Geleneksel yöntemle üretilen tulum peynirlerinde kullanılan sütün orijinine bağlı olarak olgunlaşma esnasında meydana gelen bazı değişmelerin belirlenmesi
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Dosyalar
Tarih
2011-09-30
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Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada inek, koyun, keçi sütleri ve bu sütlerden hazırlanan karışımlar kullanılarak tulum peyniri üretilmiştir. Üretimde iki farklı metot kullanılmıştır. Birinci metotta geleneksel üretim şekli esas alınmıştır. Bu amaç için sütler çiğ olarak tulum peynirine işlenmiştir. İkinci metotta ise 60±2 oC'de 10 dakika süreyle ışıl işleme tabi tutulan sütler kullanılmıştır. Tulum peynirlerinde kurumadde inek, koyun ve keçi sütü kullanılarak üretilen gruplarda sırasıyla % 51.82, 57.20 ve 55.49 ortalama değerlerde belirlenmiştir. En yüksek yağ oranı (% 27.65) koyun sütü kullanılarak üretilen peynirlerde tespit edilmiştir. Tulum peynirlerinde protein oranları inek, koyun ve keçi sütünden üretilen peynirlerde sırasıyla % 20.72, 22.66 ve 21.23 ortalama değerlere sahip bulunmuştur. Olgunlaşma indeksi en yüksek koyun sütünden üretilen peynirlerde (28.36), en düşük inek-koyun-keçi (40:40:20) sütü karışımından üretilen peynirlerde (18.51) tespit edilmiştir. Koyun sütünden üretilen tulum peynirlerinde kısa, orta ve uzun zincirli yağ asitleri sırasıyla % 12.95-18.64, % 37.22-40.44 ve % 30.58-39.94 oranlarında tespit edilmiştir. Keçi sütünden üretilen tulum peynirlerinde major yağ asitleri palmitik (% 28.11-29.86), oleik (cis9) (% 20.35-24.82) ve stearik asit (% 10.12-11.93) olarak bulunmuştur. En düşük konjuge linoleik asit oranı (% 0.69) keçi sütü kullanılarak üretilen tulum peynirlerinde tespit edilmiştir (p<0.01). Tulum peynirlerinin mezofilik laktobasil sayısında en yüksek ortalama değer koyun sütünden üretilen tulum peynirlerinde, en düşük değer inek sütünden üretilen tulum peynirlerinde tespit edilmiştir. Tulum peynirlerinde enterokok sayısı en düşük (5.82 log kob/g) inek sütünden üretilen peynirlerde tespit edilmiştir. Lipolitik bakteri sayısı koyun sütü kullanılarak üretilen peynirlerde 5.85 log kob/g, inek sütü kullanılarak üretilen peynirlerde 4.98 log kob/g olarak belirlenmiştir. İnek, koyun ve keçi sütünden üretilen tulum peynirlerinde tekstür puan ortalamaları sırasıyla 7.21, 7.06 ve 6.99 olarak tespit edilmiştir. En düşük lezzet ve aroma beğenisi inek-keçi (50:50) sütü karışımından üretilen peynirlerde belirlenmiştir. Olgunlaştırma periyodu sırasında tulum peynirleri idealin üstünde yağlı olarak değerlendirilmiştir. Koyun-keçi (50:50) sütü karışımından üretilen tulum peynirleri koku kriteri açısından en fazla beğenilen grup olarak tespit edilmiştir. Tulum peynirlerinin genel kabul edilebilirlik puanları inek, koyun ve keçi sütünden üretilen peynirlerde sırasıyla 7.47, 7.43 ve 7.26 olarak tespit edilmiştir. En düşük genel kabul edilebilirlik puanı inek-keçi (50:50) sütü karışımından üretilen peynirlerde belirlenmiştir.
