Starter, proteaz ve lipaz kullanımının Mihaliç peynirinin olgunlaşma süresine etkisi
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Date
2000-10-30
Authors
Özcan, Tülay
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, biri kontrol örneği olmak üzere, 7 ayrı mihaliç peyniri üretilmiş ve iki tekerrürlü yürütülen çalışmada 70 örnek üzerinde çalışılmıştır. Kontrol grubu peynirler, geleneksel yöntemle çiğ inek sütünden üretilirken, denemeyi oluşturan diğer peynir örnekleri 72 °C'de 2 dakika tutularak pastörize edilen sütten üretilmiştir. Mihaliç peynirlerinin yapımında göz oluşumunu sağlayarak, aroma ve C02 oluşturma yeteneğindeki Lactococcııs lactis subsp. cremoris, Lactococcııs lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris ve Lactococcııs lactis subsp. diacetylactis içeren mezofılik aromatik bakteri kültürü %1 oranında kullanılmıştır. Bununla birlikte %0.002 oranında proteaz enzimi (Fermizyme B 500) ve %0.002 oranında lipaz enzimi (Piccantase A), peynir üretiminde starter kültür ile birlikte ya da yalnız başına ve ayrıca bu iki enzimin kombinasyonu halinde kullanılmıştır. Üretilen peynir örneklerine 2., 15., 30., 60. ve 90. günlerde kimyasal ve biyokimyasal, elektroforetik ve duyusal analizler uygulanmıştır. Denemede elde edilen analiz sonuçlarına göre; 1. Mihaliç peynirinin üretiminde süte starter kültür katılması, kontrol örneğine göre randıman oranını yükseltirken, katılan proteaz ve lipaz enzimleri ise randıman oranının düşmesine neden olmuştur. En yüksek randıman oranı starter kültür katılan B (%9.94) ve en düşük randıman oranı ise proteaz enziminin süte tek başına katıldığı F (%9.00) örneğinde saptanmıştır. 2. Mihaliç peyniri örneklerinin kurumadde oranları, enzim ve starter kültür katılmasından önemli derecede (p<0.01) etkilenmiştir. En yüksek ortalama kurumadde oranı starter kültür katılan B (%64.17) ve en düşük kurumadde oranı, proteaz enziminin süte tek başına katıldığı F (%54.35) örneğinde saptanmıştır. Olgunlaşma süresi ilerledikçe, Mihaliç peynirlerinin kurumadde oranları artmış ve bu istatistiki olarak önemli (p<0.01) bulunmuştur. En yüksek ortalama kurumadde oranı %64.13 ile 90. günde, en düşük kurumadde oranı ise %52.20 ile 2. günde belirlenmiştir. Mihaliç11 peyniri örneklerinin kurumadde oranlarındaki peynir çeşidi x olgunlaşma süresi interaksiyonu istatistiki olarak önemli bulunmuştur (p<0.01). 3. Mihaliç peyniri örneklerinin en yüksek ortalama yağ oranı kontrol (%29.40) örneğinde bulunurken, en düşük ise yalnızca proteazlı F (%18.80) örneğinde belirlenmiştir. Starter kültür ve enzim uygulaması Mihaliç peynirlerinin yağ oranında p<0.01 düzeyinde önemli farklılıklara neden olmuştur. Olgunlaşma süresine bağlı farklılıklar da p<0.05 düzeyinde önemli olup kurumadde oranındaki artışa bağlı olarak yağ oranlan da olgunlaşma süresince artmıştır. Ortalama yağ oranı olgunlaşma ilerledikçe %22.58'den %24.58'e yükselmiştir. Mihaliç peyniri örneklerinin peynir çeşidi x olgunlaşma süresi interaksiyonu ise önemsiz bulunmuştur. 4. Deneme peynir örneklerinin en yüksek kurumadde de yağ oranı kontrol (% 47.00) örneğinde belirlenirken, en düşük ise starter kültür + proteaz + lipaz katkılı E (%30. 