Derleme
BibTex RIS Kaynak Göster

Strategies to Accelerate the Ripening Process in Cheeses

Yıl 2025, Cilt: 8 Sayı: 1, 48 - 72, 27.06.2025
https://doi.org/10.51970/jasp.1463642

Öz

There are over a thousand types of cheese worldwide, and according to the Turkish Food Codex, cheese is defined as a dairy product with varying firmness and fat content, produced from milk and its derivatives using a coagulant, and characterized by features specific to its type. The ripening process plays a critical role in shaping the sensory, physical, and chemical properties of cheese, primarily influenced by the activity of microorganisms and enzymes. During maturation, reactions such as glycolysis, lipolysis, and proteolysis occur, with their rates and extents being influenced by numerous factors. These reactions lead to the formation of various chemical compounds that contribute to the unique taste and texture of each cheese type. However, the ripening process, particularly in cheeses with high dry matter content, is a slow and costly operation. This has driven the cheese industry to develop strategies to accelerate the ripening process. Methods such as elevated ripening temperatures, enzyme addition, the use of modified microbial cultures, high-pressure treatments, and cheese slurry additions have been employed to expedite cheese ripening. This article examines the advantages, disadvantages, and commercial potential of these methods in detail.

Kaynakça

  • Abdel Baky, A.A., El Fak, A.M., Rabie, A.M. ve El Neshawy, A.A. (1982). Utilisation of cheese slurry in the acceleration of Kefalotyri ‘Ras’ cheese ripening. Dairy Ind. Int., 47, 21-25.
  • Abdel Baky, A.A., El-Neshawy, A.A., Rabie, A.M. ve Ashour, M.M. (1986). Heat-shocked lactobacilli for accelerating flavour development of Ras cheese. Food chemistry, 21(4), 301-313.
  • Akın, N., Aydemir, S., Koçak, C. ve Yıldız, M.A. (2003). Changes of free fatty acid contents and sensory properties of White Pickled cheese during ripening. Food Chemistry, 80(1), 77-83. https://doi.org/10.1016/S0308-8146(02)00242-X.
  • Alhelli, A.M., Mohammed, N.K., Khalil, E.S. ve Hussin, A.S.M. (2021). Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. AMB Express., 11(1), 1-13. https://doi.org/10.1186/s13568-021-01205-9.
  • Anonim, (2015). Türk Gıda Kodeksi. Peynir Tebliği (2015/6). Gıda, Tarım ve Hayvancılık Bakanlığı. 8 Şubat 2015 tarih ve 29261 sayılı Resmî Gazete, Ankara. Erişim tarihi: 27.03.2024.
  • Ardo, Y. ve Pettersson, H.E. (1988). Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme. J. Dairy Res., 55(2), 239-245.
  • Azarnia, S., Lee, B.H., St-Gelais, D., Champagne, C.P. ve Kilcawley, K.N. (2010). Effect of free or encapsulated recombinant aminopeptitase of Lactobacillus rhamnosus S93 on acceleration of cheddar cheese ripening. Food Biotechnology, 24(2), 135-149. https://doi.org/10.1080/08905431003784853.
  • Azarnia, S., Robert, N. ve Lee, B. (2006). Biotechnological methods to accelerate Cheddar cheese ripening. Critical Reviews in Biotechnology, 26(3), 121-143. https://doi.org/10.1080/07388550600840525.
  • Bakr, A., Ahmed, A., El-Daba, M., ve El-Hamshary, H. (2024). Acceleration ripening of Ras cheese using slurry mixture. Journal of Sustainable Agricultural and Environmental Sciences, 3(3), 67-74.
  • Barrett, F.M., Kelly, A.L., McSweeney, P.L. ve Fox, P.F. (1999). Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening. International Dairy Journal, 9(7), 421-427. https://doi.org/10.1016/S0958-6946(99)00047-3.
  • Bartels, H.J. (1987). Accelerated ripening of Gouda cheese 1. Effect of Heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development. Milchwissenschaft, 42, 83-88.
  • Bartels, H.J., Johnson, M.E. ve Olson, N.F. (1987). Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development. Milchwissenschaft, 42(3), 139-144.
  • Blaya, J., Barzideh, Z. ve LaPointe, G. (2018). Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment. Journal of Dairy Science, 101(4), 3611-3629. https://doi.org/10.3168/jds.2017-13345.
  • Calasso, M., Mancini, L., Di Cagno, R., Cardinali, G. ve Gobbetti, M. (2015). Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. Journal of Dairy Science, 98(9), 5874-5889. https://doi.org/10.3168/jds.2015-9362.
  • Cao, M., Fonseca, L.M., Schoenfuss, T.C. ve Rankin, S. A. (2014). Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese. Journal of Agricultural and Food Chemistry, 62(25), 5726-5733. https://doi.org/10.1021/jf4048786.
  • Casal, V. ve Gómez, R. (1999). Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese. Journal of Dairy Science. 82(6), 1092-1098. https://doi.org/10.3168/jds.S0022-0302(99)75331-2.
  • Collins, Y.F., McSweeney, P.L. ve Wilkinson, M.G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13(11), 841-866. https://doi.org/10.1016/S0958-6946(03)00109-2.
  • Crow, V.L., Coolbear, T., Gopal, P.K., Martley, F.G., McKay, L.L. ve Riepe, H. (1995b). The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal, 5(8), 855-875. https://doi.org/10.1016/0958-6946(95)00036-4.
