STARTER KÜLTÜRLERİN QUARK TİPİ PEYNİR ÜRETİMİNE ETKİSİ

Yıl 2024, , 791 - 804, 10.10.2024

Gökçe Eminoğlu

https://doi.org/10.15237/gida.GD24060

Öz

Bu çalışma, starter kültürlerin quark tipi peynirlerin fizikokimyasal ve mikrobiyolojik özelliklerine, tekstürüne, verimine ve tüketici tercihlerine etkisinin araştırılması amacıyla yapılmıştır. Bu amaçla ticari starter kültürler kullanılarak üç farklı quark peyniri üretilmiştir. Peynir örneklerinin mikrobiyolojik, fizikokimyasal, tekstürel ve duyusal özellikleri depolama süresinin 1, 14 ve 28. günlerinde belirlenmiştir. Sonuçlar, starter tipinin peynirin bileşimini ve verimini etkilediğini göstermiştir. Ouark peyniri üretiminde kefir kültürü kullanımının, peynirin nem ve su tutma kapasitesini etkilediğini, buna bağlı olarak da sürülebilirliğin arttığı belirlenmiştir. Ayrıca, duyusal analizler, kefir kültürüyle üretilen peynirin doku ve lezzet bakımından daha yüksek kabul edilebilirliğe sahip olduğunu göstermiştir. Çalışma, kefir kültürünün quark peyniri üretiminde başarıyla kullanılabileceğini göstermektedir.

Anahtar Kelimeler

quark peyniri, starter kültür, DVS kültür, Ticari kültür

THE IMPACT OF STARTER CULTURES ON QUARK TYPE CHEESE PRODUCTION

Öz

This study was conducted to investigate the effect of starter cultures on the physicochemical and microbiological properties, texture, yield, and consumer preferences of quark type cheese. For this purpose, three different quark cheeses were manufactured by using commercial starter cultures. The microbiological, physicochemical, textural, and sensory properties of the cheese samples were determined at 1st, 14th, and 28th days of the storage period. The results showed that the kind of starter culture used in production influences the composition and yield of the obtained quark cheeses. It has been determined that the use of kefir culture in quark cheese production influences the moisture and water holding capacity, and as a result, improves its spreadability. Also, the sensory analysis exhibited that cheese produced with kefir culture had higher texture and taste-flavor acceptability. The study indicates that kefir culture may be successfully used in quark cheese production.

