AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN KÜLTÜR KULLANIMI ÜZERİNE BİR ARAŞTIRMA

Yıl 2018, Cilt: 43 Sayı: 3, 490 - 500, 18.05.2018

Ebru Şanlı Asuman Gürsel Tuba Şanlı Filiz Yıldız Mehlika Benli

https://doi.org/10.15237/gida.GD18019

Cited By: 1

Öz

Bu çalışmada, ekzopolisakkarit üretme yeteneğine sahip
(EPS⁺) bakterileri içeren starter kültürün az yağlı Kaşar peynirinin
bazı nitelikleri üzerine etkileri araştırılmıştır. Bu amaçla, EPS⁺
kültürün %0.5 ve 1.0 oranlarında kullanılarak üretildiği kurumaddede %20 yağ
içeren EPS⁺0.5 ve EPS⁺1.0, kurumaddede %20 yağ içeren
kontrol (K20) ve kurumaddede %40 yağ içeren kontrol (K40) olmak üzere toplam 4
peynir örneği üretilmiştir. Örnekler 4±1ºC’de 90 gün süreyle olgunlaşmaya
bırakılmış ve olgunlaşmanın 1., 15., 30., 60. ve 90. günlerinde kimyasal,
fiziksel, duyusal ve mikrosrüktürel nitelikleri yönünden değerlendirilmiştir.
Peynir örneklerinin SEM görüntüleri incelendiğinde, EPS⁺ kültür
kullanımı ile az yağlı peynir örneklerinin pıhtı yapısında iyileşme sağlanarak
kurumadde %40 yağlı kontrol peynirinin tekstürüne yakın bir tekstür elde
edilebileceği görülmüştür. Ancak, starter kültür kullanım oranındaki artışla
birlikte artan nem içeriğine bağlı olarak peynir örneklerinde tat ve yapı
kusurlarının ortaya çıktığı ve EPS⁺ kültürün %1.0 oranında ilave
edildiği az yağlı peynir örneğinin %0.5 EPS⁺ kültür ilaveli örnekten
daha az beğenildiği belirlenmiştir.

Anahtar Kelimeler

Ekzopolisakkarit üreten starter kültür, Kaşar peyniri, Az yağlı peynir

A STUDY ON USING EXOPOLYSACCHARIDE-PRODUCING CULTURE IN LOW FAT KASAR CHEESE

Öz

In this study, the impacts of an
exopolysaccharide-producing (EPS⁺) starter culture on some quality
characteristics of low fat Kasar cheese samples were investigated. For this
purpose, four cheese samples were manufactured: cheeses containing 20%
fat-in-dry matter with added 0.5% EPS⁺ and 1.0% EPS⁺
culture (EPS⁺0.5 and EPS⁺1.0), control cheese containing
20% fat-in dry matter (K20) and control cheese containing 40% fat-in-dry matter
(K40). The samples were allowed to ripening for 90 days at 4 ± 1 °C and were
evaluated for chemical, physical, sensory and microstructure qualities on the 1^st,
15^th, 30^th, 60^th and 90^th days of
ripening. SEM images showed that textural characteristics of low-fat cheese
samples could be improved by using EPS⁺ starter culture and of which
had similar texture to the control cheese with 40% fat-in-dry matter. However,
it was determined that defects in body and flavor became definite with an
excessive increase in moisture level and the cheese with 1.0% EPS⁺ culture
preferred less than the cheese with 0.5% EPS⁺ culture. 

