Çeşitli starter kültür kombinasyonlarının İzmir teneke tulum peynirinin nitelikleri üzerine etkileri
Küçük Resim Yok
Tarih
1996
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
ltt ÖZET ÇEŞİTLİ STARTER KÜLTÜR KOMBİNASYONLARININ İZMİR TENEKE TULUM PEYNİRİNİN NİTELİKLERİ ÜZERİNE ETKİLERİ KOCA, Nurcan Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Prof. Dr. Mustafa Metin Ağustos 1996,146 sayfa Bu araştırmada, Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Leuconostoc cremoris, Lactobacillus casei ve Enterococcus faecium olmak üzere 7 laktik asit bakterisi ile oluşturulan 4 değişik starter kültür kombinasyonu kullanılarak pastörize sütten ve ayrıca starter kültür kullanmaksızm çiğ sütten izmir Teneke Tulum peyniri üretilmiştir. Starter kültür kombinasyonlanmn peynirin özellikleri üzerine etkilerini saptamak için, olgunlaşmanın 1., 15., 30., 60. ve 90. günlerinde peynir örneklerinde fiziksel, kimyasal analizler yapılmış ve ayrıca duyusal değerlendirmeye tabi tutulmuştur. Starter kültür kombinasyonlanmn peynir ömeMerinin pH değerleri, kurumadde, tuz, toplam azot içerikleri, olgunlaşma dereceleri, sertlik indeks değerleri ile duyusal nitelikleri üzerine etkileri önemli bulunmuştur. Peynir örneklerinin duyusal nitelikleri, olgunlaşma dereceleri ve serbest yağ asitleri değerleri açısından gelişimleri gözönüne alındığında; L.lactis (%5) + L.cremoris (%30) + Ldiacetylactis (%20) + Leu.cremoris (%10) + Lb.helveticus (%35) içeren kültür kombinasyonunun izmir Teneke Tulum peynirinin üretiminde uygun olacağı görülmüştür. Ancak, Lb.helveticus,\m %35'den daha düşük oranlarda kuUanılmasının peynirde daha kontrollü asitlik gelişimi sağlayacağı ve gözenek oluşumunu sağlayan Ldiacetylactis ile Leu.cremoris' m. faaliyetlerini istenen düzeyde gerçekleştirebilekleri düşünülmektedir. Ayrıca, Lb.casei ve E.faeciunC\m da bu peynir çeşidinin üretiminde starter kültür olarak kullanılabileceği görülmüştür. Anahtar kelimeler: izmir Teneke Tulum peyniri, starter kültür, duyusal özellikler, kimyasal özellikler. i
iv ABSTRACT THE EFFECTS OF THE DIFFERENT STARTER CULTURE COMBINATIONS ON THE PROPERTIES OF İZMİR TULÜM (CANNED) CHEESE KOCA, Nurcan Msc in Food Eng. Supervisor: Prof. Dr. Mustafa Metin August 1996, 146 pages in this research, izmir Tulum (canned) cheese was made from pasteurized milk by using 4 different starter culture combinations formed with 7 lactic acid bacteria, Lactococcus lactis, Lactococcus cretnoris, Lactococcus diacetylactis, Leconostoe cremorîs, Lactobacillus helveticus, Lactobacillus casei and Enterococcus faecium and also from raw milk without starter culture. in order to fînd out the efîects of the starter culture combinations on the properties of cheese, cheese samples were analyzed physically and chemically and they were also subjected to sensory evaluation on the ist, 15th, 30th, 60th and 90th days of the ripening period. it was fbund that the efîects of the starter culture combinations on the pH values, the dry matter, salt and total nitrogen contents, ine ripening degrees and the hardness values of the cheese samples were important. Considering the development of cheese samples in terms of their sensory properties, ripening degrees and values of free fatty acids, the culture combination containing L.lactis (%5) + L.cremoris (%3Ö^ + Ldiacetylactis (%20) + Leu.cremoris (%10) + Lb.hdveticus (%35) were found to be suitable in the production of izmir Tulum (canned) cheese. However, it is believed that the use of Lb.helveticus at a proportion lower than 35% will provide a more controlled development of acidiry in the cheese and that L.dîacetylactis and ^eu,çreınoris w]ıich provide tiıe formation of the holes will realize their activities at the required level. Besides, it was discovered that Lb.caseî and E.faeciüm couîd alsa be used as starter cultures in the production of this kind of cheese. Keywords: TTmir Tulum (canned) cheese, starter culture, sensory properties, chemical properties
iv ABSTRACT THE EFFECTS OF THE DIFFERENT STARTER CULTURE COMBINATIONS ON THE PROPERTIES OF İZMİR TULÜM (CANNED) CHEESE KOCA, Nurcan Msc in Food Eng. Supervisor: Prof. Dr. Mustafa Metin August 1996, 146 pages in this research, izmir Tulum (canned) cheese was made from pasteurized milk by using 4 different starter culture combinations formed with 7 lactic acid bacteria, Lactococcus lactis, Lactococcus cretnoris, Lactococcus diacetylactis, Leconostoe cremorîs, Lactobacillus helveticus, Lactobacillus casei and Enterococcus faecium and also from raw milk without starter culture. in order to fînd out the efîects of the starter culture combinations on the properties of cheese, cheese samples were analyzed physically and chemically and they were also subjected to sensory evaluation on the ist, 15th, 30th, 60th and 90th days of the ripening period. it was fbund that the efîects of the starter culture combinations on the pH values, the dry matter, salt and total nitrogen contents, ine ripening degrees and the hardness values of the cheese samples were important. Considering the development of cheese samples in terms of their sensory properties, ripening degrees and values of free fatty acids, the culture combination containing L.lactis (%5) + L.cremoris (%3Ö^ + Ldiacetylactis (%20) + Leu.cremoris (%10) + Lb.hdveticus (%35) were found to be suitable in the production of izmir Tulum (canned) cheese. However, it is believed that the use of Lb.helveticus at a proportion lower than 35% will provide a more controlled development of acidiry in the cheese and that L.dîacetylactis and ^eu,çreınoris w]ıich provide tiıe formation of the holes will realize their activities at the required level. Besides, it was discovered that Lb.caseî and E.faeciüm couîd alsa be used as starter cultures in the production of this kind of cheese. Keywords: TTmir Tulum (canned) cheese, starter culture, sensory properties, chemical properties
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Bakteriler, Bacteria, Laktik asit bakterileri, Lactic acid bacteria, Starter kültür, Starter culture, Tulum peyniri, Tulum cheese, İzmir, Izmir
