Clostridium spp. Kaynaklı Peynir Kusurları: Geç Şişmenin Önlenmesine Yönelik Güncel Yaklaşımlar

Damla Özışık; Nihat Akın

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Clostridium spp. Kaynaklı Peynir Kusurları: Geç Şişmenin Önlenmesine Yönelik Güncel Yaklaşımlar

Öz

Geç şişme kusuru, yarı sert ve sert peynirlerde önemli bir sorundur, çünkü bu durum bir kez meydana geldiğinde düzeltilemez ve büyük üretim hacimlerini etkiler, ekonomik olarak büyük kayıplara yol açar ve peynir işleyicileri için kritik bir konudur. Bu kusur, bütirik asit fermantasyonu sonucu oluşan çatlaklar ve hoş olmayan tatlarla karakterizedir. Clostridium türlerinden birkaç tanesi, bu bozulmanın sorumlu mikroorganizmaları olarak tanımlanmış olmakla birlikte, en sık izole edilen tür C. tyrobutyricum’dur. Bu durumun başlıca nedeni, C. tyrobutyricum’un diğer türlere göre daha yüksek tuz dayanıklılığına sahip olması ve peynirin tipik olgunlaşma sıcaklıklarında gelişim gösterebilmesidir. Geç şişme kusuruna neden olan minimum spor sayısını belirlemek için çeşitli çalışmalar yapılmıştır. Ancak, bu araştırmalar mikrobiyal suşa, peynire ve bakteri yükünü ölçmek için kullanılan yöntemlere bağlı olarak karmaşık hale gelmektedir. Peynirde geç şişme kusurunun oluşumunun önlenmesine yönelik birkaç strateji geliştirilmiştir. Bunlar arasında, çiftlikte sütün kontaminasyonunu en aza indirgemeye yönelik yaklaşımlar, sporların fiziksel yöntemlerle giderilmesi ve sporestatik veya sporisidal prosedürlerin uygulanması yer almaktadır. Bu çalışmada, bu üç strateji detaylı bir şekilde ele alınmaktadır.

Anahtar Kelimeler

Peynir , Geç şişme kusuru , Bütirik asit üretimi , Clostridium tyrobutyricum , Süt işleme/Çiftlik sütü kontaminasyonu

Cheese Defects Caused by Clostridium spp.: Current Approaches to Prevent Late Blowing

Abstract

Late Blowing Defect is a significant issue in semi-hard and hard cheeses, as it cannot be corrected once it occurs and affects large production volumes. Late Blowing Defect causes substantial economic losses and is a critical concern for cheese processors. This defect is characterized by cracks and unpleasant flavors resulting from butyric acid fermentation. Several Clostridium species have been identified as the responsible microorganisms for this spoilage, with C. tyrobutyricum being the most frequently isolated. The primary reason for this is C. tyrobutyricum's higher salt tolerance compared to other species and its ability to develop at typical cheese ripening temperatures. Various studies have been conducted to determine the minimum spore count required to cause Late Blowing Defect. However, these studies are complex as they depend on the microbial strain, cheese type, and methods used to measure bacterial load. Several strategies have been developed to prevent Late Blowing Defect formation in cheese. These include approaches aimed at minimizing milk contamination on the farm, physical methods for spore removal, and the application of sporestatic or sporicidal procedures. This review discusses these three strategies in detail.

Keywords

Cheese , Late Blowing Defect , Butyric acid production , Clostridium tyrobutyricum , Milk processing/Farm milk contamination

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Mühendisliği , Hayvansal Üretim (Diğer)

Bölüm

Derleme

Yazarlar

Damla Özışık ^*
0009-0006-9406-1518
Türkiye

Nihat Akın
0000-0002-0966-1126
Türkiye

Yayımlanma Tarihi

31 Mart 2026

Gönderilme Tarihi

9 Ekim 2025

Kabul Tarihi

30 Mart 2026

Yayımlandığı Sayı

Yıl 1970 Sayı: 11

IZ

https://izlik.org/JA97FP32YN

APA

Özışık, D., & Akın, N. (2026). Clostridium spp. Kaynaklı Peynir Kusurları: Geç Şişmenin Önlenmesine Yönelik Güncel Yaklaşımlar. Akademik Et ve Süt Kurumu Dergisi, 11, 50-70. https://izlik.org/JA97FP32YN

Bu eser Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı ile lisanslanmıştır.

Clostridium spp. Kaynaklı Peynir Kusurları: Geç Şişmenin Önlenmesine Yönelik Güncel Yaklaşımlar

Öz

Anahtar Kelimeler

Cheese Defects Caused by Clostridium spp.: Current Approaches to Prevent Late Blowing

Abstract

Keywords

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Birincil Dil

Konular

Bölüm

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Yayımlanma Tarihi

Gönderilme Tarihi

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Yayımlandığı Sayı

IZ

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