Az Yağlı Kaşar Peyniri Üretiminde Yardımcı Kültür Kullanımının Lipoliz ve Proteoliz Üzerine Etkisi

Year 2009, Volume: 15 Issue: 03, 285 - 292, 01.08.2009

Ayşe Gürsoy

https://doi.org/10.1501/Tarimbil_0000001102

Abstract

Bu çalışmada olgunlaştırmayı hızlandırmak, yapı ve tadı iyileştirmek amacıyla az yağlı kaşar peyniri üretiminde dondurularak yardımcı kültür haline getirilmiş L. casei and L. helveticus mikroorganizmaları kullanılmıştır. Az yağlı % 11 yağ ve tam yağlı % 28 yağ olarak üretilen ve 90 gün süreyle 5±1°C’de depolanan peynirler; fiziksel, kimyasal ve duyusal nitelikler yönünden incelemeye alınmıştır. Araştırma sonuçlarına göre; yardımcı kültür kullanımı az yağlı peynirlerin genel bileşimini değiştirmemiş ancak duyusal niteliklerini iyileştirmiş ve L. helveticus ‘ un kullanıldığı örnekte daha belirgin olmak üzere olgunlaşma süresini kısaltmıştır

Keywords

Kaşar peyniri, az yağlı, yardımcı kültür, olgunlaştırma

Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kaşar Cheese

Abstract

In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory properties of the cheeses with low fat 11 % fat were evaluated comparatively with that of the low-fat and full-fat controls 28 % on days 1, 30, 60 and 90 at 5±1°C. According to the results, the use of attenuated cultures has not altered the general composition of the low fat cheeses, however, it has improved the sensory properties significantly and decreased the ripening period by acceleration the proteolysis, being more evident at the cheese with freeze-shocked L. helveticus

Keywords

Kaşar cheese, low fat, attenuated culture, ripening

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