LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ

Year 2018, Volume: 43 Issue: 2, 250 - 263, 22.02.2018

Hasan Uzkuç , Onur Güneşer , Yonca Yüceer

https://doi.org/10.15237/gida.GD17102

Cited By: 3

Abstract

Bu çalışmada lipaz enzimi ve destek kültür kullanımının keçi peynirinin
bazı kimyasal ve duyusal özellikleri ve olgunlaşma karakteristiklerine etkisi
araştırılmıştır. Keçi sütüne Capalase^® K, Italase^® C
enzimleri ve Staphylococcus carnosus destek kültürü ilave edilerek
üretilen keçi peynirleri 5±1˚C’de 90 gün süreyle olgunlaştırılmıştır.
Peynirlerin titrasyon asitliği ve azot fraksiyonlarında depolamayla birlikte
artış olduğu gözlenmiştir. Lipolizin göstergesi olan hidrolitik ransidite
değerleri enzim kullanılarak üretilen peynirlerde yüksek bulunmuştur. Etil
butirat, etil hekzanoat, dodekanoik asit ve etil dodekanoat tüm peynirlerin
sadece 90. gün örneklerinde belirlenmiş, 3-metil bütanoik asit, pentanoik asit,
heptanoik asit ve nonanoik asit ise sadece enzim kullanılarak üretilen
peynirlerin 90. günlerinde saptanmıştır. Pişmiş, kremamsı, peyniraltı suyu,
sülfür, ransit, toz/çimento ve keçi aromaları peynir örneklerinin karakteristik
tanımlayıcı aroma terimleri olarak panelistler tarafından geliştirilmiştir. 

Keywords

Keçi peyniri, hızlı olgunlaştırma, uçucu bileşen

EFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING

Abstract

The effects of using commercial
lipase enzymes and adjunct culture on some chemical and sensory properties and
ripening characteristics of goat cheese were investigated in this study. Goat
cheeses produced by addition of Capalase^® K, Italase^® C
enzymes and Staphylococcus carnosus adjunct culture to the goat milk
ripened for 90 days at 5±1˚C. Increase in titratable acidity and nitrogen
fractions was observed in the cheeses during storage. Hydrolytic rancidity
values as an indicator of lipolysis were higher in specifically enzyme used
cheeses. Ethyl butyrate, ethyl hexanoate, dodecanoic acid and ethyl dodecanoate
were only determined in the cheeses on 90. day of storage. 3-methyl butanoic
acid, pentanoic acid, heptanoic acid and nonanoic acid were detected in only
enzyme used samples on day 90. Cooked, creamy, whey, sulfur, rancid,
dust/cement and goat aromas were characteristic descriptive aroma terms
developed by panelists. 

