Beyaz peynir yapımında kalsiyum klorürün süzme süresi, peynir suyu ile olan bazı besin maddeleri kayıpları ve peynir randımanına etkisi
Küçük Resim Yok
Tarih
1986
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
- 64 - ÖZET Bu araştırmada, beyaz peynir yapımında CaClp' ün süzme süresi, peynir suyu ile olan bazı besin maddeleri kayıpları ve peynir randımanına etkisi araştırılmıştır. Denemede sütlerin bir kısmı çiğ olarak işlem görürken, diğer kısımları 68°C/10 dak
65 - SUMMARY In this study, various effects of CaCl? are searched on the white cheese making; effects of GaCl2 on the filtration period of whey from the cheese, effects on the amount of nutritional elements lose by whey, and effects on the percentage yield of cheese. The milk that is used in the research is diveded into four portions. One portions is kept raw and each of the other three portions are applied to heating processes at different levels. One at the 68°G for 10 minutes, the other 72°G for 40 seconds and the lost one 85°C for 15 seconds. Later, 1.5 % of starter culture is added into all portions at 28°C. Each of these culture added portions are also divided into four small portions and different level of (0.00 %, 0.01 %, 0.02 %, 0.03 %) CaCl2 is added into the four small portions of each different groups. After the ripening of 16 small portions for 30 minutes, sufficient amount of rennin is added into the all portions to obtain a complete coagulation in 90 minutes. The formed clot is cut into the pieces and then these pieces are filtered for 30 minutes without any pressure. Later, 25 g./cm pressure is applied to the clot pieces and filtration period is measured for each 16 portions. Each portions of raw cheese are weighed to obtain the percentage yield of cheese. The results those obtained from these processes can be summarized as follows i - The percentage of dry matter that passed into the whey is the lowest in the portion that is pasteurized at 85°C for 15 seconds and contains 0.03 % CaClpo
65 - SUMMARY In this study, various effects of CaCl? are searched on the white cheese making; effects of GaCl2 on the filtration period of whey from the cheese, effects on the amount of nutritional elements lose by whey, and effects on the percentage yield of cheese. The milk that is used in the research is diveded into four portions. One portions is kept raw and each of the other three portions are applied to heating processes at different levels. One at the 68°G for 10 minutes, the other 72°G for 40 seconds and the lost one 85°C for 15 seconds. Later, 1.5 % of starter culture is added into all portions at 28°C. Each of these culture added portions are also divided into four small portions and different level of (0.00 %, 0.01 %, 0.02 %, 0.03 %) CaCl2 is added into the four small portions of each different groups. After the ripening of 16 small portions for 30 minutes, sufficient amount of rennin is added into the all portions to obtain a complete coagulation in 90 minutes. The formed clot is cut into the pieces and then these pieces are filtered for 30 minutes without any pressure. Later, 25 g./cm pressure is applied to the clot pieces and filtration period is measured for each 16 portions. Each portions of raw cheese are weighed to obtain the percentage yield of cheese. The results those obtained from these processes can be summarized as follows i - The percentage of dry matter that passed into the whey is the lowest in the portion that is pasteurized at 85°C for 15 seconds and contains 0.03 % CaClpo
Açıklama
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Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Beyaz peynir, White cheese, Kalsiyum klorür, Calcium chloride, Peynir suyu, Whey cheese