  • Crow, V.L., Martley, F.G., Coolbear, T. ve Roundhill, S.J. (1995a). The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening. International Dairy Journal, 5(5), 451-472. https://doi.org/10.1016/0958-6946(95)00022-U.
  • Deegan, K.C. ve McSweeney, P.L. (2013). Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese. Dairy Science & Technology, 93, 641-655. https://doi.org/10.1007/s13594-013-0139-0.
  • Dias, B. ve Weimer, B. (1999). Production of volatile sulfur compounds in Cheddar cheese slurries. International Dairy Journal, 9(9), 605–611. https://doi.org/10.1016/S0958-6946(99)00130-2.
  • Dulley, J.R. (1976). The utilisation of cheese slurries to accelerate the ripening of Cheddar cheese. Aust. J. Dairy Technol., 31,143-148.
  • El Abboudi, M., Pandian, S., Trepanier, G., Simard, R.E. ve Lee, B.H. (1991). Heat‐shocked lactobacilli for acceleration of Cheddar cheese ripening. Journal of Food Science, 56(4), 948-949. https://doi.org/10.1111/j.1365-2621.1991.tb14612.x.
  • El Neshawy, A.A., Abdel Baky, A.A. ve Farahat, S.M. (1982). Enhancement of Domiati cheese flavour with animal lipase preparations. Dairy Industries International, 47(2), 29-31.
  • El Soda, M. (1986). Acceleration of cheese ripening: recent advances. Journal of Food Protection, 49(5), 395-399. https://doi.org/10.4315/0362-028X-49.5.395.
  • El Soda, M. (1993). Accelerated maturation of cheese. International Dairy Journal, 3(4-6), 531-544. https://doi.org/10.1016/0958-6946(93)90030-4.
  • El-Shibiny, S., Soliman, M.A., El-Bagoury, E., Gad, A. ve El-Salam, M.H.A. (1978). Development of volatile fatty acids in Ras cheese. Journal of Dairy Research, 45(3), 497-500. https://doi.org/10.1017/S002202990001671X.
  • El‐Zayat, A.I. (1987). Microstructure, free amino acids and free fatty acids in Domiati cheese treated with β‐galactosidase. Food/Nahrung, 31(1), 27-37. https://doi.org/10.1002/food.19870310105.
  • Farahat, S.M., Rabie, A.M., Baky, A.A., El‐Neshawy, A.A. ve Mobasher, S. (1985). β‐Galactosidase in the acceleration of Ras cheese ripening. Food/Nahrung. 29(3), 247-254. https://doi.org/10.1002/food.19850290307.
  • Fedrick, I.A., Aston, J.W., Nottingham, S.M. ve Dulley, J. R. (1986). The effect of a neutral fungal protease on Cheddar cheese ripening. N.Z.J. Dairy Sci. Technol., 21, 9-19.
  • Fernandez-Garcia, E., Lopez-Fandiño, R., Alonso, L. ve Ramos, M. (1994). The use of lipolytic and proteolytic enzymes in the manufacture of Manchego type cheese from ovine and bovine milk. Journal of Dairy Science, 77(8), 2139-2149. https://doi.org/10.3168/jds.S0022-0302(94)77156-3.
  • Forde, A. ve Fitzgerald, G.F. (2000). Biotechnological approaches to the understanding and improvement of mature cheese flavour. Current Opinion in Biotechnology, 11(5), 484-489. https://doi.org/10.1016/S0958-1669(00)00130-0.
  • Fox, P.F. (1988). Acceleration of cheese ripening, Food Biotechnology, 2:2, 133-185. https://doi.org/10.1080/08905438809549685. https://doi.org/10.1080/08905438809549685.
  • Fox, P.F. (1993). Cheese: Chemistry, Physics and Microbiology Volume 1, Springer-Science+Business Media.
  • Fox, P.F., Guinee, T.P., Cogan, T.M. ve McSweeney P.L.H. (2017). Fundamentals of cheese science. Second Ed., Springer.
  • Fox, P.F., Lucey, J.A. ve Cogan, T.M. (1990). Glycolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science & Nutrition. 29(4), 237-253. https://doi.org/10.1080/10408399009527526.
  • Fox, P.F., McSweeney, P.L.H., 1996. Proteolysis in cheese during ripening. Food Reviews International. 12(4): 457-509. https://doi.org/10.1080/87559129609541091.
  • Gan, H.H., Yan, B., Linforth, R.S.T. ve Fisk, I.D. (2016). Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of Cheddar cheese maturity. Food Chemistry. 190, 442-447. https://doi.org/10.1016/j.foodchem.2015.05.096.
  • Garbowska, M., Berthold-Pluta, A., Stasiak-Różańska, L. ve Pluta, A. (2021). The impact of the adjunct heat-treated starter culture and Lb. helveticus LH-B01 on the proteolysis and ACE inhibitory activity in Dutch-type cheese model during ripening. Animals, 11(9), 2699. https://doi.org/10.3390/ani11092699.
  • Geciova, J., Bury, D. ve Jelen, P. (2002). Methods for disruption of microbial cells for potential use in the dairy industry—a review. International Dairy Journal, 12(6), 541-553. https://doi.org/10.1016/S0958-6946(02)00038-9.
  • Gooda, E., Bednarski, W. ve Ponznaoski, S. (1983). The protein degradation in Cheddar cheese manufactured from milk treated with lactase. Milchwissenschaft, 38, 83-86.
