Beyaz peynir üretiminde mezofilik homofermentatif streptekok kombinasyonunun starter kültür olarak kullanılması
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Date
1998
Authors
Yılmaz, Engin
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, pastörize sütten salamura beyaz peynir üretiminde uygun olgunlaşmayı geliştirebilmek ve bu amaçla dünyada yaygın olarak kullanılan Mezofılik Homofermentatif Streptekok Kombinasyonlarının starter kültür olarak kullanılması, Türk damak zevkine ve standarda uygun, kaliteli salamura beyaz peynir elde edilmesi araştırıldı. Bu amaçla Uludağ Üniversitesi Veteriner Fakültesi Araştırma ve Uygulama Çiftliği'nden sağlanan süt, Besin Hijyeni ve Teknolojisi Anabilim Dalı Süt Ünitesi'nde beyaz peynir yapımında kullanıldı. Peyma Chr. Hansen firmasından sağlanan üç farklı Mezofılik Homofermentatif kültür kombinasyonu kullanıldı. Peynir örneklerine olgunlaşmanın 0., 1., 7., 15., 30., 45., 60. ve 90. günlerinde duyusal, fiziksel, kimyasal ve mikrobiyolojik analizler yapıldı. Beyaz peynirlerdeki kimyasal analiz parametrelerinde rutubet oranının; 90 günlük olgunlaşma süresi sonunda I. Grupta % 56.95'e, II. Grupta % 57.64'e III. Grupta ise % 57.12'ye düştüğü, pH değerinin ; I. Grupta % 4.53'e, II. ve III. Grupta da 4.51'e düştüğü, asitliğin (SH); I. Grupta 42.66'ya, II. Grupta 42.22'ye, III. Grupta da 39.56'ya yükseldiği saptanmıştır. Kuru maddede tuz oranı artış göstererek I. Grup peynirlerde % 7.03 'e, II. Grupta % 7.20'ye III.Grupta ise % 7.85'e ulaşmıştır. Kuru maddede yağ oranlan azalma göstererek I. Grupta % 55.98'e, II. Grupta % 54.29'a III grupta ise % 60.63'e düşmüştür. Starter kültür kullanılarak yapılan peynir örneklerinin belirtilen günlerdeki mikrobiyolojik kontrollerinde E.coli, Koliform, Staph. aureus, Salmonella bakterilerine, Maya ve Küfe rastlanmadı. Peynir örneklerinin tamamı olgunlaşmadan sonra, incelenen tüm parametreler yönünden beyaz peynir standardına uygunluk göstermiştir. Sonuç olarak Mezofılik Homofermentatif Lactococcus lactis sub-sp. lactis, Lactococcus lactis sub-sp. cremoris ve Str. salivarius sub-sp. thermophilus'u içeren kültür kombinasyonu kimyasal, mikrobiyolojik yönden mevcut yasal düzenlemelere ve organoleptik nitelikleri yönünden Türk damak zevkine uygun bulunmuştur.
The prupose of this study is; to obtain high quality white cheese conforming with standards and local mouthfeel by using mesophilic homofermentative streptococcus combinations of starter culture that us widely used in the world order to improve approppriate ripening in white pickled cheese which is made of pateurized milk. The milk received from Uludağ University Faculty of Veterinary, Research and Applications Farm is used to produce white cheese in Milk Department of Food Hygiene and Technology. Mesophilic homofermentative starter cultures were used in three groups of cheese by using pasteurized milk. Organoleptic, physical, chemical and microbiological analysis were conducted on 1st, 7th, 15*30*,45th,60th and 90th days of ripening period on cheese samples. Moisture contents were reduced to 56.95% in group I, 57.64% in group II, 57.12% in group III at the end of 90th ripening day from chemical point of view, where pH values were reduced to 4.53 % in group I, 4.51 % in group II and in group III and acidity (SH) were increased up to 42.66 in group I, 42.22 in group II and 39.56 in group III. Salt content on dry matter has shown increase in group I up to 7.03 %, where thisratio was 7.20 % in group II, 7.58 % in group III. Fat content on dry matter were reduced to 55.98 % in group I, 54.29 % group II and 60.63 % in group IH. No E.coli, Coliform, Staph.aureus, Salmonella, Mould and Yeast were found on the identified days in cheese samples that were produced with starter cultures. All cheese samples have showed conformity to the parameters in standarts. As a result of this study Mesophilic Homophermentative Lactococcus lactis sub- sp. lactis, Lactococcus lactis sub-sp. cremoris ve Str. salivarius sub-sp. thermophilus combination chemicaly and microbiolgicaly are in legislatively suitable standards and by sensorial examination acceptable for Turkish mouthfeel.
The prupose of this study is; to obtain high quality white cheese conforming with standards and local mouthfeel by using mesophilic homofermentative streptococcus combinations of starter culture that us widely used in the world order to improve approppriate ripening in white pickled cheese which is made of pateurized milk. The milk received from Uludağ University Faculty of Veterinary, Research and Applications Farm is used to produce white cheese in Milk Department of Food Hygiene and Technology. Mesophilic homofermentative starter cultures were used in three groups of cheese by using pasteurized milk. Organoleptic, physical, chemical and microbiological analysis were conducted on 1st, 7th, 15*30*,45th,60th and 90th days of ripening period on cheese samples. Moisture contents were reduced to 56.95% in group I, 57.64% in group II, 57.12% in group III at the end of 90th ripening day from chemical point of view, where pH values were reduced to 4.53 % in group I, 4.51 % in group II and in group III and acidity (SH) were increased up to 42.66 in group I, 42.22 in group II and 39.56 in group III. Salt content on dry matter has shown increase in group I up to 7.03 %, where thisratio was 7.20 % in group II, 7.58 % in group III. Fat content on dry matter were reduced to 55.98 % in group I, 54.29 % group II and 60.63 % in group IH. No E.coli, Coliform, Staph.aureus, Salmonella, Mould and Yeast were found on the identified days in cheese samples that were produced with starter cultures. All cheese samples have showed conformity to the parameters in standarts. As a result of this study Mesophilic Homophermentative Lactococcus lactis sub- sp. lactis, Lactococcus lactis sub-sp. cremoris ve Str. salivarius sub-sp. thermophilus combination chemicaly and microbiolgicaly are in legislatively suitable standards and by sensorial examination acceptable for Turkish mouthfeel.
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Keywords
Beyaz peynir, Starter kültür, Mezofılik homofermentatif, White cheese, Starter culture, Mesophilic homofermentative
Citation
Yılmaz, E. (1998). Beyaz peynir üretiminde mezofilik homofermentatif streptekok kombinasyonunun starter kültür olarak kullanılması. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.