Peynir Teknolojisinde Kullanılan Hayvansal Kaynaklı Enzimler ile İlgili Güncel Araştırmalar

Yıl 2022, Sayı: 36, 61 - 66, 31.05.2022

Hasan Alptuğ Akgün Tugba Kök Taş

https://doi.org/10.31590/ejosat.1097335

Öz

Peynir üretiminde bitkisel, hayvansal ve mikrobiyolojik pıhtılaştırıcılar kullanılmaktadır. Sütün pıhtılaşması, peynir üretiminde en önemli basamaklardan bir tanesidir ve süt pıhtılaştırma enzimleri bu basamakta önemli rol oynar. Hayvansal türdeki pıhtılaştırıcıların insanlığın ilk tarihinden itibaren kullanıldığı, her ne kadar azalan hayvansal kaynaklara karşın, dünya çapında peynir üretimindeki artış nedeniyle kullanımları sınırlı hale gelse de, günümüzde geleneksel üretim de dahil olmak üzere çeşitli peynirlerin üretiminde hala kullanıldıkları bilinmektedir. Bu derlemede, hayvansal kaynaklı pıhtılaştırıcılar ile ilgili bilgiler ve güncel araştırmalar sunularak genel bir bakış açısı oluşturmak ve literatüre bu konuda katkıda bulunmak amaçlanmıştır.

Anahtar Kelimeler

Şirden, Rennet, Kimozin, Pepsin, Hayvansal Pıhtılaştırıcılar

Current Research on Animal-Derived Enzymes Used in Cheese Technology

Öz

In the manufacturing of cheese, coagulants obtained from herbal, animal, and microbiologic sources are utilized. The most crucial step in the cheese-making process is milk coagulation. Animal rennet has been used as a milk coagulant since the dawn of history. Although despite the fact that their use has been reduced due to an increase in the production of cheese, it is known that they are still used as a coagulant. This review aimed to provide an information and contribute to the literature by presenting information and current research on coagulants of animal origin.

Anahtar Kelimeler

Abomasum, Rennet, Chymosin, Pepsin, Animal Coagulants

Kaynakça

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