  • Guamis, B., Trujillo, A.J., Sendra, E., Buffa, M. ve Saldo, J. (2000). High pressure applications in milk treatment for cheese-making and accelerated ripening. International Journal of High Pressure Research, 19,1-6. https://doi.org/10.1080/08957950008202530.
  • Guinee, T.P., Wilkinson, M.G., Mulholland, E.O. ve Fox, P.F. (1991). Influence of ripening temperature, added commercial enzyme preparations and attenuated mutant (Lac⁻) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese. Irish Journal of Food Science and Technology, 15, 27-52.
  • Haard, N.F. ve Patel, T.R. (1987). Bacterial enzyme used as cheese ripening aid. U.S. Patent No. 4,690,826. U.S. Patent and Trademark Office.
  • Hamdy, S.M., Mahmoud, H.S. ve Abbas, K.A.H. (2017). Improving the Quality of Ultrafiltered Ras Cheese using Mature Cheddar Cheese Slurry. International Journal of Dairy Science. 12(5), 318-324.
  • Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M. ve Beresford, T.P. (2006). Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. Journal of Dairy Science, 89(10), 3749-3762. https://doi.org/10.3168/jds.S0022-0302(06)72416-X.
  • Huppertz, T., Kelly, A.L. ve Fox, P.F. (2002). Effects of high pressure on constituents and properties of milk. International Dairy Journal, 12(7), 561-572. https://doi.org/10.1016/S0958-6946(02)00045-6.
  • Iwasawa, A., Suzuki-Iwashima, A., Iida, F. ve Shiota, M. (2014). Effects of flavor and texture on the desirability of cheddar cheese during ripening. Food Science and Technology Research, 20(1), 23-29. https://doi.org/10.3136/fstr.20.23.
  • Johnson, J.A.C., Etzel, M.R., Chen, C.M. ve Johnson, M.E. (1995). Accelerated ripening of reduced-fat Cheddar cheese using four attenuated Lactobacillus helveticus CNRZ-32 adjuncts. Journal of Dairy Science, 78(4), 769-776. https://doi.org/10.3168/jds.S0022-0302(95)76688-7.
  • Johnson, M.E. (2011). Preparation of cheese milk. In Encyclopedia of Dairy Sciences. Ed. J.W. Fuquay, P.F.Fox, P.L.H. McSweeney, Elsevier Academic Press.
  • Johnston, K.A., Dunlop, F.P., Coker, C.J. ve Wards, S.M. (1994). Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L). International Dairy Journal, 4(4), 303-327. https://doi.org/10.1016/0958-6946(94)90029-9.
  • Juan, B., Quevedo, J.M., Zamora, A., Guamis, B. ve Trujillo, A.J. (2015). Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization. LWT-Food Science and Technology, 60(2), 1034-1038. https://doi.org/10.1016/j.lwt.2014.10.003.
  • Juan, B., Zamora, A., Quevedo, J.M. ve Trujillo, A.J. (2016). Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. LWT-Food Science and Technology, 69, 17-23. https://doi.org/10.1016/j.lwt.2015.12.013.
  • Karaca, O. ve Güven, M. (2018). Effects of proteolytic and lipolytic enzyme supplementations on lipolysis and proteolysis characteristics of White cheeses. Foods, 7(8), 125. https://doi.org/10.3390/foods7080125.
  • Kavinila, S., Nimbkar, S., Moses, J. A. ve Anandharamakrishnan, C. (2023). Emerging applications of microfluidization in the food industry. Journal of Agriculture and Food Research, 12, 100537. https://doi.org/10.1016/j.jafr.2023.100537.
  • Kheadr, E.E., Vachon, J.F., Paquin, P. ve Fliss, I. (2002). Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. International Dairy Journal, 12(5), 435-446. https://doi.org/10.1016/S0958-6946(01)00104-2.
  • Kilcawley, K.N., Wilkinson, M.G. ve Fox, P.F. (1998). Enzyme modified cheese. Int. Dairy J., 8, 1-10. https://doi.org/10.1016/S0958-6946(98)00010-7.
  • Klein, N. ve Lortal, S. (1999). Attenuated starters: an efficient means to influence cheese ripening-a review. International Dairy Journal, 9(11), 751-762. https://doi.org/10.1016/S0958-6946(99)00155-7.
  • Koçak, C., Gürsel, A., Avşar, Y.K. ve Semiz, A. (1995). Effect of lipase enzyme (Palatase A 750 L) on the ripening of Tulum cheese. Turkish Journal of Agriculture and Forestry, 19(3), 171-177.
  • Kosikowski, F.V. (1978). Cheese and Fermented Milk Foods. Second Edition, Cornell University.
  • Kristoffersen, T., Mikolajcik, E.M. ve Gould, I.A. (1967). Cheddar cheese flavor. IV. Directed and accelerated ripening process. J. Dairy Sci., 50(3), 292-297. https://doi.org/10.3168/jds.S0022-0302(67)87412-5.
  • Law, B.A. (2001). Controlled and accelerated cheese ripening: the research base for new technology. International Dairy Journal, 11(4-7), 383-398. https://doi.org/10.1016/S0958-6946(01)00067-X.
  • Law, B.A. (2010). Cheese-Ripening and Cheese Flavour Technology. In Technology of cheesemaking (Second Edition) Law, B.A. and Tamime, A.Y. (Eds.)., John Wiley & Sons Ltd.
  • Law, B.A., Castañón, M.J. ve Sharpe, M.E. (1976). The contribution of starter streptococci to flavour development in Cheddar cheese. Journal of Dairy Research, 43(2), 301-311. https://doi.org/10.1017/S0022029900015867.
