Farklı ticari rennetlerle üretilen süt jeli ve pıhtılarda fiziksel, kimyasal, tekstürel ve mikroyapısal nitelikler

Year 2021, Volume: 26 Issue: 2, 211 - 227, 09.08.2021

Zehra Güler , Dilek Türkmen , Ahmet Dursun , Mustafa Tuğrul Masatcıoğlu , Mücahide Köksal Kavrak

https://doi.org/10.37908/mkutbd.830584

Cited By: 1

Abstract

Amaç: Bu çalışmada, peynir pıhtısı üretimi sırasında farklı ticari rennetlerin fiziko-kimyasal, tekstürel ve mikroyapısal niteliklerde oluşturduğu değişimleri belirlemek amaçlanmıştır.

Yöntem ve Bulgular: Süt termize (60 °C 15s) edildikten sonra yaklaşık 6.02 pH’ya kadar ön asitlendirme sonrası 3 eşit kısma ayrılmıştır. Mikrobiyal fermente rennet (M), %100 buzağı renneti (C1) ve rekombinant fermente rennet (C2), maya kuvvetine göre hesaplanan oranlarda her bir kısım süte 33 °C’de ilave edilerek pıhtılaşması sağlanmıştır. Süt jelinden kesim öncesi analizler için örnek alındıktan sonra; peyniraltı suyunu uzaklaştırmak için uygulanan baskılama işleminden sonra peynir pıhtısı 6x6x6 cm³ boyutlarında kalıplara kesilmiştir. Kalıplar, sıcak (60 °C) peyniraltı suyuna daldırılmış ve 30 dk süreyle ısıl işlem uygulanmış ve kalıpların merkez sıcaklığı 55 °C’ye ulaşmıştır. Isıl işlem sonrası 22 °C’ye soğutulan peynir kalıplarından analizler için örneklemeler yapılmıştır. Sonuç olarak, C1 pıhtısında en yüksek kuru madde tespit edilirken; toplam organik asit ve toplam karboksilik asitler en düşük miktarda tespit edilmiştir. M ve C2 pıhtılarında ise propiyonik asit ve heksanoik asit ile heksanal en yüksek tespit edilmiş; mikroyapıda daha az boşluklu yapı gözlemlenmiştir.

Genel Yorum: Farklı pıhtılaştırıcılar [mikrobiyal rennet (M), buzağı renneti (C1), ve rekombinant fermente rennet (C2)] kullanılarak üretilen jeller benzer tekstürel nitelikler göstermesine karşın uçucu bileşenlerin oranları bakımından farklılık ortaya koymuşlardır. Peynir pıhtıları ise benzer renk değerlerine sahip olmasına rağmen; tüketiciler tarafından ürünlerin kabul edilebilirliğinde önemli rol oynayan tekstürel parametreler, organik asitler, uçucu bileşenler, asitlik ve pH değerleri açısından önemli farklılık göstermişlerdir. Dolayısıyla pıhtılaştırıcı çeşidinin pıhtı kalitesine üzerine önemli bir rol oynadığı ifade edilebilir.

Çalışmanın Önemi ve Etkisi: Tekstür ve mikroyapı birbiri ile oldukça ilişkili niteliklerdir. Toplam kurumadde içeriklerinden bağımsız olarak pıhtıdaki bileşenlerin yapısal organizasyonu, tekstürü etkileyebilmektedir. Hem koruyucu etkisinden hem de lezzete katkısından dolayı yüksek laktik ve propiyonik asit içermesi, en yüksek randıman, en yüksek uçucu karboksilik asit oranı, en düşük pH değeri ve en yüksek sertlik değeri sergileyen pıhtıya neden olduğundan rekombinant fermente peynir mayası diğer mayalara kıyasla tercih edilebilir.

Keywords

Peynir pıhtısı, fizikokimyasal nitelikler, tekstür, mikroyapı

Supporting Institution

Hatay Mustafa Kemal Üniversitesi Bilimsel Araştırma Projeleri Komisyonu Başkanlığı

Project Number

18A003

Thanks

Bu çalışma Hatay Mustafa Kemal Üniversitesi Bilimsel Araştırma Projeleri Komisyonu Başkanlığı tarafından finansal olarak desteklenmiştir (Proje Numarası: HMKU BAP-18A003).

Physico-chemical, textural and microstructural properties during the cheese curds manufacturing with different commercial rennets

Abstract

Aims: In this study, it was aimed to determine the physico-chemical, textural and microstructural changes of the cheese curd produced using different commercial rennet.

