Farklı dumanlama tekniklerinin selçuklu tulum peynirinin kimyasal mikrobiyolojik ve duyusal niteliklerine etkisi
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Tarih
2004
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info:eu-repo/semantics/openAccess
Özet
Araştırma, farklı dumanlama teknikleri uygufanmasınm Selçuklu Tulum peynirinin kimyasal, mikrobiyolojik ve duyusal niteliklerine etkisini belirlemek amacıyla yapılmıştır. Deneysel olarak dört grup peynir numunesi üretildi. 1. gruptakilere (kontrol grubu) dumanlama işlemi uygulanmadı, 2. gruptaki numuneler % 0.5 oranında sıvı duman içeren solüsyonda beş dakika bekletildi, 3. gruptaki numuneler ise 20lC üç saat süreyle doğal dumanlamaya tabii tutuldu. 4. gruptaki numunelerin üretiminde kullanılan süte% 0.01 oranında sıvı duman ilave edildi. Numuneler üretimin 0. ve olgunlaşmanın 15., 30., 60. ve 90. günlerinde kimyasal, mikrobiyolojik ve olgunlaşmanın 30., 6O.ve 90. günlerinde duyusal analizlere tabi tutuldu. 4. grup numunelerin % yağ ve asittik değerleri, diğer gruplardaki numunelere göre daha az, pH değerleri ise daha yüksek bulundu. Kontrol grubu ile farklı dumanlama işlemleri uygulanan numuneler arasında % rutubet, protein, tuz, kül ve su aktivitesi değerleri ile içerdikleri mikroorganizma sayılan bakımından önemli (p0.05) düzeyde . farklılık görülmedi. Duyusal yönden 1. ve 2. gruptaki numunelerin daha çok beğenildiği tespit edildi. Sonuç olarak Selçuklu Tulum peyniri üretiminde, % 0.5 oranında sıvı duman içeren solüsyonda peynirin beş dakika bekletilmesiyle, Türkiye'de üretilen peynirlere çeşitlilik kazandırabileceği ve peynir tüketiminin artmasına katkıda bulunabileceği kanaatine varıldı.
The investigation was done to determine the effect of different smoking techniques on chemical, microbiological and sensory properties of Selçuklu Tulum cheese. Four cheese samples were produced experimentally. Any smoking procees was not applied to first group (group 1). The samples in group 2 were kept five minutes in the solution containing 0.5 % liquid smoke. The samples in group 3 were smoked naturally at 20±l°C for three hours. In the production of Group 4, liquid smoke was added to the milk at the rate of 0.01 %. Samples were analysed chemically and microbiologically on the t." , 15th, 30"1, 60th, and 90Ul days of the ripening and were evaluated organolepticaly at 30th, 6O'h, and 90lh days of the ripening. Fat contents and acidity values of fourth group samples (0.01 % liquid smoke added to milk) were lower than those in the other groups while pH values were higher. There was not any significant (p>0.05) difference in chemical and microbiological results between control (Group 1) and the others (Groups 2, 3, 4). According to the sensory analyses, the samples in the 1" and the 2rd Groups were mors preferred. It is concluded that the application of 0.5 % liquid smoke in the production of Selçuklu Tulum cheese could be used successfully in order to obtain a new type of smoked cheese, and may contribute to the increase of cheese consumption in Turkey.
The investigation was done to determine the effect of different smoking techniques on chemical, microbiological and sensory properties of Selçuklu Tulum cheese. Four cheese samples were produced experimentally. Any smoking procees was not applied to first group (group 1). The samples in group 2 were kept five minutes in the solution containing 0.5 % liquid smoke. The samples in group 3 were smoked naturally at 20±l°C for three hours. In the production of Group 4, liquid smoke was added to the milk at the rate of 0.01 %. Samples were analysed chemically and microbiologically on the t." , 15th, 30"1, 60th, and 90Ul days of the ripening and were evaluated organolepticaly at 30th, 6O'h, and 90lh days of the ripening. Fat contents and acidity values of fourth group samples (0.01 % liquid smoke added to milk) were lower than those in the other groups while pH values were higher. There was not any significant (p>0.05) difference in chemical and microbiological results between control (Group 1) and the others (Groups 2, 3, 4). According to the sensory analyses, the samples in the 1" and the 2rd Groups were mors preferred. It is concluded that the application of 0.5 % liquid smoke in the production of Selçuklu Tulum cheese could be used successfully in order to obtain a new type of smoked cheese, and may contribute to the increase of cheese consumption in Turkey.
Açıklama
Anahtar Kelimeler
Ziraat Mühendisliği
Kaynak
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
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Cilt
35
Sayı
03.Apr
