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A Research On The Evaluation Of Microbiological Quality Of Plain Ice-Cream Which Is Produced In Accordance With Kahramanmaraş Style Produced In Kahramanmaraş

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/2eUOrYAW-592013-43.pdf


Title : Turkish Kahramanmaraş’ta Üretilen Maraş Usulü Dondurmaların Mikrobiyolojik Kalitelerinin Değerlendirilmesi Üzerine Bir Araştırma
English A Research On The Evaluation Of Microbiological Quality Of Plain Ice-Cream Which Is Produced In Accordance With Kahramanmaraş Style Produced In Kahramanmaraş
German Eine Forschung über die Bewertung der mikrobiologischen Qualität schlicht Eis nach Kahramanmaraş Stil produziert wird produziert In Kahramanmaraş


Language : Turkish Turkish



Descriptions : Turkish Bu araştırmada, Kahramanmaraş piyasasında satılmakta olan Maraş usulü sade dondurmaların kimyasal, fiziksel ve mikrobiyolojik kalitesi incelenmiştir. Dondurma örneklerindeki toplam mezofilik aerobik bakteri, koliform, E. coli, lipolitik bakteri, psikrofilik bakteri, Salmonella, maya-küf sayıları belirlenmiştir. Ortalama toplam mezofilik aerobik bakteri, koliform, E. coli, lipolitik bakteri, mayaküf sayıları sırasıyla 6,3x10- 1,4x105 kob/g, 3 - 740 EMS/g, 3- 13 EMS/g, 1,2x102 -8,7x103 kob/g, 10-6,3x103 kob/g, 0,6x10- 2,3x102 kob/g sayıları arasında saptanmıştır. Đncelenen dondurmaların hiçbirinde Salmonella spp. ve psikrofil bakteriye rastlanmamıştır. Örnekler kurumadde, yağ oranları bakımından dondurma standardına uygun bulunmuştur. Sonuç olarak, mikrobiyolojik yönden analiz edilen dondurma örneklerinin genel olarak Türk mikrobiyolojik kriterler tebliğine uygun olduğu saptanmıştır. Çalışmada elde edilen bulgulara göre, Kahramanmaraş’ta satılan Maraş usulü sade dondurmaların üretiminin aynı kalitede olmadığı ve üreticiden üreticiye farklar gösterdiği gözlenmiştir
English In this research, it was investigated chemical, physical and microbiological quality of Maraş type plain ice-creams, sold in retail markets of Kahramanmaraş. In the ice-cream samples, total aerobic mesophilic bacteria, coliform bacteria, E. coli, lipolytic bacteria, psycrophile bacteria, Salmonella, yeast-mould were determined. The average counts of aerobic mesophilic bacteria, coliform bacteria, E. coli, lipolytic bacteria, yeast-mould, 6.3x10- 1.4x105 cfu/g, 3- 740 MPN/g, 3 - 13 MPN/g, 1.2x102 - 8.7x103 cfu/g, 10-6.3x103 cfu/g, 0,6x10- 2.3x102 cfu/g respectively. Salmonella spp. and psycrophile bacteria were not isolated in any of ice-cream samples. The dry matter, fat contents of samples conformed the ice-cream standards. In conclusion according to the microbiological analyses of the ice-creams specimen in general were conform to the microbiological criteria report. The result of this study indicated that ice-creams with vanilla which made with Maraş style sold in Kahramanmaraş markets were not in same quality level. The quality of product changes by manufactures technique.
German In dieser Untersuchung war es untersuchten chemischen, physikalischen und mikrobiologischen Qualität von Maraş Typ plain Speiseeis, Einzelhandelsmärkte von Kahramanmaraş verkauft. In der Eis-Proben insgesamt Aerobe mesophile Bakterien, coliforme Bakterien, E. coli, lipolytische Bakterien, Psycrophile Bakterien, Salmonellen, waren Hefe-Form bestimmt. Die durchschnittliche Anzahl der Aerobe mesophile Bakterien, coliforme Bakterien, E. coli, lipolytische Bakterien, Hefe-Form, 6.3x10-1.4x105 Cfu/g, 3 - 740 MPN/g, 3-13 MPN/g, 1.2x102 - 8.7x103 Cfu/g, 10-6.3x103 Cfu/g, 0, 6 x 10-2.3x102 KBE/g bzw.. Salmonellen spp. und Psycrophile Bakterien wurden nicht in einem Eis-Proben isoliert. Trockenmasse, Fettgehalten Proben entsprachen den Eis-Standards. Abschluss der mikrobiologischen Analysen zufolge des Objektträgers Eis waren im allgemeinen entsprechen den mikrobiologischen Kriterien-Bericht. Das Ergebnis dieser Studie angegeben, die mit Vanille Eis gemacht mit Maraş Stil in Kahramanmaraş Märkten verkauft wurden nicht in gleicher Qualität. Die Qualität der Produktwechsel durch fertigt Technik.


Keywords : Turkish Dondurma
English Ice-cream
German Eis
Turkish Mikrobiyolojik Kalite
English Microbiological Quality
German mikrobiologische Qualität
Turkish Patojen
English Pathogens
German Krankheitserreger


Coverage : Turkey


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2009


Status : Final


Contribute : Role : Author
Date : 2009-01-01
name : Fatma Or
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 01330 Adana, Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1520


Contribute : Role : Undefined
Date : 2013-09-05
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Size : 292868 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/2eUOrYAW-592013-43.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


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Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/7236.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi Tez Koleksiyonu, 01330 Adana
English Çukurova University Library, Thesis Collection. 01330 Adana, Turkey


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e-mail :
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Purpose : Discipline


Source : English AGRICOLA


Entry : Dairy Products


Description :


Keywords : English food microbiology
Turkish gıda mikrobiyolojisi