Probiyotik Peynirlerle İlgili Araştırmalar ve Endüstrideki Uygulamaları

Year 2021, , 2144 - 2156, 31.10.2021

Nilüfer Sena Aydoğdu , Tugba Kök Taş

https://doi.org/10.29130/dubited.874869

Abstract

Günlük hayatımızda probiyotik, fonksiyonel gıdalar, nutrasötikler ve sağlıklı beslenme gibi kelimeleri daha bilinçli kullandıkça raflarda bunlara yönelik ürünlere olan talep de artmaktadır. Endüstri ise gelişen teknolojik uygulamalar, bilime ulaşma kolaylığı ve Ar-Ge çalışmalarına verilen önemle bu tarz ürünleri raflara koymakta yarışmaktadır. Probiyotiklerin gıda alanında özellikle süt ürünlerinde daha sık kullanımı dikkat çekicidir. Farklı probiyotik mikroorganizmaların kullanımı bu sayısal üstünlüğü sağlamada destekleyen unsurdur. Yanı sıra süt ürünleri yelpazesinin genişliği ve süt ürünlerinin bu mikroorganizmalar için uygun ortam oluşu probiyotik ürün çeşitliliğini sağlamaktadır. Süt endüstrisinde probiyotikler en çok yoğurt ürününde kullanılmaktadır, peynirde daha az kullanılmasının nedenlerinin en başında, uzun raf ömrü süresince probiyotik mikroorganizma sayısının korunamaması gelmektedir. Bu derlemede, probiyotikler, probiyotiklerle zenginleştirilmiş peynirler ile ilgili araştırmalar, kullanılan kültürlerin ürün kalitesindeki etkileri ve peynirlerin üretiminde probiyotik mikroorganizmaların canlılığını etkileyen faktörler ile ilgili yapılan çalışmalar incelenmiştir. Ayrıca Türkiye ve dünyada probiyotik peynir üretimi değerlendirilmiştir. Probiyotik mikroorganizmaların biyoyararlılıkları sebebiyle alternatif ürün olarak probiyotik peynir üretiminin teşvik edilmesi önerilmektedir.

Keywords

Probiyotik, Peynir üretimi, Alternatif ürünler

Thanks

Bu çalışma Süleyman Demirel Üniversitesi Gıda Müh. Bölümü yüksek lisans programında öğrenci olan Nilüfer Sena Aydoğdu'nun seminer çalışmasıdır.

Research on Probiotic Cheese and Its Applications in Industry

Abstract

As we use words such as probiotics, functional foods, nutraceuticals and healthy nutrition more consciously in ourdaily life, the demand for products for these on theshelvesincreases. The industry, on theotherhand, competes in putting such products on theshelves with developing technological applications, ease of Access to science and the importance given to R&D studies. It is noteworthy that probiotics are more frequently used in food, especially in dairy products. The use of different probiotic microorganisms supports this numerical advantage. In addition, the wide range of dairy products and the suitable environment for these microorganisms provide probiotic product diversity. In the dairy industry, probiotics are mostly used in yogurt products the main reason for lessuse in cheese is that the number of probiotic microorganisms can not be preserved during the long shelf life. In this review, probiotics, research on probiotic-enriched cheeses, the effects of the cultures used on the product quality and the factors affecting thev iability of probiotic microorganisms in the production of cheeses were examined. It is also evaluated Turkey and the world in the production of probiotic cheese. Due to the bioavailability of probiotic microorganisms, it is recommended to encourage the production of probiotic cheese as an alternative product.

Keywords

Probiotic, Cheese production, Alternative products

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