Fermente süt kreması ve özellikleri

Öz

Süt yağı, süt ve süt ürünlerinde lezzet, aroma, tekstür özellikleri ve kalitenin oluşmasında önemli rol oynamakta olup, süt yağı globül zarı içerisinde kapsüllenmiş olacak şekilde bulunmaktadır. Süt yağı, trigliseritler, fosfolipitler, serbest steroller, β-karoten (provitamin A), yağda eriyen vitaminler (A, D, E, K), sfingomyelinler ve yağ asitlerini içermektedir. Süt yağında bulunan spesifik kısa zincirli ve orta zincirli yağ asitleri besin değerinin yanı sıra, kas, kalp, karaciğer, böbrek, kan trombositleri ve sinir sistemi için enerji kaynağı olarak sağlık için önemli bir değer taşımaktadır. Ayrıca bu yağ asitleri obezite riski de oluşturmamakla birlikte ülseratif kolit, kanser, ateroskleroz ve hipertansiyonu önlemekte, anti-inflamatuar ve anti-bakteriyel etkileri ile de doğal bağışıklığı artırmaktadır. Yüksek yağ içeriğine sahip olan fermente krema, besin içeriği ve mutfak kültüründe kullanımı ile birçok ülkede her geçen gün daha popüler hale gelmektedir. Fermente edilmiş kremaların sınıflandırılması, yağ içerikleri, üretim şekli ve kullanılan starter kültürler ülkelere göre değişiklik göstermektedir. Bu çalışmada dünyada ve Türkiye’de üretilen fermente kremaların sınıflandırılması, üretim aşamaları, duyusal ve tekstürel özelliklerini etkileyen parametreler incelenmiştir. 

Anahtar Kelimeler

• Süt yağı
• Fermente krema
• Probiyotik

Fermented milk cream and its properties

Abstract

Milk fat has an important role in the formation of flavour, aroma, texture properties and quality in milk and dairy products, and milk fat is encapsulated in the globule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kidney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fermented creams, fat content, production method and used starter cultures vary by country. In this study, fermented cream produced in Turkey and in the world classification

Keywords

• Milk fat
• Fermented cream
• Probiotics

References

1. Angelline, S., Emmanuel C., Joshy, A.M., Sreelekshmi, K.R. (2018). Standardisation and fermentation of milk cream with Lactobacillus plantarum and Streptococcus thermophilus for minimal moisture content and free fatty acids. International Journal of Biology Research, 3(4), 16-25.
2. Anonim (2000). USDA specifications for sour cream and acidified sour cream (p.5).
3. Anonim (2011). Fermented milk products. Retrieved from http://www.milkingredients.ca/index-eng.php?id=180 (accessed 16.02.2021).
4. Anonim (2020). U.S. Food and Drug Administration- CFR - code of federal regulations title 21. Retrivied from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.160 (accessed 16.02.2021).
5. Anonim (2021a). Global sour cream market 2021 covid 19 analysis with top countries data industry growth, size, share, forecasts analysis, company profiles, competitive landscape and key regions analysis research report. Retrivied from https://www.marketwatch.com/press-release/global-sour-cream-market-2021-covid-19-analysis-with-top-countries-data-industry-growth-size-share-forecasts-analysis-company-profiles-competitive-landscape-and-key-regions-analysis-research-report-2021-01-11 (accessed 16.02.2021).
6. Anonim (2021b). TUİK 2021 yılı 1 aylık süt ve süt ürünleri üretim raporu (ton). https://ulusalsutkonseyi.org.tr/uretimler/ (Erişim Tarihi: 22.03.2021).
7. Anonim (2021c). İşlenmiş sıvı süt. Alınan: https://sanayi.tobb.org.tr/kitap_son2.php?kodu=105112 (Erişim Tarihi: 23.03.2021).
8. Anonim (2002). Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food, London, Ontario, Canada, p.11.

