Beyaz Peynir ve Peyniraltı Suyu Bileşimine Homojenizasyonun, CaCl2 İlavesinin ve Pastörizasyonun Etkisi

Year 2014, Volume: 24 Issue: 1, 70 - 78, 01.03.2014

E. Ocak S. Andıç Y. Tunçtürk

https://doi.org/10.29133/yyutbd.235918

Cited By: 1

Abstract

In this study it was aimed to determine the effect of different homogenization pressure, pasteurization process and CaCladdition on White cheese and whey composition. Pasteurization process increased ash and calcium content of cheeses, on the contrary to these, dry matter, ash, ash in dry matter and calcium content of whey decreased depending on pasteurization. The pH degree was lower in raw milk cheeses at draining stage and this caused more calcium loss from cheese curd of raw samples. Adjusted yield of cheeses increased in homogenized, pasteurized and CaCl added samples. While fat content of cheeses were higher in homogenized cheese samples; dry matter, pH and Ca were lower in whey belonging to homogenized milk cheese samples. Consequently, it can be said that pasteurization, homogenization and CaCl addition processes had positive effects on yield and composition of White cheeses.

Keywords

Homogenization, Pasteurization, CaCl, White cheese, Whey

The Effect of Homogenization, CaCl2 Addition and Pasteurization on White Cheese and Whey Composition

Abstract

Bu çalışmada, Beyaz Peynir ve peyniraltı suyu bileşimine farklı homojenizasyon basıncının, pastörizasyon işleminin ve CaCl ilavesinin etkisi incelenmeye çalışılmıştır. Pastörizasyon işlemi, peynirlerin kül ve kalsiyum içeriğini artırmış, bunların aksine peyniraltı suyunun kuru madde, kül, kuru madde de kül ve kalsiyum içeriği pastörizasyona bağlı olarak azalmıştır. Çiğ sütten yapılan peynirlerde suyun ayrılması sırasında pH değeri daha düşük olduğundan bu örneklerde peynir pıhtısından çok fazla kalsiyum ayrılmasına sebep olmuştur. Peynirlerin düzeltilmiş randımanı homojenize edilmiş, pastörize edilmiş ve CaCl eklenmiş örneklerde artmıştır. Homojenize edilmiş peynir örneklerinde yağ içeriği daha yüksek iken, bu örneklere ait peyniraltı sularında kurumadde, pH ve kalsiyum daha düşük bulunmuştur. Sonuç olarak, pastörizasyon ve homojenizasyon işlemi ile CaClilavesinin Beyaz peynirlerin verimi ve kompozisyonu üzerine olumlu etkileri olduğu söylenebilir.

Keywords

Homejenizasyon, Pastörizasyon, CaCl, Beyaz peynir, Peyniraltı suyu

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