İnek ve keçi sütünden yapılan yarı sert peynirin bazı özellikleri

Year 2023, Volume: 27 Issue: 2, 265 - 276, 23.06.2023

Aslı Albayrak

https://doi.org/10.29050/harranziraat.1195205

Cited By: 1

Abstract

Keçi sütünün hem kimyasal bileşimi hem de fonksiyonel özelliği nedeniyle çocukların ve yetişkinlerin beslenmesinde mükemmel bir gıda olması ve inek sütü alerjisi olan bireylerce rahatlıkla tüketilebilmesi nedeniyle son yıllarda tüketici tercihlerinde öncelikli sütler arasında yer almaktadır. Çalışma da inek ve keçi sütünden yarı sert tip peynir üretilmiştir. Peynirin asitlik, pH, yağ, kurumadde, kül, su aktivitesi, tuz, renk, protein, randıman, organik asit ve tekstürel özellikleri incelenmiştir. Yapılan analiz sonucunda keçi sütünden üretilen peynirin titrasyon asitliği (% laktik asit), kül, toplam protein, değerinin daha yüksek olduğu tespit edilmiştir. Renk bakımından keçi sütü peyniri, inek sütü peynirine göre daha mat bir görünüme sahip olduğu, a* değerlerinin ise keçi sütünden üretilen yarı sert tip peynirde daha yüksek, b* değerinin ise daha düşük olduğu tespit edilmiştir. Yapılan çalışmada inek sütünden üretilen peynirin sıkılık değerinin keçi peynirine oranla daha yüksek olduğu tespit edilmiştir. Çalışmada 6 adet organik asit (okzalik asit, tartarik asit, formik asit, laktik asit, asetik asit ve süksinik asit) tespit edilmiştir. Formik, süksinik ve tartarik asit miktarlarının keçi sütünden üretilen peynirde daha yüksek olduğu tespit edilmiştir. Laktik asit düzeyinin peynirde de en yüksek oranda belirlenen organik asit olduğu belirlenmiştir. Duyusal analizlerde de kesit görünüş ve tat koku bakımından keçi sütünden üretilen peynirin daha çok beğeni aldığı görülmektedir. Yapılan analizler sonucunda keçi sütü kullanılarak yarı sert tip peynirin inek sütünden üretilen peynire alternatif olabileceği düşünülmektedir.

Keywords

Keçi peyniri, İnek peyniri, Eritici tuzlar, Tekstür, Organik asit

Thanks

BURDUR MEHMET AKİF ERSOY ÜNİVERSİTESİ SÜT ÜRÜNLERİ VE TEKNOLOJİLERİ UYGULAMA ARAŞTIRMA MERKEZİ

Some properties of semi-hard cheese made from cow’s and goat’s milk

Abstract

Goat's milk has been among the priority milk in consumer preferences, in recent years. It is an excellent food for children and adults due to its chemical composition and functional properties, and it can be easily consumed by individuals with cow's milk allergy. In the study, semi-hard type cheese was produced from cow’s and goat’s milk. Acidity, pH, fat, dry matter, ash, water activity, salt, color, protein, yield, organic acid and textural properties of cheeses were investigated. As a result of the analysis, it was determined that the titration acidity (% lactic acid), ash, total protein and value of cheese produced from goat's milk were higher. In terms of color, goat's cheese has a more matte appearance than cow's cheese, a* values are higher in semi-hard type cheese produced from goat's milk, and b* value is lower. The study determined that the firmness value of cheese produced from cow's milk was higher than that of goat cheese. In the study, 6 organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid and succinic acid) were determined. Formic, succinic and tartaric acid amounts were found higher in cheeses produced from goat milk. It was determined that the lactic acid level was designated the highest organic acid in cheese produced from both milk types. Cheeses produced from goat milk are more appreciated in terms of cross-sectional appearance and taste in sensory analysis. It is thought that semi-hard type cheeses can be produced from goat's milk can be an alternative to cheeses produced from cow's milk.

Keywords

goat cheese, cow cheese, melting salt, texture, organic acid

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