Methods and Results: After the milk was thermizated (60 °C for 15s), it was divided into 3 parts after pre-acidification up to a pH of about 6.02. Microbial fermented rennet (M), 100% calf rennet (C1) and recombinant fermented rennet (C2) were added to each portion of milk at 33 °C in proportions calculated according to the rennet strength and coagulation was achieved. Sampling was carried out for analysis from the gels before gel cutting and after milk gelation. After the pressing process was applied to milk gels to remove whey, the cheese curd was cut into molds of 6x6x6 cm³. The molds were dipped in hot (60 °C) whey and heat treated for 30 minutes. The internal temperature of the molds, which reached 55 °C with the heat treatment, were sampled for analysis after cooling to 22 °C. As a result, the highest dry matter was detected in C1 curd; however, total organic acid and total carboxylic acids were detected in the lowest amount. Propionic acid and hexanoic acid and hexanal were the highest in M and C2 curds; less voids were observed in the microstructure.

Conclusions: While gels produced using different coagulants [microbial rennet (M), calf rennet (C1), and recombinant fermented rennet (C2)] showed similar textural qualities, they differed in the percentages of volatile compounds. Although cheese curds have similar color values; they differed significantly in terms of textural parameters, organic acids, volatile compounds, acidity and pH values, which play an important role in the acceptability of products by consumers. Therefore, it can be stated that the coagulant type plays an important role on curd quality.

Significance and Impact of the Study: Texture and microstructure are highly related qualities. The structural organization of the constituents in the curd, independent of the total dry matter contents, can affect the texture. Recombinant fermented rennet can be preferred to other coagulants due to its protective effect and its contribution to taste, because it contains high lactic and propionic acids and the highest volatile carboxylic acid percentage, the highest yield, the lowest pH value and the highest hardness value.

Keywords

Cheese curd, physicochemical properties, texture, microstructure.

