Investigations on Some Microbiological and Chemical Features of "Kurut"

Bahri PATIR; Gülsüm ATEŞ

Article Details

Investigations on Some Microbiological and Chemical Features of "Kurut"

Authors:

Bahri PATIR | Gülsüm ATEŞ

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 2002 Vol.26 Issue 4, pp.785-792

Document Type:

Article

Publication Date:

3/2002

Document Language:

Turkish

Document ID (Org No.):

2000770609

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128

Keywords:

Abstract:

 

The microbiological and chemical qualities of  kurut, which  is made from dried yoghurt with solar heat in some rural regions of Anatolia,  were studied. For this aim 25 kurut  samples from the Elazığ area  were investigated.   Colony forming units of mesophile aerobes, coliform, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, Lactococcus, yeast and mould  on average were 3.40x104/g,  2.79 x 102/g,   2.40 x 103/g,  2.23 x 104/g,  1.13 x 104/g and  1.12 x 104/g  respectively.  Twelve percent of samples contained Escherichia coli 1, and 16% had Staphylococcus aureus  microorganisms.  The pH, acidity (as lactic acid), moisture,  fat,  fat content of  dried matter, salinity, salt content of dried matter  and  ash  of  the samples on average were 4.26, 2.40%, 10.96%, 32.90%, 37.14%,  12.85%, 14.41% and  11.79% respectively.  The correlation between the general mesophile  aerobe counts and dry matter were negative and strong (r = -0.84). These correlations for Lactobacillus-Leuconostoc-Pediococcus, Lactococcus  and yeast  and mould microorganisms were, r = - 0.82, r = - 0.81  and  r = - 0.83 respectively. In addition, the correlation between coliform  group microorganisms and NaCl  was found  to be negative (r = - 0.51), and Staphylococcus-Micrococcus  microorganisms were positive  (r = 0.62) and  moderate.  It is concluded that, kurut contained considerable amounts of pathogen  microorganisms  such as Escherichia coli 1  and Staphylococcus aureus, and was prepared and stored under  unhygienic conditions.  Chemical analysis shows that  kurut has  low moisture but very high fat, salt and ash contents.

 

The microbiological and chemical qualities of  kurut, which  is made from dried yoghurt with solar heat in some rural regions of Anatolia,  were studied. For this aim 25 kurut  samples from the Elazığ area  were investigated.   Colony forming units of mesophile aerobes, coliform, Staphylococcus-Micrococcus, Lactobacillus-Leuconostoc-Pediococcus, Lactococcus, yeast and mould  on average were 3.40x104/g,  2.79 x 102/g,   2.40 x 103/g,  2.23 x 104/g,  1.13 x 104/g and  1.12 x 104/g  respectively.  Twelve percent of samples contained Escherichia coli 1, and 16% had Staphylococcus aureus  microorganisms.  The pH, acidity (as lactic acid), moisture,  fat,  fat content of  dried matter, salinity, salt content of dried matter  and  ash  of  the samples on average were 4.26, 2.40%, 10.96%, 32.90%, 37.14%,  12.85%, 14.41% and  11.79% respectively.  The correlation between the general mesophile  aerobe counts and dry matter were negative and strong (r = -0.84). These correlations for Lactobacillus-Leuconostoc-Pediococcus, Lactococcus  and yeast  and mould microorganisms were, r = - 0.82, r = - 0.81  and  r = - 0.83 respectively. In addition, the correlation between coliform  group microorganisms and NaCl  was found  to be negative (r = - 0.51), and Staphylococcus-Micrococcus  microorganisms were positive  (r = 0.62) and  moderate.  It is concluded that, kurut contained considerable amounts of pathogen  microorganisms  such as Escherichia coli 1  and Staphylococcus aureus, and was prepared and stored under  unhygienic conditions.  Chemical analysis shows that  kurut has  low moisture but very high fat, salt and ash contents.

Article Details

Investigations on Some Microbiological and Chemical Features of "Kurut"

Authors: Bahri PATIR | Gülsüm ATEŞ

Publisher: TUBITAK

Journal: Turkish Journal of Veterinary and Animal Sciences 2002 Vol.26 Issue 4, pp.785-792

Document Type: Article

Publication Date: 3/2002

Document Language: Turkish

Document ID (Org No.): 2000770609

Frequency: Bimonthly

eISSN: 1303-6181

pISSN: 1300-0128

Kurut

Microbiological

Chemical

Feature

Issues

Authors:

Bahri PATIR | Gülsüm ATEŞ

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 2002 Vol.26 Issue 4, pp.785-792

Document Type:

Article

Publication Date:

3/2002

Document Language:

Turkish

Document ID (Org No.):

2000770609

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128