  • Li, Z., Liu, T., Fan, K., Geng, L., Wang, P., Ren, F. ve Luo, J. (2024). Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. Journal of Dairy Science, 107(6), 3502-3514. https://doi.org/10.3168/jds.2023-23982.
  • Lin, J.C.C. ve Jeon, I.J. (1987). Effects of commercial food grade enzymes on free fatty acid profiles in granular cheddar cheese. Journal of Food Science, 52(1), 79-83. https://doi.org/10.1111/j.1365-2621.1987.tb13976.x.
  • Lowrie, R.J., Lawrence, R.C. ve Peberdy, M.F. (1974). Cheddar cheese flavour. V. Influence of bacteriophage and cooking temperature on cheese made under controlled bacteriological conditions. N.Z.J. Dairy Sci. Technol., 9, 116-121.
  • Madkor, S.A., Tong, P.S. ve El Soda, M. (2000). Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli. J. Dairy Sci., 83, 1684-1691. https://doi.org/10.3168/jds.S0022-0302(00)75037-5.
  • Martley, F.G. (1975). The behaviour and role of starter streptococci in Camembert cheesemaking. N.Z.J. Dairy. Sci. Technol., 10, 12-17.
  • McSweeney, P. L. ve Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80(3), 293-324. https://doi.org/10.1051/lait:2000127.
  • McSweeney, P. L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57(2‐3), 127-144. https://doi.org/10.1111/j.1471-0307.2004.00147.x.
  • McSweeney, P.L.H. (2011). Cheese: Biochemistry of cheese ripening. Encyclopedia of Dairy Sciences (pp. 667–674).
  • Nunez, M., Garcia-Aser, C., Rodriguez-Martin, M.A., Medina, M. ve Gaya, P. (1986). The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese. Food Chemistry, 21(2), 115-123. https://doi.org/10.1016/0308-8146(86)90156-1.
  • Özer B. ve Hayaloğlu, A.A. (2021). Peynirde Olgunlaşmayı Hızlandırma Yöntemleri. 2. Basım, Editörler: Hayaloğlu, A.A., Özer, B. Peynir Biliminin Temelleri, 265-295.
  • Peng, Q., Wang, X., Shang, M., Huang, J., Guan, G., Li Y. ve Shi, B. (2014). Isolation of novel alkaline-stable lipase from a metagenomic library and its specific application of milk fat flavour production. Microb Cell Factories, 13(1),1-6.
  • Pettersson, H.E. ve Sjöström, G. (1975). Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening. Journal of Dairy Research, 42(2), 313-326. https://doi.org/10.1017/S002202990001534X.
  • Rabie, A.M. (1989). Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of Penicillium roqueforti. Lait, 69, 305-314. https://doi.org/10.1051/lait:1989424.
  • Rani, S. ve Jagtap, S. (2019). Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics. Journal of Food Science and Technology, 56, 497-506. https://doi.org/10.1007/s13197-018-3482-6.
  • Reps, A., Kolakowski, P. ve Dajnowiec, F. (1998). The effect of high pressure on microorganisms and enzymes of ripening cheeses. In: High Pressure Food Science, Bioscience and Chemistry. Neil, S. Isaacs (Ed.), pp. 265-270.
  • Saldo, J., Sendra, E. ve Guamis, B. (2000). High hydrostatic pressure for ripening acceleration of goat's milk cheese. Journal of Food Science, 65(4), 636-640.
  • Sihufe, G.A., Zorrilla, S.E., Perotti, M.C., Wolf, I.V., Zalazar, C.A. ve Sabbag, N.G. (2010). Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese. Food Chemistry, 119(1), 101-107. https://doi.org/10.1016/j.foodchem.2009.06.001.
  • Singh, S. ve Kristoffersen, T. (1971). Influence of lactic cultures and curd milling acidity on flavor of Cheddar cheese slurries. J. Dairy Sci., 54, 1589-1594. https://doi.org/10.3168/jds.S0022-0302(71)86076-9.
  • Smit, G., Smit, B.A. ve Engels, W.J.M. (2005). Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, 29, 591-610. https://doi.org/10.1016/j.femsre.2005.04.002.
  • Smith, M.R., Browning, P.D. ve Pawlett, D. (2003). Cheese ripening process. United State Patent, US 6,649,200 B2.
  • Stratton, J.E., Hutkins, R.W. ve Taylor, S.L. (1991). Biogenic amines in cheese and other fermented foods: A review. Journal of Food Protection, 54(6), 460-470. https://doi.org/10.4315/0362-028X-54.6.460.
  • Upadhyay, V.K., Huppertz, T., Kelly, A.L. ve McSweeney, P.L.H. (2007). Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture. Innovative Food Science & Emerging Technologies, 8(4), 485-492. https://doi.org/10.1016/j.ifset.2007.04.013.
  • Upadhyay, V.K. ve McSweeney, P.L.H. (2003). Acceleration of cheese ripening. In Dairy processing: improving quality (Edited by G Smit), Woodhead Publishing Limited.
  • Üçüncü, M. (2008). A’ dan Z’ ye Peynir Teknolojisi Cilt 2. Sidas.
  • Vélez, M.A., Bergamini, C., Wolf, I. V., Peralta, G.H. ve Perotti, M.C. (2023). Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration. Handbook of Cheese Chemistry. Editör Michael H. Tunick, Royal Society of Chemistry.
