Bifidobakteri inokule edilerek ve edilmeden üretilen Bayramiç peynirinin farklı olgunlaşma dönemlerindeki mikrobiyolojik, aromatik ve duyusal özelliklerinin belirlenmesi ve benzer endüstriyel peynirlerle karşılaştırılması

Yıl 2023, , 46 - 54, 23.01.2023

Yasin Özdemir Mehmet Özkan Seda Kayahan Ali İhsan Damlapınar

https://doi.org/10.56833/bursagida.1232481

Öz

Amaç: Son yıllarda geleneksel gıdalara olan ilgiye paralel olarak artizan peynirlere olan ilgi de artmıştır. Bu bağlamda araştırmacılar artizan peynirlerin özelliklerini ortaya çıkarmak, yeni teknolojilerle peynirlerin kalitesini artırmak ve diğer peynirlerle olan farklılıklarını ortaya çıkarmak için çalışmalar yapmaktadır. Bu çalışma, geleneksel olarak bifidobakteri ilavesiyle ve ilavesiz olarak üretilen, farklı zamanlarda salamurada
Gıda ve Yem Bilimi - Teknolojisi Dergisi / Journal of Food and Feed Science - Technology 29: 46-54 (2023/1) 47
Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with
similar industrial cheeses
Yasin Ozdemir;Mehmet Ozkan;Seda Kayahan;Ali İhsan Damlapinar
olgunlaştırılan Bayramiç peynir örneklerinin mikrobiyolojik, aromatik ve duyusal özelliklerindeki farklılıkları belirlemeyi amaçlamaktadır. Ayrıca bu geleneksel peynir çeşidimizin endüstriyel olarak üretilen peynirlerle karşılaştırmaları da yapılmıştır.
Materyal ve yöntem: Bu araştırmada geleneksel yöntemlerle 2 çeşit Bayramiç peyniri, inek sütünden Bifidobakteri inokülasyonlu ve inokülasyonsuz olarak üretilmiştir. Analiz için 1, 45, 90 ve 135 günlük olgunlaşma sürelerinde örnekler alınmıştır. Karşılaştırma için üç farklı olgunlaştırılmış peynir kullanılmıştır. Bu peynirlerin inek sütünden endüstriyel ölçekte üretildiği, üretiminde starter kültür kullanılmadığı, standart üretim metotlarının kullanıldığı, 4oC’de 3 ay olgunlaştırmaya tabi tutulduğu ve tam yağlı olgunlaştırılmış beyaz peynir olarak satışa sunulduğu bilinmektedir. Bifidobakteri, laktik asit bakterileri, maya ve küf sayımının yanı sıra aromatik bileşikler ve duyusal özelliklerin belirlenmesine yönelik analizler yapılmıştır.
Bulgular ve sonuç: Bifidobakteri ilavesiyle hazırlanan örneklerde laktik asit bakteri sayılarında daha düzenli bir artış görülmüştür. Bifidobakterilerin 7 log kob/mL inokülasyonu ile üretilen Bayramiç peynirlerinin probiyotik olarak pazarlanmasında avantaj sağlayabileceği görülmüştür. Daha fazla örnekte yapılacak çalışmalarda; kaprik asit, kapronat (Etil-) ve benzen, 2,4-diizosiyanato-1-metil’in Bayramiç peynirlerinin diğer peynirlerden farklılığını ortaya koyabilecek indikatör bileşenler olarak kullanılabileceği değerlendirilmiştir. Bifidobakteri inokülasyonu ve olgunlaşma günlerinin interaksiyonu ürün kalitesi için önemli olarak belirlenmiştir. Starter kültür olarak bifidobakteri kullanmak isteyen üreticilerin olgunlaşma sürelerine de dikkat etmeleri gerektiği düşünülmektedir.

Anahtar Kelimeler

artizan peynir, starter kültür, laktik asit bakterileri, kaprik asit

Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses

Öz

Objective: In recent years, interests in artisan cheeses have also increased with the interest in traditional foods. In this context, researchers are studying on revealing the properties of artisan cheeses, increasing their quality with new technologies and revealing their differences with other cheeses. This study aimed to determine the differences in microbial properties, major aromatic components and sensory properties of Bayramiç cheese, which are traditionally produced with and without inoculation of bifidobacteria and ripened in brine at different periods. In addition, these traditional cheeses were also compared with other industrially produced cheeses.
Materials and methods: In this study, Bayramiç cheeses were produced from cow milk by using traditional methods with and without bifidobacteria inoculation. Samples were taken at 1, 45, 90 and 135 days of ripening period for analysis. Three different ripened cheeses were used to compare. It is known that these cheeses were produced on an industrial scale from cow's milk, starter culture was not used in their production, standard production methods were used, they were ripened at 4oC for 3 months and offered for sale as full-fat ripened white cheese. Bifidobacteria, lactic acid bacteria, yeast and mold counts were determined and aromatic compounds and sensory properties were also analyzed.
Results and conclusion: Bifidobacteria inoculated samples showed more regular increase in lactic acid bacteria counts. It has been observed that Bayramiç cheeses produced with 7 log cfu/mL inoculation of bifidobacteria may also provide an advantage in the marketing of probiotics. In further studies, will be done in future with much more samples, capric acid, capronate (ethyl-) and benzene, 2,4-diisocyanato-1-methyl can be used as indicator components for Bayramiç cheeses. Interreaction of bifidobacteria inoculation and ripening days were determined important factors for product quality. It is thought that producers who want to use bifidobacteria as a starter culture should also pay attention to ripening times.

Anahtar Kelimeler

artisan cheese, starter culture, lactic acid bacteria, capric acid

Kaynakça

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