Peynir Üretiminde Kalsiyum ve Fosfat İçeriğinin Önemi

Year 2001, Volume: 15 Issue: 26, 16 - 26, 15.06.2001

Ahmet Ayar Güldane Yılmaz

Abstract

Süt tuzlarının içeriğindeki kalsiyum ve fosfat, sütün rennet koagülasyonunda, peynirdeki tampon sistemi ve yapısında önemli bir rol sahiptir. Kalsiyum ilavesi sütün peynir mayası ile pıhtılaşmasını hızlandırır. Bu kazanın üzerine olumsuz bir asit yüklenmiş olan kalıntıların nötralizasyonundan dolayıdır. Nötralizasyon mayalanmış ürünlerin lezzetini artırır. Kalsiyumun düşük konsantrasyonlarda ilavesi jel sağlar. Üretilen asit miktarı ve süzme sırasında peynirin suyunun pH’ı peynirin mineral içeriğini belirleyen önemli faktörlerdir. Hem pH hem de erinleyen süt oranı peynir üretiminin minerallerle bir etkisi sahiptir. Süt ve peynirin asidifikasyon esnasında tamponlanmasında kolloidal kalsiyum fosfat önemli bir rolü vardır.

Keywords

Peynir, kalsiyum, fosfat, peynir üretimi

Importance of Calcium and Phosphate in Cheese Manufacture

Abstract

The milk salts, calcium and phosphate have an important role in the rennet coagulation of milk and in the structure and buffering of cheese. Addition of calcium reduces the rennet coagulation time of milk that is due to the neutralization of negatively charged residues on casein. Addition of low concentrations of calcium also increases gel firmness. The rate of acid production and the pH of the whey at draining are the critical factors that affect the mineral content of cheese. Both pH and the proportion of dissolved milk salts have important effects on cheese texture. An important role is detected for colloidal calcium phosphate in buffering during the acidification of milk and cheese.

Keywords

Cheese, calcium, phosphate, produce of cheese

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