Akademik Veri Yönetim Sistemi
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.23, sa.2, ss.493-505, 2020 (ESCI)
In this study, some physicochemical and microbiological characteristics of 50 raw milk samples sold in local dairy delicatessens in Erzurum province were determined. As a result of the research, the non-fat dry matter (%), fat (%), total dry matter (%), pH, acidity (%), and density values of the milk samples were 7.6-10.5, 1.5-6.8, 10.9-15.1, 6.46-7.33, 0.121-0.252 and 1.026-1.034, respectively. When the data were evaluated according to the related standards, it was determined that 12% of the raw milk was not suitable for fat, 6% for non-fat dry matter and 12% for total acidity. The total aerobic of mesophilic bacteria counts in 98% of the samples were > 100.000 cfu/mL(-1), of the total coliform bacteria counts were in the range of 5.18-5.83 log cfu/mL(-1) in 38%, the total Enterococcus spp. counts were in the range of 5.76-6.68 log cfu/mL(-1), the total number of Staphylococcus/Micrococcus spp. counts were in the range of 3.60-4.80 log cfu/mL(-1) in 60% and the yeast-mold counts 4.38-5.07 log cfu/mL(-1) in 36%. When all the results were taken into consideration, it was recognized that the samples were found to have worse microbiological quality than the chemical properties.