Anahtar Kelimeler

Quark cheese, starter culture, DVS culture, commercial culture

Kaynakça

• Ahmed, N. H., El Soda, M., Hassan, A. N., Frank, J. (2005). Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures. LWT – Food Science and Technology, 38(8), 843-847. https://doi.org/10.1016/j.lwt.2004.10.001
• Akal, C., Koçak, C., Kanca, N., Özer, B. (2022). Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production. Food Technolgy Biotechnolgy, 60(2), 253-265. https://doi.org/10.17113/ ftb.60.02.22.7383
• AOAC. (1995). Official methods of analysis of the Association of Official Chemists. In. Arlington, USA: Association of Official Analytical Chemists International.
• Ávila, M., Garde, S., Nuñez, M. (2008). The influence of some manufacturing and ripening parameters on the colour of ewes' milk cheese. Milchwissenschaft, 63(2), 160-164.
• Bekele, B., Hansen, E. B., Eshetu, M., Ipsen, R., Hailu, Y. (2019). Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk. Journal of Dairy Science, 102(2), 1108-1115. https://doi.org/ 10.3168/jds.2018-15084
• Bengoa, A. A., Iraporda, C., Garrote, G. L., Abraham, A. G. (2019). Kefir micro-organisms: their role in grain assembly and health properties of fermented milk. Journal of Applied Microbiology, 126(3), 686-700. https://doi.org/10.1111/ jam.14107
• Blaya, J., Barzideh, Z., LaPointe, G. (2018). Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment1. Journal of Dairy Science, 101(4), 3611-3629. https://doi.org/10.3168/jds.2017-13345
• Bodyfelt, F. W., Tobias, J., Trout, G. M. (1988). The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold,.
• Celik, O. F., Tarakci, Z. (2017). The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening. International Journal of Dairy Technology, 70(4), 583-591. https://doi.org/ 10.1111/1471-0307.12377
• Chauhan, A. K., Yadav, P., Singh, R. B., Singh, R. K., Singh, R. K., On-Saard, W., On-Saard, E. (2022). Chapter 18 - Quark cheese: characteristics, preparation, and health effects as a functional food. In R. B. Singh, S. Watanabe, A. A. Isaza (Eds.), Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases (pp. 267-278). Academic Press. https://doi.org/10.1016/ B978-0-12-819815-5.00045-8
• Costa, M. P., Balthazar, C. F., Rodrigues, B. L., Lazaro, C. A., Silva, A. C., Cruz, A. G., Conte Junior, C. A. (2015). Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance. Food Science & Nutrition, 3(3), 172-178. https://doi.org/10.1002/fsn3.200
• Diamantino, V. R., Beraldo, F. A., Sunakozawa, T. N., Penna, A. L. B. (2014). Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. LWT - Food Science and Technology, 56(2), 356-362. https://doi.org/https://doi.org/10.1016/j.lwt.2013.12.001
• Dimitrellou, D., Kandylis, P., Kourkoutas, Y., Koutinas, A. A., Kanellaki, M. (2015). Cheese Production Using Kefir Culture Entrapped in Milk Proteins. Applied Biochemistry and Biotechnology, 176(1), 213-230. https://doi.org/10.1007/ s12010-015-1568-4
• Dimitrellou, D., Kandylis, P., Mallouchos, A., Komaitis, M., Koutinas, A. A., Kourkoutas, Y. (2010). Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses. Food Chemistry, 119(2), 795-800. https://doi.org/ 10.1016/j.foodchem.2009.06.052
• Duric, M. S., Ilicic, M. D., Milanovic, S. D., Caric, M. D., Tekic, M. N. (2007). Nutritive characteristics of probiotic quark as influenced by type of starter. Acta Periodica Technologica, 2007(38). https://doi.org/10.2298/APT0738011D
• Fenelon, M. A., Guinee, T. P. (1999). The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula. Journal of Dairy Science, 82(11), 2287-2299. https://doi.org/10.3168/ jds.S0022-0302(99)754779
• Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2016). Fundamentals of Cheese Science (2nd ed.). Springer. https://books.google.com.tr/books?id=vCLkDAAAQBAJ
• Grappin, R., Rank, T. C., Olson, N. F. (1985). Primary Proteolysis of Cheese Proteins During Ripening. A Review. Journal of Dairy Science, 68(3), 531-540. https://doi.org/10.3168/ jds.S0022-0302(85)80855-9
• Guneser, O., Aydin, B. (2022). Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk. Mljekarstvo, 72(3). https://doi.org/10.15567/ mljekarstvo.2022.0306
• Halkman, A. K. (2005). Gıda Mikrobiyolojisi Uygulamaları. 1. baskı. Başak Matbaacılık Ltd. Şti. 358. Ankara
• Hamet, M. F., Piermaria, J. A., Abraham, A. G. (2015). Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks. LWT - Food Science and Technology 63(1), 129-135. https://doi.org/10.1016/ j.lwt.2015.03.097
• Hayaloglu, A. A., Topcu, A., Koca, N. (2011). Peynir analizleri (Cheese analysis). In A. A. Hayaloglu B. H. Ozer (Eds.), Peynir biliminin temelleri (Principles of cheese science) (pp. 508-517). Sidas. Hinrichs, R., Götz, J., Noll, M., Wolfschoon, A., Eibel, H., Weisser, H. (2004). Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance. Food Research International, 37(7), 667-676. https://doi.org/10.1016/ j.foodres.2004.02.005
• Hordofa, B. B. (2018). Acidification process and properties of soft cheese made from cow milk using different starter cultures. African Journal of Food Science and Technology, 9(2), 12-18. https://doi.org/http:/dx.doi.org/10.14303/ajfst.2018.229
• IDF. (1982). International IDF Standard 4A:1982: Cheese and Processed Cheese: Determination of the Total Solids Content. (reference Method): Reference Method. In. Brussels: International Dairy Federation.
• Jia, R., Zhang, F., Song, Y., Lou, Y., Zhao, A., Liu, Y., Peng, H., Hui, Y., Ren, R., Wang, B. (2021). Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Journal of Dairy Science, 104(1), 270-280. https://doi.org/10.3168/ jds.2020-18884
• Karaca, Y., Gün, İ., Seydim, A. C., Guzel-Seydim, Z. (2018). Production and quality of kefir cultured butter. Mljekarstvo, 68(1), 64-72. https://doi.org/doi:10.15567/ mljekarstvo.2018.0108
• Kim, K.-T., Hwang, J. E., Eum, S. J., Paik, H.-D. (2019). Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract. Food Science of Animal Resources, 39(2), 324-331. https://doi.org/10.5851/ kosfa.2019.e26
• Kongo, J. M. (2013). Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments. In K. Marcelino (Ed.), Lactic Acid Bacteria (pp. Ch. 1). IntechOpen. https://doi.org/10.5772/55937
• Kourkoutas, Y., Kandylis, P., Panas, P., Dooley, J. S., Nigam, P., Koutinas, A. A. (2006). Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production. Applied and Environmental Microbiology, 72(9), 6124-6135. https://doi.org/10.1128/aem.03078-05
• Kuchroo, C., CN, K., PF, F. (1982). Fractionation of the water-soluble-nitrogen from Cheddar cheese: chemical methods. Milchwissenschaft, 37, 651-653.
• Miloradovic, Z., Miocinovic, J., Kljajevic, N., Tomasevic, I., Pudja, P. (2018). The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses. Small Ruminant Research, 169, 154-159. https://doi.org/10.1016/ j.smallrumres.2018.09.012
• Mirela Lučan, Jasmina Ranilović, Vedran Slačanac, Tanja Cvetković, Ljiljana Primorac, Davorka Gajari , Helena Tomić Obrdalj, Marko Jukić, Čačić, J. L. (2020). Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese. Mljekarstvo, 70(1), 13-27. https://doi.org/ 10.15567/mljekarstvo.2020.0101
• Nielsen, B., Gürakan, G. C., Unlü, G. (2014). Kefir: a multifaceted fermented dairy product. Probiotics Antimicrob Proteins, 6(3-4), 123-135. https://doi.org/10.1007/s12602-014-9168-0
• Ozturkoglu-Budak, S., Akal, H. C., Türkmen, N. (2021). Use of kefir and buttermilk to produce an innovative quark cheese. Journal of Food Science and Technolgy, 58(1), 74-84. https://doi.org/10.1007/ s13197-020-04516-0
• Pathare, P. B., Opara, U. L., Al-Said, F. A.-J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1), 36-60. https://doi.org/10.1007/s11947-012-0867-9
• Patras, A., Brunton, N. P., Tiwari, B. K., Butler, F. (2011). Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage. Food and Bioprocess Technology, 4(7), 1245-1252. https://doi.org/10.1007/ s11947-009-0226-7
• Tiwari, S., Kavitake, D., Devi, P. B., Halady Shetty, P. (2021). Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. International Journal of Biological Macromolecules, 183, 1585-1595. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2021.05.140