Vakum paketlenmiş kaşar peyniri yapımında uygulanan farklı proseslerinin kaşar peynirinin çeşitli özelliklerine etkisi
Küçük Resim Yok
Tarih
1999
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada üç farklı pH'da (4.8, 5.0 ve 5.2 ) teleme üretilmiş ve elde edilen telemeler dört ayrı haşlama sıcaklığında (70, 75, 80 ve 85 °C ), % 5 tuz içeren haşlama sularında haşlanarak toplam 72 adet kaşar peyniri yapılmıştır. Peynir örnekleri 0.5 kg'lık kalıplar halinde paketlenip, üç ay süre ile olgunlaşmaya bırakılmışlardır. Tüm peynir örnekleri, duyusal, fiziksel, kimyasal ve mikrobiyolojik yönden 1., 2. ve 3. ay olgunlaştıktan sonra analiz edilmiştir. Araştırma 2 tekerrürlü olarak gerçekleşmiştir. Elde edilen sonuçlara göre: 1. Kullanılan hammadde sütlerin özellikleri peynir yapımına uygundur. 2. Tüm peynirlere ait 3 aylık olgunlaşma sonundaki ortalama toplam bakteri sayısı 1.52 x 107 cfu/g ile 4.11 x 107 cfu/g arasındadır. Toplam bakteri sayısı açısından en düşük değeri pH'sı 5.2 olan telemenin 85 °C'de haşlanmasıyla elde edilen C4 çeşidi peynirler, en yüksek değeri ise pH'sı 4.8 olan telemenin 70 °C'de haşlanmasından elde edilen Aı çeşidi peynirler almıştır. 3. Peynir çeşitlerinde koliform bakterilere rastlanmamıştır. 4. Peynir çeşitlerinin 3 aylık olgunlaşma sonundaki ortalama maya ve küf değerleri 3.57 x 104 cfu/g ile 6.93 x 104 cflı/g arasında değişmektedir. En yüksek değeri pH'sı 4,8 olan telemenin 70 °C'de haşlanmasıyla elde edilen Aı çeşidi peynirler, en düşük değeri ise pH'sı 5.2 olan telemenin 85 °C'de haşlanmasından elde C4 çeşidi peynirler almıştır.II 5. Kurumadde oranlan % 58.57 ile % 63.92 arasında değişmektedir. En düşük değeri pH'sı 5.2 olan telemenin 85 °C'de haşlanmasıyla elde edilen C4 çeşidi peynirler, en yüksek değeri ise pH'sı 4.8 olan telemenin 70 °C'de haşlanmasından elde edilen Aı çeşidi peynirler almıştır. Çeşitler arası fark istatiktiki açıdan önemli (p<0.01) çıkmıştır. 6. Peynir çeşitlerinin yağ oranlan % 22.50 ile % 27.30 arasında değişmektedir. En yüksek değeri pH'sı 4.8 olan telemenin 70 °C'de haşlanmasıyla elde edilen Aı çeşidi peynirler, en düşük değeri ise pH'sı 5.2 olan telemenin 85 °C'de haşlanmasından elde edilen C4 çeşidi peynirler almıştır. Çeşitler arası fark istatiktiki açıdan önemli (p<0.01) çıkmıştır. 7. Kurumaddede yağ oranlan % 37.77 ile % 42.83 arasında değişmektedir. En düşük değeri C4 çeşidi peynirler, en yüksek değeri ise Aı çeşidi peynirler almıştır. Peynir çeşitlerinin kurumaddede yağ değerleri arasındaki fark istatiktiki açıdan önemlidir (p<0.01). 