15) örneğinde saptanmıştır. Peynir üretiminde kullanılan uygulamalar, Mihaliç peynirinin kurumadde de yağ oranında çeşitler ve olgunlaşma süresi üzerinde p<0.01 düzeyinde önemli farklılıklara neden olmuştur. En yüksek kurumadde de yağ oranı 30. günde (%37.61), en düşük ise 2. günde belirlenmiştir. Kurumadde de yağ oranı üzerinde örneklerin kurumadde ve yağ oranlarındaki değişmeler etkili olmuştur. Mihaliç peyniri örneklerinin peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 5. Mihaliç peyniri örneklerinin en yüksek ortalama titrasyon asitliği değeri, kontrol A (%0.69) örneğinde bulunurken, en düşük ise yalnızca proteaz enzimi katkılı F (%0.31) örneğinde saptanmıştır. Starter kültür ve enzim uygulaması, Mihaliç peynirlerinin titrasyon asitliği değerlerinde, peynir çeşidi ve olgunlaşma süresi üzerinde p<0.01 düzeyinde önemli farklılıklara neden olmuştur. Olgunlaşma süresi içerisinde en yüksek titrasyon asitliği değeri 30. günde (%0.58), en düşük ise 2. günde (%0.32) belirlenmiştir. Mihaliç peyniri örneklerinin titrasyon asitliği değerleri ile ilgili peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli çıkmıştır. 6. Denemeyi oluşturan peynirlerin en yüksek ortalama pH değeri proteaz enziminin süte yalnız başına katıldığı F (5.91) örneğinde belirlenirken, en düşük pH değeri ise çiğ sütten üretilen kontrol (5.41) örneğinde saptanmıştır. Starter kültür ve enzim uygulaması, Mihaliç peynirlerinin pH değerleri üzerinde peynir çeşidi ve olgunlaşma süresinin etkisi p<0.01 düzeyinde önemli bulunmuştur. pH değeri en yüksekIll 90. günde (5.86), en düşük 15. günde (5.53) belirlenmiştir. pH değerleri için peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 7. Mihaliç peyniri örneklerinin en yüksek ortalama kül oranı, starter kültür + proteaz katkılı F (%8.46) örneğinde belirlenirken, en düşük ise yalnızca lipaz katkılı G (%6.91) örneğinde saptanmıştır. Peynir çeşidi ve olgunlaşma süresinde ortaya çıkan farklılıklar p<0.01 düzeyinde önemli bulunmuştur. Kül oram olgunlaşma ilerledikçe artış göstermiş ve en yüksek kül oranı 90. günde (%8.34), en düşük ise 2. günde (%5.91) saptanmıştır. Peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 8. Deneme peynir örneklerinin tuz oranları, enzim, starter kültür katılması ve olgunlaşma süresinden önemli derecede etkilenmiştir (p<0.01). En yüksek tuz oranı, yalnızca proteaz enzimi katkılı F (%7.63) örneğinde belirlenirken, en düşük tuz oranı ise, starter kültür + lipaz katkılı D (%6.36) örneğinde saptanmıştır. Olgunlaşma süresince ortalama tuz oranı %3.83'den %8.07'ye yükselmiştir. Peynirlerin tuz oranlarında, peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 9. Mihaliç peyniri örneklerinin kurumadde de tuz oranlarının peynir çeşitlerinde ve olgunlaşma süresinde ortaya çıkan değişiklikler p<0.01 düzeyinde önemli bulunmuştur. En yüksek kurumadde de tuz oranı proteaz katkılı F (%13.83) örneğinde belirlenirken, en düşük ise starter kültür katkılı B (%10.16) örneğinde saptanmıştır. Olgunlaşma süresinde en yüksek kurumadde de tuz oranı 15. günde (%12.70), en düşük ise 2. günde (%7.43) bulunmuştur. Peynir çeşidi x olgunlaşma süresi interaksiyonu da p<0.01 düzeyinde önemli olmuştur. 