Yıl 2019, Cilt 44 , Sayı 6, Sayfalar 1174 - 1196 2019-10-06

STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE
PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER

Şehriban Oğuz [1] , Seval Andiç [2]


Both globally and nationally, a significant portion of milk obtained is processed into durable dairy products, of which cheeses are the majority. Today, cheese is made from raw and/or pasteurized milk. There are various risks of infection and intoxication caused by consumption of cheeses made of raw milk. For this reason, pasteurized milk is generally used in most of the cheeses industrially manufactured. Pasteurization process eliminates some of the deterioration factors such as spoilage and pathogenic microorganisms. Meanwhile, the most of lactic acid bacteria, which provide spontaneous acidification and maturation of cheese during cheese production, are also inactivated by this heat treatment. Therefore, it is a technological requirement to use starter cultures in cheese production in order to get a standard quality along with usual and desirable taste and aroma. In this review, general information about these starter cultures, used in cheese production, is presented.

Ülkemizde ve dünyada üretilen sütün önemli bir kısmı dayanıklı mamullere işlenmekte ve bu ürünler içerisinde peynir, önemli bir yer tutmaktadır. Peynir, günümüzde çiğ ve/veya pastörize sütten yapılmaktadır. Çiğ sütten üretilen peynirlerin tüketilmesi sonucunda çeşitli enfeksiyon ve intoksikasyon riskleri bulunmaktadır. Bu nedenle endüstriyel olarak üretilen peynirlerin çoğunda pastörize süt kullanılmaktadır. Pastörizasyon işlemi, süt içerisinde bulunan ve ürünün kalitesini olumsuz yönde etkileyecek olan zararlı ve patojen mikroorganizmalar gibi bozulma etmenlerini yok etmektedir. Bu işlem ile peynir üretimi sırasında spontan asitlenmeyi ve peynirin olgunlaşmasını sağlayan laktik asit bakterilerinin de büyük kısmı inaktive olmaktadır. Bu nedenle alışılagelen ve arzu edilen tat ve aromada standart kalitede bir ürün elde edebilmek için peynir üretiminde starter kültür kullanılması teknolojik bir zorunluluktur. Bu derlemede, peynir üretiminde kullanılan starter kültürler ve özellikleri hakkında bilgiler sunulmaktadır.

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Orcid: 0000-0001-6889-9487
Yazar: Şehriban Oğuz (Sorumlu Yazar)
Kurum: Van Yüzüncü Yıl Üniversitesi, Mühendislik Fakültesi
Ülke: Turkey


Yazar: Seval Andiç
Kurum: Van Yüzüncü Yıl Üniversitesi, Mühendislik Fakültesi
Ülke: Turkey


Destekleyen Kurum Van Yüzüncü Yıl Üniversitesi
Proje Numarası FDK-2019-7684
Teşekkür Bu çalışma Şehriban Oğuz’un Van Yüzüncü Yıl Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen FDK-2019-7684 No’lu doktora tez çalışmasının bir bölümünü oluşmaktadır.
Tarihler

Yayımlanma Tarihi : 6 Ekim 2019

Bibtex @derleme { gida595227, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {1174 - 1196}, doi = {10.15237/gida.GD19121}, title = {PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER}, key = {cite}, author = {Oğuz, Şehriban and Andiç, Seval} }
APA Oğuz, Ş , Andiç, S . (2019). PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. Gıda , 44 (6) , 1174-1196 . DOI: 10.15237/gida.GD19121
MLA Oğuz, Ş , Andiç, S . "PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER". Gıda 44 (2019 ): 1174-1196 <https://dergipark.org.tr/tr/pub/gida/issue/49361/595227>
Chicago Oğuz, Ş , Andiç, S . "PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER". Gıda 44 (2019 ): 1174-1196
RIS TY - JOUR T1 - PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER AU - Şehriban Oğuz , Seval Andiç Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19121 DO - 10.15237/gida.GD19121 T2 - Gıda JF - Journal JO - JOR SP - 1174 EP - 1196 VL - 44 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19121 UR - https://doi.org/10.15237/gida.GD19121 Y2 - 2019 ER -
EndNote %0 Gıda PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER %A Şehriban Oğuz , Seval Andiç %T PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 6 %R doi: 10.15237/gida.GD19121 %U 10.15237/gida.GD19121
ISNAD Oğuz, Şehriban , Andiç, Seval . "PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER". Gıda 44 / 6 (Ekim 2019): 1174-1196 . https://doi.org/10.15237/gida.GD19121
AMA Oğuz Ş , Andiç S . PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. GIDA. 2019; 44(6): 1174-1196.
Vancouver Oğuz Ş , Andiç S . PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. Gıda. 2019; 44(6): 1196-1174.