Lactic Acid, Acetic Acid, Citric Acid and Glucono-delta-lactone Treatments of Milk Used in Kashar Cheese Manufacture

Abstract

In this study, it was investigated the effect of the pre-acidification using lactic, acetic, citric acid and Glucono-delta-lactone on the properties of microbiological, chemical and sensory of kashar cheese. Pre-acidification with lactic, citric, acetic and Glucono-delta-lactone had not any effect on dry matter ratio, lipolysis degree, total mesophilic bacteria, lactobacillus, lactic streptococcus, flavor, texture, total sensory score (p>0.05). On the other hand, pre-acidification had significant effect on fat ration, pH value, total nitrogen ratio, total soluble nitrogen ratio, total psychrotrophic bacteria count, yeast-mould, appearance and color score (p<0.01). Ripening period had not any effect on dry matter ratio, fat ratio, lipolysis degree, total nitrogen ratio, total soluble nitrogen ratio, total mesophilic bacteria, total psychrotrophic bacteria count, yeast-mould, lactobacillus, lactic streptococcus (p>0.05). Besides, the period had significant effect on pH values, flavor, texture, appearance total sensory score (p<0.01). Lactic acid, citric acid, acetic acid, and Glucono-delta-lactone may be use for pre-acidification in Kashar cheese manufacturing.

Keywords

• Pre-acidification
• GDL
• Kashar cheese

Kaşar Peyniri Üretiminde Laktik Asit, Asetik Asit, Sitrik Asit ve Glucano Delta Lakton Kullanılması

Abstract

Bu çalışmada, laktik, asetik, sitrik asitler ve glukano delta lakton kullanılarak ön asitlendirilmenin kaşar peynirlerinin mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Organik asitler ve GDL ile ön asitlendirme örneklerin kurumadde oranı, lipoliz derecesi, toplam mezofilik bakteri, laktobasil, laktik streptokok, lezzet, tekstür, toplam duyusal üzerine etki olmazken (p>0,05) yağ oranı, pH, toplam azot, suda çözünen azot oranı, toplam psiktrotrofik bakteri, maya-küf sayısı, görünüş ve renk puanları üzerine istatistikî olarak önemli etki ettiği tespit edilmiştir (p<0,01). Olgunlaştırma süresi faktörünün ise örneklerin kurumadde oranı, yağ oranı, lipoliz derecesi, toplam azot oranı, suda çözünen azot oranı, toplam mezofilik bakteri, toplam psiktrotrofik bakteri, mayaküf, laktobasil, laktik streptokok sayısı üzerine etkisiz olduğu (p>0,05) pH değeri, lezzet, tekstür, görünüş ve toplam duyusal puan üzerine de istatistikî olarak önemli derece etkili olduğu tespit edilmiştir (p<0,01). Sonuç olarak, kaşar peyniri üretiminde kullanılacak ön asitlendirme amacıyla laktik asit, asetik asit, sitrik asit ve glukano delta lakton katılabileceği kanaatine varılmıştır.

Keywords

• Ön asitlendirme
• GDL
• Kaşar peyniri

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