Peynir Teknolojisinde Kullanılan Hayvansal Kaynaklı Enzimler ile İlgili Güncel Araştırmalar

Year 2022, Issue: 36, 61 - 66, 31.05.2022

Hasan Alptuğ Akgün , Tugba Kök Taş

https://doi.org/10.31590/ejosat.1097335

Abstract

Peynir üretiminde bitkisel, hayvansal ve mikrobiyolojik pıhtılaştırıcılar kullanılmaktadır. Sütün pıhtılaşması, peynir üretiminde en önemli basamaklardan bir tanesidir ve süt pıhtılaştırma enzimleri bu basamakta önemli rol oynar. Hayvansal türdeki pıhtılaştırıcıların insanlığın ilk tarihinden itibaren kullanıldığı, her ne kadar azalan hayvansal kaynaklara karşın, dünya çapında peynir üretimindeki artış nedeniyle kullanımları sınırlı hale gelse de, günümüzde geleneksel üretim de dahil olmak üzere çeşitli peynirlerin üretiminde hala kullanıldıkları bilinmektedir. Bu derlemede, hayvansal kaynaklı pıhtılaştırıcılar ile ilgili bilgiler ve güncel araştırmalar sunularak genel bir bakış açısı oluşturmak ve literatüre bu konuda katkıda bulunmak amaçlanmıştır.

Keywords

Şirden, Rennet, Kimozin, Pepsin, Hayvansal Pıhtılaştırıcılar

Current Research on Animal-Derived Enzymes Used in Cheese Technology

Abstract

In the manufacturing of cheese, coagulants obtained from herbal, animal, and microbiologic sources are utilized. The most crucial step in the cheese-making process is milk coagulation. Animal rennet has been used as a milk coagulant since the dawn of history. Although despite the fact that their use has been reduced due to an increase in the production of cheese, it is known that they are still used as a coagulant. This review aimed to provide an information and contribute to the literature by presenting information and current research on coagulants of animal origin.