  • Wilkinson, M.G. (1993). Acceleration of cheese ripening. In Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects. P.F. FOX Edt. Springer, pp. 523-555
  • Xia, Q., Zheng, Y., Liu, Z., Cao, J., Chen, X., Liu, L., Yu, H., Barba, F.J. ve Pan, D. (2020). Nonthermally driven volatilome evolution of food matrices: The case of high-pressure processing. Trends in Food Science & Technology, 106, 365-381. https://doi.org/10.1016/j.tifs.2020.10.026.
  • Yokoyama, H., Sawamura, N. ve Motobayashi, N. (1992). Method for accelerating cheese ripening. European-Patent-Application EP 0 469 851 AI.

Peynirlerde Olgunlaşma Sürecinin Hızlandırılmasına Yönelik Stratejiler

Yıl 2025, Cilt: 8 Sayı: 1, 48 - 72, 27.06.2025
https://doi.org/10.51970/jasp.1463642

Öz

Dünyada binin üzerinde peynir çeşidi bulunmakta ve Türk Gıda Kodeksine göre peynir, pıhtılaştırıcı kullanılarak süt ve türevlerinden elde edilen farklı sertlik ve yağ içeriğine sahip, çeşidine özgü özellikler taşıyan bir süt ürünü olarak tanımlanmaktadır. Peynirin duyusal, fiziksel ve kimyasal özelliklerinin şekillenmesinde kritik bir rol oynayan olgunlaşma süreci, mikroorganizmalar ve enzimlerin etkisiyle gerçekleşmektedir. Olgunlaşma sırasında glikoliz, lipoliz ve proteoliz gibi reaksiyonlar meydana gelmekte, bu reaksiyonların hızı ve seviyesi birçok faktöre bağlı olarak değişmektedir. Bu süreçte ortaya çıkan çeşitli kimyasal bileşikler, her peynir çeşidine özgü lezzet ve dokunun oluşmasını sağlamaktadır. Ancak olgunlaşma süreci, özellikle yüksek kuru madde içeriğine sahip peynirlerde yavaş ve maliyetli bir işlem olduğundan, peynir endüstrisinde bu süreyi kısaltmaya yönelik stratejiler geliştirilmiştir. Olgunlaşmayı hızlandırmak için sıcaklık artırımı, enzim ilavesi, modifiye mikroorganizma kültürleri eklenmesi, yüksek basınç uygulamaları ve peynir bulamacı gibi yöntemler kullanılmaktadır. Bu makalede, söz konusu yöntemlerin avantajları, dezavantajları ve ticari potansiyelleri incelenmiştir.

Kaynakça

  • Abdel Baky, A.A., El Fak, A.M., Rabie, A.M. ve El Neshawy, A.A. (1982). Utilisation of cheese slurry in the acceleration of Kefalotyri ‘Ras’ cheese ripening. Dairy Ind. Int., 47, 21-25.
  • Abdel Baky, A.A., El-Neshawy, A.A., Rabie, A.M. ve Ashour, M.M. (1986). Heat-shocked lactobacilli for accelerating flavour development of Ras cheese. Food chemistry, 21(4), 301-313.
  • Akın, N., Aydemir, S., Koçak, C. ve Yıldız, M.A. (2003). Changes of free fatty acid contents and sensory properties of White Pickled cheese during ripening. Food Chemistry, 80(1), 77-83. https://doi.org/10.1016/S0308-8146(02)00242-X.
  • Alhelli, A.M., Mohammed, N.K., Khalil, E.S. ve Hussin, A.S.M. (2021). Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. AMB Express., 11(1), 1-13. https://doi.org/10.1186/s13568-021-01205-9.
  • Anonim, (2015). Türk Gıda Kodeksi. Peynir Tebliği (2015/6). Gıda, Tarım ve Hayvancılık Bakanlığı. 8 Şubat 2015 tarih ve 29261 sayılı Resmî Gazete, Ankara. Erişim tarihi: 27.03.2024.
  • Ardo, Y. ve Pettersson, H.E. (1988). Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme. J. Dairy Res., 55(2), 239-245.
  • Azarnia, S., Lee, B.H., St-Gelais, D., Champagne, C.P. ve Kilcawley, K.N. (2010). Effect of free or encapsulated recombinant aminopeptitase of Lactobacillus rhamnosus S93 on acceleration of cheddar cheese ripening. Food Biotechnology, 24(2), 135-149. https://doi.org/10.1080/08905431003784853.
  • Azarnia, S., Robert, N. ve Lee, B. (2006). Biotechnological methods to accelerate Cheddar cheese ripening. Critical Reviews in Biotechnology, 26(3), 121-143. https://doi.org/10.1080/07388550600840525.
  • Bakr, A., Ahmed, A., El-Daba, M., ve El-Hamshary, H. (2024). Acceleration ripening of Ras cheese using slurry mixture. Journal of Sustainable Agricultural and Environmental Sciences, 3(3), 67-74.
  • Barrett, F.M., Kelly, A.L., McSweeney, P.L. ve Fox, P.F. (1999). Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening. International Dairy Journal, 9(7), 421-427. https://doi.org/10.1016/S0958-6946(99)00047-3.
  • Bartels, H.J. (1987). Accelerated ripening of Gouda cheese 1. Effect of Heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development. Milchwissenschaft, 42, 83-88.
  • Bartels, H.J., Johnson, M.E. ve Olson, N.F. (1987). Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development. Milchwissenschaft, 42(3), 139-144.
