Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi

Öz

Süt ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir. Peynirler başta olmak üzere, süt ürünlerinin özgün lezzeti uzun olgunlaşma süreçleri sonucunda gerçekleşmektedir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile hedeflenen özgün lezzete çok kısa sürelerde ulaşmak mümkündür. Enzim modifiye süt ürünleri olarak isimlendirilen bu ürünlerin gıda endüstrisinde katkı maddesi olarak kullanımı yaygındır. Ülkemizde bu ürünlerin üretimlerine son yıllarda başlanmıştır, ancak bu üretimlerde geleneksel lezzetlerin üretimleri henüz gerçekleştirilememiştir. Bu çalışmada, ülkemizde üretilen 8 farklı enzim modifiye peynir (EMP) ve 2 farklı enzim modifiye tereyağı örnekleri piyasadan toplanmış, bu örneklerin temel kimyasal özellikleri, serbest yağ asidi bileşimi ve miktarları ile proteolitik olgunlaşma düzeyleri analiz edilmiştir. Koyun ve keçi peyniri lezzetlerinde üretilen EMP’lerde hem proteoliz, hem de lipoliz parçalanma ürünlerinin çok olduğu, Edam’da ise bu bileşiklerle daha az karşılaşıldığı belirlenmiştir. Parmesan ve Cheddar lezzetinin EMP olarak üretiminde proteolitik olgunlaşmanın yüksek düzeylerde gerçekleştirildiği, peynirimsi lezzetin üretiminde ise lipolizin ön plana çıktığı saptanmıştır. Farklı peynir lezzetlerinin elde edilmesi için çok farklı lipolitik ve proteolitik olgunlaşma düzeylerine ulaşıldığı görülmüştür.

Anahtar Kelimeler

• Enzim modifiye peynir,Enzim modifiye tereyağı,Olgunlaşma,Lezzet arttırıcı

Investigation of lipolytic and proteolytic ripening degrees of enzyme-modified dairy products manufactured in Turkey

Abstract

The usage of dairy products as flavor enhancer is recently increased in addition to the direct consumption. The specific flavor of dairy products, especially cheeses, can be obtained after long ripening processes. It is possible to mimic the ripening process and to develop specific flavor in a short time under controlled conditions by the aid of enzymatic reactions. These products which are named as enzyme-modified dairy products are widely used as food additive. Enzyme modified dairy products are recently begun to be produced in Turkey. However, the enzyme modified dairy products with traditional flavors have yet to be produced in Turkey. In the present study, 8 different enzyme-modified cheese (EMC) and 2 different enzyme-modified butter samples which were commercially manufactured in Turkey were supplied and the principle chemical properties, free fatty acid content & amounts, and proteolytic ripening degrees of them were analyzed. The EMCs produced with sheep and goat flavors had high amounts of proteolytic and lipolytic ripening degradation products, while EMC with Edam flavor had low amounts. It is detected that Parmesan and Cheddar EMCs had high proteolytic ripening degrees, whereas EMC with cheesy flavor came to the front with its high lipolytic ripening degree. It is concluded that varied proteolytic and lipolytic ripening degrees were achieved to produce different cheese flavors.

Keywords

• Enzyme-modified cheese,Enzyme-modified butter,Ripening,Flavor enhancer

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