THE IMPORTANCE OF SOMATIC CELLS AND THEIR ENDOGENOUS ENZYMES IN DAIRY TECHNOLOGY

Yıl 2017, Cilt 42, Sayı 6, 763 - 772, 15.12.2017

Elif ÖZER Ayşe Sibel AKALIN Harun KESENKAŞ Gülfem ÜNAL

Öz

Somatic cells, which are predominant cell type in raw milk, consist of four main types as macrophages, polymorphonuclear neutrophils cells, leucocytes, and epithelial cells. Somatic cell count in milk is used as an indicator for mammary health and milk quality. High somatic cell count in milk is considered as a negative factor for some dairy products like yoghurt and cheese, so can reduce the quality of the end-product. But in recent years, it has been shown that they have positive effects on the technological properties of dairy products especially cheese and improve the final product quality by their endogenous enzymes. Cathepsin B, D, and G, and elastase are important somatic cell derived proteases that exhibit activity against casein.  The activities of these enzymes increase due to the increase in the number of somatic cells. Some isolation and concentration methods have been developed in order to investigate the effects of somatic cells and their endogenous enzymes on dairy products independent from mastitis factors. It has been determined that somatic cells added to the milk obtained from healthy animals did not affect technological parameters negatively in cheese and increase proteolysis via their endogenous enzymes.

Anahtar Kelimeler

Somatic cell, endogenous enzymes, cheese, proteolysis

SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ

Öz

Çiğ sütte baskın hücre tipi olarak yer alan somatik hücreler makrofajlar, polimorfonükleer nötrofil hücreleri, lenfositler ve epitel hücreler olmak üzere dört temel hücre çeşidinden oluşurlar. Sütte bulunan somatik hücre sayısı meme sağlığı ve süt kalitesinin belirlenmesinde önemli bir gösterge olarak kullanılmaktadır. Yüksek somatik hücre sayısının peynir, yoğurt gibi süt ürünlerinde etkisi olumsuz olarak tanımlanmakta ve ürünlerin kalitesini düşürdüğü belirtilmektedir. Ancak son yıllarda somatik hücrelerin süt ürünlerinin özellikle peynirin teknolojik özelliklerine olumlu etkileri de olabileceği gösterilmiş, son ürün kalitesini endojen enzimleri aracılığıyla iyileştirdikleri belirlenmiştir. Katepsin B, D, G ve elastaz kazeine karşı aktivite gösteren somatik hücre kaynaklı önemli proteazlardır. Bu enzimlerin aktiviteleri somatik hücre sayısının artışına bağlı olarak artmaktadır. Bu hücrelerin ve endojen enzimlerinin süt ürünleri üzerindeki etkisini mastitis etmenlerinden bağımsız olarak araştırmak amacıyla somatik hücrelerin sütten izolasyonunu ve konsantrasyonunu sağlayan çeşitli yöntemler geliştirilmiştir. Sağlıklı hayvandan elde edilen süte katılan somatik hücrelerin peynirde teknolojik parametreleri olumsuz etkilemediği ve endojen enzimleri vasıtasıyla proteolizi artırdığı görülmüştür.

Anahtar Kelimeler

Somatik hücre, endojen enzimler, peynir, proteoliz

Kaynakça

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