  • Blaya, J., Barzideh, Z. ve LaPointe, G. (2018). Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment. Journal of Dairy Science, 101(4), 3611-3629. https://doi.org/10.3168/jds.2017-13345.
  • Calasso, M., Mancini, L., Di Cagno, R., Cardinali, G. ve Gobbetti, M. (2015). Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. Journal of Dairy Science, 98(9), 5874-5889. https://doi.org/10.3168/jds.2015-9362.
  • Cao, M., Fonseca, L.M., Schoenfuss, T.C. ve Rankin, S. A. (2014). Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese. Journal of Agricultural and Food Chemistry, 62(25), 5726-5733. https://doi.org/10.1021/jf4048786.
  • Casal, V. ve Gómez, R. (1999). Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese. Journal of Dairy Science. 82(6), 1092-1098. https://doi.org/10.3168/jds.S0022-0302(99)75331-2.
  • Collins, Y.F., McSweeney, P.L. ve Wilkinson, M.G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13(11), 841-866. https://doi.org/10.1016/S0958-6946(03)00109-2.
  • Crow, V.L., Coolbear, T., Gopal, P.K., Martley, F.G., McKay, L.L. ve Riepe, H. (1995b). The role of autolysis of lactic acid bacteria in the ripening of cheese. International Dairy Journal, 5(8), 855-875. https://doi.org/10.1016/0958-6946(95)00036-4.
  • Crow, V.L., Martley, F.G., Coolbear, T. ve Roundhill, S.J. (1995a). The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening. International Dairy Journal, 5(5), 451-472. https://doi.org/10.1016/0958-6946(95)00022-U.
  • Deegan, K.C. ve McSweeney, P.L. (2013). Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese. Dairy Science & Technology, 93, 641-655. https://doi.org/10.1007/s13594-013-0139-0.
  • Dias, B. ve Weimer, B. (1999). Production of volatile sulfur compounds in Cheddar cheese slurries. International Dairy Journal, 9(9), 605–611. https://doi.org/10.1016/S0958-6946(99)00130-2.
  • Dulley, J.R. (1976). The utilisation of cheese slurries to accelerate the ripening of Cheddar cheese. Aust. J. Dairy Technol., 31,143-148.
  • El Abboudi, M., Pandian, S., Trepanier, G., Simard, R.E. ve Lee, B.H. (1991). Heat‐shocked lactobacilli for acceleration of Cheddar cheese ripening. Journal of Food Science, 56(4), 948-949. https://doi.org/10.1111/j.1365-2621.1991.tb14612.x.
  • El Neshawy, A.A., Abdel Baky, A.A. ve Farahat, S.M. (1982). Enhancement of Domiati cheese flavour with animal lipase preparations. Dairy Industries International, 47(2), 29-31.
  • El Soda, M. (1986). Acceleration of cheese ripening: recent advances. Journal of Food Protection, 49(5), 395-399. https://doi.org/10.4315/0362-028X-49.5.395.
  • El Soda, M. (1993). Accelerated maturation of cheese. International Dairy Journal, 3(4-6), 531-544. https://doi.org/10.1016/0958-6946(93)90030-4.
  • El-Shibiny, S., Soliman, M.A., El-Bagoury, E., Gad, A. ve El-Salam, M.H.A. (1978). Development of volatile fatty acids in Ras cheese. Journal of Dairy Research, 45(3), 497-500. https://doi.org/10.1017/S002202990001671X.
  • El‐Zayat, A.I. (1987). Microstructure, free amino acids and free fatty acids in Domiati cheese treated with β‐galactosidase. Food/Nahrung, 31(1), 27-37. https://doi.org/10.1002/food.19870310105.
  • Farahat, S.M., Rabie, A.M., Baky, A.A., El‐Neshawy, A.A. ve Mobasher, S. (1985). β‐Galactosidase in the acceleration of Ras cheese ripening. Food/Nahrung. 29(3), 247-254. https://doi.org/10.1002/food.19850290307.
  • Fedrick, I.A., Aston, J.W., Nottingham, S.M. ve Dulley, J. R. (1986). The effect of a neutral fungal protease on Cheddar cheese ripening. N.Z.J. Dairy Sci. Technol., 21, 9-19.
  • Fernandez-Garcia, E., Lopez-Fandiño, R., Alonso, L. ve Ramos, M. (1994). The use of lipolytic and proteolytic enzymes in the manufacture of Manchego type cheese from ovine and bovine milk. Journal of Dairy Science, 77(8), 2139-2149. https://doi.org/10.3168/jds.S0022-0302(94)77156-3.
  • Forde, A. ve Fitzgerald, G.F. (2000). Biotechnological approaches to the understanding and improvement of mature cheese flavour. Current Opinion in Biotechnology, 11(5), 484-489. https://doi.org/10.1016/S0958-1669(00)00130-0.
  • Fox, P.F. (1988). Acceleration of cheese ripening, Food Biotechnology, 2:2, 133-185. https://doi.org/10.1080/08905438809549685. https://doi.org/10.1080/08905438809549685.
  • Fox, P.F. (1993). Cheese: Chemistry, Physics and Microbiology Volume 1, Springer-Science+Business Media.
  • Fox, P.F., Guinee, T.P., Cogan, T.M. ve McSweeney P.L.H. (2017). Fundamentals of cheese science. Second Ed., Springer.
  • Fox, P.F., Lucey, J.A. ve Cogan, T.M. (1990). Glycolysis and related reactions during cheese manufacture and ripening. Critical Reviews in Food Science & Nutrition. 29(4), 237-253. https://doi.org/10.1080/10408399009527526.
