Mihaliç peyniri üretiminde farklı starter kültür kombinasyonlarının kullanımı üzerine bir araştırma
Yükleniyor...
Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada ekonomik olarak önem arz eden yöresel peynirlerimizden Mihaliç Peyniri üretiminde farklı starter kültür kombinasyonları ve haşlama sıcaklıkları denenmiş, en uygun kültür kombinasyonu ve haşlama sıcaklığının seçilmesi, böylelikle üretimde bir standardizasyon sağlanması hedeflenmiştir. Bu amaçla Propionibacterium spp., Streptococcus thermophilus, Lactobacillus helveticus, Leuconostoc mesentroides ssp. cremoris'den oluşan starter kültür kombinasyonları kullanılmış, kontrol grubunda ise kültür kullanılmamıştır. Araştırmada aynı kültür kombinasyonlarının kullanıldığı peynirlerde 45°C ve 40°C olmak üzere iki farklı haşlama uygulanmıştır. 90 gün olgunlaştırılan peynirler depolama süresince fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikler bakımdan değerlendirilmiştir. Mikrobiyolojik açıdan kültür bakterilerinin depolama süresince büyük ölçüde aktivitelerini korudukları görülmüştür. Çalışmamızda tüm peynirlerde Mihaliç peynirine özgü karakteristik gözenek oluşumunun meydana geldiği belirlenmiştir. Yapılan değerlendirmeler sonucunda starter kültür kullanımının Mihaliç peynirlerinin kalite özelliklerine olumsuz etki etmemiş, aksine peynirlerde olgunlaşmayı hızlandırmış ve duyusal özellikler bakımından önemli katkılar sağlamıştır.
In this study, in the production of Mihaliç cheese, which is one of our traditional cheeses that has economic importance, different starter culture combinations and cooking temperatures were used, choosing the best culture combination and cooking temperature to provide standardization was aimed. For this purpose, starter culture combinations consisting Propionibacterium spp., Streptococcus thermophilus, Lactobacillus helveticus, Leuconostoc mesentroides ssp. cremoris were used, no culture was used for control group. In the research, for cheeses with same culture combinations, two different cooking temperatures including 45°C and 40°C were used. In our study, it was determined that characteristic eyes formation for Mihaliç cheese was occurred for all cheeses. Cheeses ripened for 90 days were evaluated during the storage in terms of features physical, chemical, microbiological and sensory properties by comprising previous studies. From the microbiological point it was seen that culture bacteria have protect their activities substantially. In our study for all cheeses eye formation, which is characteristic feature of Mihaliç cheese, is determined. Result of the evaluations, using starter culture has no adversely affect to quality characteristics of Mihaliç cheeses, on the contrary starter culture accelerated ripening and in point of sensory characteristics it provided important contributions to cheeses.
In this study, in the production of Mihaliç cheese, which is one of our traditional cheeses that has economic importance, different starter culture combinations and cooking temperatures were used, choosing the best culture combination and cooking temperature to provide standardization was aimed. For this purpose, starter culture combinations consisting Propionibacterium spp., Streptococcus thermophilus, Lactobacillus helveticus, Leuconostoc mesentroides ssp. cremoris were used, no culture was used for control group. In the research, for cheeses with same culture combinations, two different cooking temperatures including 45°C and 40°C were used. In our study, it was determined that characteristic eyes formation for Mihaliç cheese was occurred for all cheeses. Cheeses ripened for 90 days were evaluated during the storage in terms of features physical, chemical, microbiological and sensory properties by comprising previous studies. From the microbiological point it was seen that culture bacteria have protect their activities substantially. In our study for all cheeses eye formation, which is characteristic feature of Mihaliç cheese, is determined. Result of the evaluations, using starter culture has no adversely affect to quality characteristics of Mihaliç cheeses, on the contrary starter culture accelerated ripening and in point of sensory characteristics it provided important contributions to cheeses.
Açıklama
Anahtar Kelimeler
Mihaliç Peyniri, Starter Kültür, Propiyonik Asit Bakterileri, Olgunlaşma, Mihaliç Cheese, Starter Culture, Propionic Acid Bacteria, Ripening
