UF BEYAZ PEYNİRDE RAF ÖMRÜ BOYUNCA ACILAŞMAYA NEDEN OLAN FAKTÖRLERİN BELİRLENMESİ

Year 2021, Volume: 46 Issue: 3, 552 - 565, 15.05.2021

Zerrin Arısoy , Zübeyde Öner

https://doi.org/10.15237/gida.GD21045

Cited By: 1

Abstract

Bu çalışmada, ultrafiltrasyon (UF) işlemi ile işlenen süt kullanılarak üretilen beyaz peynirdeki acılık sorunlarının nedenlerini belirlemek amaçlanmıştır. Acılık ile enzim kullanımı veya başlangıç kültürü arasındaki ilişkiyi araştırmak için, iki farklı pıhtılaşma enzimi ve farklı proteolitik aktivitelere sahip iki başlangıç kültürüyle UF-pastörize ve UF-çiğ süt kullanılarak beyaz peynir üretilmiştir. Olgunlaşma periyodunun 1., 30, 60, ve 90. günlerinde protein, suda çözünen azot, %12 triklorasetik asitte çözünen azot, % 5 fosfotungustik asitte çözünen azot, asit değeri ve duyusal özellikler belirlenmiştir. Olgunlaşma sürecinde peynir örneklerinde proteoliz nedeniyle acılık meydana gelmiştir. Kimozin enzimi ve proteolitik aktivitesi yüksek bir starter kültür kullanılarak üretilen A peynir numunesinin duyusal analizler, SDS-PAGE elektroforezi ve HPLC analizlerinde en yüksek acılık seviyesine sahip numune olduğu belirlenmiştir. A peynir örneğinde alfa kazein %72.26 oranında hidrolize olmuştur. HPLC sonuçlarına göre hidrofobik peptit alanında (40-60 dak arasında) % 106 oranında artış belirlenmiştir.

Keywords

peynir,, proteoliz,, ultrafiltrasyon,, acılaşma

Supporting Institution

SDÜ_Bilimsel Araştırma projeleri

Project Number

4869 YL1-17

DETERMINATION OF THE FACTORS THAT CAUSE BITTERNESS DURING SHELF-LIFE IN WHITE CHEESE PRODUCED USING ULTRAFILTRATED MILK

Abstract

This study aimed to determine the causes of bitterness problems in white cheese produced by ultrafiltration (UF). To investigate the association between the bitterness with the enzyme use or by the starter culture, white cheese was produced using UF-pasteurized and UF-raw milk with two different coagulating enzymes and two starter cultures with different proteolytic activities. Sensory analysis, protein, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen and acid degree values were determined on day 1, 30, 60 and 90 of the ripening periods. During the ripening process, bitterness was determined in the cheese samples due to proteolysis. The A cheese sample, which was produced using chymosin enzyme and a starter culture with high proteolytic activity, was determined to be the sample with the highest bitterness level in the sensory analyses, SDS-PAGE electrophoresis and HPLC analysis. 72.26% αs-casein hydrolysis was determined in the A cheese sample. According to HPLC results, a high hydrophobic peptide formation was determined with the increase in the area of hydrophobic peptides with a rate of 106% between 40 and 60 minutes.