10. Denemeyi oluşturan Mihaliç peynirlerinin protein oranları, enzim ve starter kültürlerin katılması ve olgunlaşma süresine bağlı olarak değişiklikler göstermiştir (p<0.01). Protein oranı, en yüksek E (%28.01) ve en düşük ise F (%19.45) örneklerinde saptanmıştır. Olgunlaşma süresi içerisinde protein oranları %19.90'dan, % 23.15'e yükselmiştir. Mihaliç peynirlerinin protein oranı açısından peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 1 1. Mihaliç peyniri örneklerinin en yüksek ortalama suda eriyen azot oranı E (%0.72) örneğinde belirlenirken, en düşük ise B (%0.50) örneğinde saptanmıştır. Starter kültür ve enzim uygulaması, Mihaliç peynirlerinde ve olgunlaşma süresindeki sudaIV eriyen azot değerlerinde önemli farklılıklara neden olmuştur (p<0.01). Olgunlaşma süresinde artan suda eriyen azot oranlan %0.36'dan %0.38'e çıkmıştır. Peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 12. Deneme Mihaliç peyniri örneklerinde olgunlaşma oranı en yüksek kontrol (%18.52) örneğinde ve en düşük ise B (%14.52) örneğinde saptanmıştır. Peynir çeşitleri, olgunlaşma süresi ve bunların interaksiyonu olgunlaşma oranı açısından p<0.01 düzeyinde önemli bulunmuştur. Olgunlaşma oranı, olgunlaşmanın 2. gününde %11.55 iken, 90. gününde %23.26'ya çıkarak olgunlaşma süresince artış göstermiştir. 13. Mihaliç peyniri örneklerinin lipoliz oranları, peynir çeşidi ve olgunlaşma süresine bağlı olarak önemli değişiklikler göstermiştir (p<0.01). Lipoliz oranı en yüksek lipazın tek başına katıldığı G (5.56 ADV) örneğinde saptanırken, en düşük starter kültür katkılı B (3.07 ADV) örneğinde belirlenmiştir. Olgunlaşma süresince lipoliz oranı 2.30 ADV'den 6.16 ADV'ye çıkmıştır. Peynir çeşidi x olgunlaşma süresi interaksiyonu p<0.01 düzeyinde önemli bulunmuştur. 14. Mihaliç peyniri örneklerinde kazein fraksiyonları, değişen oranlarda farklılıklar göstermiştir. Starter kültür ve enzim katılması peynir çeşitlerinde ve olgunlaşma süresinde ortaya çıkan farklılıklara etkili olmuştur (p<0.01). Os-kazein parçalanması en fazla, starter kültür + proteaz + lipaz katkılı peynir örneğinde belirlenmiştir. Olgunlaşma süresi sonunda starter kültür katkılı (B), starter kültür + proteaz katkılı (C) ve yalnızca proteaz katkılı (F) örneklerde ots-kazein oranı azalmıştır. p- kazein en fazla lipaz katkılı G örneğinde parçalanmıştır. Olgunlaşma süresince peynir örneklerinde parçalanma sürerken diğer fraksiyonların oranına bağlı olarak olgunlaşmanın sonunda artma görülmüştür, p- kazein oranı en düşük 30. günde belirlenmiştir, y- kazein oranı en fazla lipaz katkılı peynirlerde bulunurken, olgunlaşma süresinde diğer fraksiyonların oranına bağlı olarak artış ve azalış göstermiştir. Kazein fraksiyonları üzerinde peynir çeşidi x olgunlaşma süresi interaksiyonu önemli bulunmuştur (p<0.01). 15. Mihaliç peyniri örneklerinin duyusal özellikleri değerlendirildiğinde tüm kriterler açısından da en çok beğeni toplayan kontrol (A), starter kültürlü (B) ve lipaz katkılı peynir örneği (G) en yüksek puanları alırken, hafif acılık hissedilen ve sert, kırılgan yapıdaki yalnızca proteazlı (F) ve starter kültür + proteaz katkılı (C) en düşükpuanları almıştır. Genel olarak lipaz katkılı örnekler, proteaz katılanlara göre daha çok beğenilmiştir. Olgunlaşma süresi ilerledikçe duyusal kriterlere verilen puanlar artmıştır. Sonuç olarak, Mihaliç peyniri üretiminde starter kültür, proteaz ve lipazın kullanılması, peynir olgunlaşmasının hızlandırılmasında yararlı bir yöntemdir. Mihaliç peynirinin karakteristiğini oluşturan starter kültürler kullanıldığında, istenilen özellikte peynir üretilebilmektedir. Mihaliç peyniri üretiminde lipaz enzimi kullanılabilirken, lipaz ile proteaz enziminin birlikte süte katılması durumunda, proteazın miktarının azaltılması gerekmektedir. Bununla birlikte Mihaliç peyniri üretiminde proteaz enziminin kullanılabilirliği konusunda ayrıntılı çalışmaların sürdürülmesi yararlı olacaktır.
