A study on chemical and microbiological properties of Kashar cheese produced without using starter culture
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Tarih
2016
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info:eu-repo/semantics/openAccess
Özet
Amaç: Starter kültür kullanılmadan üretilen kaşar peynirlerin ol-gunlaşma süresince kimyasal ve mikrobiyolojik özelliklerinde mey-dana gelen değişimin araştırılması amaçlanmıştır.Gereç ve Yöntem: Peynir üretimi için kullanılan çiğ inek sütü yağ oranı %3.0'e ayarlandı, 37 ?C'ye ısıtılıp enzim ilave edildi. Pıhtı iş-leme, baskı ve fermantasyon işlemi aşamasından sonra parçalama işlemi yapılarak %0.1 eritme tuzları ve %1.5 kaya tuzu ilave edil-di. 65 ?C'de 5 dakika eritme işlemi yapılarak peynir üretildi. Peynir vakumla paketlendi, 8 ?C'de 90 gün süreyle olgunlaştırıldı. Peynir örneklerinde kurumadde gravimetrik yöntemle, yağ Gerber Meto-du ile tuz Mohr yöntemi ile ve titrasyon asitliği % laktik asit olarak belirlendi. pH değerleri Nell marka pH metre ile ölçüldü. Bütün nu-muneler TAMB, LAB, koagulaz () Staphylococcus aureus, Koliform bakteri, Maya-Küf yönünden incelendi. Tüm örnekler istatistiksel olarak değerlendirildi.Bulgular: Tüm peynirler 8 ?C'de 90 gün süreyle olgunlaştırıldı ve olgunlaştırmanın 1., 30., 60. ve 90. günlerinde peynirlerin kimyasal ve mikrobiyolojik analizleri yapıldı. Peynirlerin ortalama pH değer-leri 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 arasında tespit edildi. Mikrobiyolo-jik sayımlarda elde edilen veriler ise TAMB 5.17-5.75 log kob/g, LAB 5.49-6.98 log kob/g, Maya-Küf sayısı 3.66-4.88 log kob/g şeklinde bulundu. Araştırmada Staphylococcus aureus ve Koliform grubu bak-teriye rastlanılmadı. Sonuç olarak üretilen peynirlerin titrasyon asit-liğinde önemli farklılık bulundu (P0.05). Fakat kurumadde, yağ, tuz ve mikrobiyolojik sonuçlar üzerinde olgunlaşma süresince istatistiki olarak fark tespit edilmedi.
Aim: It is aimed to research the change in chemical and microbiolo-gical properties of Kashar cheese produced without starter culture during ripening period.Materials and Methods: Fat rate of the raw cow milk was set as 3.0% and was heated to 37 ?C and enzyme was added. After coagu-lum processing, press and fermantation stages, 0.1% of emulsifying salts and 1.5% of salt was added. Cheese was produced through a five-minute melting process at 65 ?C. Cheese was packaged by vacu-uming and was ripened at 8 ?C for 90 days. In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. pH levels were tested by Nell pH meter. Samples are examined and evaluated statistically from the point of the TAMB, LAB, coagulase () S. aureus, coliform bacteria and mould and yeast.Results: Cheeses were ripened at 8 ?C for 90 days and analyses were exercised on ripening period. According to results, pH value was found between 5.62-5.76, acidity 0.55-0.83L.a., dry matter 54.93-58.04%, salt 1.22-1.37%, salt in dry matter 2.21-2.45%, fat 23.67-25.33% and fat in dry matter 41.20-45.46%. Mean values of the enu-meration of TAMB were determined between 5.17-5.75 log cfu/g, LAB 5.49-6.98 log cfu/g, mould-yeast 3.66-4.88 log cfu/g. S. aureus and Coliform group microorganisms were also analyzed, but weren't detected. In this study samples were assessed and a difference was determined on titratable acidity (P<0.05), but no differences were determined on the others.
Aim: It is aimed to research the change in chemical and microbiolo-gical properties of Kashar cheese produced without starter culture during ripening period.Materials and Methods: Fat rate of the raw cow milk was set as 3.0% and was heated to 37 ?C and enzyme was added. After coagu-lum processing, press and fermantation stages, 0.1% of emulsifying salts and 1.5% of salt was added. Cheese was produced through a five-minute melting process at 65 ?C. Cheese was packaged by vacu-uming and was ripened at 8 ?C for 90 days. In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. pH levels were tested by Nell pH meter. Samples are examined and evaluated statistically from the point of the TAMB, LAB, coagulase () S. aureus, coliform bacteria and mould and yeast.Results: Cheeses were ripened at 8 ?C for 90 days and analyses were exercised on ripening period. According to results, pH value was found between 5.62-5.76, acidity 0.55-0.83L.a., dry matter 54.93-58.04%, salt 1.22-1.37%, salt in dry matter 2.21-2.45%, fat 23.67-25.33% and fat in dry matter 41.20-45.46%. Mean values of the enu-meration of TAMB were determined between 5.17-5.75 log cfu/g, LAB 5.49-6.98 log cfu/g, mould-yeast 3.66-4.88 log cfu/g. S. aureus and Coliform group microorganisms were also analyzed, but weren't detected. In this study samples were assessed and a difference was determined on titratable acidity (P<0.05), but no differences were determined on the others.
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
32
Sayı
3
