Farklı starter kültürlerin ilavesi ile elde edilen telemenin höşmerim kalitesine olan etkisinin belirlenmesi üzerine bir araştırma
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Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada; yapımında yöresel farklılıklar gösteren höşmerimin ana hammaddesi olan ve farklı starter kültürlerin ilavesi ile elde edilen telemenin son ürünün kalitesine olan etkisinin belirlenmesi amaçlanmıştır. Denemede 5 farklı starter kültür grubu, Lactococcus lactis subsp. lactis (Lc. lactis) ile Lactococcus lactis. subsp cremoris (Lc. cremoris), Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) ile Streptococcus thermophilus (Sc. thermophilus), Lactobacillus acidophilus (Lb. acidophilus), Streptococcus filant (Sc. filant), lactis subsp. lactis ile Lactococcus lactis subsp. cremoris ve Lactococcus Brevibacterium linens kullanılmıştır. Son ürünün duyusal, fiziksel, kimyasal ve mikrobiyolojik analizleri yapılmış, elde edilen sonuçlar istatistiksel olarak değerlendirilmiştir. Duyusal, fiziksel ve kimyasal değerlerde istatistiksel olarak önemli derecede farklılıklar tespit edilmiştir. Buna karşılık koliform grubu bakteri ile maya ve küf'e rastlanmamış, toplam canlı bakteri sayısı 1,1x102-7,8x102 cfu/g tespit edilmiştir. Duyusal analiz sonuçlarına göre; kültür ilavesi ile hazırlanan örnekler, kontrol grubuna göre daha çok beğeni toplamış, en çok Sc. filant kültürü ile hazırlanan örnek beğenilmiştir. Gerek ürüne verdikleri tat ve aroma, gerekse elde edilen randımandan dolayı kültürlerin höşmerim üretiminde kullanılması durumunda bu tip ürünlerin gerek üreticilerin ve gerekse tüketicilerin beğenisini kazanabileceği ve höşmerime çeşitlilik kazandırabileceği düşünülmektedir. 2007, Sayfa 75 Anahtar Kelimeler: Höşmerim (Peynir Helvası), Lactococcus lactis subsp. lactis, Lactococcus lactis. subsp cremoris, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Streptococcus filant, Streptococcus thermophilus, Brevibacterium linens.
In this research, it was aimed to determine of the effects of different starter cultures addition to unsalted fresh cheese, as a raw material on final product quality of Höşmerim (Cheese Halva) which indicates local differences in its production. In the study, five different starter groups Lactococcus lactis subsp. lactis (Lc. lactis) and Lactococcus lactis. subsp. cremoris (Lc. cremoris), Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) and Streptococcus thermophilus (Sc. thermophilus), Lactobacillus acidophilus (Lb. acidophilus), Streptococcus filant (Sc. filant), Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris and Brevibacterium linens) were used. The sensory, physical, chemical and microbiological analysis of the final product were performed and the results were statistically evaluated. According to the analysis results, it was determined statistically important differences in chemical and sensory parameters. Except from total bacteria counts (1,1x102-7,8x102 cfu/g) none of the samples contained coliform bacteria and yeast and mould. According to the sensory analysis results, the samples manufactured with the culture addition were much preferred compared with control group and the sample prepared with Sc. filant culture had been appreciated the most by the panellists. It was shown that, this kind of products can be appreciated by the most of the manufacturers and consumers because of their taste and flavour properties and yield levels. Also these products can lead the increases in product varieties served to consumer acceptance. 2007, Page 75 Key words: Höşmerim (Cheese Halva), Lactococcus lactis subsp. lactis, Lactococcus lactis. subsp cremoris, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Streptococcus filant, Streptococcus thermophilus, Brevibacterium linens.
In this research, it was aimed to determine of the effects of different starter cultures addition to unsalted fresh cheese, as a raw material on final product quality of Höşmerim (Cheese Halva) which indicates local differences in its production. In the study, five different starter groups Lactococcus lactis subsp. lactis (Lc. lactis) and Lactococcus lactis. subsp. cremoris (Lc. cremoris), Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) and Streptococcus thermophilus (Sc. thermophilus), Lactobacillus acidophilus (Lb. acidophilus), Streptococcus filant (Sc. filant), Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris and Brevibacterium linens) were used. The sensory, physical, chemical and microbiological analysis of the final product were performed and the results were statistically evaluated. According to the analysis results, it was determined statistically important differences in chemical and sensory parameters. Except from total bacteria counts (1,1x102-7,8x102 cfu/g) none of the samples contained coliform bacteria and yeast and mould. According to the sensory analysis results, the samples manufactured with the culture addition were much preferred compared with control group and the sample prepared with Sc. filant culture had been appreciated the most by the panellists. It was shown that, this kind of products can be appreciated by the most of the manufacturers and consumers because of their taste and flavour properties and yield levels. Also these products can lead the increases in product varieties served to consumer acceptance. 2007, Page 75 Key words: Höşmerim (Cheese Halva), Lactococcus lactis subsp. lactis, Lactococcus lactis. subsp cremoris, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Streptococcus filant, Streptococcus thermophilus, Brevibacterium linens.
Açıklama
Yüksek Lisans tezi
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