In this study, a total of 7 Mihaliç cheese samples, one being control, were produced. 70 samples were examined during this two repetion study. The control cheese was produced from cow milk, while for production of other samples the milk was pasteurised at 72 °C for 2 min. In order to acquire the desired eye formation, mesophilic aromatic starter culture containing Lactococcus lactis subsp. cremoris, Lactococcas lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. diacetylactis, with the ability of aroma and CO2 formation, was used 1% (overall volume).In addition, protease (Fermizyme B 500) and lipase (Piccantase A) at 0.002% concentrations were added either with starter or alone or both in combination. The samples were analysed chemically, biochemically, electrophoretically and sensorially on the dates of 2nd, 15* 30th, 60th and 90th According to the results obtained, 1. Addition of starter culture increased the yield of Mihaliç cheese samples, whereas addition of protease and lipase enzymes resulted in decrease. The highest yield was in sample B, of which starter culture added (as 9.94%), whilst the lowest was obtained from sample F (as 9.00%) having only protease enzyme. 2. Dry matter contents of cheese samples were affected significantly by the addition of enzymes and starter cultures (p<0.01). The highest average dry matter content was found in starter culture added sample (as 64.17%), where the lowest was for sample which only protease was added (sample F) with 54.35%. Dry matter contents of Mihaliç cheese samples increased throughout the ripening period, and that increase was significant statistically (p<0.01). The highest average dry matter content was found on the 90th day as 64.13%, while the lowest was observed on the 2nd day of ripening as 52.20%. Cheese type x ripening period interaction was found statistically significant (p<0.01) on dry matter contents of Mihaliç cheese samples. 3. The highest average fat rate was found for control cheese sample (as 29.40%) whereas the lowest rate was monitored for protease added sample (asvıı 18.80%). Addition of enzyme and starter culture resulted in significant changes on fat rates statistically (p<0.01). Depending on variation in ripening periods, fat content was found statistically significant (p<0.05). Due to the increase in dry matter content, fat content increased thoughout the ripening period. Average fat content varied from 22.58% to 24.58 during ripening. Cheese type x ripening period interection of Mihaliç cheese samples in terms of fat content was not significant statistically (p<0.01). 4. The highest fat in dry matter content was deternined in control A (as 47.00%), whilst the lowest value was for starter + protease + lipase added E (as 30.15%). Processes used in Mihaliç cheese production displayed significant differences on cheese type and ripening period (p<0.01) with respect to fat in dry matter content. The criteria was determined the highest on 30th day and the lowest on 2nd day. Dry matter and fat contents were found to be effective on fat in dry matter content. The interaction of cheese type x ripening period was significant statistically (p<0.01). 5. The highest average titrable acidity value in Mihaliç cheese samples was in control A (as 0.69%). The lowest value was for protease added F (as 0.31%). Addition of starter culture and enzyme were significant statistically (p<0.01) on titrable acitidy. The highest value was observed on 30th day of ripening (as 0.58%), while the lowest was on 2 day with 0.32%. Cheese type x ripening period interaction was significant in terms of acidity values (p<0.01). 6. The highest pH value was found in protease added F (as 5.91), and the lowest pH value was 5.41 in control A. On pH values of cheese samples starter culture and enzyme addition were statistically significant due to cheese type and ripening period (p<0.01). The highest average pH value was on 90th day as 5.86, whilst the lowest was on 15th day (as 5.53). Cheese type x ripening period interaction displayed significant differences statistically on pH values (p<0.01). 