  • Fox, P.F., McSweeney, P.L.H., 1996. Proteolysis in cheese during ripening. Food Reviews International. 12(4): 457-509. https://doi.org/10.1080/87559129609541091.
  • Gan, H.H., Yan, B., Linforth, R.S.T. ve Fisk, I.D. (2016). Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of Cheddar cheese maturity. Food Chemistry. 190, 442-447. https://doi.org/10.1016/j.foodchem.2015.05.096.
  • Garbowska, M., Berthold-Pluta, A., Stasiak-Różańska, L. ve Pluta, A. (2021). The impact of the adjunct heat-treated starter culture and Lb. helveticus LH-B01 on the proteolysis and ACE inhibitory activity in Dutch-type cheese model during ripening. Animals, 11(9), 2699. https://doi.org/10.3390/ani11092699.
  • Geciova, J., Bury, D. ve Jelen, P. (2002). Methods for disruption of microbial cells for potential use in the dairy industry—a review. International Dairy Journal, 12(6), 541-553. https://doi.org/10.1016/S0958-6946(02)00038-9.
  • Gooda, E., Bednarski, W. ve Ponznaoski, S. (1983). The protein degradation in Cheddar cheese manufactured from milk treated with lactase. Milchwissenschaft, 38, 83-86.
  • Guamis, B., Trujillo, A.J., Sendra, E., Buffa, M. ve Saldo, J. (2000). High pressure applications in milk treatment for cheese-making and accelerated ripening. International Journal of High Pressure Research, 19,1-6. https://doi.org/10.1080/08957950008202530.
  • Guinee, T.P., Wilkinson, M.G., Mulholland, E.O. ve Fox, P.F. (1991). Influence of ripening temperature, added commercial enzyme preparations and attenuated mutant (Lac⁻) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese. Irish Journal of Food Science and Technology, 15, 27-52.
  • Haard, N.F. ve Patel, T.R. (1987). Bacterial enzyme used as cheese ripening aid. U.S. Patent No. 4,690,826. U.S. Patent and Trademark Office.
  • Hamdy, S.M., Mahmoud, H.S. ve Abbas, K.A.H. (2017). Improving the Quality of Ultrafiltered Ras Cheese using Mature Cheddar Cheese Slurry. International Journal of Dairy Science. 12(5), 318-324.
  • Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M. ve Beresford, T.P. (2006). Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. Journal of Dairy Science, 89(10), 3749-3762. https://doi.org/10.3168/jds.S0022-0302(06)72416-X.
  • Huppertz, T., Kelly, A.L. ve Fox, P.F. (2002). Effects of high pressure on constituents and properties of milk. International Dairy Journal, 12(7), 561-572. https://doi.org/10.1016/S0958-6946(02)00045-6.
  • Iwasawa, A., Suzuki-Iwashima, A., Iida, F. ve Shiota, M. (2014). Effects of flavor and texture on the desirability of cheddar cheese during ripening. Food Science and Technology Research, 20(1), 23-29. https://doi.org/10.3136/fstr.20.23.
  • Johnson, J.A.C., Etzel, M.R., Chen, C.M. ve Johnson, M.E. (1995). Accelerated ripening of reduced-fat Cheddar cheese using four attenuated Lactobacillus helveticus CNRZ-32 adjuncts. Journal of Dairy Science, 78(4), 769-776. https://doi.org/10.3168/jds.S0022-0302(95)76688-7.
  • Johnson, M.E. (2011). Preparation of cheese milk. In Encyclopedia of Dairy Sciences. Ed. J.W. Fuquay, P.F.Fox, P.L.H. McSweeney, Elsevier Academic Press.
  • Johnston, K.A., Dunlop, F.P., Coker, C.J. ve Wards, S.M. (1994). Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L). International Dairy Journal, 4(4), 303-327. https://doi.org/10.1016/0958-6946(94)90029-9.
  • Juan, B., Quevedo, J.M., Zamora, A., Guamis, B. ve Trujillo, A.J. (2015). Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization. LWT-Food Science and Technology, 60(2), 1034-1038. https://doi.org/10.1016/j.lwt.2014.10.003.
  • Juan, B., Zamora, A., Quevedo, J.M. ve Trujillo, A.J. (2016). Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. LWT-Food Science and Technology, 69, 17-23. https://doi.org/10.1016/j.lwt.2015.12.013.
  • Karaca, O. ve Güven, M. (2018). Effects of proteolytic and lipolytic enzyme supplementations on lipolysis and proteolysis characteristics of White cheeses. Foods, 7(8), 125. https://doi.org/10.3390/foods7080125.
  • Kavinila, S., Nimbkar, S., Moses, J. A. ve Anandharamakrishnan, C. (2023). Emerging applications of microfluidization in the food industry. Journal of Agriculture and Food Research, 12, 100537. https://doi.org/10.1016/j.jafr.2023.100537.
  • Kheadr, E.E., Vachon, J.F., Paquin, P. ve Fliss, I. (2002). Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. International Dairy Journal, 12(5), 435-446. https://doi.org/10.1016/S0958-6946(01)00104-2.
  • Kilcawley, K.N., Wilkinson, M.G. ve Fox, P.F. (1998). Enzyme modified cheese. Int. Dairy J., 8, 1-10. https://doi.org/10.1016/S0958-6946(98)00010-7.
