STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE

Abstract

Both globally and nationally, a significant portion of milk obtained is processed into durable dairy products, of which cheeses are the majority. Today, cheese is made from raw and/or pasteurized milk. There are various risks of infection and intoxication caused by consumption of cheeses made of raw milk. For this reason, pasteurized milk is generally used in most of the cheeses industrially manufactured. Pasteurization process eliminates some of the deterioration factors such as spoilage and pathogenic microorganisms. Meanwhile, the most of lactic acid bacteria, which provide spontaneous acidification and maturation of cheese during cheese production, are also inactivated by this heat treatment. Therefore, it is a technological requirement to use starter cultures in cheese production in order to get a standard quality along with usual and desirable taste and aroma. In this review, general information about these starter cultures, used in cheese production, is presented.

Keywords

• Cheese starters,starter culture,primary starter cultures,natural starter cultures

PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER

Abstract

Ülkemizde ve dünyada üretilen sütün önemli bir kısmı dayanıklı mamullere işlenmekte ve bu ürünler içerisinde peynir, önemli bir yer tutmaktadır. Peynir, günümüzde çiğ ve/veya pastörize sütten yapılmaktadır. Çiğ sütten üretilen peynirlerin tüketilmesi sonucunda çeşitli enfeksiyon ve intoksikasyon riskleri bulunmaktadır. Bu nedenle endüstriyel olarak üretilen peynirlerin çoğunda pastörize süt kullanılmaktadır. Pastörizasyon işlemi, süt içerisinde bulunan ve ürünün kalitesini olumsuz yönde etkileyecek olan zararlı ve patojen mikroorganizmalar gibi bozulma etmenlerini yok etmektedir. Bu işlem ile peynir üretimi sırasında spontan asitlenmeyi ve peynirin olgunlaşmasını sağlayan laktik asit bakterilerinin de büyük kısmı inaktive olmaktadır. Bu nedenle alışılagelen ve arzu edilen tat ve aromada standart kalitede bir ürün elde edebilmek için peynir üretiminde starter kültür kullanılması teknolojik bir zorunluluktur. Bu derlemede, peynir üretiminde kullanılan starter kültürler ve özellikleri hakkında bilgiler sunulmaktadır.

Keywords

• Peynir starterleri,starter kültür,birincil starter kültürler,doğal starter kültürler

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