Kalsiyum klorür ilavesi ve ısıl işlemin beyaz peynir randırnamı üzerine etkileri
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Date
1992
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Publisher
Uludağ Üniversitesi
Abstract
Süt proteinlerinin stabilitesi, siite uygulanan ısıl işlemler ve kal siyum kollsalltrasyonu gibi süte ait fiziksel ve kimyasal niteliklerle ilgilidir. Bu çalışmada, iğ ve fa klı derecelerde (65°C/10 dk., 7;/CJ40 sn., BSOC/15 sn.) pastörize edilerek işlenen sütlere farklı düzeylerde (% 0.01, 0.02, 0.03 ve 0.1) kalsiyum klonır ilave ederek peynire işlemenin taze beyaz peynirin bazı nilelikleri üzerine etkileri inc lenmi tir. Sonuç olarak; en yüksek peynir randımam 8SOC'de 15 saniye pas törize edilmiş ve % 0.03 oranmda kalsiyum klorür ilave edilerek işlem örneklerden elde edilmiştir.
The stability of milk proteins is influenced by their clıemical composition and physical properlies, as well as by heuting temperature and by calcium concentration of milk. In this study, effect of different tenıp ature treatment of milk (raw, 6SOC!10 min., 72/JC/40 see., 85°C/15 see.) and adding of CaC/ı (0.01, 0.02, 0.03 and 0.1 %) have evahıated. In eonclusion, the lıiglıest qııality properlies from milk was obtained at the pasteurization of 85°C for 15 seeonds with the level of 0.03 % calcium elıoride.
The stability of milk proteins is influenced by their clıemical composition and physical properlies, as well as by heuting temperature and by calcium concentration of milk. In this study, effect of different tenıp ature treatment of milk (raw, 6SOC!10 min., 72/JC/40 see., 85°C/15 see.) and adding of CaC/ı (0.01, 0.02, 0.03 and 0.1 %) have evahıated. In eonclusion, the lıiglıest qııality properlies from milk was obtained at the pasteurization of 85°C for 15 seeonds with the level of 0.03 % calcium elıoride.
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Keywords
Miik coagulation, Beyaz peynir, Kalsiyum klorür, Heat, Calcium choride
Citation
Şen, C. (1992). "Kalsiyum klorür ilavesi ve ısıl işlemin beyaz peynir randırnamı üzerine etkileri" Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 11(2),159-167.