Microbial Pink Discoloration Defects in Old Kashar Cheese Process Line: A Case Study

Dilvin İpek; Nükhet Nilüfer Demirel Zorba

Article Details

Microbial Pink Discoloration Defects in Old Kashar Cheese Process Line: A Case Study

Authors:

Dilvin İpek | Nükhet Nilüfer Demirel Zorba

Publisher:

Giresun University

Main Topics:

Gıda Mühendisliği

Journal:

Karadeniz Fen Bilimleri Dergisi Vol.14 Issue 2, pp.540-550

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001319680

pISSN:

2564-7377

Keywords:

Abstract:

 In this study, it was aimed to determine the microbial load of Old Kashar Cheeses Process Lines, define the pink pigment formable microorganisms which was seen before as a quality defect on products from the examined process line and determine the contamination points. During the study, sampling was done from different part of process line points. Total aerobic mesophilic bacteria count TAMB were used for understanding the general microbial load of process line. However, moldyeast and Enterobacteriaceae counts were performed for identifying to microbial pink discoloration defect. Isolated microorganisms were identified by phenotyping methods and microorganism which can cause microbial pink discoloration was defined as Debaryomyces sp. According to results of analyses, the main contamination points of the process line were examined as water and wooden maturation shelves.

 In this study, it was aimed to determine the microbial load of Old Kashar Cheeses Process Lines, define the pink pigment formable microorganisms which was seen before as a quality defect on products from the examined process line and determine the contamination points. During the study, sampling was done from different part of process line points. Total aerobic mesophilic bacteria count TAMB were used for understanding the general microbial load of process line. However, moldyeast and Enterobacteriaceae counts were performed for identifying to microbial pink discoloration defect. Isolated microorganisms were identified by phenotyping methods and microorganism which can cause microbial pink discoloration was defined as Debaryomyces sp. According to results of analyses, the main contamination points of the process line were examined as water and wooden maturation shelves.

 In this study, it was aimed to determine the microbial load of Old Kashar Cheeses Process Lines, define the pink pigment formable microorganisms which was seen before as a quality defect on products from the examined process line and determine the contamination points. During the study, sampling was done from different part of process line points. Total aerobic mesophilic bacteria count TAMB were used for understanding the general microbial load of process line. However, moldyeast and Enterobacteriaceae counts were performed for identifying to microbial pink discoloration defect. Isolated microorganisms were identified by phenotyping methods and microorganism which can cause microbial pink discoloration was defined as Debaryomyces sp. According to results of analyses, the main contamination points of the process line were examined as water and wooden maturation shelves.

 Bu çalışma ülkemiz için önemli bir değer olan eski kaşar peyniri üretim hattının mikrobiyal yükünün belirlenmesi, incelenen üretim hattında üretilen ürünlerde daha önce oluşan pembe renk gibi istenmeyen kalite kusurlarına neden olabilecek mikroorganizmaların tanımlanmasını ve bu mikroorganizmaların ürüne kontamine olduğu noktaları belirlemek amacıyla yapılmıştır. Çalışma sırasında üretim hattı boyunca farklı noktalardan örnekler alınmış, bu örneklerde toplam aerobik mezofilik bakteri sayımı TAMB genel mikrobiyal yükün tespiti amacıyla yapılırken, içlerinde pembe renk oluşumuna sebep olabilecek türleri barındıran küfmaya ve Enterobacteriacea sayıları tespit edilmeye çalışılmıştır. Tespit edilen mikroorganizmalara fenotipik yöntemler kullanılarak tanımlanmış, pembe renk sorununa neden olan mikroorganizmanın ise Debaryomyces sp.e ait olduğu tespit edilmiştir. Analiz sonuçlarına göre işletmedeki ana kontaminasyon kaynaklarının işletme suyu ve tahta olgunlaştırma rafları olduğu belirlenmiştir.

Article Details

Microbial Pink Discoloration Defects in Old Kashar Cheese Process Line: A Case Study

Authors:

Dilvin İpek | Nükhet Nilüfer Demirel Zorba

Publisher:

Giresun University

Main Topics:

Gıda Mühendisliği

Journal:

Karadeniz Fen Bilimleri Dergisi Vol.14 Issue 2, pp.540-550

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001319680

pISSN:

2564-7377

Old Kashar

Process Line

Pink Discoloration Defect

Wooden Shelf

QualityEski Kaşar

Üretim Hattı

Pembe Renk Bozukluğu

Tahta Raf

Kalite

Issues

Article Details

Authors: Dilvin İpek | Nükhet Nilüfer Demirel Zorba

Publisher: Giresun University

Main Topics: Gıda Mühendisliği

Journal: Karadeniz Fen Bilimleri Dergisi Vol.14 Issue 2, pp.540-550

Document Type: Article

Publication Date: 6/2024

Document Language: Turkish

Document ID (Org No.): 2001319680

pISSN: 2564-7377

Issues

Authors:

Dilvin İpek | Nükhet Nilüfer Demirel Zorba

Publisher:

Giresun University

Main Topics:

Gıda Mühendisliği

Journal:

Karadeniz Fen Bilimleri Dergisi Vol.14 Issue 2, pp.540-550

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001319680

pISSN:

2564-7377