EJONS INTERNATIONAL JOURNAL ON MATHEMATICS, ENGINEERING & NATURAL SCIENCES ISSN 2602 - 4136

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Abstract


FOOD SAFETY INVESTIGATION OF SOME IMPORTANT PHYSICCHEMICAL AND BIOCHEMICAL CHARACTERISTICS OF BITLIS OTLU CHEESE

In this study, it was aimed to determine some important physicochemical and biochemical properties of herbal cheeses traditionally produced in Bitlis province and to evaluate them in terms of food safety. For this purpose, 30 sample materials, 15 of them pickled and basma cheese from Bitlis City Center, Güroymak and Tatvan districts, were used. The samples were examined in terms of pH, oxidation / reduction potential (0 / R), water activity, occult blood, taint, betalactam and tetracycline group antibiotics and the presence of starch. The parameters examined were 6.22, 83.713, 0.8894, 73.33%, 66.67%, 60%, 53.33%, respectively, in pickled cheeses. They were determined as 6.015, 95.233, 0.8895, 73.33%, 93.33%, 86.67%, and 73.33% respectively in the basma cheeses. No starch was found in the samples examined. Statistically, the decrease of O/R potential in pH increase at p <0.01 level; The decrease in the use of betalactam and tetracycline group antibiotics in the increase of water activity showed a significant correlation at the level of p <0.05. It was determined that all samples showed a significant difference (p <0.01) in terms of bleeding and rotting, but there was no significant difference in terms of other parameters. In addition, the prevalence of betalactam group antibiotics compared to pickled cheeses was found to be significant at the level of p <0.05, while a significant correlation (p <0.01) was found between the presence of antibiotics in all samples. Consequently, it was concluded that the examined cheeses were not technologically produced in accordance with the standards and did not provide the minimum hygienic conditions, and the consumption of these products could pose a potential threat to public health and food safety, even if their microbiological quality was high, especially due to the presence of antibiotics. It should be ensured and encouraged that these products are produced in an integrated manner with food safety systems such as HACCP (Hazard Analysis and Critical Control Point) at all stages of their production for public health, especially for animal health. In addition, it should be taken into consideration that microbiological analysis of such products, which are evaluated in terms of food safety, cannot be sufficient alone, and in addition to the possibility of occult blood test with antibiotic residue.



Keywords
Bitlis herb cheese, antibiotic residue, occult blood presence, physicochemical properties



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