In this study, tulum cheese produced by using cow, sheep, goat milk and mixture of those. Two different methods were used in production. In the first method, the traditional production way were applied as basis, therefore raw milk was used in this way. Milks exposed to heat treatment at 60±2 oC for 10 minutes were used in the second method. In produced tulum cheses by using cow, sheep and goat milks; dry matter was determined as average 51.82, 57.20 ve 55.49% respectively. The highest fat content (27.65%) determined in cheeses produced from sheep milk. Protein content in tulum cheeses produced from cow, sheep and goat milk was found as average 20.72, 22.66 ve 21.23%, respectively. Ripening index was found the highest (28.26) in cheeses produced from sheep milk, the lowest (18.51) in cheeses produced from cow-sheep-goat milks mixture (40:40:20). In tulum cheeses produced from sheep milk, short-chain, medium-chain and long-chain fatty acid was determined as 12.95-18.64, 37.22-40.44 and 30.58-39.94% respectively. In tulum cheeses produced from goat milk, major fatty acids was determined as palmitic acid (28.11-29.86%), oleic acid (cis9) (20.35-24.82%) and stearic acid (10.12-11.93%). The lowest content of conjuge linoleic acid (0.69%) was found in tulum cheeses produced from goat milk (p<0.01). In numbers of mesophilic lactobacilli, the highest mean value was determined in tulum cheeses produced from sheep milk, the lowest value was found in tulum cheeses produced from cow milk. Numbers of enterococci were the lowest in tulum cheeses produced from cow milk (5.82 log cfu/g). Number of lipolitic bacterias were counted as 5.85 log cfu/g in cheeses produced from sheep milk; were counted as 4.98 log cfu/g in cheeses produced from cow milk. Texture point averages was found as 7.21, 7.06 and 6.99 in tulum cheeses produced from cow, sheep and goat milk, respectively. The lowest contentment of flavor and aroma was selected in cheeses produced from mixture of cow and goat milks (50:50). Tulum cheeses were determined excessive fatty during ripening period. In the matter of odour, cheeses produced from mixture of goat and sheep milks (50:50) were found the best. General acceptability points of tulum cheeses were assessed as 7.47, 7.43 and 7.26 in cow, sheep and goat milks, respectively. The lowest general acceptability was found in cheeses produced form mixture of cow and goat milks (50:50).
In this study, tulum cheese produced by using cow, sheep, goat milk and mixture of those. Two different methods were used in production. In the first method, the traditional production way were applied as basis, therefore raw milk was used in this way. Milks exposed to heat treatment at 60±2 oC for 10 minutes were used in the second method. In produced tulum cheses by using cow, sheep and goat milks; dry matter was determined as average 51.82, 57.20 ve 55.49% respectively. The highest fat content (27.65%) determined in cheeses produced from sheep milk. Protein content in tulum cheeses produced from cow, sheep and goat milk was found as average 20.72, 22.66 ve 21.23%, respectively. Ripening index was found the highest (28.26) in cheeses produced from sheep milk, the lowest (18.51) in cheeses produced from cow-sheep-goat milks mixture (40:40:20). In tulum cheeses produced from sheep milk, short-chain, medium-chain and long-chain fatty acid was determined as 12.95-18.64, 37.22-40.44 and 30.58-39.94% respectively. In tulum cheeses produced from goat milk, major fatty acids was determined as palmitic acid (28.11-29.86%), oleic acid (cis9) (20.35-24.82%) and stearic acid (10.12-11.93%). The lowest content of conjuge linoleic acid (0.69%) was found in tulum cheeses produced from goat milk (p<0.01). In numbers of mesophilic lactobacilli, the highest mean value was determined in tulum cheeses produced from sheep milk, the lowest value was found in tulum cheeses produced from cow milk. Numbers of enterococci were the lowest in tulum cheeses produced from cow milk (5.82 log cfu/g). Number of lipolitic bacterias were counted as 5.85 log cfu/g in cheeses produced from sheep milk; were counted as 4.98 log cfu/g in cheeses produced from cow milk. Texture point averages was found as 7.21, 7.06 and 6.99 in tulum cheeses produced from cow, sheep and goat milk, respectively. The lowest contentment of flavor and aroma was selected in cheeses produced from mixture of cow and goat milks (50:50). Tulum cheeses were determined excessive fatty during ripening period. In the matter of odour, cheeses produced from mixture of goat and sheep milks (50:50) were found the best. General acceptability points of tulum cheeses were assessed as 7.47, 7.43 and 7.26 in cow, sheep and goat milks, respectively. The lowest general acceptability was found in cheeses produced form mixture of cow and goat milks (50:50).
Açıklama
Anahtar Kelimeler
Duyusal değerlendirme, Mikrobiyolojik özellikler, Tulum peyniri, Olgunlaştırma, Serbest yağ asidi içeriği, Free fatty acid content, Microbiological properties, Ripening, Sensory evaluation, Tulum cheese
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Sert, D. (2011). Geleneksel yöntemle üretilen tulum peynirlerinde kullanılan sütün orijinine bağlı olarak olgunlaşma esnasında meydana gelen bazı değişmelerin belirlenmesi . Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