9. Anonim (2019). Sour cream market - growth, trends, and forecasts (2020-2025). Retrivied from https://www.mordorintelligence.com/industry-reports/sour-cream-market (accessed 16.02.2021).
10. Anonim (2009). Türk gıda kodeksi fermente süt ürünleri tebliği. https://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm (Erişim Tarihi: 24.01.2021).
11. Aryana, K. Olson, D. (2017). A 100-year review: Yogurt and other cultured dairy products. Journal of Dairy Science, 100(12), 9987-10013. https://doi.org/10.3168/jds.2017-12981
12. Bourrie, B.C.T., Willing, B.P., Cotter, P.D. (2016). The microbiota and health promoting characteristics of the fermented beverage kefir. Frontiers in Microbiology, 7(647), 1-17. https://doi.org/10.3389/fmicb.2016.00647
13. Castro-Gomez, P., Rodriguez-Alcala, M., Monteiro, K.M., Ruiz, A.L., Carvalho, J.E., Fontecha, J. (2016). Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines. Food Chemistry, 1(212), 695-702. https://doi.org/10.1016/j.foodchem.2016.06.030
14. Ceylan, O., Ozcan, T. (2020). Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. LWT- Food Science and Technology, 132, 1-9. https://doi.org/10.1016/j.lwt.2020.109806
15. Chen, M., Ye, X., Shen, D., Ma, C. (2019). Modulatory effects of gut microbiota on constipation: The commercial beverage yakult shapes stool consistency. Journal of Neurogastroenterology and Motility, 25(3), 475-477. https://doi.org/10.5056/jnm19048
16. Danylenko, S., Bodnarchuk O., Ryzhkova, T., Diukareva, G., Malafaiev, M., Verbytsky, S. (2020). The effects of thickeners upon the viscous properties of sour cream with a low fat content. Acta Scientiarum Polonorum, Technologia Alimentaria, 19(3), 359-368. https://doi.org/10.17306/J.AFS.0836
17. Deosarkar, S.S., Khedkar, C.D., Kalyankar, S.D., Sarode, A.R. (2016). Cream: Types of cream. B. Caballero, P.M. Finglas, F. Toldra (Eds.), The Encyclopedia of Food and Health (p. 331-337). Oxford: Academic Press. ISBN: 978-0-12-384947-2 https://doi.org/10.1016/B978-0-12-384947-2.00205-1 Duboc, P., Mollet, B. (2001). Applications of exopolysaccharides in the dairy industry. International Dairy Journal, 11(9), 759-768. https://doi.org/10.1016/B978-0-08-100596-5.23004-7
18. Ebringer, L., Ferencik, M., Krajcovic, J. (2008). Beneficial health effects of milk and fermented dairy products - Review. Folia Microbiologica, 53(5), 378-394. https://doi.org/10.1007/s12223-008-0059-1
19. Ekinci, Y., Okur, O., Ertekin, B., Guzel‐Seydim, Z. (2008). Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. European Journal of Lipid Science and Technology, 110(3), 216-224. https://doi.org/10.1002/ejlt.200700038
20. Folkenberg, D.M., Skriver, A. (2001). Sensory properties of sour cream as affected by fermentation culture and storage time. Milchwissenshcaft, 56(5), 261-264.
21. Garcia-Burgos, M., Moreo-Fernández, J., Alférez, M., Diaz-Castro, J., López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. Journal of Functional Food, 72(104059), 1-11. https://doi.org/10.1016/j.jff.2020.104059
22. Gentes, M.C., St-Gelais, D., Turgeon, S.L. (2011). Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria. Dairy Science and Technology, 91(5), 645-661. https://doi.org/10.1007/s13594-011-0039-0
23. Gill, H.S., Rutherfurd, K.J., Prasad, J., Gopal, P.K. (2000). Enhancement of natural and acquired immunity by Lactobacillus rhamnosus (HN001), Lactobacillus acidophilus (HN017) and Bifidobacterium lactis (HN019). British Journal of Nutrition, 83(2), 167-176. https://doi.org/10.1017/S0007114500000210
24. Granato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Shah, N.P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5), 455-470. https://doi.org/10.1111/j.1541-4337.2010.00120.x
