THE IMPORTANCE OF SOMATIC CELLS AND THEIR ENDOGENOUS ENZYMES IN DAIRY TECHNOLOGY

Yıl 2017, Cilt: 42 Sayı: 6, 763 - 772, 15.12.2017

Elif Özer , Ayşe Sibel Akalın , Harun Kesenkaş , Gülfem Ünal

Öz

Somatic cells, which are
predominant cell type in raw milk, consist of four main types as macrophages,
polymorphonuclear neutrophils cells, leucocytes, and epithelial cells. Somatic
cell count in milk is used as an indicator for mammary health and milk quality.
High somatic cell count in milk is considered as a negative factor for some
dairy products like yoghurt and cheese, so can reduce the quality of the
end-product. But in recent years, it has been shown that they have positive
effects on the technological properties of dairy products especially cheese and
improve the final product quality by their endogenous enzymes. Cathepsin B, D,
and G, and elastase are important somatic cell derived proteases that exhibit
activity against casein.  The activities
of these enzymes increase due to the increase in the number of somatic cells.
Some isolation and concentration methods have been developed in order to
investigate the effects of somatic cells and their endogenous enzymes on dairy
products independent from mastitis factors. It has been determined that somatic
cells added to the milk obtained from healthy animals did not affect
technological parameters negatively in cheese and increase proteolysis via
their endogenous enzymes.

Anahtar Kelimeler

Somatic cell, endogenous enzymes, cheese, proteolysis

SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ

Öz

Çiğ sütte baskın hücre tipi olarak yer alan somatik
hücreler makrofajlar, polimorfonükleer nötrofil hücreleri, lenfositler ve
epitel hücreler olmak üzere dört temel hücre çeşidinden oluşurlar. Sütte
bulunan somatik hücre sayısı meme sağlığı ve süt kalitesinin belirlenmesinde
önemli bir gösterge olarak kullanılmaktadır. Yüksek somatik hücre sayısının
peynir, yoğurt gibi süt ürünlerinde etkisi olumsuz olarak tanımlanmakta ve
ürünlerin kalitesini düşürdüğü belirtilmektedir. Ancak son yıllarda somatik
hücrelerin süt ürünlerinin özellikle peynirin teknolojik özelliklerine olumlu
etkileri de olabileceği gösterilmiş, son ürün kalitesini endojen enzimleri
aracılığıyla iyileştirdikleri belirlenmiştir. Katepsin B, D, G ve elastaz
kazeine karşı aktivite gösteren somatik hücre kaynaklı önemli proteazlardır. Bu
enzimlerin aktiviteleri somatik hücre sayısının artışına bağlı olarak
artmaktadır. Bu hücrelerin ve endojen enzimlerinin süt ürünleri üzerindeki
etkisini mastitis etmenlerinden bağımsız olarak araştırmak amacıyla somatik
hücrelerin sütten izolasyonunu ve konsantrasyonunu sağlayan çeşitli yöntemler
geliştirilmiştir. Sağlıklı hayvandan elde edilen süte katılan somatik
hücrelerin peynirde teknolojik parametreleri olumsuz etkilemediği ve endojen
enzimleri vasıtasıyla proteolizi artırdığı görülmüştür.

Anahtar Kelimeler

Somatik hücre, endojen enzimler, peynir, proteoliz

Kaynakça

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