Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese

Yıl 2016, Cilt: 14 Sayı: 2, 98 - 104, 01.06.2016

Ayla Arslaner İhsan Bakırcı

Öz

The aim of this study was to investigate the effect of milk type, pasteurization and packaging material type on free fatty acid FFA content, physicochemical and sensory properties of Tulum cheese. Thus, cheese samples manufactured from pasteurized ewes’ and cows’ milk and ripened different material plastic barrel, cellulose casing, cloth bag, naturel bowel were compared with traditional Erzincan Tulum cheese during 90 days of storage. Results indicated that the ewes’ milk cheeses had higher concentration of C6:0, C8:0, C10:0, C12:0,C18:2, and C18:3 fatty acids P

Anahtar Kelimeler

Tulum cheese, Free fatty acid, Packaging, Pasteurization, Ripening

Süt Tipi, Pastörizasyon ve Paketleme Materyalinin Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Serbest Yağ Asidi Profili Üzerine Etkisi

Öz

Bu araştırmanın amacı süt çeşidi, pastörizasyon ve ambalaj materyalinin Tulum peynirinin bazı fizikokimysal nitelikleri, duyusal özellikleri ve serbest yağ asidi SYA içeriği üzerine etkisini belirlemektir. Bunun için 90 günlük depolanma süresince, pastörize inek ve koyun sütünden üretilerek farklı ambalaj materyallerinde plastik kap, selüloz içerikli kılıf, bez torba ve doğal bağırsak olgunlaştırılan tulum peynirleri, geleneksel Erzincan Tulum peyniri ile karşılaştırılmıştır. Araştırma bulgularına göre, koyun sütünden üretilen peynirlerin C6:0, C8:0, C10:0, C12:0, C18:2 ve C18:3 yağ asitleri konsantrasyonu bakımından daha zengin olduğu tespit edilmiştir P

Anahtar Kelimeler

Tulum peyniri, Serbest yağ asidi, Paketleme, Pastörizasyon, Olgunlaştırma

Kaynakça

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