FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Year 2020, Volume: 45 Issue: 6, 1083 - 1096, 12.10.2020

Oğuz AYDEMİR Abdullah KURT

https://doi.org/10.15237/gida.GD20101

Cited By: 1

Abstract

Bu çalışmada, farklı koşullarda pastörize edilen sütten (A: 65 °C’de 20 dak, B: 75 °C’de 5 dak ve C:85 °C’de 5 dak.) üretilen Beyaz peynirlerin dinamik reolojik, tekstür, renk ve duyusal özellikleri 7., 30., 60. ve 90. günlerde araştırılmıştır. C ve B peynirlerinin, A’dan daha yüksek elastik özellikleri, sıcaklığa bağlı kazeinin molekül içi ve moleküller arası etkileşimlerinin gelişmesine ve bu yapıdaki denatüre peynir altı suyu yüzdesinin artmasına bağlanmıştır. Depolama sırasında viskoelastik özelliği ve kompleks viskozite parametresi en fazla A peynirinin değişirken, B peynirinin daha kararlı olduğu belirlenmiştir. Tekstür analizindeki sertlik ve dış yapışkanlık sonuçları da B peynirinin daha dirençli protein yapısına sahip olduğunu göstermiştir. Farklı pastörizasyon sıcaklıklarının, renk parametreleri üzerine bir etkisi bulunmamıştır. B peynirinin Yapı-Tekstür özelliği ilk aylarda daha yüksek puan alırken, son ayda örnekler arası fark görülmemiştir. Sonuç olarak, 75 °C’de pastörize edilen sütten, viskoelastik özelliği gelişmiş bir Beyaz peynir üretilebilmekledir fakat artan sıcaklık bu karakteri azaltmaktadır.

Keywords

Beyaz peynir, Pastörizasyon Sıcaklığı, Reoloji, Tekstür

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Thanks

Bu çalışma, 214O720 proje numarası ile Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından desteklenmiştir. Peynir üretimlerinin yapıldığı Atatürk Orman Çiftliği’ne, reoloji ve tekstür analizlerinin gerçekleştirildiği Ondokuz Mayıs Üniversitesi’ne teknik desteklerinden dolayı teşekkür ederiz.

THE EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON THE RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF WHITE CHEESE

Abstract

In this study, dynamic rheological, textural, color and sensory properties of White cheeses produced from pasteurized milk at different conditions (A: 65 °C for 20 min, B: 75 °C for 5 min, and C: 85°C for 5 min) were investigated at 7, 30, 60, and 90 days of storage. The higher elastic behaviors of the cheeses C and B than A were associated with improved inter- and intramolecular interactions of casein related to the temperature and an increase in the ratio of denatured whey protein in this structure. Cheese A changed as the highest extent in viscoelastic property and complex viscosity parameter while cheese B was determined as more stable during storage. The results of hardness and adhesiveness in texture analysis confirmed that cheese B had a more resistant protein structure. The effect of different pasteurization temperatures on the color parameters was not found. The Structure-Texture as a sensory property of cheese B in the first months received higher scores while no differences among the samples in the last month were observed. As a result, White cheese with improved viscoelastic property could be produced from the milk pasteurized at 75 °C but increased temperature reduced this feature.

