Investigation of the physiochemical and microbiological quality of fruit yoghurt sold in Elazig province

Abstract

This study was conducted to determine some quality parametersof 25 fruit yoghurt samples (strawberry, forest fruit, blueberry,apricot, fig, mango, peach) sold in Elazig province. For this purpose,physicochemical (pH, acidity, fat, dry matter, starch, peroxidase, heattreatment) and microbiological [total mesophilic aerobic (TMA) bacteria,psychrotrophic bacteria,Lactobacillus-Leuconostoc-Pediococcus(LLP),lactic streptococcus, proteolytic and lipolytic microorganism, coliform,Enterobacteriaceae,Escherichia coli,Staphylococcus-Micrococcus,Staphylococcus aureus,Salmonellaspp. and yeast-mold] analyzes of fruityoghurt samples were performed. It was determined that 14 samples (8%)did not comply with the Turkish Food Codex Fermented Dairy ProductsCommuniqué and TSE yoghurt standard regarding acidity value (% l.a.).The presence of starch in 91 (52%), peroxidase in 91 (52%) and heattreatment tests in 147 (84%) of the samples were positive. In the 161 (92%)samples coliform,EnterobacteriaceaeandStaphylococcus-Micrococcus;and in the 154 (88%) of yeast and mold microorganisms were observedto be less than<1.0 log10cfu/g of. Total psychrophilic bacteria,E. coli,Staphylococcus aureus, andSalmonellaspp. have not emerged in any ofthese samples (<1.0 log10cfu/g). There is only a statistical significanceobserved in Proteolytic bacteria between fruit yoghurt groups (P<0.05).The lowest number (5.36±0.10 log10cfu/g) of proteolytic bacteria wasobserved in forest fruit; the highest (7.02±0.52 log10cfu/g) was determinedin yoghurt with figs. As a result, it was concluded that the microbiologicalquality of the examined fruit yoghurt samples was not adequate forthe hygienic conditions. It is thought that hygienic conditions were notconsidered during the production process and it could pose a risk to publichealth