Aydın Gastronomy

Yazarlar: Gönül ÖZLEM

Konular:-

Anahtar Kelimeler:Cream,Quality,Food microbiology,Public health,Pastry

Özet: Cream is a valuable dairy product used both freshly and in preparation of foodstuffs, especially pastry. However, it may contain high number of microorganisms As a result, both shelf life is short and it can lead to food poisoning. This study was carried out to determine some chemical and microbiological properties of cream used in pastry sector. For this purpose, cream samples were provided at different dates from five different producers and analyzed. The oil content, water activity 0.95-0.96, titratable acidity, aerobic mesophyl total bacteria count, mold and yeast count, lactic acid bacteria count were determined as 39.20-44.56%; 0.95-0.96 Aw; 0,12-0,16% LA; 3.856.10 log cfu/g, 1,89-3,59 log cfu/g, 2.77-6.43 log cfu/g, respectively. Coliform was detected in the samples belonging to two producers. S. aureus was not found at countable levels. According to the findings obtained in this study, it was concluded that the creams produced for the pastry sector had a variable microbial flora depending on the producer and some semples have a risk of food safety and public health

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