Characterization of Physicochemical, Colour and Textural Properties of Turkish Type Cheeses

Year 2024, Volume: 17 Issue: 2, 137 - 142, 31.12.2024

Esra Akkaya

https://doi.org/10.47027/duvetfd.1527852

Abstract

This study aimed to evaluate the physicochemical parameters, instrumental colour and texture profile analysis of the most preferred and consumed Turkish cheeses (white cheese, kashar cheese, tulum cheese, and Mihaliç cheese). For this purpose, a total of 200 cheese samples were randomly collected from various markets and bazaars located in İstanbul, Türkiye. The cheese samples were analyzed in terms of the physicochemical parameters (moisture, dry matter, salt, fat, protein, pH and titratable acidity), instrumental colour (CIE L*, a*, b*) and texture profiles (hardness, stringiness, springiness, adhesion, adhesiveness, cohesiveness, gumminess and chewiness). There was a significant difference in proximate composition between cheese types (P<0.001). The differences between the lightness, redness and yellowness values of the cheeses were also significant (P<0.001). The type of cheese showed a strong positive correlation with stringiness, springiness, adhesion and adhesiveness parameters, whereas showed a weak negative correlation with cohesiveness and gumminess, and a weak positive correlation with chewiness. However, there was no significant correlation between hardness and cheese type. All stages in cheese production, such as the type of milk and other ingredients used in cheese production, process conditions, ripening time and conditions, preservation characteristics, which differ according to cheese varieties, directly affect the physicochemical, colour and textural properties of the final product. Correspondingly, the difference between the characteristics of cheese samples was found to be significant.

Keywords

Colour, physicochemical parameters, texture profile, Turkish type cheeses

Türk Tipi Peynirlerin Fizikokimyasal, Renk ve Tekstürel Özelliklerinin Tanımlanması

Abstract

Bu çalışmanın amacı, en çok tercih edilen ve tüketilen Türk peynirlerinin (beyaz peynir, kaşar peyniri, tulum peyniri ve Mihaliç peyniri) fizikokimyasal parametrelerini, enstrümantal renk ve tekstür profil analizlerini değerlendirmektir. Bu amaçla, İstanbul'da bulunan çeşitli market ve satış yerlerinden rastgele toplam 200 peynir örneği toplanmıştır. Peynir örnekleri fizikokimyasal parametreler (nem, kuru madde, tuz, yağ, protein, pH ve titre edilebilir asitlik), enstrümantal renk (CIE L*, a*, b*) ve tekstür profilleri (sertlik, liflilik, yaylanma, yapışma, yapışkanlık, bağlayıcılık, sakızımsılık ve çiğnenebilirlik) açısından analiz edilmiştir. Peynir çeşitleri arasında içerik kompozisyonu bakımından anlamlı bir farklılık vardır (P<0,001). Peynirlerin parlaklık, kırmızılık ve sarılık değerleri arasındaki farklar da anlamlıdır (P<0,001). Peynir tipi, liflilik, esneklik, yapışma ve yapışkanlık parametreleri ile güçlü bir pozitif korelasyon gösterirken; yapışkanlık ve sakızımsılık ile zayıf bir negatif korelasyon ve çiğnenebilirlik ile zayıf bir pozitif korelasyon göstermiştir. Bununla birlikte, sertlik ve peynir tipi arasında anlamlı bir korelasyon bulunmamıştır. Peynir üretiminde kullanılan sütün türü ve diğer bileşenler, proses koşulları, olgunlaşma süresi ve koşulları, muhafaza özellikleri gibi peynir çeşitlerine göre farklılık gösteren peynir üretimindeki tüm aşamalar nihai ürünün fizikokimyasal, renk ve tekstürel özelliklerini doğrudan etkilemektedir. Buna bağlı olarak, peynir örneklerinin özellikleri arasındaki fark önemli bulunmuştur.

Keywords

Fizikokimyasal parametreler, renk, tekstür profili, Türk tipi peynirler

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