Keywords

Abomasum, Rennet, Chymosin, Pepsin, Animal Coagulants

References

• Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2000). Cheese: Historical Aspects. In Colilla J. (Ed.), Fundamentals of Cheese Science (pp. 1-9). Aspen Publishers Inc, 2000.
• Özer, B., Hayaloğlu, A.A. (2011). Giriş. In Hayaloğlu A.A., Özer B. (Eds.), Peynir Biliminin Temelleri (pp. 1-9), Sidaş.
• Hayaloğlu, A.A, Guven, M., Fox, P.F. (2002). Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. International Dairy Journal, 12, 635-648.
• Türkiye İstatistik Kurumu, (2021). Süt ve Süt Ürünleri Üretimi. https://data.tuik.gov.tr/Bulten/Index?p=Sut-ve-Sut-Urunleri-Uretimi-Aralik-2021-45747
• Çakmakçı, S., Cantürk, A., Çakır, Y. (2017). Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler. Akademik Gıda, 15(4), 396-408.
• Garcia V., Rovira S., Teruel R., Boutoial K., Rodríguez J., Roa I., López M. B. (2012). Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese. Dairy Science & Technology, 92, 691–707.
• Cavalcanti, M.T.H., Teixeira, M.F.S., Lima, J.L., Porto, A.L.F. (2004). Partial purification of new milk- clotting enzyme produced by Nocardiopsis sp. Bioresource Technology, 93, 29–35.
• Moschopoulou E. (2011). Characteristics of rennet and other enzymes from small ruminants used in cheese production. Small Ruminant Research, 101, 188– 195.
• Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F., McSweeney, P.L.H. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19(9), 510–517.
• Yetişemiyen, A. (2007). Süt Teknolojisi. Ankara Üniversitesi Basımevi,
• Üçüncü, M.. (2004). A’dan Z’ye Peynir Teknolojisi, Meta Basım Matbaacılık Hizmetleri.
• Liu X., Wu Y., Guan R., Jia G., Ma Y., ZhangY. (2021). Advances in research on calf rennet substitutes and their effects on cheese quality. Food Research International, 149.
• Jacob M., Jaros D., Rohm H. (2011). Recent advances in milk clotting enzymes. International Journal of Dairy Technology, 64, 14-33.
• Kurt, A. (1987). Edirne Tipi (Salamura) Beyaz Peynir İşleme Tekniği. Tarım ve Köy İşleri Bakanlığı.
• Guinee T.P., Wilkinson M.G. (1992). Rennet coagulation and coagulants in cheese manufacture. Journal of the Society of Dairy Technology. 45, 94–104.
• Kumar A., Sharma J., Mohanty A.K., Grover S., Batish V.K. (2006). Purification and characterization of milk clotting enzyme from goat (Capra hircus). Comparative Biochemistry and Physiology, 145, 108-113.
• Meghwal M., Anusha R., Bindhu O.S. (2017) Plant-based Coagulants in Cheese Making: Review. In Meghwal M., Goyal M.R., Chavan R.S. (Eds), Dairy Engineering, Advanced Technologies and Their Applications, Apple Academic Press Inc.
• Mohanty, A.K., Mukhopadhyay, U.K., Grover, S., Batish, V.K. (1999). Bovine chymosin: production by rDNA technology and application in cheese manufacture. Biotechnology Advances, 7(2-3), 205-217.
• Dervişoğlu M., Aydemir O., Yazıcı F. (2007). Peynir Yapımında Kullanılan Pıhtılaştırıcı Enzimler ve Kazein Fraksiyonları Üzerine Etkileri. Gıda, 32 (5), 241-249.
• Metin, M. (1998). Süt Teknolojisi: Sütün Bileşimi ve İşlenmesi. Ege Üniversitesi Mühendislik Fakültesi Yayınları.
• Rawlings D. N., Salvasen G. (Eds.), Chymosin. Handbook of Proteolytic Enzymes, Academic Press.
• Woo, A.H., Kollodge, S., Lindsay, R.C. (1984) Quantification of major free fatty acids in several cheese varieties. Journal of Dairy Science. 67, 874–878.
• Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G (2003). Lipolysis and free fatty acids catabolism in cheese: a review of current knowledge. International Dairy Journal, 13, 841–866.
• Bustamante, M.A., Chavarri, F., Santisteban, A., Ceballos, G., Hernandez, I., Miguelez, M.J., Aramburu, I., Barron, L.J.R., Virto, M., De Renobales, M. (2000). Coagulating and lipolytic activities of artisanal lamb rennet paste. Journal of Dairy Research, 67, 393–402.
• Addis M., Piredda G., Pes M., Di Salvo R., Scintu M.F., Pirisi A. (2005). Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese. International Dairy Journal, 15, 563–569.
• Al-zoreky N.S., Almathen F.S. (2021). Using recombinant camel chymosin to make white soft cheese from camel milk. Food Chemistry, 337.
• Manuelian C. L., Boselli C., Vigolo V., Giangolini G., De Marchi M. (2020). Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk. Journal of Dairy Science, 103, 4958–4964.
• Murgia M.A., Marcone M., Deiana P., Mangia N.P. (2019). Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition. Italian Journal of Animal Science, 18(1), 1327-1334.
• Mamo A., Balasubramanian N. (2018). Calf rennet production and its performance optimization. Journal of Applied and Natural Science, 10(1), 247 – 252.
• Soltani, M., Boran, O.S., Hayaloğlu, A.A. (2016). Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF white cheese. Food Science and Technology, 68, 724-728.
• Abbas H.M., Foda M.S., Kassem J.M., Bayomi H.M., Moharam M.E. (2013). Production of White Soft Cheese Using Fungal Coagulant Produced by Solid State Fermentation Technique. World Applied Sciences Journal, 25 (6), 939-944.
• Ayana I. A. A. A., Ibrahim A. E., Saber W. I. A. (2015). Statistical optimization of milk clotting enzyme biosynthesis by Mucor mucedo KP736529 and its further app.lication in cheese production. International Journal of Dairy Science, 10 (2), 61–76.
• An, Z., He, X., Gao, W., Zhao, W., Zhang, W. (2014). Characteristics of Miniature Cheddar Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet. Journal of Food Science, 79(2), 224-221.
• F. Fazouane-Naimi, A. Mechakra, R. Abdellaoui Nouani A., Daga S.M., Alzouma A.M., Gais S., Penninckx M.J. (2010). Characterization and cheese-making properties of rennet like enzyme produced by a local algerian isolate of Aspergillus niger. Food Biotechnology, 24(3), 258–269.
• Özcan T., Vapur U. E. (2013). Effect of different rennet type on physico-chemical properties and bitterness in white cheese. International Journal of Environmental Science and Development, 4(1), 71–75.
• Chen M. T., Lu Y. Y., Weng T. M. (2010). Comparison of milkclotting activity of proteinase produced by Bacillus subtilis var, natto and Rhizopus oligosporus with commercial rennet. Asian-Australasian Journal of Animal Sciences, 23(10), 1369–1379.
• Addis M., Piredda G., Pirisi A. (2008). The use of lamb rennet paste in traditional sheep milk cheese production. Small Ruminant Research 79, 2–10.
• Jaros D., Seitler K., Rohm H. (2008). Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature. International Journal of Food Science and Technology, 43, pp. 1721–1727.
• Gil P. F., Conde S., Albisu M., Pe´rez-Elortondo F.J., Etayo I.A., Virto M., Renobales M.D. (2007). Hygienic quality of ewes’ milk cheeses manufactured with artisan-produced lamb rennet pastes. Journal of Dairy Research, 74, 329–335.
• Fresno M. R., Álvarez S, Rodríguez V., Castro N., Argüello A. (2006). Evaluation of the Effect of Rennet Type on the Texture and Colour of Goats Cheese. Journal of Applied Animal Research, 30, 157-160.
• Madadlou A., Khosroshahi A., Mousavi M. E. (2005). Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet. Journal of Dairy Science, 88, 3052–3062.
• Moatsou G., Moschopoulou E., Georgala Aik., Zoidou E., Kandarakis I., Kaminarides S., Anifantakis E. (2004). Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese. Food Chemistry, 88, 517–52.
• Irigoyen A., Izco J.M., Ibanez F.C., Torre P. (2002). Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe’s-milk cheese. International Dairy Journal, 12, 27–34.
• Bustamante M.A., Virto M., Aramburu M., Barron L. J. R., Perez-Elortondo F. J., Albisu M., Renobales M. (2003). Lamb rennet paste in ovine cheese (Idiazabal) manufactıre. Proteolysis and relationship between analytical and sensory parameters, International Dairy Journal, 13, 547-557.