25. Hassan, M., Mehriz, A., Salem, A., Abozied, H. (2017). Formulation and characterization aspects of light sour cream. Journal of Dairy Science, 8(6), 257-262. https://doi.org/10.21608/jfds.2017.38690
26. Homayouni, A., Alizadeh, M., Alikhah, H., Zijah, V. (2012). Functional dairy probiotic food development: Trends, concepts, and products. In E. Rigobelo (Ed.), Probiotics (p. 197-212). London: IntechOpen. ISBN: 978-953-51-0776-7 https://doi.org/10.5772/48797
27. Hui, Y.H., Meunier-Goddik, L., Josephsen, J., Nip, W.K., Stanfield, P. (2004). Handbook of food and beverage fermentation technology (1000 p.), New York: CRC Press. ISBN: 9780429223952 https://doi.org/10.1201/9780203913550
28. Hui, Y.H. (2006). Handbook of food science, technology, and engineering (3632 p.), Boca Raton: CRC Press. ISBN: 1574445529
29. Huppertz, T., Kelly, A.L. (2006). Physical chemistry of milk fat globules. In P.F. Fox, P.H.L. McSweeney (Eds.). Advanced Dairy Chemistry Vol. 2: Lipids. Germany: Springer-Verlag. ISBN: 978-3-030-48686-0 https://doi.org/10.1007/0-387-28813-9_5
30. Katke, S., Rahman, M., Patil, P. (2019). Standardization and quality evaluation of sour cream enriched therapeu¬tic food products. International Journal of Current Microbiology and Applied Sciences, 8(3), 1449-1461. https://doi.org/10.20546/ijcmas.2019.803.169
31. Kerry, R.G., Patra, J.K., Gouda, S., Park, Y., Shin, H.S., Das, G. (2018). Benefaction of probiotics for human health: A review. Journal of Food and Drug Analysis, 26(3), 927-939. https://doi.org/10.1016/j.jfda.2018.01.002
32. Khanal, R.C., Olson, K.C. (2004). Factors affecting conjugated linoleic acid (CLA) content in milk, meat, and egg: A review. Pakistan Journal of Nutrition, 3(2), 82-98. https://doi.org/10.3923/pjn.2004.82.98
33. Kim, J.H., Kim, Y., Kim, Y.J., Park, Y. (2016). Conjugated linoleic acid: Potential health benefits as a functional food ingredient. Annual Review of Food Science and Technology. 7(10), 221-224. https://doi.org/10.1146/annurev-food-041715-033028
34. Kim, Y., Yoon, S., Shin, H., Jo M., Lee, S., Kim, S. (2020). Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and optimization of diacetyl production conditions for manufacturing sour cream. Korean Journal for Food Science of Animal Resources, p. 29. https://doi.org/10.5851/kosfa.2021.e3
35. Krichevsky, D. (2004). Conjugated linoleic acid. In C. Shortt, J. O’Brien, (Eds.), Handbook of Functional Dairy Products (p. 155-168). New York: CRC Press. ISBN: 9781587160776 https://doi.org/10.1201/9780203009734.ch8
36. Kurdal, E., Özcan T., Yılmaz-Ersan, L. (2019). Süt Teknolojisi. Uludağ Üniversitesi, Ziraat Fakültesi, Ders Kitabı (s. 240), No: 99, Bursa.
37. Kwan, A.J., Kilara, A. Friend, B.A., Shahani, K.M. (1982). Comparative B-vitamin content and organoleptic qualities of cultured and acidified sour cream. Journal of Dairy Science, 65(5), 697-701. https://doi.org/10.3168/jds.S0022-0302(82)82256-X
38. Lampe, J.W. (2011). Dairy products and cancer. Micro-Nutrients in Milk and Dairy Products: New Insights and Health Benefits, 30(5), 464-470. https://doi.org/10.1080/07315724.2011.10719991
39. Larsson, S.C., Bergkvist, L., Rutegård, J., Giovannucci, E., Wolk, A. (2006). Calcium and dairy food intakes are inversely associated with colorectal cancer risk in the cohort of Swedish men. American Journal of Clinical Nutrition, 83(3), 667-673. https://doi.org/10.1093/ajcn.83.3.667
40. Larsson, S.C., Bergkvist, L., Wolk, A. (2005). High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish mammography Cohort. The American Journal of Clinical Nutrition, 82(4), 894-900. https://doi.org/10.1093/ajcn/82.4.894