Keywords

cheese,, proteolysis,, ultrafiltration,, bitterness

Project Number

4869 YL1-17

References

• Agboola S, Chen S and Zhao J. (2004). Formation of Bitter Peptides During Ripening of Ovine Milk Cheese Made With Different Coagulants. Dairy Journal, 84, 567- 578.
• Akhgar RNR, Hesari J andDamirchi SA. (2016). Effect of Slurry Incorporation into Retentate on Proteolysis of Iranian Ultrafiltered White Cheese. Journal of Food Sciences, 34, 173-179.
• Alizadeh M, Hamedi M and Khosroshahi A. (2006). Modeling of Proteolysis and Lipolysis İn Iranian White Brine Cheese. Food Chemistry, 97(2), 294-301.
• Al-Otaıbı MM and Wılbey RA. (2005). Effect of Chymosin and Salt Reduction on the Quality of Ultrafiltrated White-Salted Cheese. Journal of Dairy Research, 72, 234-242.
• Al-Otaibi MM and Wilbey RA. (2006). Effect of Chymosin Reduction and Salt Substitution on the properties of White Salted Cheese. International Dairy Journal, 16, 903-909.
• AOAC. (1990). Official Methods of Analysis, 15th Ed., Association of Official Analysis Chemists: Arlington, VA, USA
• Arısoy Z and Öner Z. (2019). Ultrafiltrasyon Tekniği İle Üretilen Beyaz Peynirlerin Kimyasal ve Mikrobiyolojik Özellikleri Üzerine Farkli Pihtilaştirici Enzimlerin Etkisi [The Effect of Different Coagulation Enzymes on the Chemical and Microbiological Properties of Ultrafiltrated White Cheese] Kırklareli University Journal of Engineering and Science, 5(1), 68-86.
• Cinbaş T. (2004). İki Farklı Üretim Yöntemiyle Üretilen Beyaz Peynirlerde Proteoliz ve Lipoliz [Proteolysis and Lipolysis in White Cheese Produced by Two Different Production Methods], Istanbul Technical University, Master thesis 66p.
• Çelik Ş and Türkoğlu H. (2007). Ripening of Örgü Cheese Manufactured with Raw or Pasteurized Milk: Composition and Biochemical Properties. International Journal of Dairy Technology, 60(4), 253-258.
• Donkor ON, Henriksson A, Singh TK, Vasiljevic T and Shah NP. (2007). ACE Inhibitory Activity of Probiotic Yoghurt, International Dairy Journal, 17, 1321-1331.
• Engels WJM. And Vısser S. (1994). Isolation and Comparative Characterization of Components That Contribute to the Flavor of Different Types of Cheese. Netherlands, Milk and Dairy Journal, 48, 127-140.
• Fathollahi I, Hesari J, Azadmard S and Oustan S. (2010). Influence of Proteolysis and Soluble Calcium Levels on TexturalChanges in The Interiorand Exterior of Iranian UF White Cheese During Ripening. World Academy of Science, Engineering andTechnology International Journal of Nutritionand Food Engineering, 66, 399-404.
• Fox PF and Brodkorb A. (2008). The Casein Micelle Historical Aspects, Current Concepts and Significance. International Dairy Journal, 18, 677-684.
• Fox PF, McSweeney PLH and Singh TK. (1995). Methods for Assessing Proteolysis in Cheese during Maturation. In Chemistry of Structure-Function Relationships in Cheese (Pp. 161-194). Springer, Boston, MA
• Güven M and Karaca OB. (2001). Proteolysis Levels of White Cheese Salted and Ripend in Prepared from Various Salt. International Journal of Dairy Technology, 54(1), 29 33.
• Hayaloglu AA, Guven M, Fox PF, Hannon JA and Mcsweeney PLH. (2004). Proteolysis in Turkish White-Brined Cheese Made with Defined Strains of Lactococcus, International Dairy Journal, 14, 599-610.
• Hayaloğlu A A and Özer B. (2011). Peynirde Olgunlaşma [Ripening in cheese]. Hayaloğlu A.A. ve Özer B. (Ed.), Peynir Biliminin Temelleri (173-203) Sidas 613p İzmir.
• Hesari J, Ehsani MR, Khosroshahi A and McSweeney PL. (2006). Contribution of Rennet and Starter to Proteolysis İn Iranian UF White Cheese. Dairy Journal, 86, 291-302.
• IDF. (1993). Milk, Determination of Nitrogen Content, FIL-IDF 20B, Brussels, Belgium.