Project Number

18A003

References

• Ahmed NH, El Soda M, Hassan AM ve Frank J (2005) Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures. LWT. 38: 843-847.
• Alihanoğlu S, Ektiren D, Çakır ÇA, Vardin H, Karaaslan A ve Karaaslan M (2018) Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. Food Sci. Nutr. 6: 1100-1108.
• AOAC (1995) Official Methods of Analysis. Vol. II., 16th ed. AOAC International, Arlington, VA.
• AOAC (2003) Official Methods of Analysis. AOAC International, Washington, DC.
• Baticz O, Tömösközi S, Vida L ve Gaal T (2002) Relationship between concentration of citrate and ketone bodies in cow's milk. Acta Vet. Hung. 50 (3): 253-261.
• Blaschek KM, Wendorff WL ve Rankin SA (2007) Survey of salty and sweet whey composition from various cheese plants in Wisconsin. J. Dairy Sci. 90 (4).
• Brooker BE ve Wells K (1984) Preparation of dairy products for scanning electron microscopy: etching of epoxy resin-embedded material. J. Dairy Res. 51: 605-613.
• Chevanan N, Muthukumarappan K, Upreti P, Metzger LE (2006) Effect of calcium and phosphorous, residual lactose and salt to moisture ration on textural properties of Cheddar cheese during ripening. J. Texture Stud. 37: 711-730.
• Emam AO ve Nasser SA (2019) Effect of salting technique on shreddability, texture profile and microstructure of the pre-acidified Cow’s Mozzarella Cheese. Adv Dairy Res. 7 (3): 230.
• Fox PF, Guinee TP, Cogan TM ve McSweeney PLH (2017) Fundamentals of Cheese Science. Springer New York.
• Gernigon G, Piot M, Beaucher E, Jeantet R ve Schuck P (2009) Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. J. Dairy Sci. 92 (11): 5371-5377.
• Giroux HJ, Veillette N, Britten M (2018) Use of denatured whey protein in the production of artisanal cheeses from cow, goat and sheep milk. Small Rumin. Res. 161: 34-42.
• Güler Z ve Uraz T (2004) Relationships between proteolytic and lipolytic composition and sensory properties (taste-smell) of traditional Turkish White cheese. Int. J. Dairy Technol. 57 (4): 237-242.
• Güler Z (2013) Organic acid and carbohydrate changes in carrot and wheat bran fortified set-type yoghurts at the end of refrigerated storage. J. Food Nutr. Sci. 1 (1): 1-6.
• Güler Z (2014) Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (Surk cheese). Int. J. Food Prop. 17: 1379-1392.
• Hayaloğlu AA, Deegan KC ve McSweeney PLH (2010) Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Sci. Technol. 90: 99-109.
• Hayaloğlu A ve Brechany EY (2007) Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese. Dairy Sci. Technol. 87 (1): 39-57.
• IDF (1993) Milk determination of nitrogen content. Standard no. 20B. International Dairy Federation, Brussels, Belgium.
• Jacob M, Jaros D ve Rohm H (2010) The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions. Int. J. Dairy Technol. 63 (3): 370-380.
• Kaminarides S, Litos I, Massouras T ve Georgala A (2015) The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese. Small Rumin. Res. 125: 106-114.
• Karasu-Yalçın S, Bozdemir MT ve Özbaş ZY (2010) Effects of different fermentation conditions on growth and citric acid production kinetics of two Yarrowia lipolytica Strains. Chem. Biochem. Eng.24 (3): 347-360.
• Karlsson MA, Langton M, Innings F, Wikström M ve Lundh AS (2017) Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing. J. Dairy Sci. 100: 2582-2590.
• Kaya S (2002) Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. J. Food Eng. 52: 155-159.
• Kilcawley KN, Faulkner H, Clarke HJ, O’Sullivan MG ve Kerry JP (2018) Review: Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems. Foods. 7 (3): 1-43.
• Koçak C (2015) Peynir teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Ders Kitabı, Yayın No: 1625, Ankara. 180 s.
• Mallatou H, Pappa E ve Massouras T (2003) Changes in free fatty acids during ripening of Pıhtı cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. Int. Dairy J. 13: 211-219.
• McSweeney PLH, Fox PF, Cotter PD ve Everett DW (2017) Cheese: Chemistry, Physics and Microbiology. 4th ed., Academic Press Inc., 1: 6, UK.
• Mohanty AK, Mukhopadhyay UK, Grover S ve Batish VK (1999) Bovinechymosin: Production by rDNA technology and application in cheesemanufacture. Biotechnol. Adv. 17: 205–210.
• Molimmard P ve Spinnler HE (1996) Compound Involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79: 169-184.
• Moschopoulou E (2011) Characteristics of rennet and other enzymes from small ruminants used in cheese production. Small Rumin. Res. 101: 188-195.
• Mugampoza D, Gkatzionis K, Linforth RST ve Dodd CER (2019) Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chem. 287: 222-231.
• Mullin WJ ve Emmons DB (1997) Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography. Food Res. Int. 30 (2): 147-151.
• Natrella G, Faccia M, Lorenzo JM, De Palo P ve Gambacorta G (2020) Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology. J. Dairy Sci. 103 (3): 2089-2097.
• Özer BH, Robinson RK ve Grandison AS (2003) Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese). Int. J. Dairy Technol. 56 (3): 171-176.
• Palou L, Usall J, Aguilar MJ, Pons J ve Vin Ä as I (1999) Control de la podredumbre verde de los cõÂtricos mediante banos con agua caliente y carbonatos sodicos. Levante Agricola. 3: 412-421.
• Papademas P ve Robinson RK (1998) Halloumi cheese: The product and its characteristics. Int. J. Dairy Technol. 51 (3): 98-103.
• Sable S ve Cottenceau G (1999) Current knowledge of soft cheeses flavor and related compounds. J. Agric. Food Chem. 47: 4825–4836.
• Scarso S, McParland S, Visentin G, Berry DP, McDermott A ve De Marchi M (2017) Genetic and nongenetic factors associated with milk color in dairy cows. J. Dairy Sci. 100 (9): 7345-7361.
• Soltani M, Sahingil D, Gökce Y ve Hayaloğlu AA (2016) Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. J. Dairy Sci. 99: 1-11.
• Stelios K, Paraskevi S, Theophilus M ve Aikaterini G (2009) Study of organic acids, volatile fraction and caseins of a new Halloumi-type cheeseduring ripening in whey brine. Int. J. Food Sci. Technol. 44 (2): 297-304.
• Tamime AY (2007) Structure of Dairy Products. Blackwell Publishing, UK. pp 169-209.
• Tekin A (2016) Keçi Derisi ve Bidonda Olgunlaştırılan Koyun (Karaman) Tulum Peynirlerinde Biyokimyasal ve Duyusal Nitelikler. Yüksek Lisans Tezi, HMKÜ Fen Bil. Ens., Gıda Mühendisliği ABD, 127 s.
• TSE (1995) TS 591 Standard Of White Pickled Cheese. Turkish Standard Institute, Ankara, Turkey.
• Üçüncü M (2004) A’dan Z’ye Peynir Teknolojisi 1. Meta Basım, İzmir, 542 s.
• Ünsal A (2000) Süt Uyuyunca-Türkiye Peynirleri. Yapı Kredi Yayınları No: 1339, İstanbul, 221 s.
• Wadhwani R, McMahon DJ (2012) Color of low-fat cheese influences flavor perception and consumer liking. J. Dairy Sci. 95: 2336-2346.
• Walstra P ve Jenness R (1984) Dairy chemistry and physics. Wiley, New York.
• Walstra P, Wouters JTM, Geurts TJ (2006) Dairy Science and Technology. 2nd Ed. Taylor and Francis Group, Boca Raton-London.