7. The highest ash rate was found for starter + protease added F (as 8.46%), while the lowest rate was obtained for the lipase added G (as 6.91%). Variations in cheese type and ripening period were significant statistically on ash contents (p<0.01). Ash content increased during ripening with the highest value obtaining on 90 day (as 8.34%), and the lowest on 2nd day (as 5.91%). Interaction of cheese type x ripening period was significant statistically (p<0.01) in terms of ash content.vıu 8. Salt contents of Mihaliç cheese samples were significantly affected by addition of enzyme and ripening period (p<0.01). The highest salt content was found in protease added F (as 7.63%), while the lowest rate was obtained for the starter + lipase added D (as 6.36%). The average salt content increased from 3.83% to 8.07% throughout the ripening period. Interaction of cheese type x ripening period was significant (pO.01). 9. With regard to salt in dry matter content, differences on cheese type and ripening period was found significant statistically (p<0.01).The highest value was for protease added F (as 13.83%), and the lowest was for starter added B (as 10.16%). Thoughout ripening, the highest value was observed on 15th day (with 12.70%) and the lowest on 2nd day (with 7.43%). Cheese type x ripening period interaction was statistically significant (pO.01). 10. Protein content of the cheese samples significantly changed depending on addition of enzyme and starter, as well as ripening period (p<0.01). The highest average protein content was 28.01% in sample E, whereas the lowest was in sample F with 19.45%. Protein contens of the cheese samples varied throughout the ripening period from 19.90% to 23.15%. The interaction of cheese type x ripening period in terms of protein content was significant statistically (pO.01). 1 1. The highest average value of water-soluble nitrogen was acquired in samples E (as 0.72%), and the lowest value was in sample B (as 0.50%). Application of starter and enzyme resulted in significant differences over cheese type and ripening period in terms of water-soluble nitrogen (p<0.01). The average value varied from 0.36% to 0.38% during ripening. Cheese type x ripening period interaction on water- soluble nitrogen value was found statistically significant (p<0.01). 12. Among produced Mihaliç cheese samples, ripening value was the highest in control A (as 18.52%), whereas sample B displayed the lowest value (as 14.52%). Cheese types, ripening period and the interaction between these two criteria were found significant (p<0.01) on the ripening value.The ripening value was 11.55% on 2n day, and showed an increase thoughout ripening of which reached 23.26% on 90* day. 13. The lipolysis rate of Mihaliç cheese samples displayed significant differences due to cheese type and ripening period (p<0.01). The highest lipolysis rate was monitored in lipase added G (as 5.56 ADV), and for starter added B the lowestIX value was observed with 3.07 ADV. The criteria increased from 2.30 to 6.16 ADV during ripening. Cheese type x ripening period interaction was significant statistically (p<0.01). 14. Casein fractions of Mihaliç cheese samples showed differences in dissimilar rates. Addition of starter + enzyme was effective on differences of cheese type and ripening period (p<0.01). Breakdowm of casein was higher in starter + protease + lipase added sample. At the end of ripening period, Os-casein ratios in starter added B, starter + protease added C and only protease added F were decreased. The sample G into which lipase was added had the highest P-casein degration. Breakdown of P-casein continued throughout ripening, and there was an increase at the end of ripening regarding the ratios of other fractions. The lowest P-casein ratio was observed on 30 day. y-casein ratio was found highest in lipase added samples, throughout ripening there observed on increase and a decrease in rates due to variations of other casein fractions. Cheese type x ripening period interaction was found statistically significant on casein fractions (p<0.01). 15. When sensory properties of Mihaliç cheese samples were evaluated, the highest acceptabilities for all criteria were obtained from control A, starter added B and lipase added G, whereas the lowest scores were for protease added F and starter + protease added C. In general, lipase added samples had more acceptability than protease added ones. The more ripened sample, the more scores given to sensory criteria. Consequently, addition of starter, protease and lipase was found effective on accelerating the ripening of Mihaliç cheese. The cheese with spesifıc Mihaliç cheese characteristics could be produced only when peculiar starter culture was used. Addition of lipase was found suitable in production, it was determined that addition ratio of protease should be reduced when it was used with lipase. However, the focus should rather be on more detailed studies of using proteases, in production.
