İnek, koyun ve keçi peynirleri ile üretilen höşmerim, künefe ve peynir helvasının bazı kalite kriterleri
Yükleniyor...
Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, Türkiye de üretilen peynirli tatlı çeşitlerinden höşmerim, künefe ve peynir helvası tatlılarının keçi, koyun ve inek peynirleri kullanılarak elde edilmesiyle kimyasal, fizikokimyasal, mikrobiyolojik, duyusal ve tekstürel özelliklerini belirlemek, halk sağlığını olumsuz etkileyecek unsurlar taşıyıp taşımadığını tespit etmek amaçlanmıştır. Araştırma materyali olarak; keçi, koyun ve inek sütlerinden elde edilen peynirler kullanılmıştır, sütler kontrollü şartlar altında üretim yapan çiftliklerden temin edilmiştir. Sütlerden elde edilen peynirler derin dondurucuda muhafaza edilmiştir. Muhafaza edilen peynirler ile üretilen künefe, höşmerim ve peynir helvası tatlıları materyal olarak kullanılmıştır. Numunelerin 0. 7. ve 14. gün analizleri yapılmıştır. 14. güne kadar aseptik koşullarda buzdolabı ısısında muhafaza edilen numunelerin analizi 3 tekerrür halinde yapılmıştır. Analizler sonucunda höşmerim tatlılarının kuru madde, kül ve asitlik değerlerinde farklılık (p>0,05) tespit edilmemiştir. Höşmerim tatlıları pH değerlerinde 0. günde farklılık tespit edilemezken (p>0,05) 7. ve 14. günlerde önemli derecede farklılık (p<0,01; p<0,001) olduğu belirlenmiştir. Höşmerim numuneleri yağ, Renk tayini L*, a*, b*, tekstür ve duyusal analiz değerlerinde 0. 7. 14. günlerinde (p<0,05; p<0,01; p<0,001) düzeyinde farklılıklar görülmüştür. Mikrobiyolojik analizler sonucunda ise mikroorganizma tespit edilmemiştir. Peynir helvası numuneleri analiz sonuçlarına göre kuru madde ve asitlik değerlerinde farklılık (p>0,05) tespit edilmemiştir. Kül değerlerinde 0. ve 7. günlerde farklılık bulunamazken 14. günde (p<0,01) düzeyinde farklılık bulunmuştur. Peynir helvası numunelerinin yağ, pH, renk tayini L*, a*, b* değerleri, tekstür ve duyusal analizler sonucunda ise 0. 7. ve 14. günlerde (p<0,05; p<0,01; p<0,001) düzeyinde farklılık tespit edilmiştir. Mikrobiyolojik analizler sonucunda ise peynir helvası numunelerinde hiçbir mikroorganizmaya rastlanmamıştır. Araştırmada kullanılan künefe numunelerinin kuru madde, yağ, kül, asitlik ve pH değerlerinde önemli derecede farklılık (p>0,05) tespit edilmemiştir. Renk tayini L*, a*, b* değerleri, tekstür ve duyusal analiz sonuçlarında ise farklılıklar (p<0,05; p<0,01; p<0,001) tespit edilmiştir. Künefe tatlılarının mikrobiyolojik açıdan değerlendirilmesi sonucunda da aranan mikroorganizmalar bulunmamıştır. Numunelerin 14 gün boyunca uygun koşullarda bekletilmesi sonucu kimyasal, fizikokimyasal ve mikrobiyolojik açıdan bir problem oluşturmadığı, ancak özellikle künefe tatlısının lezzet açısından zaman geçtikçe lezzetini kaybettiği görülmüştür. Genel olarak tatlılar içerisinde inek sütünden üretilen peynirle yapılan tatlıların daha lezzetli bulunduğu gözlemlenmiş ve bunun sebebinin ise toplumun daha çok inek sütü tüketmesinden kaynaklandığı sonucuna varılmıştır. Ayrıca tatlılarda hijyenik koşullarda üretilmesi ve saklanması sonucu insan sağlığı açısından risk oluşturabilecek mikroorganizmaların üremediği belirlenmiştir.
