Farklı seviyelerde CO2 içeren sütten üretilen beyaz peynirin özellikleri
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Dosyalar
Tarih
2008-10-17
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Beyaz peynir üretilecek pastörize ve çiğ süte değişik oranlarda CO2 ilave edilerek CO2 `in Beyaz peynirin kimyasal ve mikrobiyal özellikleri üzerine etkisi belirlenmeye çalışılmıştır. Bu amaçla mayalama sıcaklığında üç farklı pH'ya kadar (pH 6.1., 6.2 ve 6.3) çiğ ve pastörize süte CO2 ilave edilmiştir. Bu işlemlerin her birinde CO2 ilave edilmeksizin çiğ ve pastörize sütten Beyaz peynir üretilmiş ve bunlar kontrol örnekleri olarak ele alınmıştır. Bu çalışmada pH 6,1 örnekleri A, pH 6,2 örnekleri B, pH 6,3 grubu örnekler ise C grubu olarak ele alınmaktadır. Üretilen Beyaz peynir örneklerinde olgunlaşmanın belirli periyotlarında (1., 7., 15., 30., 60. ve 90. gün) kimyasal ve mikrobiyolojik analizler takip edilmiştir. Olgunlaşma süresince örneklerin pH, TSYA, kurumadde, yağ, kurumaddede yağ değerlerinde meydana gelen değişim istatistiki olarak (p< 0,01) seviyesinde önemli bulunmuştur. Olgunlaşma sonunda her üç grup peynir örneğinde de CO2 ilaveli çiğ ve pastörize sütten üretilen peynirlere göre kontrol grubu örneklerinin daha yüksek olgunluk indeksine sahip olduğu gözlenmiştir. Her üç grup peynirde de toplam mezofilik bakteri, toplam maya küf, toplam koliform grubu ve toplam mezofilik laktik asit bakterileri incelenmiştir. Her üç grup açısından CO2 ilaveli peynir örneklerinde mikroorganizma sayısı kontrol grubu örneklere göre sayım limitinin altında kalmıştır. Toplam maya-küf, toplam koliform grubu, toplam mezofilik bakteri ve toplam mezofilik laktik asit bakterisi sayılarında meydana gelen değişim istatistiki olarak önemli bulunmuştur
In this study, it was aimed to determine the effect CO2 addition at different proportions into the pasteurized and raw milk, from which white cheese samples were produced, on the chemical and microbiological properties of white cheese. For this purpose, CO2 was added into the raw and pasteurized milk at the fermentation temperature in order to achieve three ultimate pH values (pH 6.1., pH 6.2 ve pH 6.3). Control samples were also prepared without CO2 addition and pH adjustment. In this study, pH 6.1, pH 6.2 and pH 6.3 samples were called as A, B and C, respectively. The chemical and microbiological analyses were conducted at different ripening periods (1st, 7th, 15th , 30th, 60th and 90th days) of the white cheese samples. Alterations occurred in the pH, FFA, dry matter, fat and fat in dry matter values during the storage period were found significant (P<0.01). It was observed that control group cheese samples had a higher ripening index as compared to the cheese samples produced from the CO2 added raw and pasteurized milks. Total mesophilic bacteria, total yeast and mould, total coliform group and mesophilic lactic acid bacteria counts were determined in control and treatment groups and it was observed that the microorganism count in the CO2 added cheese samples was lower than that in the control group cheese samples. In addition, it was observed that the alteration in the total mesophilic bacteria, total yeast and mould, total coliform group and mesophilic lactic acid bacteria counts was found to be significant
In this study, it was aimed to determine the effect CO2 addition at different proportions into the pasteurized and raw milk, from which white cheese samples were produced, on the chemical and microbiological properties of white cheese. For this purpose, CO2 was added into the raw and pasteurized milk at the fermentation temperature in order to achieve three ultimate pH values (pH 6.1., pH 6.2 ve pH 6.3). Control samples were also prepared without CO2 addition and pH adjustment. In this study, pH 6.1, pH 6.2 and pH 6.3 samples were called as A, B and C, respectively. The chemical and microbiological analyses were conducted at different ripening periods (1st, 7th, 15th , 30th, 60th and 90th days) of the white cheese samples. Alterations occurred in the pH, FFA, dry matter, fat and fat in dry matter values during the storage period were found significant (P<0.01). It was observed that control group cheese samples had a higher ripening index as compared to the cheese samples produced from the CO2 added raw and pasteurized milks. Total mesophilic bacteria, total yeast and mould, total coliform group and mesophilic lactic acid bacteria counts were determined in control and treatment groups and it was observed that the microorganism count in the CO2 added cheese samples was lower than that in the control group cheese samples. In addition, it was observed that the alteration in the total mesophilic bacteria, total yeast and mould, total coliform group and mesophilic lactic acid bacteria counts was found to be significant
Açıklama
Anahtar Kelimeler
Beyaz peynir, Karbon Dioksit, Olgunlaşma, Mikrobiyal kompozisyon, White cheese, Carbon dioxide, Ripening, Microbial composition, Gıda mühendisliği, Food engineering
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Dertli, E. (2008). Farklı seviyelerde CO2 içeren sütten üretilen beyaz peynirin özellikleri. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