In this study, a total of 7 Mihaliç cheese samples, one being control, were produced. 70 samples were examined during this two repetion study. The control cheese was produced from cow milk, while for production of other samples the milk was pasteurised at 72 °C for 2 min. In order to acquire the desired eye formation, mesophilic aromatic starter culture containing Lactococcus lactis subsp. cremoris, Lactococcas lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. diacetylactis, with the ability of aroma and CO2 formation, was used 1% (overall volume).In addition, protease (Fermizyme B 500) and lipase (Piccantase A) at 0.002% concentrations were added either with starter or alone or both in combination. The samples were analysed chemically, biochemically, electrophoretically and sensorially on the dates of 2nd, 15* 30th, 60th and 90th According to the results obtained, 1. Addition of starter culture increased the yield of Mihaliç cheese samples, whereas addition of protease and lipase enzymes resulted in decrease. The highest yield was in sample B, of which starter culture added (as 9.94%), whilst the lowest was obtained from sample F (as 9.00%) having only protease enzyme. 2. Dry matter contents of cheese samples were affected significantly by the addition of enzymes and starter cultures (p<0.01). The highest average dry matter content was found in starter culture added sample (as 64.17%), where the lowest was for sample which only protease was added (sample F) with 54.35%. Dry matter contents of Mihaliç cheese samples increased throughout the ripening period, and that increase was significant statistically (p<0.01). The highest average dry matter content was found on the 90th day as 64.13%, while the lowest was observed on the 2nd day of ripening as 52.20%. Cheese type x ripening period interaction was found statistically significant (p<0.01) on dry matter contents of Mihaliç cheese samples. 3. The highest average fat rate was found for control cheese sample (as 29.40%) whereas the lowest rate was monitored for protease added sample (asvıı 18.80%). Addition of enzyme and starter culture resulted in significant changes on fat rates statistically (p<0.01). Depending on variation in ripening periods, fat content was found statistically significant (p<0.05). Due to the increase in dry matter content, fat content increased thoughout the ripening period. Average fat content varied from 22.58% to 24.58 during ripening. Cheese type x ripening period interection of Mihaliç cheese samples in terms of fat content was not significant statistically (p<0.01). 4. The highest fat in dry matter content was deternined in control A (as 47.00%), whilst the lowest value was for starter + protease + lipase added E (as 30.15%). Processes used in Mihaliç cheese production displayed significant differences on cheese type and ripening period (p<0.01) with respect to fat in dry matter content. The criteria was determined the highest on 30th day and the lowest on 2nd day. Dry matter and fat contents were found to be effective on fat in dry matter content. The interaction of cheese type x ripening period was significant statistically (p<0.01). 5. The highest average titrable acidity value in Mihaliç cheese samples was in control A (as 0.69%). The lowest value was for protease added F (as 0.31%). Addition of starter culture and enzyme were significant statistically (p<0.01) on titrable acitidy. The highest value was observed on 30th day of ripening (as 0.58%), while the lowest was on 2 day with 0.32%. Cheese type x ripening period interaction was significant in terms of acidity values (p<0.01). 6. The highest pH value was found in protease added F (as 5.91), and the lowest pH value was 5.41 in control A. On pH values of cheese samples starter culture and enzyme addition were statistically significant due to cheese type and ripening period (p<0.01). The highest average pH value was on 90th day as 5.86, whilst the lowest was on 15th day (as 5.53). Cheese type x ripening period interaction displayed significant differences statistically on pH values (p<0.01). 7. The highest ash rate was found for starter + protease added F (as 8.46%), while the lowest rate was obtained for the lipase added G (as 6.91%). Variations in cheese type and ripening period were significant statistically on ash contents (p<0.01). Ash content increased during ripening with the highest value obtaining on 90 day (as 8.34%), and the lowest on 2nd day (as 5.91%). Interaction of cheese type x ripening period was significant statistically (p<0.01) in terms of ash content.vıu 8. Salt contents of Mihaliç cheese samples were significantly affected by addition of enzyme and ripening period (p<0.01). The highest salt content was found in protease added F (as 7.63%), while the lowest rate was obtained for the starter + lipase added D (as 6.36%). The average salt content increased from 3.83% to 8.07% throughout the ripening period. Interaction of cheese type x ripening period was significant (pO.01). 