Investigation of the Effect of The Commercial Salmonella Phage Preparation Salmonella spp in Beyaz (White) Cheese

Abstract

In this study, the effect of commercial phage preparation on the control of Salmonella in Beyaz cheese made from raw milk was investigated. The Salmonella phage preparation was used for this purpose. Beyaz cheese production was carried out in 4 groups; 1-control group (raw milk), 2-raw milk and pathogen (Salmonella Typhi, 0,05%), 3-raw milk and phage (0,1%), 4-pathogen (0,05%) and phage (0,1%). Physico-Chemical and microbiological analyses were performed on at 0, 30, 60 and 90 days of ripening in Beyaz cheese samples. Physico-Chemical analyses were made; pH, titratable acidity(ºSH), dry matter, fat in dry matter, salt and salt in dry matter. Microbiological analyses were made; total aerobic mesophilic bacteria, lactic acid bacteria, Staphylococcus spp., coliform group bacteria, Salmonella spp. and phage titre analysis in cheese samples added phage. In addition, the phage titre status of the samples added with phage was investigated in milk and whey. It has been determined that in cheese samples phage application or a pathogenic contamination didn‘t show difference effect between the samples in Physico-Chemical and general microbiological properties. These values varied only according time in all cheese groups. Salmonella spp. count was statistically significant when comparing the difference between groups 2. and 4. on day 90 compared to the control group. Apart from this, Salmonella counts were not different among the groups but only decreased as compared with the days of ripening as a natural process. As a result of this study it was determined that the addition of bacteriophage in Beyaz cheeses made from raw milk did not affect the Physico-Chemical and microbiological properties of the cheese and there was no significant difference on count of pathogenic bacteria by the phage.