Keywords

Goat cheese, accelerated ripening, volatile compound

References

• Alvarez, S., Fresno, M., Méndez, P., Castro, N., Fernández, J. R., Sanz Sampelayo, M. R. (2007). Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet. Journal of Dairy Science, 90(5), 2181–2188.
• AOAC. (2000). Official methods of analysis of AOAC International (Vol. 1, 2). Gaithersburg, ABD.
• Atasoy, A. F. ve Turkoglu, H. (2009). Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening. Food Chemistry, 115(1), 71–78.
• Attaie, R. (2009). Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography. Journal of Dairy Science, 92(6), 2435–2443.
• Avsar, Y. K., Karagul-Yuceer, Y., Drake, M. A., Singh, T. K., Yoon, Y., Cadwallader, K. R. (2004). Characterization of nutty flavor in Cheddar cheese. Journal of Dairy Science, 87(7), 1999–2010.
• Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Stanojevic, S., Vasic, M., Kostic, A. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of White-brined goat cheese at different stages of ripening. International Journal of Food Science and Technology, 51(5), 1140–1149.
• Bezerra, T. K. A., Arcanjo, N. M. de O., Araújo, A. R. R. de, Queiroz, A. L. M. de, Oliveira, M. E. G. de, Gomes, A. M. P., Madruga, M. S. (2017). Volatile profile in goat Coalho cheese supplemented with probiotic lactic acid bacteria. LWT - Food Science and Technology, 76, 209–215.
• Bontinis, T. G., Mallatou, H., Pappa, E. C., Massouras, T., Alichanidis, E. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Research, 105(1–3), 193–201.
• Çağlar, A. ve Çakmakçı, S. (1998). Kaşar peynirinin hızlı olgunlaştırılmasında proteaz ve lipaz enzimlerinin farklı metotlarla kullanımı. Gıda, 23(4), 291–301.
• Carunchia Whetstine, M. E., Karagul-Yuceer, Y., Avsar, Y. K., Drake. (2003). Identification and quantification of character aroma components in fresh Chevre-style goat cheese. Journal of Food Science, 68(8), 2441–2447.
• Castillo, I., Calvo, M. V., Alonso, L., Juárez, M., Fontecha, J. (2007). Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter. Food Chemistry, 100(2), 590–598.
• Chiofalo, B., Zumbo, A., Costa, R., Liotta, L., Mondello, L., Dugo, P., Chiofalo, V. (2004). Characterization of Maltese goat milk cheese flavour using SPME-GC/MS. South African Journal of Animal Sciences, 34(5SUPPL.1), 176–180.
• Deeth, H. C. ve Fithz-Gerald, C. H. (1976). Lipolysis in dairy products: a review. The Australian J. of Dairy Technology, 31(June), 53–61.
• Delgado, F. J., González-Crespo, J., Cava, R., García-Parra, J., Ramírez, R. (2010). Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chemistry, 118(1), 182–189.
• Di Cagno, R., Miracle, R. E., De Angelis, M., Minervini, F., Rizzello, C. G., Drake, M. A., Gobbetti, M. (2007). Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses. The Journal of Dairy Research, 74(4), 468–477.
• Fox, P. F. (1988). Acceleration of cheese ripening. Food Biotechnology, 2, 133–185.
• Fox, P. F. (1989). Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, 72(6), 1379–1400.
• Fox, P. F., Wallace, J. M., Morgan, S., Lynch, C. M., Niland, E. J., Tobin, J. (1996). Acceleration of cheese ripening. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, 70(2–4), 271–297.
• Fresno, M. ve Álvarez, S. (2012). Chemical, textural and sensorial changes during the ripening of Majorero goat cheese. International Journal of Dairy Technology, 65(3), 393–400.
• García, E. F., Fandiño, R. L., Alonso, L., Ramos, M. (1994). The use of lipolytic and proteolytic enzymes in the manufacture of Manchego type cheese from ovine and bovine milk. Journal of Dairy Science, 77(8), 2139–2149.
• García, V., Rovira, S., Boutoial, K., Ferrandini, E., López, M. B. (2016). Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus). International Journal of Dairy Technology, 69(1), 96–102.
• Garcia, V., Rovira, S., Boutoial, K., Ferrandini, E., López Morales, M. B. (2014). Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat’s cheese coagulated with a vegetable coagulant (Cynara cardunculus). Journal of the Science of Food and Agriculture, 94(3), 552–559.
• Gatfield, I. L. (1988). Production of flavor and aroma compounds by biotechnology. Food Technology, 42(10), 110–122.
• González, L. ve Zárate, V. (2012). Influence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurised goats’ milk cheese. International Journal of Dairy Technology, 65(4), 542–547.
• Guizani, N., Al-Attabi, Z., Kasapis, S., Gaafar, O. M. (2006). Ripening profile of semi-hard standard goat cheese made from pasteurized milk. International Journal of Food Properties, 9(3), 523–532.
• Guneser, O. ve Karagul-Yuceer, Y. (2011). Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. International Journal of Dairy Technology, 64(4), 517–525.
• Guo, M.R, Dixon, P.H., Park, Y.W., Gilmore, J.A., Kindstedt, P.S. (2001). Seasonal Changes in the Chemical Composition of Commingled Goat Milk. Journal of Dairy Science, 84, (Supplement) E79-E83.
