The properties of kashar cheese produced with added rennet casein
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Amaç: Değişik oranlarda rennet kazein eklenerek üretilen kaşar peynirlerinin olgunlaşma süresince kimyasal, mikrobiyolojik ve duyusal özelliklerinde meydana gelen değişimin araştırılması amaçlanmıştır. Gereç ve Yöntem: Sütün yağı %3,0’e ayarlandı, 37?C’ye ısıtılıp enzim eklendi. Pıhtı işleme, baskılama ve fermantasyondan sonra parçalama işleminde eritme tuzları (%0,1), kaya tuzu (%1,5) ve rennet kazein (%0-kontrol, 0,5, 1,0, 1,5, 2,0) eklendi. Eritme işlemi (65?C, 5 dak) yapılarak peynir üretildi, vakumla paketlendi, olgunlaştırıldı (8?C, 90 gün). Örneklerde kuru madde gravimetrik yöntemle, yağ Gerber metoduyla, tuz Mohr yöntemiyle ve titrasyon asitliği % laktik asit olarak belirlendi. Örneklerin Toplam mezofilik aerobik bakteri, laktik asit bakterisi, Stapylococcus aureus, koliform bakteri, maya–küf içeriği incelendi. Duyusal değerlendirme 7 panelist tarafından yapıldı. Kimyasal ve mikrobiyolojik sonuçlar istatistiksel olarak one-way Anova testine, duyusal sonuçlar ise Kruskal-Wallis H testine tabi tutuldu. Bulgular: Peynirler 8?C’de 90 gün olgunlaştırıldı ve olgunlaştırmanın 1., 30., 60. ve 90. günlerinde kimyasal, mikrobiyolojik ve duyusal analizler yapıldı. Peynirlerin ortalama pH değerleri 5,62-5,76, asitlik %0,55-0,83 L.a., kurumadde %54,93-58,04, tuz %1,22-1,37, kurumaddede tuz %2,21-2,45, yağ %23,67- 25,33 ve kurumaddede yağ %41,20-45,46, TAMB 5,17-5,75 logkob/g, LAB 5,49-6,98 logkob/g, maya-küf sayısı 3,66-4,88 logkob/g olarak belirlendi, S.aureus ve koliform grubu bakteriye rastlanılmadı. Peynirlerin titrasyon asitliğinde önemli farklılık bulundu (p<0,05), fakat diğer kriterlerde fark tespit edilmedi (p>0,05). Duyusal analizlerde dış görünüş bakımından 3 nolu peynirde, iç görünüş bakımından 2 nolu peynirde istatistiki olarak önemli farklılık bulundu (p<0,05). Öneri: Kaşar peyniri üretiminde rennet kazein eklenerek üretim yapılabileceği ve olgunlaşma sağlanabileceği söylenebilir.
Aim: It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening. Materials and Methods: Bovine milk (3,0% fat) was heated (37?C), enzyme was added. After clotting, pressure and fermantation, emulsifying salts (0,1%), salt (1,5%) and rennet casein (%0-control, 0,5, 1,0, 1,5, 2,0) was added. Produced cheese at melting tank (65?C, 5 min) was packaged and was ripened (8?C, 90 days). In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. Total mesophilic aerobic bacteria, lactic acid bacteria, S.aureus, coliform bacteria, yeast-mould contents of the samples were examined. Sensory evaluation was performed by 7 panelists. One-way Anova test and Kruskal-Wallis H test was used for istatistically analysis. Results: Cheeses were ripened at 8?C and were analyzed during the ripening period (90 days). pH value was found between 5,62-5,76, acidity 0,55-0,83L.a., drymatter 54,93-58,04%, salt 1,22-1,37%, salt in drymatter 2,21-2,45%, fat 23,67-25,33% and fat in drymatter 41,20-45,46%. Mean values were determined to TAMB 5,17-5,75 logcfu/g, LAB 5,49-6,98 logcfu/g, mould-yeast 3,66-4,88 logcfu/g. There was a significant difference (p<0,05) on titratable acidity and pH of the cheeses, but no difference (p> 0,05) was found on other criteria. Total scores were between 20,62-22,19 point at sensory evaluation. In the sensory analysis, 3rd group cheese in terms of external appearance and 2nd group cheese in terms of internal appearance statistically have significant difference (p <0,05). Conclusion: In the production of kashar cheese, it can be stated that production can be made and ripening can be achieved by adding rennet casein.
Aim: It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening. Materials and Methods: Bovine milk (3,0% fat) was heated (37?C), enzyme was added. After clotting, pressure and fermantation, emulsifying salts (0,1%), salt (1,5%) and rennet casein (%0-control, 0,5, 1,0, 1,5, 2,0) was added. Produced cheese at melting tank (65?C, 5 min) was packaged and was ripened (8?C, 90 days). In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. Total mesophilic aerobic bacteria, lactic acid bacteria, S.aureus, coliform bacteria, yeast-mould contents of the samples were examined. Sensory evaluation was performed by 7 panelists. One-way Anova test and Kruskal-Wallis H test was used for istatistically analysis. Results: Cheeses were ripened at 8?C and were analyzed during the ripening period (90 days). pH value was found between 5,62-5,76, acidity 0,55-0,83L.a., drymatter 54,93-58,04%, salt 1,22-1,37%, salt in drymatter 2,21-2,45%, fat 23,67-25,33% and fat in drymatter 41,20-45,46%. Mean values were determined to TAMB 5,17-5,75 logcfu/g, LAB 5,49-6,98 logcfu/g, mould-yeast 3,66-4,88 logcfu/g. There was a significant difference (p<0,05) on titratable acidity and pH of the cheeses, but no difference (p> 0,05) was found on other criteria. Total scores were between 20,62-22,19 point at sensory evaluation. In the sensory analysis, 3rd group cheese in terms of external appearance and 2nd group cheese in terms of internal appearance statistically have significant difference (p <0,05). Conclusion: In the production of kashar cheese, it can be stated that production can be made and ripening can be achieved by adding rennet casein.
Açıklama
Anahtar Kelimeler
Analog peynir, kaşar peyniri, rennet kazein, kalite özellikleri, Cheese analogues, kashar cheese, rennet casein, quality characteristics
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
34
Sayı
4
Künye
Badem, A., Uçar, G., (2018). The properties of kashar cheese produced with added rennet casein. Eurasian Journal of Veterinary Sciences, 34(4), 242-248. DOI: 10.15312/EurasianJVetSci.2018.206