41. Lim, J.H., Yoon, S.M., Tan, P.L., Yang, S, Kim, S.H., Park, H.J. (2018). Probiotic properties of Lactobacillus plantarum LRCC5193, a plant-origin lactic acid bacterium isolated from kimchi and its use in chocolates. Journal of Food Science, 83(11), 2802-2811. https://doi.org/10.1111/1750-3841.14364
42. Lopez, M., Menard, O. (2011). Human milk fat globules: polar lipid composition and in situ structural investigations revealing the heterogeneous distribution of proteins and the lateral segregation of sphingomyelin in the biological membrane. Colloids and Surfaces B: Biointerfaces, 83(1), 29-41. https://doi.org/10.1016/j.colsurfb.2010.10.039
43. Lopez, C., Briard-Bion, V., Camier, B., Gassi, J. (2006). Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study. Journal of Dairy Science, 89(8), 2894-2910. https://doi.org/10.3168/jds.S0022-0302(06)72562-0
44. Lucey, J.A. (2004). Cultured dairy products an overview of their gelation and texture properties. International Journal of Dairy Technology, 57(2), 77-84. https://doi.org/10.1111/j.1471-0307.2004.00142.x
45. Lyck, S., Nilsson, L.E., Tamime, A.Y. (2006). Miscellaneous fermented milk products. A.Y. Tamime (Ed.), Fermented Milks (p. 218-221), Oxford: Blackwell Publishing. ISBN: 0-632-06458-7
46. Mahmood, I., Kzaae, A. (2008). Microbial assesment of cream manufacturing by local strains of Lactobacillus acidophilus. Basrah Journal of Agricultural Sciences, 21(Special issue), 304-314. https://doi.org/10.33762/bagrs.2008.56407
47. Manav, H., Yetişmeyen, A. (2011). Fermente kremaların bazı fizikokimyasal özelliklerinin depolama süresince araştırılması. Gıda ve Yem Bilimi - Teknolojisi Dergisi, 11, 27-38.
48. Mesilati-Stahy, R., Mida, K., Argov-Argaman, N. (2011). Size-dependent lipid content of bovine milk fat globule and membrane phospholipids. Journal of Agricultural and Food Chemistry, 59(13), 7427-35. https://doi.org/10.1021/jf201373j
49. Meunier-Goddik, L. (2012). Sour cream and crème fraîche. In Y.H. Hui, E.Ö. Evranuz (Eds.), Handbook of animal-based fermented food and beverage technology (p.234-246). Florida: CRC Press. ISBN: 97804291075
50. Michalski, M.C., Michel, F., Geneste, C. (2002). Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments. Lait, 82(2), 193-208. https://doi.org/10.1051/lait:2002004
51. Nahaisi, M.H., Ravisankar, S., Noratto, G.D. (2014). Probiotics as a strategy to improve overall human health in developing countries. Journal of Probiotics and Health, 2(1), 1-9. https://doi.org/10.1016/j.idairyj.2019.01.011
52. Narvhus, J., Ostby, N. Abrahamsen, R. (2019). Science and technology of cultured cream products: A review. International Dairy Journal, 93, 57-71.
53. Ortiz, Y., García-Amézquita, E., Acosta, C.H., Sepúlveda, D.R. (2017). Functional dairy products. In G. Barbosa-Cánovas, G.M. Pastore, K. Candoğan, I.G.M. Meza (Eds.), Global Food Security and Wellness (p.67-103). New York, NY: Springer. ISBN: 978-1-4939-6494-9 https://doi.org/10.1007/978-1-4939-6496-3_5
54. Ozcan, T., Teymuroglu-Demiray, M. (2020). Bioactive components of milk fat globule membrane and technological applications. International Journal of Scientific and Technological Research, 6(8), 10-28.
55. Ozyurek, M.B., Ozcan, T. (2020). Mechanisms of psychobiotic effect and gut microbiota. International Journal of Science, Technology and Design, 1(1), 59-77.
56. Özcan, T., Yılmaz-Ersan, L., Aydınol, P. (2009). Süt yağından elde edilen krema ürünleri. 6. Gıda Mühendisliği Kongresi, 06–08 Kasım Antalya, 389-395.
