Lactic Acid, Acetic Acid, Citric Acid and Glucono-delta-lactone Treatments of Milk Used in Kashar Cheese Manufacture

Öz

In this study, it was investigated the effect of the pre-acidification using lactic, acetic, citric acid and Glucono-delta-lactone on the properties of microbiological, chemical and sensory of kashar cheese. Pre-acidification with lactic, citric, acetic and Glucono-delta-lactone had not any effect on dry matter ratio, lipolysis degree, total mesophilic bacteria, lactobacillus, lactic streptococcus, flavor, texture, total sensory score (p>0.05). On the other hand, pre-acidification had significant effect on fat ration, pH value, total nitrogen ratio, total soluble nitrogen ratio, total psychrotrophic bacteria count, yeast-mould, appearance and color score (p<0.01). Ripening period had not any effect on dry matter ratio, fat ratio, lipolysis degree, total nitrogen ratio, total soluble nitrogen ratio, total mesophilic bacteria, total psychrotrophic bacteria count, yeast-mould, lactobacillus, lactic streptococcus (p>0.05). Besides, the period had significant effect on pH values, flavor, texture, appearance total sensory score (p<0.01). Lactic acid, citric acid, acetic acid, and Glucono-delta-lactone may be use for pre-acidification in Kashar cheese manufacturing.

Anahtar Kelimeler

• Pre-acidification
• GDL
• Kashar cheese

Kaşar Peyniri Üretiminde Laktik Asit, Asetik Asit, Sitrik Asit ve Glucano Delta Lakton Kullanılması

Öz

Bu çalışmada, laktik, asetik, sitrik asitler ve glukano delta lakton kullanılarak ön asitlendirilmenin kaşar peynirlerinin mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Organik asitler ve GDL ile ön asitlendirme örneklerin kurumadde oranı, lipoliz derecesi, toplam mezofilik bakteri, laktobasil, laktik streptokok, lezzet, tekstür, toplam duyusal üzerine etki olmazken (p>0,05) yağ oranı, pH, toplam azot, suda çözünen azot oranı, toplam psiktrotrofik bakteri, maya-küf sayısı, görünüş ve renk puanları üzerine istatistikî olarak önemli etki ettiği tespit edilmiştir (p<0,01). Olgunlaştırma süresi faktörünün ise örneklerin kurumadde oranı, yağ oranı, lipoliz derecesi, toplam azot oranı, suda çözünen azot oranı, toplam mezofilik bakteri, toplam psiktrotrofik bakteri, mayaküf, laktobasil, laktik streptokok sayısı üzerine etkisiz olduğu (p>0,05) pH değeri, lezzet, tekstür, görünüş ve toplam duyusal puan üzerine de istatistikî olarak önemli derece etkili olduğu tespit edilmiştir (p<0,01). Sonuç olarak, kaşar peyniri üretiminde kullanılacak ön asitlendirme amacıyla laktik asit, asetik asit, sitrik asit ve glukano delta lakton katılabileceği kanaatine varılmıştır.

Anahtar Kelimeler

• Ön asitlendirme
• GDL
• Kaşar peyniri

Kaynakça

1. American Public Health Association (APHA), 1974. Standard methods for the Examination of Dairy Products. 13th ed. Washington,
2. American Public Health Association (APHA), 2001. Microbiological Examination of Foods. 4th ed. Washington,
3. Asker, AA., Gaafar, RM., Magdoub, MN., Shehata, AE., 1982. Manufacture of Domiati cheese by direct acidification method. Egypt. J. Dairy Sci., 10, 61.
4. British Standard, 1963. Methods fort he chemical analysis of cheese. 8th ed., British standard Inst., London, BS 770.
5. Doesburg B. 2006. Strong performance by weak acids: How to keep your foods safe and sharp. Food Safety, 50-54.
6. Downs, PA., 1955. Judging Quality in Dairy Products. Exp. Station Cir. 54, Univ. of Nebraska.
7. Elmacı, Y., 2001. Gıda Katkı maddeleri. Editör Altuğ, T., Meta Basım, İzmir.
8. Fernandez, A., Kosikowski FV., 1985. Pyhsical Properties of direct acidified mozzarella cheese from ultrafiltered whole milk retentates. J. Dairy Sci., 69, 643-648.

9. Ghosh, BC., Kulkarni, S., 1996. Low cholesterol Mozzeralla cheese. J. Food Tech., 3, 488- 492.
10. Guler, Z., Uraz, T., 2004. Correlations in flavour and chemical parameters of Kasar cheeses. Milchwissenschaft, 59, 149-154.
11. Halkman, AK., Halkman, Z., 1991. Studies on the different combinations of kashar cheese starter cultures. Gıda, 16: 99–105.
12. Harrigan, WF., 1998. Laboratory Methods in Food London, Academic Press.
13. Hirschl, R., 1975. Manufacture of Queso Blanco using acid whey concentrates as coagulants. M.S. Thesis, Cornell Univ., Ithaca, NY.
14. International Dairy Federation (IDF), 1981. Sensory evaluation of dairy products. IDF, Brussels, IDF No:99A.
15. International Dairy Federation (IDF), 1991, Routine Methods for Determination of Free Fatty Acid in Milk. Bulletin of the IDF, No: 265, p 26-32.
16. Kaminarides SE., Siaravas V., Potetsianaki I. 1995. Comparison of 2 methods of making kneaded plastic cheese from ewe’s milk. Lait, 75, 181–189.
17. Keçeli, T., Sahan, N., Yaşar, K., 2006. The effect of pre-acidification with citric acid on reduced-fat kashar cheese. Aust. J. Dairy Technol., 61, 32-36.
18. Keles, A., Dogruer, Y., Ucar, G., Guner, A., 2003. Preacidification treatments of milk used in halloumi Alimentaria 32, 257-267. Acta
19. Kosikowski, FV., Mistry, VV., 1997. Cheese and Fermented Milk Foods. Volüme 1. Third Edition, Michegan, US, p 728.
20. Metzger, LE., Barbano, DM., Rudan, MA., Kindstedt, PS., 2000. Effect of milk pre- acidification on low fat Mozzarella cheese. I. Composition and yield. J. Dairy Sci., 83:648–658.
21. Nelson, JA., Trout, GM., 1948. Judging Dairy Products. 2 nd ed., Olsen Publ. Co., Wisconsin, pp 434.
22. Shehata, AE., Lyer, M., Olson, NF., Richardson, T., 1967. Effect of type of acid used in direct acidification firmness and calcium levels of cheese. J. Dairy Sci. 50, 6, 824. on moisture,
23. Siapantas, L., 1981. Flavor profile of Queso Blanco. The quality of foods and beverages. Chem. Technol. 1. 327.
24. Tarakci, Z., Kucukoner, E., 2006. Changes on physicochemical, lipolysis and proteolysis of vacuumpacked during ripening. Journal of Central European Agriculture, 7, 459-464. Kashar cheese
25. Tekinşen, OC., 2000. Süt Ürünleri Teknolojisi. Selçuk Üniversitesi Basımevi, Konya.