• Jarrett WD, Aston JW and Dulley JR. (1982). A Simple Method for Estimating Free Amino Acids in Cheddar Cheese. Australian Journal of Dairy Technology, 37 (2), 55.
• Karaca OB. (2007). Mikrobiyel Kaynaklı Proteolitik ve Lipolitik Enzim Kullanımının Beyaz peynirlerin Özellikleri ve Olgunlaşmaları Üzerine Etkileri [Effects of Using of Proteolytic and Lipolytic Enzyme on Properties of White Cheeses] Çukurova University Food Engineering 149p. Adana Turkey.
• Karami M, Ehsani MR, Mousavi SM, Rezaei K and Safari M. (2009). Changes in The Rheological Properties of Iranian UF-Feta Cheese During Ripening. Food Chemistry, 112(3), 539-544.
• Katsiari MC, Alichanidis E, Voutsinas LP and Roussis IG. (2000). Proteolysis in Reduced Sodium Feta Cheese Made by Partial Substitution of NaCl by KCl. International Dairy Journal, 10, 635-646.
• Kılıç S and Eren Vapur U. (2003). Peynirde Acılık Problemi, Etki Eden Faktörler ve Kontrol Altına Alınması. [Bitter Flavor Development in Cheese, Factors Likely to Infllence and Control of Cheese Bitterness] Bilimsel Gıda, 4, 35-37.
• Kuchroo CN and Fox PF. (1982). Soluble Nitrogen in Cheddar Cheese Comparison of Extraction Procedures. Milchwissenschaft, 37(6) 331-335.
• Laemmli UK. (1970). Cleavage of Structural Protein during the Assembly of the Head of Bacteriophage T4. Nature, 227, 680-685.
• Lemieux L and Simard RE. (1991). Bitter Flavour in Dairy Products I. A Review of the Factors Likely to Influence its Development Mainly in Cheese Manufacture Lait, 71, 599-636.
• Öner Z. (2015). Beyaz, Kaşar ve Tulum Peynirinde Biyoaktif Peptitlerin Belirlenmesi ve Tanımlanması [Identification and Characterization of Bioactive Peptides in Beyaz, Kashar, and Tulum cheeses], TÜBİTAK Project Report 137p.
• Peppas CP, Kanolly E, Voustsinas LP, Mallatou H. (1996). Effect of starter level draining time and aging on the physicochemical, organoleptic and rheological properties of feta cheese. Journal of the Society of Dairy Technology, 49, 73-79.
• Polychronıadou A, Michaelidou A and Paschaloudis N. (1999). Effect of Time, Temperature and Extraction Method on the Trichloroacetic Acid-Soluble Nitrogen of Cheese. International Dairy Journal, 9(8), 559-568.
• Renner E. (1986). Milchpraktikum Skriptum zu den Übungen. Justus-Liebig-Universität
• Soltani M. (2013). İran’da Üretilen Ultrafiltre Beyaz Peynirin Özellikleri Üzerine Tuz Oranı ve Depolama Süresinin Etkileri [Effects of Salt Ratio and Storage Time on Properties of Ultrafilter White Cheese Produced in Iran] Çukurova University PhD thesis 168p Adana.
• Soltani M, Boran OS and Hayaloğlu AA. (2016). Effect of Various blends of Camel Chymosin and Microbial Rennet (Rhizo mucormiehei) on Micro Structure and Rheological Properties of Iranian UF White Cheese Food Science and Technology, 68, 724-728.
• Sousa MJ, Ardo Y and Mcsweeney PLH. (2001). Advances in the Study of Proteolysis during Cheese Ripening. International Dairy Journal, 11, 327–345.
• Topçu A. (2004). Kaşar ve Beyaz Peynirlerde Acılaşmaya Yol Açan Peptidlerin Saptanması ve Starter Kültürlerin Etkisinin İncelenmesi [Determination of Peptides Causing Bitter in Cheddar and White Cheeses and Investigation of the Effects of Starter Cultures] Hacettepe University PhD thesis 158p Ankara . Tuncel NB, Güneşer O, Engin B, Yaşar K, Zorba NN and Karagül-Yüceer Y. (2010). Ezine Peyniri II. Olgunlaşma Süresince Proteoliz Düzeyi [Ezine cheese II] The Journal of Food, 35(1), 1-6.
• Üçüncü M. (2008). A’dan Z’ye Peynir Teknolojisi [Cheese Technology from A to Z] Meta Basım Matbaası 2. Press 1236p İzmir.
• Yıldırım Z, Atamer M and Yıldırım M. (2011). Peynirde Kalite Faktörleri [Quality Factors in Cheese] Hayaloğlu A.A. ve Özer B. (Ed.), Peynir BilimininTemelleri 417-447. Sidas, 613p İzmir.