Farklı Hayvan Sütlerinden Üretilen Beyaz Peynirlerin Depolama Süresince Bazı Kalite Parametrelerinin Belirlenmesi

Year 2020, Volume: 10 Issue: 3, 662 - 674, 15.07.2020

Yusuf Tunçtürk , Mubin Koyuncu

https://doi.org/10.17714/gumusfenbil.671716

Cited By: 2

Abstract

Bu çalışmada, farklı hayvan sütlerinden (inek, koyun, keçi) üretilen Beyaz peynirlerin depolama süresince bazı fizikokimyasal özellikleri araştırılmıştır. Depolamanın 3., 30., 60., 120. ve 180. günlerinde peynir örneklerinde bazı kimyasal, biyokimyasal ve elektroforetik analizler gerçekleştirilmiştir. Duyusal analizler olgunlaşma süresinin 180. gününde yapılmıştır. İnek, koyun ve keçi sütlerinden üretilen Beyaz peynir örneklerinde yağ (p <0.05), protein (p <0.01) ve peynir randımanı (p <0.01) açısından önemli farklılıklar belirlenmiştir. Koyun ve keçi peynirlerinin pH değerleri daha yüksek değerde bulunmuştur. WSN ve TCA-SN değerleri koyun ve keçi peynirlerinde inek peynirlerinden daha yüksek olduğu ortaya konulmuştur (p <0.01). Bununla birlikte, PTA-SN değerleri açısından peynir örnekleri arasında bir farklılık tespit edilmemiştir. Olgunlaşma süresinin sonunda, keçi sütünden üretilen peynirler en yüksek Acid Degree Value (ADV) değerlerine ulaşmış ve bunu koyun ve inek sütü peynirleri izlemiştir (p <0.01). Hem αS-kazein hem de β-kazein, koyun peyniri örneklerinde daha fazla hidrolize edilmiş ve bunu sırasıyla keçi ve inek peynir örnekleri izlemiştir. Duyusal analizler sonucunda, koyun peynirlerinin inek ve keçi peynir örneklerinden daha yüksek puanlar aldığı ve inek sütünden üretilen peynirlere panelistler tarafından tat ve lezzet açısından düşük puanlar verildiği de ortaya konulmuştur.

Keywords

Lipolysis, Proteolysis, Ripening, White Cheese

Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage

Abstract

In this study, some physicochemical properties of white cheeses produced from different animal milk (bovine, ovine, caprine) were investigated during storage. Some chemical, biochemical and electrophoretic analyzes were performed on cheese samples on the 3rd, 30th, 60th, 120th and 180th days of storage. Sensory analyzes were made on the 180th day of ripening period. Significant differences were determined in fat (p <0.05), protein (p <0.01) and cheese yield (p <0.01) of White cheese samples produced from bovine, ovine and caprine milk. The pH values ​​of ovine and caprine cheeses were found higher. WSN and TCA-SN values ​​were revealed to be higher in sheep and caprine cheeses than bovine cheeses (p <0.01). However, there was no difference between the cheese samples in terms of PTA-SN values. At the end of the ripening period, cheeses made from caprine milk reached the highest Acid Degree Value (ADV) values, followed by ovine and bovine milk cheeses (p <0.01). Both αS-casein and β-casein were more hydrolyzed in ovine cheese samples, followed by caprine and bovine cheese samples, respectively. As a result of sensory analysis, it was determined that ovine cheeses received higher scores than bovine and caprine cheese samples, and cheeses made from bovine milk are given low scores by panelists in terms of taste and flavor. 

Keywords

Lipoliz, Proteoliz, Olgunlaştırma, Beyaz Peynir

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