Taze kaşar peyniri üretiminde karoten kullanılması üzerine bir araştırma
Küçük Resim Yok
Tarih
1998
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
ÖZET TAZE KAŞAR PEYNİRİ ÜRETİMİNDE RENK MADDESİ OLARAK BETA KAROTEN KULLANILMASI ÜZERİNE BİR ARAŞTIRMA Bu araştırmada peynir yapımına uygun inek sütünden, farklı miktarlarda ß karoten kullanılmış ve kontrol numunesine ß karoten.. ilave edilmemiş, beş çeşit taze kaşar üretilmiştir. Bu üretilen taze kaşarların fiziksel, kimyasal, duyusal analizleri yapılmıştır. Tüm peynir çeşitlerine ait 3 aylık.olgunlaşma..sonucundaki ortalama kurumadde değerleri % 56,39 ile % 56,45 arasında değişmektedir. Olgunlaşma süresi boyunca kurumadde değerlerinde artış görülmektedir. Peynir.çeşitlerinin kurumaddede yağ oranları 3 aylık olgunlaşma sonucunda ortalama %54,37 - %54,44 arasında değişmiş ve olgunlaşma süresi boyunca kurumaddedeye. bağlı olarak kurumaddede yağ.değerlerinde düşme olmuştur. Örneklerin kurumadde tuz oranları 3 aylık olgunlaşma sonucunda ortalama % 5,40 ile % 5,48 arasında değişmiştir. Peynir çeşitlerinin pH değerleri 5,27 ile 5,29 arasında değişmektedir. Olgunlaşma.süresine.bağlı olarak asittik, gelişimiyle, pH değerlerinde düşüş olmuştur. Duyusal analizler sonucunda bütün çeşitlere ait toplam puanlar 19,17 ile 24,54 arasında değişmektedir. (Toplam tam.puan.25'tir.) Toplam. puanlar açısından en yüksek değeri 1 kg. mına 3 mgr. ß karoten. ilave edilen kaşar peyniri C, en düşük değeri ise P karoten ilavesi yapılmamış sade kaşar.peyniri almıştır. Genel olarak ß karoten ilavesi ile üretilen peynirlerin panalistlerce daha çok beğenildiği gözlenmiştir.
SUMMARY A RESEARCH ON MAKING KASHAR CHEESE WITH ADDING P-CAROTENE The objective of this study is making five land of kashar cheese by using different ratios. P-Carotene and as control sample without adding B-Carotene. The samples were also analyzed for physical, chemical and sensory properties. According to this results; the average total dry matter ratios of cheese samples which were ripened for three months ranged % 56,39 to % 56,45 according to ripening period dry matter ratios were increased. The fat contents in dry matter ratios of cheese samples which were ripened for three months ranged from % 54,37 to 54,44 to. According to ripening period, the fat contents in dry matter were decreased. The salt contents in dry matter ratios of cheese samples which were ripened for three months ranged from 5,40 % to 5,48 %. According to ripening period, the salt ratios were decreased the pH of cheese samples ranged between 5,27 to 5,29 According to ripening period, the asides of the cheese samples and the pH were decreased. According to dry matter values of the cheese samples, ripening periods and the differences of kinds were found unimportant.When the fat contents in dry matter, the contents in dry matter and the pH search, the differences between cheese samples were important statistically (P<0,01) The difference which happened in production was in technical differences. According to sensory analyses, total point of all kinds cheese samples were found between 19,17 to 24,54 (total perfect score: 25) The highest value was found in with cheese sample C and, the lowest value was found, in with non-adding {3-Carotene kashar cheese sample. In generally, the cheeses with 3-Carotene were liked by panelists.
SUMMARY A RESEARCH ON MAKING KASHAR CHEESE WITH ADDING P-CAROTENE The objective of this study is making five land of kashar cheese by using different ratios. P-Carotene and as control sample without adding B-Carotene. The samples were also analyzed for physical, chemical and sensory properties. According to this results; the average total dry matter ratios of cheese samples which were ripened for three months ranged % 56,39 to % 56,45 according to ripening period dry matter ratios were increased. The fat contents in dry matter ratios of cheese samples which were ripened for three months ranged from % 54,37 to 54,44 to. According to ripening period, the fat contents in dry matter were decreased. The salt contents in dry matter ratios of cheese samples which were ripened for three months ranged from 5,40 % to 5,48 %. According to ripening period, the salt ratios were decreased the pH of cheese samples ranged between 5,27 to 5,29 According to ripening period, the asides of the cheese samples and the pH were decreased. According to dry matter values of the cheese samples, ripening periods and the differences of kinds were found unimportant.When the fat contents in dry matter, the contents in dry matter and the pH search, the differences between cheese samples were important statistically (P<0,01) The difference which happened in production was in technical differences. According to sensory analyses, total point of all kinds cheese samples were found between 19,17 to 24,54 (total perfect score: 25) The highest value was found in with cheese sample C and, the lowest value was found, in with non-adding {3-Carotene kashar cheese sample. In generally, the cheeses with 3-Carotene were liked by panelists.
Açıklama
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Yüksek Lisans
Yüksek Lisans
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