57. Öz¬demir, Ö. (2002). Meyveli ve kakaolu fermente krema üretimi üzerine bir araştırma-Açık kanallarda oluşan ka-rarsız akımların incelenmesi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İzmir, 72s.
58. Panesar, P.S. (2011). Fermented dairy products: Starter cultures and potential nutritional benefits. Food and Nutrition Sciences, 2(1), 47-51. https://doi.org/10.4236/fns.2011.21006
59. Rad, A.H., Maleki, L.A., Kafil, H.S., Zavoshti, H.F., Abbasi, A. (2020). Postbiotics as novel health-promoting ingredients in functional foods. Health Promotion Perspectives, 10(1), 3-4. https://doi.org/10.15171/hpp.2020.02
60. Ramel, P.R., Marangoni, A.G. (2019). Microstructure of dairy fat products. Microstructure of Dairy Fat Products, 3(7), 39-46. https://doi.org/10.1016/B978-0-08-100596-5.21691-0
61. Ribar, S., Karmelic, I., Mesaric, M. (2007). Sphingoid bases in dairy products. Food Research International, 40(7), 848-854. https://doi.org/10.1016/j.foodres.2007.02.003
62. Rybak, O. (2016). Milk fat in structure formation of dairy products: A review. Ukrainian Food Journal, 5(3), 499-514. https://doi.org/10.24263/2304-974X-2016-5-3-9
63. Salem, A., Salama, W., Ragap, W. (2015). Prolonged shelf life of sour cream by adding moringa oleifera leaves extract (mole) or moringa oleifera oil (moo). American Journal of Food Technology, 10(2), 58-67. https://doi.org/10.3923/ajft.2015.58.67
64. Savaiano, D., Hutkins, R. (2020). Yogurt, cultured fermented milk, and health: A systematic review. Nutrition Reviews, 1-16. https://doi.org/10.1093/nutrit/nuaa013
65. Scott, L., Dun¬can, S., Sumner, S., Waterman, K. (2003). Physical properties of cream reformulated with fractionated milk fat and milk-derived components. Journal of Dairy Science, 86(11), 3395-3404. https://doi.org/10.3168/jds.S0022-0302(03)73943-5 Shepard, L. (2012). Relating sensory and chemical properties to consumer acceptance of sour cream. North Carolina State University, Food Science, Master Thesis, North Carolina. 123p.
66. She¬pard, L., Miracle, R., Leksrisompong, P., Drake, M. (2013). Relating sensory and chemical properties of sour cream to consumer acceptance. Journal of Dairy Science, 96(9), 5435-5454. https://doi.org/10.3168/jds.2012-6317
67. Smiddy, M.A., Kelly, A.L., Huppertz, T. (2009). Cultured, fermented or sour cream. A. Tamime (Ed), Dairy Fats and Related Products (p. 76-78). Oxford: Blackwell Publishing. ISBN: 978-1-4051-5090-3
68. Tamime, A. (2009). Dairy Fats and Related Products (p. 341), Oxford, UK: Wiley-Blackwell, ISBN: 978-1-405-15090-3 https://doi.org/10.1002/9781444316223
69. Tanuja, S., Purohit, S. (2008). Fermentation Technology (p. 412). Jodhpur: Agrobios,. ISBN: 8177543520
70. Vasiljevic, T., Shah, N.P. (2008). Cultured milk and yoğurt. In R. Chandan, (Ed.), Dairy Processing and Quality Assurance (p. 219-251), New Delhi: John Wiley & Sons. ISBN: 978-0-813-82756-8 https://doi.org/10.1002/9780813804033.ch10
71. Vaughn, A.R., Sivamani, R.K. (2015). Effects of fermented dairy products on skin: A systematic review. The Journal of Alternative and Complementary Medicine, 21(7), 380-385. https://doi.org/10.1089/acm.2014.0261
72. Walstra, P., Wouters, J.T.M., Geurts, T.J. (2006). Dairy Science and Technology. London: CRC Press, 782 p. ISBN: 9780824727635 https://doi.org/10.1201/9781420028010
73. Yil¬maz-Ersan, L. (2013). Fatty acid composition of cream fermented by probiotic bacteria. Mljekarstvo, 63(3), 132-139.
74. Yil¬maz-Ersan, L., Ozcan, T., Akpinar-Bayizit, A., Turan, M., Taskin, M. (2016). Probiotic cream: Viability of pro¬biotic bacteria and chemical characterization. Journal of Food Processing and Preservation, 41(1), 1-11. https://doi.org/10.1111/jfpp.12797