In this study, the aim is to determine chemical, physicochemical, microbiological, sensory and monotypical properties of goat, sheep and cow cheeses and to determine whether they carry elements that affect the public health negatively. The process is carried out by sampling hosmerim, kunafah and cheese halva which are among the varieties of desert that produced from cheese in Turkey. As research material; goat, sheep and cow milk were used and the milk was obtained from farms producing under controlled conditions. Cheese obtained from milk were kept in deep freeze. Hosmerim, kunafah and cheese halva deserts produced with preserved cheese were used as material. Samples were analyzed on day zero and seven. Aseptic conditions were maintained via the fridge until 14th day. The process is repeated three times. Results suggest that dry matter, ash and acidity of hosmerim were unchanged (p>0,05). On the other hand, the pH of hosmerim deserts were determined to be significantly different on the 7th and 14th day (p<0,01; p<0,001), whereas no difference was found on the 0th day. Hosmerim samples showed differences in fat, color value at L *, a *, b *, texture and sensory analysis values at days 0th 7th 14th (p<0,05; p<0,01; p<0,001). As a result of microbiological analysis, microorganisms were not detected. According to the analysis of the cheese halva samples, there was no difference in dry matter and acidity values (p>0,05). There was no difference in ash values at days 0th and 7th, but at day 14 a difference of (p<0,01) is encountered. L *, a *, b *, fat, pH and color values of cheese halva samples were determined as (p<0,05; p<0,01; p<0,001) on the 7th and 14th days as a result of texture and sensory analysis. As a result of microbiological analyzes, no microorganisms were found in the cheese halva samples. There was no significant difference in the dry matter, fat, ash, acidity and pH values (p>0,05) of the kunafah samples used in the research. L *, a *, b * values were determined for color specification, and differences (p<0,05; p<0,01; p<0,001) were found in texture and sensory analysis results. As a result of the microbiological evaluation of kunafah deserts, there were no microorganisms detected with significance to the study. It has been observed that keeping the samples in suitable conditions for 14 days is not a problem in terms of chemical, physicochemical and microbiological aspects, but it has been observed that especially desert of kunafah has lost its flavor over time in terms of taste and texture. Generally, it is observed that the deserts made with cow milk cheese are found to be more delicious. Our finding indicate that it is because the society consumes primarily cow milk. It has also been determined that the production of deserts in hygienic conditions prevents reproducing of microorganisms that could create a risk for human health during storage.
In this study, the aim is to determine chemical, physicochemical, microbiological, sensory and monotypical properties of goat, sheep and cow cheeses and to determine whether they carry elements that affect the public health negatively. The process is carried out by sampling hosmerim, kunafah and cheese halva which are among the varieties of desert that produced from cheese in Turkey. As research material; goat, sheep and cow milk were used and the milk was obtained from farms producing under controlled conditions. Cheese obtained from milk were kept in deep freeze. Hosmerim, kunafah and cheese halva deserts produced with preserved cheese were used as material. Samples were analyzed on day zero and seven. Aseptic conditions were maintained via the fridge until 14th day. The process is repeated three times. Results suggest that dry matter, ash and acidity of hosmerim were unchanged (p>0,05). On the other hand, the pH of hosmerim deserts were determined to be significantly different on the 7th and 14th day (p<0,01; p<0,001), whereas no difference was found on the 0th day. Hosmerim samples showed differences in fat, color value at L *, a *, b *, texture and sensory analysis values at days 0th 7th 14th (p<0,05; p<0,01; p<0,001). As a result of microbiological analysis, microorganisms were not detected. According to the analysis of the cheese halva samples, there was no difference in dry matter and acidity values (p>0,05). There was no difference in ash values at days 0th and 7th, but at day 14 a difference of (p<0,01) is encountered. L *, a *, b *, fat, pH and color values of cheese halva samples were determined as (p<0,05; p<0,01; p<0,001) on the 7th and 14th days as a result of texture and sensory analysis. As a result of microbiological analyzes, no microorganisms were found in the cheese halva samples. There was no significant difference in the dry matter, fat, ash, acidity and pH values (p>0,05) of the kunafah samples used in the research. L *, a *, b * values were determined for color specification, and differences (p<0,05; p<0,01; p<0,001) were found in texture and sensory analysis results. As a result of the microbiological evaluation of kunafah deserts, there were no microorganisms detected with significance to the study. It has been observed that keeping the samples in suitable conditions for 14 days is not a problem in terms of chemical, physicochemical and microbiological aspects, but it has been observed that especially desert of kunafah has lost its flavor over time in terms of taste and texture. Generally, it is observed that the deserts made with cow milk cheese are found to be more delicious. Our finding indicate that it is because the society consumes primarily cow milk. It has also been determined that the production of deserts in hygienic conditions prevents reproducing of microorganisms that could create a risk for human health during storage.
Açıklama
Anahtar Kelimeler
Kalite kriterleri, Peynir, Tatlı, Quality criteria, Cheese, Dessert
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Seçim, Y. (2017). İnek, koyun ve keçi peynirleri ile üretilen höşmerim, künefe ve peynir helvasının bazı kalite kriterleri. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
