AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN KÜLTÜR KULLANIMI ÜZERİNE BİR ARAŞTIRMA

Year 2018, , 490 - 500, 18.05.2018

Ebru Şanlı Asuman Gürsel Tuba Şanlı Filiz Yıldız , Mehlika Benli

https://doi.org/10.15237/gida.GD18019

Cited By: 1

Abstract

Bu çalışmada, ekzopolisakkarit üretme yeteneğine sahip
(EPS⁺) bakterileri içeren starter kültürün az yağlı Kaşar peynirinin
bazı nitelikleri üzerine etkileri araştırılmıştır. Bu amaçla, EPS⁺
kültürün %0.5 ve 1.0 oranlarında kullanılarak üretildiği kurumaddede %20 yağ
içeren EPS⁺0.5 ve EPS⁺1.0, kurumaddede %20 yağ içeren
kontrol (K20) ve kurumaddede %40 yağ içeren kontrol (K40) olmak üzere toplam 4
peynir örneği üretilmiştir. Örnekler 4±1ºC’de 90 gün süreyle olgunlaşmaya
bırakılmış ve olgunlaşmanın 1., 15., 30., 60. ve 90. günlerinde kimyasal,
fiziksel, duyusal ve mikrosrüktürel nitelikleri yönünden değerlendirilmiştir.
Peynir örneklerinin SEM görüntüleri incelendiğinde, EPS⁺ kültür
kullanımı ile az yağlı peynir örneklerinin pıhtı yapısında iyileşme sağlanarak
kurumadde %40 yağlı kontrol peynirinin tekstürüne yakın bir tekstür elde
edilebileceği görülmüştür. Ancak, starter kültür kullanım oranındaki artışla
birlikte artan nem içeriğine bağlı olarak peynir örneklerinde tat ve yapı
kusurlarının ortaya çıktığı ve EPS⁺ kültürün %1.0 oranında ilave
edildiği az yağlı peynir örneğinin %0.5 EPS⁺ kültür ilaveli örnekten
daha az beğenildiği belirlenmiştir.

Keywords

Ekzopolisakkarit üreten starter kültür, Kaşar peyniri, Az yağlı peynir

A STUDY ON USING EXOPOLYSACCHARIDE-PRODUCING CULTURE IN LOW FAT KASAR CHEESE

Abstract

In this study, the impacts of an
exopolysaccharide-producing (EPS⁺) starter culture on some quality
characteristics of low fat Kasar cheese samples were investigated. For this
purpose, four cheese samples were manufactured: cheeses containing 20%
fat-in-dry matter with added 0.5% EPS⁺ and 1.0% EPS⁺
culture (EPS⁺0.5 and EPS⁺1.0), control cheese containing
20% fat-in dry matter (K20) and control cheese containing 40% fat-in-dry matter
(K40). The samples were allowed to ripening for 90 days at 4 ± 1 °C and were
evaluated for chemical, physical, sensory and microstructure qualities on the 1^st,
15^th, 30^th, 60^th and 90^th days of
ripening. SEM images showed that textural characteristics of low-fat cheese
samples could be improved by using EPS⁺ starter culture and of which
had similar texture to the control cheese with 40% fat-in-dry matter. However,
it was determined that defects in body and flavor became definite with an
excessive increase in moisture level and the cheese with 1.0% EPS⁺ culture
preferred less than the cheese with 0.5% EPS⁺ culture. 

Keywords

Exopolysaccharide-producing starter culture, Kasar cheese, low fat cheese

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