The Effect of Homogenization and Pasteurization on White Cheese and Whey Composition (Turkish with English Abstract)

Abstract

In this study it was aimed to investigate the effect of different homogenization pressures (10 MPa and 20 MPa) and pasteurization (at 65 ºC for 30 minutes) on the composition of White cheese and whey. Cheeses were produced according to traditional methods. Fresh cheeses and their whey were analyzed for chemical composition after production. Cheese yields and calcium contents of samples were also determined. Ob¬tained actual cheese yields were converted into adjusted yield based on their average dry matter content. Adjusted yield of cheese increased in homogenized and pasteurized samples. While dry matter, fat and fat in dry matter content of cheese were higher; protein in dry matter and ash in dry matter of cheese samples were lower in homogenized samples. These results can be attributed to more retain rate of fat in cheese mass depending on homogenization pressure. Pasteurization process increased ash and calcium content of cheese samples. Consequently, it can be said that pasteurization and homogenization processes had posi¬tive effects on White cheese composition.

Keywords

• White cheese, whey, homogenization, pasteurizatio

Homojenizasyon ve Pastörizasyonun Beyaz Peynir ve Peyniraltı Suyu Bileşimine Etkisi

Abstract

Bu çalışmada, farklı homojenizasyon basınçları (10 MPa ve 20 MPa) ve pastörizasyonun (65 °C’de 30 da¬kika) Beyaz peynir ve peyniraltı suyunun bileşimine etkisi incelenmiştir. Beyaz peynirler geleneksel yön¬temle üretilmiştir. Peynir üretiminden sonra, peynir ve peyniraltı suyu kimyasal bileşim açısından analiz edilmiştir. Ayrıca peynir randımanı ve örneklerin kalsiyum içerikleri de belirlenmiştir. Belirlenen peynir randımanı, örneklerin ortalama kurumadde oranları dikkate alınarak düzeltilmiş randıman değerlerine dö¬nüştürülmüştür. Peynir örneklerinin düzeltilmiş randıman değerleri homojenize ve pastörize örneklerde artmıştır. Homo¬jenize peynir örneklerinin kurumadde, yağ ve kurumaddede yağ oranları yüksek çıkarken, kurumaddede protein ve kurumaddede kül oranları düşük bulunmuştur. Bu sonuçlar homojenizasyon basıncına bağlı olarak peynir kitlesinde kalan yağ miktarının artmasından kaynaklanmıştır. Pastörizasyon işlemi peynir örneklerinin kül ve kalsiyum miktarını arttırmıştır. Sonuç olarak homojenizasyon ve pastörizasyon işlem¬lerinin Beyaz peynirin bileşimi üzerine olumlu etki yaptığı söylenebilir.

Keywords

• Beyaz peynir, peyniraltı suyu, homojenizasyon, pastörizasyon

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