophic yeast counts ranged from 2.98 to 7.58 log CFU/g for White cheese and 2.99 to 6.77 log CFU/g for Tulum cheese. The highest values of psychrotrophic yeast were detected in the Tulum cheese samples. As a result, it was determined that the numbers of psychrotrophic bacteria and yeast were high in both Tulum and White cheese samples. These high numbers of psychrotrophic microorganisms during cheese storage in the refrigerator may increase even further and reduce shelf life. To extend the shelf life of these cheeses, it is recommended to ensure hygienic handling practices and explore the use of natural preservatives or modified atmosphere packaging.https://gastronomyresearch.com/index.php/ijgr/article/view/40bacteriayeastpsychrotrophic bacteriatulum cheesewhite cheese |
| spellingShingle | Sacide Bengu Tunaydın Sercan Güvercin Abit Ervan Ismet Ozturk Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses International Journal of Gastronomy Research bacteria yeast psychrotrophic bacteria tulum cheese white cheese |
| title | Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses |
| title_full | Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses |
| title_fullStr | Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses |
| title_full_unstemmed | Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses |
| title_short | Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses |
| title_sort | psychrotrophic bacteria and yeast populations in turkish white and tulum cheeses |
| topic | bacteria yeast psychrotrophic bacteria tulum cheese white cheese |
| url | https://gastronomyresearch.com/index.php/ijgr/article/view/40 |
| work_keys_str_mv | AT sacidebengutunaydın psychrotrophicbacteriaandyeastpopulationsinturkishwhiteandtulumcheeses AT sercanguvercin psychrotrophicbacteriaandyeastpopulationsinturkishwhiteandtulumcheeses AT abitervan psychrotrophicbacteriaandyeastpopulationsinturkishwhiteandtulumcheeses AT ismetozturk psychrotrophicbacteriaandyeastpopulationsinturkishwhiteandtulumcheeses |