STARTER KÜLTÜRLERİN QUARK TİPİ PEYNİR ÜRETİMİNE ETKİSİ

Year 2024, , 791 - 804, 10.10.2024

Gökçe Eminoğlu

https://doi.org/10.15237/gida.GD24060

Abstract

Bu çalışma, starter kültürlerin quark tipi peynirlerin fizikokimyasal ve mikrobiyolojik özelliklerine, tekstürüne, verimine ve tüketici tercihlerine etkisinin araştırılması amacıyla yapılmıştır. Bu amaçla ticari starter kültürler kullanılarak üç farklı quark peyniri üretilmiştir. Peynir örneklerinin mikrobiyolojik, fizikokimyasal, tekstürel ve duyusal özellikleri depolama süresinin 1, 14 ve 28. günlerinde belirlenmiştir. Sonuçlar, starter tipinin peynirin bileşimini ve verimini etkilediğini göstermiştir. Ouark peyniri üretiminde kefir kültürü kullanımının, peynirin nem ve su tutma kapasitesini etkilediğini, buna bağlı olarak da sürülebilirliğin arttığı belirlenmiştir. Ayrıca, duyusal analizler, kefir kültürüyle üretilen peynirin doku ve lezzet bakımından daha yüksek kabul edilebilirliğe sahip olduğunu göstermiştir. Çalışma, kefir kültürünün quark peyniri üretiminde başarıyla kullanılabileceğini göstermektedir.

Keywords

quark peyniri, starter kültür, DVS kültür, Ticari kültür

THE IMPACT OF STARTER CULTURES ON QUARK TYPE CHEESE PRODUCTION

Abstract

This study was conducted to investigate the effect of starter cultures on the physicochemical and microbiological properties, texture, yield, and consumer preferences of quark type cheese. For this purpose, three different quark cheeses were manufactured by using commercial starter cultures. The microbiological, physicochemical, textural, and sensory properties of the cheese samples were determined at 1st, 14th, and 28th days of the storage period. The results showed that the kind of starter culture used in production influences the composition and yield of the obtained quark cheeses. It has been determined that the use of kefir culture in quark cheese production influences the moisture and water holding capacity, and as a result, improves its spreadability. Also, the sensory analysis exhibited that cheese produced with kefir culture had higher texture and taste-flavor acceptability. The study indicates that kefir culture may be successfully used in quark cheese production.

Keywords

Quark cheese, starter culture, DVS culture, commercial culture

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