Olgunlaşma Esnasında Beyaz Peynirin Lipolizi Üzerine Ilave Edilen Bazı Baharat Ekstarktlarının Etkisi
Yükleniyor...
Dosyalar
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, kontrol grubu ile birlikte 8 farklı peynir üretilmiştir. Peynir örnekleri 65C de 30 dakika pastörize edilmiş sütten yapılmıştır. Kültür olarak %1 oranında Lactococcus lactis subsp. lactis ve Lactococcus lactis subsp. cremor/sln eşit karışımı kullanılmıştır. Kekik, nane ve sirmo ekstraktları ile bunların kombinasyonları ve sirmonun kendisi aroma maddesi olarak peynirlerin pıhtısına ilave edilmiştir. Üretilen peynirler 4C de 90 gün süreyle olgunlaştırılmıştır. Peynir örneklerinin bileşimi, mikrobiyolojik özellikleri, pH ve titrasyon asilliği değerleri olgunlaşma dönemleri ve örnekler arasında önemli farklılıklar göstermiştir (P0.01). En yüksek lipoliz oranı kontrol grubu peynir örneğinde, en düşük değer ise kekik-sirmo ekstraktı karışımının ilave edildiği peynir örneğinde belirlenmiştir. Lipoliz oranı bakımından örnekler arasında önemli farklılıklar (P0.01 ), olgunlaşmanın ilk 60 gününde de önemli bir artış olmuştur (P0.01 ).
In this study, 8 experimental cheese group, Including control group, were produced. The cheese samples were produced from the milk to which quality tests applied and pasteurized at 65°C for 30 minute. Lactococcus lactis subsp. cremoris were used as starter culture in equal rates. The rate of used starter culture was 1%. Garlic, thyme, mint were used as flavor extract. In addition to these Allium sp itself was ardded into curd in the experiment. The prodced cheese samples were ripened for 90 days at 4°C. Both of pH and titrable acidity values were found significant between cheese samples and ripening periods statistically (P < 0.01). The highest lipolysis rate was obtained from control cheese samples while the lowest was in garlic-thyme flavored cheese sample. Lipolysis rate increased from beginning to 60 th day of ripening. Differences between cheese samples and ripening periods were found significant statistically (P<0.01). Differences between cheese samples and ripening periods were found significant in terms of free fatty acids rates statistically (P<0.01).
In this study, 8 experimental cheese group, Including control group, were produced. The cheese samples were produced from the milk to which quality tests applied and pasteurized at 65°C for 30 minute. Lactococcus lactis subsp. cremoris were used as starter culture in equal rates. The rate of used starter culture was 1%. Garlic, thyme, mint were used as flavor extract. In addition to these Allium sp itself was ardded into curd in the experiment. The prodced cheese samples were ripened for 90 days at 4°C. Both of pH and titrable acidity values were found significant between cheese samples and ripening periods statistically (P < 0.01). The highest lipolysis rate was obtained from control cheese samples while the lowest was in garlic-thyme flavored cheese sample. Lipolysis rate increased from beginning to 60 th day of ripening. Differences between cheese samples and ripening periods were found significant statistically (P<0.01). Differences between cheese samples and ripening periods were found significant in terms of free fatty acids rates statistically (P<0.01).
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
Gıda
WoS Q Değeri
Scopus Q Değeri
Cilt
28
Sayı
3
Künye
Ayar, A., Akyüz, N., (2003). Olgunlaşma Esnasında Beyaz Peynirin Lipolizi Üzerine Ilave Edilen Bazı Baharat Ekstarktlarının Etkisi. Gıda, 28(3), 295-303.
