LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ

Yıl 2018, Cilt: 43 Sayı: 2, 250 - 263, 22.02.2018

Hasan Uzkuç Onur Güneşer Yonca Yüceer

https://doi.org/10.15237/gida.GD17102

Cited By: 3

Öz

Bu çalışmada lipaz enzimi ve destek kültür kullanımının keçi peynirinin
bazı kimyasal ve duyusal özellikleri ve olgunlaşma karakteristiklerine etkisi
araştırılmıştır. Keçi sütüne Capalase^® K, Italase^® C
enzimleri ve Staphylococcus carnosus destek kültürü ilave edilerek
üretilen keçi peynirleri 5±1˚C’de 90 gün süreyle olgunlaştırılmıştır.
Peynirlerin titrasyon asitliği ve azot fraksiyonlarında depolamayla birlikte
artış olduğu gözlenmiştir. Lipolizin göstergesi olan hidrolitik ransidite
değerleri enzim kullanılarak üretilen peynirlerde yüksek bulunmuştur. Etil
butirat, etil hekzanoat, dodekanoik asit ve etil dodekanoat tüm peynirlerin
sadece 90. gün örneklerinde belirlenmiş, 3-metil bütanoik asit, pentanoik asit,
heptanoik asit ve nonanoik asit ise sadece enzim kullanılarak üretilen
peynirlerin 90. günlerinde saptanmıştır. Pişmiş, kremamsı, peyniraltı suyu,
sülfür, ransit, toz/çimento ve keçi aromaları peynir örneklerinin karakteristik
tanımlayıcı aroma terimleri olarak panelistler tarafından geliştirilmiştir. 

Anahtar Kelimeler

Keçi peyniri, hızlı olgunlaştırma, uçucu bileşen

EFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING

Öz

The effects of using commercial
lipase enzymes and adjunct culture on some chemical and sensory properties and
ripening characteristics of goat cheese were investigated in this study. Goat
cheeses produced by addition of Capalase^® K, Italase^® C
enzymes and Staphylococcus carnosus adjunct culture to the goat milk
ripened for 90 days at 5±1˚C. Increase in titratable acidity and nitrogen
fractions was observed in the cheeses during storage. Hydrolytic rancidity
values as an indicator of lipolysis were higher in specifically enzyme used
cheeses. Ethyl butyrate, ethyl hexanoate, dodecanoic acid and ethyl dodecanoate
were only determined in the cheeses on 90. day of storage. 3-methyl butanoic
acid, pentanoic acid, heptanoic acid and nonanoic acid were detected in only
enzyme used samples on day 90. Cooked, creamy, whey, sulfur, rancid,
dust/cement and goat aromas were characteristic descriptive aroma terms
developed by panelists. 

Anahtar Kelimeler

Goat cheese, accelerated ripening, volatile compound

Kaynakça

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