9. With regard to salt in dry matter content, differences on cheese type and ripening period was found significant statistically (p<0.01).The highest value was for protease added F (as 13.83%), and the lowest was for starter added B (as 10.16%). Thoughout ripening, the highest value was observed on 15th day (with 12.70%) and the lowest on 2nd day (with 7.43%). Cheese type x ripening period interaction was statistically significant (pO.01). 10. Protein content of the cheese samples significantly changed depending on addition of enzyme and starter, as well as ripening period (p<0.01). The highest average protein content was 28.01% in sample E, whereas the lowest was in sample F with 19.45%. Protein contens of the cheese samples varied throughout the ripening period from 19.90% to 23.15%. The interaction of cheese type x ripening period in terms of protein content was significant statistically (pO.01). 1 1. The highest average value of water-soluble nitrogen was acquired in samples E (as 0.72%), and the lowest value was in sample B (as 0.50%). Application of starter and enzyme resulted in significant differences over cheese type and ripening period in terms of water-soluble nitrogen (p<0.01). The average value varied from 0.36% to 0.38% during ripening. Cheese type x ripening period interaction on water- soluble nitrogen value was found statistically significant (p<0.01). 12. Among produced Mihaliç cheese samples, ripening value was the highest in control A (as 18.52%), whereas sample B displayed the lowest value (as 14.52%). Cheese types, ripening period and the interaction between these two criteria were found significant (p<0.01) on the ripening value.The ripening value was 11.55% on 2n day, and showed an increase thoughout ripening of which reached 23.26% on 90* day. 13. The lipolysis rate of Mihaliç cheese samples displayed significant differences due to cheese type and ripening period (p<0.01). The highest lipolysis rate was monitored in lipase added G (as 5.56 ADV), and for starter added B the lowestIX value was observed with 3.07 ADV. The criteria increased from 2.30 to 6.16 ADV during ripening. Cheese type x ripening period interaction was significant statistically (p<0.01). 14. Casein fractions of Mihaliç cheese samples showed differences in dissimilar rates. Addition of starter + enzyme was effective on differences of cheese type and ripening period (p<0.01). Breakdowm of casein was higher in starter + protease + lipase added sample. At the end of ripening period, Os-casein ratios in starter added B, starter + protease added C and only protease added F were decreased. The sample G into which lipase was added had the highest P-casein degration. Breakdown of P-casein continued throughout ripening, and there was an increase at the end of ripening regarding the ratios of other fractions. The lowest P-casein ratio was observed on 30 day. y-casein ratio was found highest in lipase added samples, throughout ripening there observed on increase and a decrease in rates due to variations of other casein fractions. Cheese type x ripening period interaction was found statistically significant on casein fractions (p<0.01). 15. When sensory properties of Mihaliç cheese samples were evaluated, the highest acceptabilities for all criteria were obtained from control A, starter added B and lipase added G, whereas the lowest scores were for protease added F and starter + protease added C. In general, lipase added samples had more acceptability than protease added ones. The more ripened sample, the more scores given to sensory criteria. Consequently, addition of starter, protease and lipase was found effective on accelerating the ripening of Mihaliç cheese. The cheese with spesifıc Mihaliç cheese characteristics could be produced only when peculiar starter culture was used. Addition of lipase was found suitable in production, it was determined that addition ratio of protease should be reduced when it was used with lipase. However, the focus should rather be on more detailed studies of using proteases, in production.
Description
Keywords
Lipaz, Peynirler, Mihalıç peyniri, Lipase, Mihalıç cheese, Peptid hidrolazlar, Peptide hydrolases, Cheeses
Citation
Özcan, T. (2000). Starter, proteaz ve lipaz kullanımının Mihaliç peynirinin olgunlaşma süresine etkisi. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.