Anahtar Kelimeler

Exopolysaccharide-producing starter culture, Kasar cheese, low fat cheese

Kaynakça

• Referans 1 Amatayakul, T., Sherkat, F., Shah, N.P. (2006) Physical characteristics of set yoghurt made with altered casein to whey protein rations and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocoll, 20, 314–324.
• Referans 2 Anonymous (1989). Beyaz Peynir, TS 591, Türk Standartlar Enstitüsü, Ankara.
• Referans 3 Anonymous1997). Süt ve Süt Ürünleri Numune Alma, TS 2530, Türk Standartlar Enstitüsü, Ankara.
• Referans 4 Ayyash, M., Abu-Jdayil, B., Hamed, F., Shaker, R. (2018). Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese. LWT- Food Sci Technol, 87:423-431.
• Refrains 5 Banks, J.M., Hunter, E.A., Muır, D.D. (1993). Sensory properties of low fat Cheddar cheese:effect of salt content and adjunct culture. J Soc Dairy Technol, 46; 119-123.
• Referans 6 Banks, J.M., Brechany, E.Y., Christie, W.W. (1989). The production of low fat Cheddar type cheese. J Soc Dairy Tech., 42 (1):6-9.
• Referans 7 Broadbent, J.R., McMahon, D.J., Oberg, C.J., Welker, D.L. (2001). Use of exopolysaccharide-producing cultures to improve functionality of low fat cheese. In Dairy J, 11:433-439.
• Referans 8 Bryant, A., Ustunol, Z. (1995). Consumer acceptance of Cheddar cheese as influenced by fat reduction. J Food Tech, 30 (4):26-28.
• Referans 9 Bryant, A., Ustunol, Z., Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. J Food Sci, 60 (6):1216-1236.
• Referans 10 Costa N.E, Hannon J .A, Guinee T.P, Auty M.A.E, McSweeney, P.L.H, Bereford, T.P. (2010). Effect of exopolysaccharide produced by isogenic strains of Lactcoccus lactis on half-fat Cheddar cheese. J Dairy Sci, 93:3469–3486.
• Referans 11 Dabour, N., Kheadr, E.E, Benhamou, N., Fliss, I., LaPointe, G. (2006). Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing Lactococci. J Dairy Sci, 89:95–110.
• Referans 12 Drake, M.A., Swanson, B.G. (1995). Reduced and low fat cheese technology: A Review. Trends Food Sci Technol, 6:366-368.
• Referans 13 Duboc, P., Mollet, B. (2001). Applications of exopolysaccharides in the dairy industry. Int Dairy J, 11:759-768.
• Referans 14 El Soda, M. (2014). Production of low fat Cheddar cheese made using exopolysaccharides-producing cultures and selected ripening cultures. Advaces in Microbiology, 4:986-995.
• Referans 15 Fenelon, M.A., Guınee, T.P. (2000). Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. Int Dairy J, 10:151-158.
• Referans 16 Fenelon, M.A., O’Connor, P., Guınee, T.P. (2000). Effect of fat content on the microbiology and proteolysis in Cheddar cheese during ripening. J Dairy Sci, 83:2173-2183.
• Referans 17 Hayat, M.A. (2000). Principles and techniques of electron microscopy : biological applications. In: Rinsing, Dehydration and Embedding, Hayat, M.A. (chief ed.), Cambridge, Cambridge University, pp 85–93.
• Referans 18 Hooi, R., Barbano, D.M., Bradley, R.L., Budde, D., Bulthaus, M., Chettiar, M. (2004). Chemical and physical methods. In:Standard Methods for the Examination of Dairy Products, Wehr, H.M., Frank, J.F., Washington, DC. (chief ed.), American Public Health Association, pp 363-532.
• Referans 19 IDF (1993) Milk Determination of Nitrogen Content. Standard No: 20B, Brussels, Belgium: International Dairy Federation.
• Referans 20 Jameson, G.W. (1990). Cheese with less fat. Aust. J. Dairy Tech., November:93-98.
• Referans 21 Kahyaoğlu, T., Kaya, S. (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. Int Dairy J, 13:867-875.
• Referans 22 Mayes, J.J., Urbach, G., Sutherland, B.J. (1994). Does addition of buttermilk affect the organoleptic properties of low-fat Cheddar cheese. Aust J Dairy Technol, 49:39-41.
• Referans 23 Mistry, V. (2000). Low fat cheese technology. In: Cheese Ripening and Technology, Abstracts of IDF Symposium Held in Baff, Canada, March 2000, Publ. by International Dairy Federation, Belgium, 60 p.
• Referans 24 Mistry, V.V., Anderson, D.L. (1993). Composition and microstructure of commercial full-fat and low-fat cheesee. Food Structure, 12:259-266.
• Referans 25 Perry, D.B., McMahon, D.J., Oberg, C.J. (1998). Manufacture of low fat Mozzarella cheese using exopolysaccharide-producing cultures. J Dairy Sci, 81:563-566.
• Referans 26 Rogers, N.R., Drake, M.A., Daubert, C.R., McMahon, D.J., Bletsch, T.K., Foegeding, E.A. (2009). The effects of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. J Dairy Sci, 92, 4756-4772.
• Referans 27 Rosner, B. (2006). Fundamentals of Biostatistics. 6th Edition, Thomson Higher Education, USA, 888 p.
• Referans 28 Ruas-Madıedo, P., Hugenholtz, J., Zoon, P. (2002). An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. Int Dairy J, 12:163-171.
• Referans 29 Rudan, M.A., Barbano, D.M., Yun, J.J., Kındstedt, P.S. (1999). Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. J Dairy Sci, 82:661-672.
• Referans 30 Zhang, L., Li, X., Ren, H., Liu, L., Ma, L., Li, M., Bi, W. (2015). Impact of using exopolysaccharides (EPS)-producing strain on qualities of half-fat Cheddar cheese. Int J Food Prop, 18:1546-1559.