8. Örneklerin tuz oranlan % 3.44 ile % 4.26 arasında değişmektedir. En düşük değeri pH'sı 5.2 olan telemenin 70 °C'de haşlanmasıyla elde edilen Cı çeşidi peynirler, en yüksek değeri ise pH'sı 4.8 olan telemenin 85 °C'de haşlanmasından elde edilen A4 çeşidi peynirler almıştır. 9. Kurumadde de tuz değerleri % 5.66 ile % 6.94 arasında değişmektedir. Ortalama değer olarak en düşük değeri Cı çeşidi peynirler, en yüksek değeri ise B4 çeşidi peynirler almıştır. Peynir çeşitler arasındaki farklar istatiktiki açıdan önemli (p<0.05) bulunmuştur. 10. Peynir çeşitlerinin 3 aylık ortalama kül oranları % 4.28 ile % 5.36 arasında değişmektedir. En düşük kül oranı pH'sı 5.2 olan telemenin 70 °C'de haşlanmasıyla elde edilen Cı çeşidi peynirler, en yüksek kül oranı ise pH'sı 4.8 olan telemenin 85 °C'de haşlanmasından elde A4 çeşidi peynirlerde bulunmuştur.Ill 11. Çeşitlerin protein oranlan % 27.46 ile % 31.29 arasında değişmektedir. En yüksek değeri pH'sı 4.8 olan telemenin 75 °C'de haşlanmasıyla elde edilen A2 çeşidi peynirler, en düşük değeri ise pH'sı 5.2 olan telemenin 70 °C'de haşlanmasından elde edilen Cı çeşidi peynirler almıştır. Çeşitler arası fark istatistiki açıdan (p<0.01) çıkmıştır. 12. Peynirlerin asitlik değerleri % 1.26 ile % 1.73 arasında değişmektedir. Ortalama değerler açısından en yüksek değeri pH'sı 4,8 olan telemenin 70 °C'de haşlanmasıyla elde edilen Aı çeşidi peynirler, en düşük değeri ise pH'sı 5.2 olan telemenin 85 °C'de haşlanmasından elde edilen C4 çeşidi peynirler almıştır. 13. Örneklerin pH değerleri 5.03 ile 5.59 arasında değişmektedir. En düşük değeri Aı çeşidi peynirler, en yüksek değeri ise C4 çeşidi peynirler almıştır. 14. Suda çözünen azot oranları % 0.349 ile % 0.462 arasında değişmektedir. En düşük değeri pH'sı 5.2 olan telemenin 70 °C'de haşlanmasıyla elde edilen Cı çeşidi peynirler, en yüksek değeri ise pH'sı 4.8 olan telemenin 85 °C'de haşlanmasından elde edilen A4 çeşidi peynirler almıştır. 15. Peynirlerin olgunlaşma indeksi değerleri % 8.04 ile % 9.44 arasında değişmektedir. Ortalama değerler açısından en düşük değeri Cı çeşidi peynirler, en yüksek ise A4 çeşidi peynirler almıştır. 16. Duyusal analiz sonucunda, bütün çeşitlere ait toplam puanlar 19.99 ile 22.17 arasında değişmektedir (toplam tam puan 25'dir). Toplam puanlar açışından en düşük değeri pH'sı 4.8 olan telemenin 70 °C'de haşlanan Aı çeşidi peynirler, en yüksek değeri ise pH'sı 5.0 olan telemenin 85 °C'de haşlanmasıyla elde edilen B4 çeşidi peynirler almıştır. Genel olarak yüksek haşlama sıcaklığında haşlanan peynirler panalistlerce beğenilmiştir.
