Cheese as Flavor Ingredient and Current Status in Enzyme-Modified Cheese Technique

Year 2016, Volume: 14 Issue: 2, 209 - 217, 01.06.2016

Zafer Erbay Deniz Baş Perihan Kendirci Mustafa Çam Haşim Kelebek Pelin Salum Serkan Selli

Abstract

Dairy industry is the most important and biggest part of food supply chain. Among dairy products, cheese is the most remarkable product due to its variability, high market coverage and flavor. About the 40% of the total milk produced worldwide is used for cheese production, and an important ratio of this production is used as an ingredient for the production of other foods. The main reason for its use as an ingredient is its flavor. Unique flavor of cheese is developed during ripening period. Ripening is a high-cost process, and standardization of the product is not easy. It is possible to develop and intensify cheese flavor in a short time under controlled conditions by the aid of enzymatic reactions. The product obtained with this method is called enzyme modified cheese EMC . Especially in a powder form, EMC is a low-cost, stable, easy to use and standard flavor ingredient with consistent cheese flavor. In this present study, EMCs produced as a flavor ingredient and studies on this topic are reviewed

Keywords

Cheese, Enzyme modify cheese, Flavor ingredient

Lezzet Katkısı Olarak Peynir ve Enzim Modifiye Peynir Tekniğinde Güncel Durum

Abstract

Peynir, gıda tedarik zincirinin en büyük ve önemli parçasını oluşturan süt sektörünün, hem ürün çeşitliliği, hem kullanım yaygınlığı, hem de lezzet yoğunluğu açısından en dikkat çekici ürünüdür. Dünyada tüketilen sütün yaklaşık %40’ının peynir üretiminde kullanıldığı düşünülmektedir. Günümüzde ise, üretilen peynirlerin önemli bir bölümü, başka gıdaların üretiminde formülasyona katılan bir katkı olarak tüketilmektedir. Gıda katkısı olarak peynirlerin kullanımının temel nedeni lezzetleridir. Peynirlerin özgün lezzeti üretim sonrasındaki olgunlaşma sürecinde oluşmaktadır. Bu süreç oldukça maliyetli ve standardize edilmesi güç bir süreçtir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile peynir lezzetinin geliştirilmesi ve yoğunlaştırılması, çok daha kısa sürelerde mümkün olabilmektedir. Bu yöntemle elde edilen ürüne enzim modifiye peynir EMP denilmektedir. EMP özellikle toz formda üretildiğinde, düşük maliyetli, dayanıklı, endüstriyel üretim ve tüketime uygun, standart üretimi kolay bir lezzet katkısıdır. Bu derlemede, lezzet katkısı olarak üretilen EMP’ler anlatılmış ve bu alanda yapılmış çalışmalar paylaşılmıştır

Keywords

Peynir, Enzim modifiye peynir, Lezzet katkısı

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