Keywords

White cheese, pasteurization temperature, rheology, texture

References

• Ahmed, S. A., Wehaidy, H. R., Ibrahim, O. A., Abd El Ghani, S., El-Hofi, M. A. (2016). Novel milk-clotting enzyme from Bacillus stearothermophilus as a coagulant in UF-white soft cheese. Biocatal Agric Biotechnol, 7, 241-249, doi: https://doi.org/10.1016/j.bcab.2016.06.011
• Ak, M. M., Lokumcu-Altay, F. (2011). Peynirde Reoloji ve Tekstür. In A. A. Hayaloğlu & B. Özer (Eds.), Peynir biliminin temelleri. Ankara: Sidas Medya Ltd.
• Akalın, A. S., Karaman, A. D. (2010). Influence of packaging conditions on the textural and sensory characteristics, microstructure and color of industrially produced Turkish white cheese during ripening. J Texture Stud, 41(4), 549-562, doi: 10.1111/j.1745-4603.2010.00241.x
• Al-Otaibi, M. M., Wilbey, R. A. (2006). Effect of chymosin reduction and salt substitution on the properties of white salted cheese. Int. Dairy J., 16(8), 903-909, doi: https://doi.org/10.1016/j.idairyj.2005.08.006
• Atasoy, A. F., Türkoğlu, H. (2008). Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures. Food Chem, 110(3), 598-604, doi: https://doi.org/10.1016/j.foodchem.2008.02.046
• Benfeldt, C., Sørensen, J., Ellegård, K. H., Petersen, T. E. (1997). Heat treatment of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening. Int. Dairy J., 7(11), 723-731, doi: https://doi.org/10.1016/S0958-6946(97)00083-6
• Bryant, A., Ustunol, Z., Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. J. Food Sci., 60(6), 1216-1219, doi: https://doi.org/10.1111/j.1365-2621.1995.tb04559.x
• Cankurt, H. (2019). The effects of adding different stabilizers in brine on the physicochemical, sensory, microbiological and textural properties of white cheese. Foods, 8(4), doi: 10.3390/foods8040133
• Drake, M. A., Gerard, P. D., Truong, V. D., Daubert, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. J Texture Stud, 30(4), 451-476, doi: 10.1111/j.1745-4603.1999.tb00230.x
• Eroglu, A., Toker, O. S., Dogan, M. (2016). Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. Int J Dairy Technol, 69(2), 243-253, doi: 10.1111/1471-0307.12250
• Farbod, F., Kalbasi, A., Moini, S., Emam-Djomeh, Z., Razavi, H., Mortazavi, A., Beheshti, H.-R. (2013). The effects of storage time on physiochemical, rheological, micro-structural and sensory properties of feta cheese fortified with fish and olive oils. J Nutr Food Sci, 3(5).
• Florencia, F. S. (2013). Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides. J Food Process Technol, 33(2), 233-238, doi: 10.1590/S0101-20612013005000034
• Fox, P. F., McSweeney, P. L., Cogan, T. M., Guinee, T. P. (2004). Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects: Elsevier.
• Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O'Mahony, J. A. (2015). Dairy chemistry and biochemistry, second edition.
• Frau, F., Font de Valdez, G., Pece, N. (2014). Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese. Journal of Food Processing, 2014, 705746, doi: 10.1155/2014/705746
• Giri, S. K., Tripathi, M. K., Kotwaliwale, N. (2018). Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. J Food Sci Technol, 55(5), 1667-1674, doi: 10.1007/s13197-018-3078-1
• Guinee, T. P., Auty, M. A. E., Fenelon, M. A. (2000). The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Int. Dairy J., 10(4), 277-288, doi: https://doi.org/10.1016/S0958-6946(00)00048-0
• Guinee, T. P., Pudja, P. D., Farkye, N. Y. (1993). Fresh Acid-Curd Cheese Varieties. In P. F. Fox (Ed.), Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups (pp. 363-419). Boston, MA: Springer US.
• Gunasekaran, S., Ak, M. M. (2000). Dynamic oscillatory shear testing of foods — selected applications. Trends Food Sci Technol, 11(3), 115-127, doi: https://doi.org/10.1016/S0924-2244(00)00058-3
• Guo, L., Van Hekken, D. L., Tomasula, P. M., Shieh, J., Tunick, M. H. (2011). Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage. Int. Dairy J., 21(5), 352-357, doi: https://doi.org/10.1016/j.idairyj.2010.12.009
