The Factors Affecting the Type and Extent of Proteolysis in Cheese (Turkish with English Abstract)

Year 2005, Volume: 30 Issue: 1, - , 01.02.2005

Yusuf Tunçtürk Sayit Yarımbatman

Abstract

  The ripening of cheese is a very complex process involving many chemical and biochemical reactions. The most complex and various changes occur in proteolysis that affected by proteolytic agents from different sources. These proteolytic enzymes are coagulant, indigenous milk proteinases, proteinases and peptidases of starter and non-starter lactic acid bacteria, and enzymes of the seconder flora. Although each cheese variety contains these proteolytic agents; kind, amount and activity levels are specific for each cheese type. In addition to these, some factors such as processing techniques, moisture and salt rate of cheese, ripening time and temperature, are effective on the extent of proteolysis. As a combination of these factors, different characteristics of cheeses in terms of texture and taste-flavour can be obtained. In this review, the factors affecting the type and rate of proteolysis in cheeses are discussed, briefly.

Keywords

Cheese, proteolysis, ripening   

Peynirde Proteoliz Tipine ve Oranına Etki Eden Faktörler

Abstract

Peynir olgunlaşması bir dizi biyokimyasal ve kimyasal reaksiyonla şekillenen, oldukça kompleks bir süreçtir. Bu biyokimyasal olayların en karmaşık ve çeşitli olanı proteoliz, değişik kaynaklardan gelen birçok proteolitik ajan tarafından şekillendirilmektedir. Bunlar, pıhtılaştırıcı enzim, doğal süt enzimleri, starter kültür ve starter olmayan laktik asit bakterileri ile sekonder floradan kaynaklanan enzimler olarak sıralanabilir. Hemen her peynir çeşidi bu proteolitik ajanları içermesine karşın, bunların tipi, miktarı ve aktivite oranları her peynir çeşidinde farklıdır. Bunlara ilaveten, peynirin işlenme tekniği, peynirin nem oranı, tuz içeriği, olgunlaştırma ortamı sıcaklığı ve olgunlaştırma süresi gibi faktörler de proteoliz tipine ve oranına etki etmektedir. Bütün bu etkenlerin bileşimi olarak sonuçta birbirinden oldukça farklı tekstürel ve duyusal özelliğe sahip peynir çeşitleri ortaya çıkmaktadır.  Bu çalışmada, peynirde proteoliz tipine ve oranına etki eden faktörlere ve konuyla ilgili çalışma sonuçlarına yer verilmiştir. 

Keywords

Peynir, proteoliz, olgunlaşma

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