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Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi
2007, Cilt 21, Sayı 1, Sayfa(lar) 027-031
[ Turkish ] [ Tam Metin ] [ PDF ]
Microbiological and Chemical Quality of Cokelek Marketed in Elazığ
Gülsüm Ateş ÖKSÜZTEPE, Bahri PATIR, Abdullah DİKİCİ, Ö. Pelin BOZKURT, Mehmet ÇALICIOĞLU
Fırat University, Veterinary Faculty, Department of Food Hygiene and Technology, Elazığ-TURKEY
Keywords: Cokelek, Microbiological quality, chemical quality, traditional

In the present study, the microbiological and chemical quality of cokelek, a traditional dairy product produced in Elazığ and consumption of which plays an important role in nutrition of people of the region, were determined. A total of forty cokelek samples were collected from the marketplace in Elazığ.

The average numbers were found as 2.87x108 cfu/g for total mesophilic aerobic bacteria, 8.53x103 cfu/g for coliforms, 1.42x103 cfu/g for Staphylococcus-Micrococcus microorganisms, 3.10x107 cfu/g for yeast and molds, 1.5x10 cfu/g for Enterococcus spp., 2.97x107 cfu/g for Lactobacillus- Leuconostoc-Pediococcuss, 1.03x108 cfu/g for Lactococcus spp. Escherichia coli and Staphylococcus aureus were found in 39 (97.5 %) and 32 (92.5%) of the 40 cokelek samples, respectively. However, no Salmonella was detected in the samples.

The average values of the chemical parameters were 3.79 for pH, 1.25% for acidity (la.), 0.95 for water activity (aw), 1.38% for fat, 21.43% for dry substance, 6.94% for fat in dry substance,0.52 % for salt, 2.44% for salt in dry substance, 2.14% for ash and 17.91% for protein.

These results indicate that the cokelek samples analyzed contained microorganisms such as Escherichia coli and Staphylococcus aureus suggesting poor sanitation and hygienic practices during production. In addition, results of the chemical analysis revealed that level of dry substance and protein was relatively higher in cokelek samples.


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