In this study, curds (fresh cheeses) with three different pHs (4.8, 5.0, and 5.2) were produced, and streched in 5% brine at four different temperatures (70, 75, 80 and 85°C). The research was repeated three times to obtain 72 cheese blocks. Cheese samples were packaged in 0.5 kg blocks under vacuum and ripened for three months. Organoleptical, physical, chemical and microbiologycal properties of cheese samples were analyzed on the 30th, 60th, and 90th days of the ripening period. The following results were observed. 1. The properties of raw milk were suitable for cheese making. 2. Total plate counts of all cheese samples were between 1.52 x 107 and 4.1 1 x 107 cfu/g after the ripening period of three months. While the lowest total plate count was obtained from sample G* produced by stretching the curd with pH 5.2 at 85°C, the highest total plate count was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C. 3. None of the samples contained coliform bacteria. 4. The average yeast and mold counts of cheese samples varied from 3.57 x 104 to 6.93 x 104 cfu/g at the end of the ripening period of three months. While the highest total plate count was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C, the lowest total plate count was obtained from sample C4 produced by stretching the curd with pH 5.2 at 85°C.V 5. The dry matter contents of cheese samples ranged from 58.57 % to 63.92 %. While the lowest dry matter content was obtained from sample C4 produced by cooking the crude cheese with pH 5.2 at 85°C, the highest dry matter content was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C. The differences among the samples were statistically important (p<0.01). 6. The fat contents of cheese samples varied from 22.50 % to 27.30 %. The highest fat content was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C whereas the lowest fat content was obtained from sample C4 produced by stretching the curd with pH 5.2 at 85°C. The differences between the samples were statistically important (p^O.01). 7. The fat in dry matter contents of cheese samples varied from 37.77 % to 42.83 %. While the lowest fat in dry matter content was obtained from sample C4, the highest value was obtained from sample Ai. The differences among the samples were statistically important (p<0.01). 8. The salt contents of cheese samples ranged from 3.44 % to 4.26 %. The lowest value was obtained from sample Ci produced by stretching the curd with pH 5.2 at 70°C whereas the highest value was obtained from sample A4 produced by stretching the curd with pH 4.8 at 85°C. 9. The salt in dry matter contents of cheese samples varied from 5.66 % to 6.94 %. While the highest salt in dry matter content was obtained from sample B^ the lowest value was obtained from sample Ci. The differences between the samples were found to be statistically important (p<0.05). 10. The average ash contents of cheese samples varied from 4.28% to 5.36% at the end of the ripening period of three months. While the lowest ash content was obtained from sample Ci produced by stretching the curd with pH 5.2 at 70°C, the highest value was obtained from sample A4 produced by cooking the curd with pH 4.8 at 85°C.VI 11. The protein contents of cheese samples varied from 27.46 % to 31.-29 %. While the highest protein content was obtained from sample A2 produced by stretching the curd with pH 4.8 at 75°C, the lowest value was obtained from sample Ci produced by stretching the curd e with pH 5.2 at 70°C. The differences between the samples were statistically important (p<0.01). 12. The acidity of cheese samples varied from 1.26 % to 1.73 %. With respect to the mean acidity values, the lowest acidity was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C, and the highest value was obtained from sample C4 produced by stretching the curd with pH 5.2 at 85°C. 13. The pH values of cheese samples varied from 5.03 to 5.59. While the lowest value was obtained from sample Ai, the highest value was obtained from sample C4. 14. The water soluble nitrogen contents of cheese samples varied from 0.349% to 0.462%. The lowest value was obtained from sample Ci produced by stretching the curd with pH 5.2 at 70°C, and the highest value was obtained from sample A4 produced by stretching the curd with pH 4.8 at 85°C. 15. The ripening index values of cheese samples varied from 8.04 % to 9.44 %. The lowest value was obtained from sample Ci, and the highest value was obtained from sample A4. 16. Sensory analysis showed that the total scores of cheese samples varied from 19.99 to 22.17 (maximum value 25). With respect to the total scores, the lowest value was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C, and the highest value was obtained from sample B4 produced by stretching the curd with pH 5.0 at 85°C. Generally, the panelists preferred the cheese samples produced by streehing at high temperature.
