The Changes in The Van Herby Cheeses Made from Different Variety of Milks During Ripening: II. Microbiological Changes, Lipolysis And Free Fatty Acids

Year 2015, , 164 - 173, 30.05.2015

Elvan Ocak , Yusuf Tunçtürk , Issa Javidipour Şenol Köse

https://doi.org/10.29133/yyutbd.236402

Cited By: 10

Abstract

In this study, the changes in lipolysis, microbiological and free fatty acids profiles of Van Herby cheeses made from ewe, cow, goat milks were investigated during 180 days of ripening. Herby cheeses were produced from 100% ewe's milk (A), 50% ewe’s + 50% cow's milk (B) and 50% ewe’s + 25% cow’s + 25% goat's milk (C) mixtures by applying traditional and industrialized methods. In traditional method, Herby cheeses produced without pasteurization and starter culture addition. In industrialized method, herbs and milks were pasteurized (65°C’de 30 min.) and starter culture was used. On the 2^nd, 30^th, 60^th, 90^th and 180^th days of ripening, samples were taken for lipolysis, microbiological and free fatty acids analysis. The results showed that cheeses produced from pasteurized milk had lower free fatty acids contents than their counterparts produced from raw milk. Acetic, myristic, palmitic, and oleic acids were found to be the most abundant organic and free fatty acids in fresh and ripened samples. were transplanted on January 1, 2014 as 2 plants per m². The experiment was terminated on June 30, 2014 when plants were at the 6^th trusses stage. The experimental design was randomized parcel with 4 replicates and parameters related to plant growth (plant height, stem diameter, fresh and dry weights of vegetable part and fruit), yield (first flowering time, total and marketable yield, total fruit number and average fruit weight) and fruit quality (colour, firmness, dry weight, total solube solids, titratable acidity, EC, pH, vitamin C and nitrate content) were determined. The results showed that plant growth, total and marketable yield increased by the application of biofertilizer; yields increased with increasing doses and the application of 600 ml per da (Dx2) was found the most appropriate dose for better yield and quality.

Keywords

Herby cheese, ripening, pasteurization, lipolysis, free fatty acids

Farklı Tür Sütlerinden Üretilen Van Otlu Peynirlerinde Olgunlaşma Boyunca Meydana Gelen Değişiklikler: II. Mikrobiyolojik Değişiklikler, Lipoliz ve Serbest Yağ Asitleri

Abstract

Bu çalışmada, koyun, inek ve keçi sütünün farklı oranlardaki karışımlarından geleneksel ve endüstriyel yöntemlerle üretilen Otlu peynirlerin olgunlaşma süresince mikrobiyolojik özellikleri, lipoliz ve serbest yağ asitlerindeki değişimleri araştırılmıştır. Çalışmada, %100 koyun sütü (A), %50 koyun+%50 inek sütü (B) ve %50 koyun+ % 25 inek+% 25 keçi sütü (C) karışımlarından iki farklı yöntemle Otlu peynir üretilmiştir. Birinci yöntemde, geleneksel üretim tekniğine göre kültür katmadan, çiğ süt kullanılarak Otlu peynir üretilmiştir. İkinci yöntemde ise (endüstriyel), hem süt hem de kullanılan otlar pastörize edilip (65°C’de 30 dk.), starter kültür kullanılmıştır. Üretilen peynirlerden depolamanın 2., 30., 60., 90. ve 180. günlerinde örnek alınarak mikrobiyolojik, lipoliz ve serbest yağ asitleri analizleri yapılmıştır. Sonuçlar, pastörize süt ile üretilen peynirlerin çiğ sütten üretilenlerden daha düşük serbest yağ asitleri içeriğine sahip olduğunu göstermiştir. Asetik, miristik, palmitik ve oleik asidin taze ve olgunlaşmış örneklerde en çok bulunan organik asit ve serbest yağ asitleri oldukları tespit edilmiştir. 

Keywords

Otlu peynir, olgunlaşma, pastörizasyon, lipoliz, serbest yağ asitleri

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