The effect of biochemical and rheological dynamics on the melting properties of cheeses

Öz

Cheese, with its high nutritional value, is classified among functional foods. In cheese, texture is recognized by consumers as an indicator of overall quality and preference, and it is also influenced by rheological properties. The rheology of cheese is shaped by a spongy matrix composed of fats, milk serum or whey, and minerals, all held together by casein micelles. Melting in cheese refers to the process in which it transitions from a solid state to a liquid or semi-liquid state when exposed to heat. This transformation is characterized by the softening and fluidization of the cheese, resulting in a viscous consistency. The melting property is affected by various factors such as composition, casein and fat content, moisture level, pH, and the presence of specific minerals. In general, the melting and stretching characteristics of cheese are based on the interactions between rheological and biochemical dynamics. A reduction in the interactions between casein molecules enhances melting. Furthermore, meltability varies among different cheese types, each possessing unique structural, sensory, and technological profiles.

Anahtar Kelimeler

• Cheese
• melting
• rheology
• casein

Peynirlerin Erime Özellikleri Üzerine Biyokimyasal ve Reolojik Dinamiklerdeki Etkileşimlerin Etkisi

Öz

Peynir, yüksek besin değeri ile fonksiyonel gıdalar arasında yer almaktadır. Peynirde tekstür tüketici tarafından genel kalite ve tercihin bir belirleyicisi olarak kabul edilmekle birlikte reolojik özelliklerden de etkilenmektedir. Peynir reolojisi, kazein miselleri tarafından bir arada tutulan yağlar, süt serumu veya peyniraltı suyu ile mineralleri içeren süngerimsi bir matriks ile şekillenmektedir. Peynirde erime, ısıya maruz kaldığında katı halden sıvı veya yarı sıvı hale geçiş sürecini ifade etmektedir. Bu dönüşüm, peynirin yumuşaması ve akışkanlaşması ile karakterize olup, viskoz bir kıvamla sonuçlanmaktadır. Erime özelliği, bileşim, kazein ve yağ içeriği, nem oranı, pH ve belirli minerallerin varlığı gibi çeşitli faktörlerden etkilenmektedir. Peynirde genel olarak, erime ve uzama özellikleri reolojik ve biyokimyasal dinamikler arasındaki etkileşimlere dayanmaktadır. Kazein molekülleri arasındaki etkileşimlerin azalması, erimeyi artırmaktadır. Ayrıca, eriyebilirlik, farklı peynir türleri arasında değişiklik göstermekte ve her biri çeşidi benzersiz yapı, lezzet ve teknolojik profillere sahip olmaktadır.

Anahtar Kelimeler

• Peynir
• erime
• reoloji
• kazein

Kaynakça

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