• Izli, N., Yildiz, G., Ünal, H., Işik, E., Uylaşer, V. (2014). Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.). Int J Food Sci Technol, 49(1), 9-17, doi: 10.1111/ijfs.12266
• Jalilzadeh, A., Hesari, J., Peighambardoust, S. H., Javidipour, I. (2018). The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese. J. Dairy Sci., 101(7), 5809-5820, doi: 10.3168/jds.2017-14352
• Jooyandeh, H., Goudarzi, M., Rostamabadi, H., Hojjati, M. (2017). Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese. Food Sci Nutr, 5(3), 669-677, doi: 10.1002/fsn3.446
• Joshi, N. S., Jhala, R. P., Muthukumarappan, K., Acharya, M. R., Mistry, V. V. (2004). Textural and Rheological Properties of Processed Cheese. Int J Food Prop, 7(3), 519-530, doi: 10.1081/JFP-200032962
• Kahyaoglu, T., Kaya, S. (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. Int. Dairy J., 13(11), 867-875, doi: https://doi.org/10.1016/S0958-6946(03)00113-4
• Karaman, A. D., Akalın, A. S. (2013). Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream. Lebensm Wiss Technol, 50(2), 503-510, doi: https://doi.org/10.1016/j.lwt.2012.08.017
• Kessler, H. (1996). Lebensmittel-und Bioverfahrenstechnik–Molkereitechnologie, Verlag A. Kessler, München, 4,
• Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Int. Dairy J., 14(4), 365-373, doi: https://doi.org/10.1016/j.idairyj.2003.08.006
• Lee, Y., Marshall, R. (1981). Microstructure and Texture of Process Cheese, Milk Curds, and Caseinate Curds Containing Native or Boiled Soy Proteins. J. Dairy Sci., 64(12), 2311-2317, doi: https://doi.org/10.3168/jds.S0022-0302(81)82852-4
• Lemes, A. C., Pavón, Y., Lazzaroni, S., Rozycki, S., Brandelli, A., Kalil, S. J. (2016). A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development. Lebensm Wiss Technol, 66, 217-224, doi: https://doi.org/10.1016/j.lwt.2015.10.038
• Lucey, J. A., Johnson, M. E., Horne, D. S. (2003). Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese. J. Dairy Sci., 86(9), 2725-2743, doi: https://doi.org/10.3168/jds.S0022-0302(03)73869-7
• Park, Y. W., Juárez, M., Ramos, M., Haenlein, G. F. W. (2007). Physico-chemical characteristics of goat and sheep milk. Small Rumin. Res., 68(1), 88-113, doi: https://doi.org/10.1016/j.smallrumres.2006.09.013
• Ramírez-López, C., Vélez-Ruiz, J. F. (2018). Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese. J. Food Sci., 83(7), 1862-1870, doi: 10.1111/1750-3841.14195
• Rubel, I. A., Iraporda, C., Gallo, A., Manrique, G. D., Genovese, D. B. (2019). Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties. Int. Dairy J., 94, 7-15, doi: https://doi.org/10.1016/j.idairyj.2019.03.002
• Rynne, N. M., Beresford, T. P., Kelly, A. L., Guinee, T. P. (2004). Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese. Int. Dairy J., 14(11), 989-1001, doi: https://doi.org/10.1016/j.idairyj.2004.03.010
• Sant'Anna, V., Gurak, P. D., Ferreira Marczak, L. D., Tessaro, I. C. (2013). Tracking bioactive compounds with colour changes in foods – A review. Dyes Pigm, 98(3), 601-608, doi: https://doi.org/10.1016/j.dyepig.2013.04.011
• Singh, H., Waungana, A. (2001). Influence of heat treatment of milk on cheesemaking properties. Int. Dairy J., 11(4), 543-551, doi: https://doi.org/10.1016/S0958-6946(01)00085-1
• Soltani, M., Boran, O. S., Hayaloglu, A. A. (2016). Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese. Lebensm Wiss Technol, 68, 724-728, doi: https://doi.org/10.1016/j.lwt.2016.01.028
• Spotti, M. J., Martinez, M. J., Pilosof, A. M. R., Candioti, M., Rubiolo, A. C., Carrara, C. R. (2014). Rheological properties of whey protein and dextran conjugates at different reaction times. Food Hydrocoll, 38, 76-84, doi: https://doi.org/10.1016/j.foodhyd.2013.11.017
• Türkmen, D. (2019). Farklı ticari rennetlerle üretilen beyaz peynirlerde olgunlaşma sırasında tekstürel, mikroyapısal ve biyokimyasal değişimler. Hatay Mustafa Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Hatay,Türkiye, 168 s.
• Van Hekken, D. L., Tunick, M. H., Leggett, L. N., Tomasula, P. M. (2012). Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco1,2. J. Dairy Sci., 95(10), 5527-5535, doi: https://doi.org/10.3168/jds.2011-4933