Effect of Different Salt Concentrations on Starter Culture Viability in White Cheese Brines

Year 2017, Volume: 15 Issue: 3, 308 - 314, 22.10.2017

Reyhan İrkin

https://doi.org/10.24323/akademik-gida.345276

Cited By: 2

Abstract

“Turkish white cheese”
is the first among the cheese varieties that have
been ripened in Turkey. Starter
culture microorganisms are added to white cheese during production because of their technological benefits. It is desired that protecting viability of starter bacteria in cheese and bringing
positively textural and sensory properties. These bacteria are
responsible for proteolysis and lipolysis reactions in cheese, resulting in
metabolites and taste and aroma formation. Factors affecting the viability of these microorganisms include concentrations of salt
in brine solution, acidities of cheese and brine solution, dry matter content
of cheese, temperature of brine solution and etc. Determination of the optimum conditions for white
brine cheese as well as to maintain the viability of both beneficial
microorganisms is important in terms of the benefits to human health. In this study, studies on the effect of brine
salt concentration on starter culture bacteria in white cheese and similar
brine cheeses were reviewed.

Keywords

White cheese, Brine, Starter culture, Lactic acid bacteria

Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi

Abstract

“Beyaz peynir”
Türkiye’de tüketilen salamurada olgunlaştırılan peynir çeşitleri arasında ilk
sırada yer almaktadır. Beyaz peynirlere üretim sırasında teknoloji gereği
peynirde yarar sağlayan starter kültür mikroorganizmaları ilave edilmektedir.
Starter kültür mikroorganizmalarının peynirde canlılıklarını koruması ve
peynirin yapısal, duyusal özelliklerine katkı sağlaması istenmektedir. Bu
bakteriler peynirde proteoliz ve lipoliz reaksiyonları sonucu ürettikleri
metabolitler ile tat ve aroma oluşumunu sağlamaktadırlar. Bakterilerin peynir
içinde canlılıklarını sürdürebilmelerini etkileyen faktörler; peynirin içinde
bekletildiği salamuranın tuz konsantrasyonu, peynirin ve salamuranın asitliği,
peynirin kurumaddesi, salamuranın sıcaklığı vb.’dir. Beyaz peynir için
salamuranın optimum şartlarının belirlenmesi hem faydalı mikroorganizmaların
canlılıklarını sürdürmesi hem de insan sağlığına faydaları açısından önem
taşımaktadır. Bu çalışmada beyaz peynir ve benzeri salamura peynirlerde
salamura tuz konsantrasyonunun starter bakterilere olan etkileri ile ilgili
çalışmalar derlenmiştir.

Keywords

Beyaz peynir, Salamura, Starter kültür, Laktik asit bakterisi

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