• Hayaloglu, A. A., Tolu, C. Yasar, K. (2013). Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening. Small Ruminant Research, 113(1), 231–238.
• Hynes, E., Ogier, J. C., Lamberet, G., Delacroix-Buchet, A. (2002). The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses. Brazilian Journal of Chemical Engineering, 19(4), 397–402.
• IDF (1993). Determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content. Brussels.
• Inglingstad, R.A.,Skeie, S., Vegarud, G.E., Devold, T.G., Chilliard, Y., Eknæs, M. (2017). Feeding a concentrate rich in rapeseed oil improves fatty acid composition and flavor in Norwegian goat milk. Journal of Dairy Science, 100, (9), 7088-7105.
• Izco, J. M., Irigoyen, A., Torre, P., Barcina, Y. (2000). Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese, 11, 201–207.
• Jarrett, W. D., Aston, J. W., Dulley, J. R. (1982). A simple method for estimating free amino acids in Cheddar cheese. Australian Journal Dairy Technology, 37, 55–58.
• Karagul-Yuceer, Y., Isleten, M., Uysal-Pala, C. (2007). Sensory characteristics of Ezine cheese. Journal of Sensory Studies, 22(1), 49–65.
• Karagul-Yuceer, Y., Tuncel, B., Guneser, O., Engin, B., Isleten, M., Yasar, K., Mendes, M. (2009). Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. Journal of Dairy Science, 92(9), 4146–4157.
• Kondyli, E., Pappa, E. C., Svarnas, C. (2016). Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese. Small Ruminant Research, 145, 1–6.
• Kuchroo, C. N. ve Fox, P. F. (1982). Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft, 37, 331–335.
• Law, B. A. (2001). Controlled and accelerated cheese ripening: The research base for new technologies. International Dairy Journal, 11(4–7), 383–398.
• Mariaca, R. G., Berger, T. F. H., Gauch, R., Imhof, M. I., Jeangros, B., Bosset, J. O. (1997). Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursors for flavor compounds in milk and dairy products. Journal of Agricultural and Food Chemistry, 45(11), 4423–4434.
• Massouras, T., Pappa, E. C., Mallatou, H. (2006). Headspace analysis of volatile flavour compounds of Teleme cheese made from sheep and goat milk. Int. J. Dairy Technol., 59(4), 250–256.
• McSweeney, P. L. H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57(2–3), 127–144.
• McSweeney, P. L. H. ve Sousa, M. J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80(3), 293–324.
• Meilgaard, M., Civille, G. V., Carr, B. T. (1999). Descriptive analysis techniques. In Sensory Evaluation Techniques (3. Edition, pp. 161–170). Boca Raton, FL: CRC Press, Inc.
• Metin, M. (2006). Süt Teknolojisi. Ege Üniversitesi Mühendislik Fakültesi, Yayın No: 33, E.Ü. Basımevi, İzmir.
• NEN. (1969). Netherlands standard 3059. Butyrometric determination of the fat content of cheese (Gerber van Gulik Method). Netherlands Milk and Dairy Journal, 23, 214–220.
• Nouira, W. (2011). Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration. Open Journal of Animal Sciences, 1(2), 17–24.
• Oliszewski, R., Wolf, I. V., Bergamini, C. V., Candioti, M., Perotti, M. C. (2013). Influence of autochthonous adjunct cultures on ripening parameters of argentinean goat’s milk cheeses. Journal of the Science of Food and Agriculture, 93(11), 2730–2742.
• Park, Y. W., Lee, J. H., Lee, S. J. (2006). Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses. Journal of Dairy Science, 89(3), 862–871.
• Pizzillo, M., Claps, S., Cifuni, G. F., Fedele, V., Rubino, R. (2005). Effect of goat breed on the sensory, chemical and nutritional characteristics of Ricotta cheese. Livestock Production Science, 94(1–2), 33–40.
• Polychroniadou, A., Michaelidou, A., Paschaloudis, N. (1999). Effect of time, temperature and extraction method on trichloroacetic acid-soluble nitrogen of cheese. International Dairy Journal, 9, 559–568.
• Renner, E. (1986). Milchpraktikum. Giessen, Germany: Fachgebiet milchwissenschaft Justic-Liebing Universitat Giessen.
• Rincón, A.A., García-Fraga, J.M., Álvarez, S., Pino, V., Fresno, M.R., Ayala, J.H., Afonso, A.M. (2017). Effect of the inclusion of banana silage in the diet of goats on physicochemical and sensory characteristics of cheeses at different ripening times. Small Ruminant Research, 149, 52-61.
• Sert, D., Akin, N., Aktumsek, A. (2014). Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening. Small Ruminant Research, 121(2–3), 351–360.
• Soryal,K.A., Zeng, S.S., Min, B.R., Hart, S.P. (2004). Effect of feeding treatments and lactation stages on composition and organoleptic quality of goat milk Domiati cheese. Small Ruminant Research, 52, (1-2), 109-116.
• Tunçtürk, Y. (2005). Peynirde hızlı olgunlaştırma çalışmalarında yeni yaklaşımlar. Gıda, 30(5), 343–348.
• Üçüncü, M. (2002). Süt Teknolojisi. Ege Üniversitesi Mühendislik Fakültesi Yayınları No: 32. Ege Meslek Yüksekokulu Basımevi, İzmir. s:210.
• Van den Dool, H., Kratz, P. D. (1963). A generalization of the retention index system including linear temperature programmed gas liquid partitionchromatography. Journal of Chromatography, 11, 463–471.