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

Year 2017, Volume: 23 Issue: 7, 919 - 925, 27.12.2017

Zafer Erbay Pelin Salum Gökçe Gövce

Abstract

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.

Keywords

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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