DETERMINATION OF THE FACTORS THAT CAUSE BITTERNESS DURING SHELF-LIFE IN WHITE CHEESE PRODUCED USING ULTRAFILTRATED MILK

Öz

This study aimed to determine the causes of bitterness problems in white cheese produced by ultrafiltration (UF). To investigate the association between the bitterness with the enzyme use or by the starter culture, white cheese was produced using UF-pasteurized and UF-raw milk with two different coagulating enzymes and two starter cultures with different proteolytic activities. Sensory analysis, protein, water-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen and acid degree values were determined on day 1, 30, 60 and 90 of the ripening periods. During the ripening process, bitterness was determined in the cheese samples due to proteolysis. The A cheese sample, which was produced using chymosin enzyme and a starter culture with high proteolytic activity, was determined to be the sample with the highest bitterness level in the sensory analyses, SDS-PAGE electrophoresis and HPLC analysis. 72.26% αs-casein hydrolysis was determined in the A cheese sample. According to HPLC results, a high hydrophobic peptide formation was determined with the increase in the area of hydrophobic peptides with a rate of 106% between 40 and 60 minutes.

Anahtar Kelimeler

• cheese,
• proteolysis,
• ultrafiltration,
• bitterness

UF BEYAZ PEYNİRDE RAF ÖMRÜ BOYUNCA ACILAŞMAYA NEDEN OLAN FAKTÖRLERİN BELİRLENMESİ

Öz

Bu çalışmada, ultrafiltrasyon (UF) işlemi ile işlenen süt kullanılarak üretilen beyaz peynirdeki acılık sorunlarının nedenlerini belirlemek amaçlanmıştır. Acılık ile enzim kullanımı veya başlangıç kültürü arasındaki ilişkiyi araştırmak için, iki farklı pıhtılaşma enzimi ve farklı proteolitik aktivitelere sahip iki başlangıç kültürüyle UF-pastörize ve UF-çiğ süt kullanılarak beyaz peynir üretilmiştir. Olgunlaşma periyodunun 1., 30, 60, ve 90. günlerinde protein, suda çözünen azot, %12 triklorasetik asitte çözünen azot, % 5 fosfotungustik asitte çözünen azot, asit değeri ve duyusal özellikler belirlenmiştir. Olgunlaşma sürecinde peynir örneklerinde proteoliz nedeniyle acılık meydana gelmiştir. Kimozin enzimi ve proteolitik aktivitesi yüksek bir starter kültür kullanılarak üretilen A peynir numunesinin duyusal analizler, SDS-PAGE elektroforezi ve HPLC analizlerinde en yüksek acılık seviyesine sahip numune olduğu belirlenmiştir. A peynir örneğinde alfa kazein %72.26 oranında hidrolize olmuştur. HPLC sonuçlarına göre hidrofobik peptit alanında (40-60 dak arasında) % 106 oranında artış belirlenmiştir.

Anahtar Kelimeler

• peynir,
• proteoliz,
• ultrafiltrasyon,
• acılaşma

Kaynakça

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