Enzim Modifiye Peynir ve Üretim Teknikleri

Year 2022, Volume: 20 Issue: 1, 94 - 102, 03.04.2022

Enise Betül Bolat Zafer Erbay

https://doi.org/10.24323/akademik-gida.1097869

Abstract

Peynir lezzeti sağlayan katkılar, çeşitli gıdaların formülasyonlarında, peynir lezzeti vermek veya peynir lezzetini arttırmak için kullanılmaktadır. Gıda endüstrisinde ve bilimsel literatürde peynir lezzet katkılarına olan talep ve ilgi son yıllarda artış göstermektedir ve bunlar içerisinde en dikkat çekicisi enzim modifiye peynir (EMP)'dir. EMP, peynir lezzetini geliştirmek veya yoğunlaştırmak için taze peynirin kontrollü koşullarda enzimle işlenmesi sonucu elde edilen ürüne denilmektedir. EMP üretiminde peynirin taze hali veya pıhtısı homojen ve kararlı bir akışkana dönüştürülüp, dışarıdan ilave edilen proteolitik ve lipolitik enzimlerle işlenir ve daha sonra ısıl işlemle enzimatik reaksiyonlar durdurularak üretim tamamlanır. EMP üç farklı yöntem ile üretilebilmektedir: (1) tek hammaddeden, proteolizin ve lipolizin sırasıyla gerçekleştirildiği iki aşamalı üretim tekniği, (2) farklı hammaddelerde ayrı ayrı lipolizin ve proteolizin gerçekleştirilip, uygun oranlarda karıştırıldığı bileşen bazlı üretim yaklaşımı ve (3) tek hammaddede, tek aşamada, eşzamanlı proteoliz ve lipolizin gerçekleştirildiği tek aşamalı üretim tekniği. Tercih edilecek üretim tekniği ve üretim parametreleri, istenilen lezzette ve kararlılıkta bir EMP ürünü elde etmek için önem arz etmektedir. Bu çalışmada, doğal peynir lezzet katkısı olarak EMP açıklanmış, EMP üretimi ve üretim tekniklerine odaklanarak, literatür çalışmaları derlenmiştir.

Keywords

Peynir, Lezzet katkısı, Enzim modifiye peynir, Proteoliz, Lipoliz

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Project Number

120O115

Thanks

Yazarlar, “Tek Aşamalı Üretim Tekniği ile Enzim Modifiye Peynir Üretimi” başlıklı 120O115 numaralı projeye mali desteğinden ve ilgisinden dolayı TÜBİTAK’a (Türkiye Bilimsel ve Teknolojik Araştırma Kurumu) teşekkür etmektedir.

Enzyme-Modified Cheese and Production Techniques

Abstract

Cheese flavor ingredients are used to give or enhance cheese flavor in the formulations of various foods. The demand and interest in cheese flavor ingredients in the food industry and scientific literature have increased in recent years, and the most notable one among them is enzyme-modified cheese (EMC). EMC is the product obtained by processing fresh cheese with enzymatic treatments under controlled conditions to improve or intensify cheese flavor. In EMC production, fresh form or cheese curd of targeted cheese is transformed into homogeneous and stable slurry; and processed with exogenous proteolytic and lipolytic enzymes, then the production is completed by stopping the enzymatic reactions with heat treatment. EMC can be produced with three different production techniques; (1) a two-stage production technique in which proteolytic and lipolytic reactions are carried out in sequence from a single substrate, (2) a component-based production approach in which proteolysis and lipolysis performed separately in different raw materials and the mid products are blended in appropriate proportions, (3) one-stage production technique in which lipolytic and proteolytic reactions simultaneously occur from a single substrate. The production technique and parameters are important in order to obtain desired flavor and to produce a stable EMC product. In this study, as a natural cheese flavor ingredient, EMC was described and the scientific studies were reviewed by focusing on the production and production techniques of EMC.

Keywords

Cheese, Flavor ingredient, Enzyme-modified cheese, Protolysis, Lipolysis

Project Number

120O115

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