EKZOPOLİSAKKARİT ÜRETEN VE ÜRETMEYEN KÜLTÜR KULLANIMININ TULUM PEYNİRLERİNİN SERBEST YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE ETKİLERİ

Öz

Bu çalışmada, ekzopolisakkarit üreten (EPS +) ile ekzopolisakkarit üretmeyen (EPS -) yarım yağlı veEPS (-) tam yağlı Tulum peynirleri 90 gün süreyle olgunlaştırılmış ve depolama süresince serbest yağasidi kompozisyonu incelenmiştir. İncelenen 10 adet serbest yağ asidi arasında palmitik, oleik ve miristikasitler baskın serbest yağ asitleri olarak belirlenmiştir. Tam yağlı ve EPS (-) kültür ile üretilen tulumpeynirinin en yüksek serbest yağ asidi içeriğine sahip olduğu belirlenirken, yarım yağlı EPS (+) vestarter kültür kombinasyonunda L. helveticus olan tulum peyniri en düşük serbest yağ asidi içeriği değerigöstermiştir. EPS (+) kültür kullanımı peynirlerin serbest yağ asidi kompozisyonunu etkilememiştir.Depolama süresine bağlı olarak peynirlerin serbest yağ asidi miktarı artmıştır

Anahtar Kelimeler

• Tulum Peyniri, ekzopolisakkarit, serbest yağ asidi, gaz kromatografisi, depolama

EFFECTS OF USE OF EXOPOLYSACCARIDE PRODUCING AND NON PRODUCING CULTURE ON FREE FATTY ACID COMPOSITION OF TULUM CHEESE

Öz

In this study, low fat Tulum cheeses made by EPS (+) and non EPS (-) and full-fat Tulum cheesesproduced by EPS (-) cultures were ripened for 90 days and free fatty acid composition was analysedduring ripening. Palmitic, oleic and myristic acids were the predominant free fatty acids in the 10 freefatty acid investigaded. While full-fat Tulum cheese produced by non-EPS culture had the highest freefatty acid level, low fat Tulum cheeses produced by EPS (+) which contained L. helveticus in starterculture combination showed lowest free fatty acid value. Use of exopolysaccaride producing culturesdid not influence free fatty acid composition. The amount of free fatty acid increased during storage

Anahtar Kelimeler

• Tulum cheese, exopolysaccaride, free fatty acid, gas chromotography, storage

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