Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Çağım Akbulut Çakır; Kevser Vural Yıldız; Mutlu Buket Akın; Musa Akın

Makale detayları

Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Yazarlar:

Çağım Akbulut Çakır | Kevser Vural Yıldız | Mutlu Buket Akın | Musa Akın

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Süt Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.467-476

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306202

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups control pasteurized milk cheese and control non-irradiated raw milk cheese. After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria TAMB, coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

 Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups control pasteurized milk cheese and control non-irradiated raw milk cheese. After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria TAMB, coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

 Using raw milk in cheese-making has microbiological risks, however a considerable number of artisan cheese makers around the world prefer raw milk, as heat treatment damages natural microbiota and alters the characteristic taste and flavor of the cheese. The potential of the gamma irradiation process to make the raw milk cheese microbiologically safe was investigated in this study. A total of 5 groups of cheese were produced, including control groups control pasteurized milk cheese and control non-irradiated raw milk cheese. After the white cheese samples were kept in brine for 1 night, they were vacuum-packaged and each group was subjected to gamma irradiation at doses of 1, 2, and 3 kGy, respectively. Chemical composition, pH, acidity, Urea-PAGE images, total aerobic mesophilic bacteria TAMB, coliform group bacteria, E. coli, yeasts and molds, Lactobacillus and Lactococcus counts of cheese samples were determined during 60 days of storage at 4C. All analyzes were performed on days 1, 30, and 60 of production. We found that irradiation reduced the microbiological load of the cheeses and slowed down the degradation of αs1-CN and β-CN especially at 3 kGy. Irradiation at 3 kGy successfully inhibited the coliforms and E. coli, however yeast and mold counts were still high due to initial high levels. Our study showed that irradiation of the raw milk cheese is a promising method to reduce the microbial counts to acceptable limits which could reduce the required ripening periods for the microbial safety of raw milk cheeses.

 Peynir yapımında çiğ sütün kullanılması mikrobiyolojik riskler taşımasına rağmen, ısıl işlemin doğal mikrobiyotayı bozması ve ürünün tipik tat ve aromasını değiştirmesi nedeniyle dünya çapında önemli sayıda artizan peynir üreticisi çiğ süt kullanımını tercih etmektedir. Bu çalışmada çiğ süt peynirinin ışınlama işlemi ile mikrobiyolojik açıdan güvenli hale getirilme potansiyeli araştırıldı. Kontrol grupları kontrol pastörize süt peyniri ve kontrol ışınlanmamış çiğ süt peyniri dahil toplam 5 grup peynir üretildi. Beyaz peynir örnekleri salamurada 1 gece bekletildikten sonra vakumla paketlenerek 3 gruba ayrıldı ve her gruba sırasıyla 1, 2, ve 3 kGy dozlarında gama ışınlaması uygulandı. Peynir örneklerinin kimyasal kompozisyonu, pH, asitlik, Urea-PAGE görüntüleri, total aerobik mezofilik bakteri TAMB, koliform grup bakteri, E. coli, maya - küf, Laktobasil ve Laktokok sayıları 4Cde 60 günlük depolama süresince analiz edildi. Analizler üretimin 1, 30, ve 60. günlerinde yapıldı. Işınlamanın peynirlerin mikrobiyolojik yükünü azalttığını ve özellikle 3 kGyde αs1-CN ve β-CNnin bozunmasını yavaşlattığını bulduk. 3 kGydeki ışınlama, koliformları ve E. coliyi başarılı bir şekilde inhibe etti, ancak maya ve küf sayıları, başlangıçtaki yüksek seviyeler nedeniyle hala yüksekti. Çalışmamız, çiğ süt peynirinin ışınlanmasının, mikrobiyal yükü kabul edilebilir sınırlara düşürmek ve çiğ süt peynirleri için gerekli olgunlaşma sürelerini kısaltabilecek umut verici bir yöntem olduğunu gösterdi.

Makale detayları

Impact of low-dose gamma irradiation treatment on microbial and chemical properties of raw milk white cheese

Yazarlar:

Çağım Akbulut Çakır | Kevser Vural Yıldız | Mutlu Buket Akın | Musa Akın

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Süt Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.467-476

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306202

pISSN:

2587-1358

food irradiation

irradiation dose

white cheese

low-fatgıda ışınlaması

ışınlama dozu

beyaz peynir

az yağlı

Sayı

Makale detayları

Yazarlar: Çağım Akbulut Çakır | Kevser Vural Yıldız | Mutlu Buket Akın | Musa Akın

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği | Süt Teknolojisi

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.467-476

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001306202

pISSN: 2587-1358

Sayı

Yazarlar:

Çağım Akbulut Çakır | Kevser Vural Yıldız | Mutlu Buket Akın | Musa Akın

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Süt Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.27 Issue 4, pp.467-476

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001306202

pISSN:

2587-1358