In this study, curds (fresh cheeses) with three different pHs (4.8, 5.0, and 5.2) were produced, and streched in 5% brine at four different temperatures (70, 75, 80 and 85°C). The research was repeated three times to obtain 72 cheese blocks. Cheese samples were packaged in 0.5 kg blocks under vacuum and ripened for three months. Organoleptical, physical, chemical and microbiologycal properties of cheese samples were analyzed on the 30th, 60th, and 90th days of the ripening period. The following results were observed. 1. The properties of raw milk were suitable for cheese making. 2. Total plate counts of all cheese samples were between 1.52 x 107 and 4.1 1 x 107 cfu/g after the ripening period of three months. While the lowest total plate count was obtained from sample G* produced by stretching the curd with pH 5.2 at 85°C, the highest total plate count was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C. 3. None of the samples contained coliform bacteria. 4. The average yeast and mold counts of cheese samples varied from 3.57 x 104 to 6.93 x 104 cfu/g at the end of the ripening period of three months. While the highest total plate count was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C, the lowest total plate count was obtained from sample C4 produced by stretching the curd with pH 5.2 at 85°C.V 5. The dry matter contents of cheese samples ranged from 58.57 % to 63.92 %. While the lowest dry matter content was obtained from sample C4 produced by cooking the crude cheese with pH 5.2 at 85°C, the highest dry matter content was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C. The differences among the samples were statistically important (p<0.01). 6. The fat contents of cheese samples varied from 22.50 % to 27.30 %. The highest fat content was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C whereas the lowest fat content was obtained from sample C4 produced by stretching the curd with pH 5.2 at 85°C. The differences between the samples were statistically important (p^O.01). 7. The fat in dry matter contents of cheese samples varied from 37.77 % to 42.83 %. While the lowest fat in dry matter content was obtained from sample C4, the highest value was obtained from sample Ai. The differences among the samples were statistically important (p<0.01). 8. The salt contents of cheese samples ranged from 3.44 % to 4.26 %. The lowest value was obtained from sample Ci produced by stretching the curd with pH 5.2 at 70°C whereas the highest value was obtained from sample A4 produced by stretching the curd with pH 4.8 at 85°C. 9. The salt in dry matter contents of cheese samples varied from 5.66 % to 6.94 %. While the highest salt in dry matter content was obtained from sample B^ the lowest value was obtained from sample Ci. The differences between the samples were found to be statistically important (p<0.05). 10. The average ash contents of cheese samples varied from 4.28% to 5.36% at the end of the ripening period of three months. While the lowest ash content was obtained from sample Ci produced by stretching the curd with pH 5.2 at 70°C, the highest value was obtained from sample A4 produced by cooking the curd with pH 4.8 at 85°C.VI 11. The protein contents of cheese samples varied from 27.46 % to 31.-29 %. While the highest protein content was obtained from sample A2 produced by stretching the curd with pH 4.8 at 75°C, the lowest value was obtained from sample Ci produced by stretching the curd e with pH 5.2 at 70°C. The differences between the samples were statistically important (p<0.01). 12. The acidity of cheese samples varied from 1.26 % to 1.73 %. With respect to the mean acidity values, the lowest acidity was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C, and the highest value was obtained from sample C4 produced by stretching the curd with pH 5.2 at 85°C. 13. The pH values of cheese samples varied from 5.03 to 5.59. While the lowest value was obtained from sample Ai, the highest value was obtained from sample C4. 14. The water soluble nitrogen contents of cheese samples varied from 0.349% to 0.462%. The lowest value was obtained from sample Ci produced by stretching the curd with pH 5.2 at 70°C, and the highest value was obtained from sample A4 produced by stretching the curd with pH 4.8 at 85°C. 15. The ripening index values of cheese samples varied from 8.04 % to 9.44 %. The lowest value was obtained from sample Ci, and the highest value was obtained from sample A4. 16. Sensory analysis showed that the total scores of cheese samples varied from 19.99 to 22.17 (maximum value 25). With respect to the total scores, the lowest value was obtained from sample Ai produced by stretching the curd with pH 4.8 at 70°C, and the highest value was obtained from sample B4 produced by stretching the curd with pH 5.0 at 85°C. Generally, the panelists preferred the cheese samples produced by streehing at high temperature.
Açıklama
Yüksek Lisans
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