  • Klein, N. ve Lortal, S. (1999). Attenuated starters: an efficient means to influence cheese ripening-a review. International Dairy Journal, 9(11), 751-762. https://doi.org/10.1016/S0958-6946(99)00155-7.
  • Koçak, C., Gürsel, A., Avşar, Y.K. ve Semiz, A. (1995). Effect of lipase enzyme (Palatase A 750 L) on the ripening of Tulum cheese. Turkish Journal of Agriculture and Forestry, 19(3), 171-177.
  • Kosikowski, F.V. (1978). Cheese and Fermented Milk Foods. Second Edition, Cornell University.
  • Kristoffersen, T., Mikolajcik, E.M. ve Gould, I.A. (1967). Cheddar cheese flavor. IV. Directed and accelerated ripening process. J. Dairy Sci., 50(3), 292-297. https://doi.org/10.3168/jds.S0022-0302(67)87412-5.
  • Law, B.A. (2001). Controlled and accelerated cheese ripening: the research base for new technology. International Dairy Journal, 11(4-7), 383-398. https://doi.org/10.1016/S0958-6946(01)00067-X.
  • Law, B.A. (2010). Cheese-Ripening and Cheese Flavour Technology. In Technology of cheesemaking (Second Edition) Law, B.A. and Tamime, A.Y. (Eds.)., John Wiley & Sons Ltd.
  • Law, B.A., Castañón, M.J. ve Sharpe, M.E. (1976). The contribution of starter streptococci to flavour development in Cheddar cheese. Journal of Dairy Research, 43(2), 301-311. https://doi.org/10.1017/S0022029900015867.
  • Li, Z., Liu, T., Fan, K., Geng, L., Wang, P., Ren, F. ve Luo, J. (2024). Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. Journal of Dairy Science, 107(6), 3502-3514. https://doi.org/10.3168/jds.2023-23982.
  • Lin, J.C.C. ve Jeon, I.J. (1987). Effects of commercial food grade enzymes on free fatty acid profiles in granular cheddar cheese. Journal of Food Science, 52(1), 79-83. https://doi.org/10.1111/j.1365-2621.1987.tb13976.x.
  • Lowrie, R.J., Lawrence, R.C. ve Peberdy, M.F. (1974). Cheddar cheese flavour. V. Influence of bacteriophage and cooking temperature on cheese made under controlled bacteriological conditions. N.Z.J. Dairy Sci. Technol., 9, 116-121.
  • Madkor, S.A., Tong, P.S. ve El Soda, M. (2000). Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli. J. Dairy Sci., 83, 1684-1691. https://doi.org/10.3168/jds.S0022-0302(00)75037-5.
  • Martley, F.G. (1975). The behaviour and role of starter streptococci in Camembert cheesemaking. N.Z.J. Dairy. Sci. Technol., 10, 12-17.
  • McSweeney, P. L. ve Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80(3), 293-324. https://doi.org/10.1051/lait:2000127.
  • McSweeney, P. L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57(2‐3), 127-144. https://doi.org/10.1111/j.1471-0307.2004.00147.x.
  • McSweeney, P.L.H. (2011). Cheese: Biochemistry of cheese ripening. Encyclopedia of Dairy Sciences (pp. 667–674).
  • Nunez, M., Garcia-Aser, C., Rodriguez-Martin, M.A., Medina, M. ve Gaya, P. (1986). The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese. Food Chemistry, 21(2), 115-123. https://doi.org/10.1016/0308-8146(86)90156-1.
  • Özer B. ve Hayaloğlu, A.A. (2021). Peynirde Olgunlaşmayı Hızlandırma Yöntemleri. 2. Basım, Editörler: Hayaloğlu, A.A., Özer, B. Peynir Biliminin Temelleri, 265-295.
  • Peng, Q., Wang, X., Shang, M., Huang, J., Guan, G., Li Y. ve Shi, B. (2014). Isolation of novel alkaline-stable lipase from a metagenomic library and its specific application of milk fat flavour production. Microb Cell Factories, 13(1),1-6.
  • Pettersson, H.E. ve Sjöström, G. (1975). Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening. Journal of Dairy Research, 42(2), 313-326. https://doi.org/10.1017/S002202990001534X.
  • Rabie, A.M. (1989). Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of Penicillium roqueforti. Lait, 69, 305-314. https://doi.org/10.1051/lait:1989424.
  • Rani, S. ve Jagtap, S. (2019). Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics. Journal of Food Science and Technology, 56, 497-506. https://doi.org/10.1007/s13197-018-3482-6.
  • Reps, A., Kolakowski, P. ve Dajnowiec, F. (1998). The effect of high pressure on microorganisms and enzymes of ripening cheeses. In: High Pressure Food Science, Bioscience and Chemistry. Neil, S. Isaacs (Ed.), pp. 265-270.
  • Saldo, J., Sendra, E. ve Guamis, B. (2000). High hydrostatic pressure for ripening acceleration of goat's milk cheese. Journal of Food Science, 65(4), 636-640.
  • Sihufe, G.A., Zorrilla, S.E., Perotti, M.C., Wolf, I.V., Zalazar, C.A. ve Sabbag, N.G. (2010). Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese. Food Chemistry, 119(1), 101-107. https://doi.org/10.1016/j.foodchem.2009.06.001.
  • Singh, S. ve Kristoffersen, T. (1971). Influence of lactic cultures and curd milling acidity on flavor of Cheddar cheese slurries. J. Dairy Sci., 54, 1589-1594. https://doi.org/10.3168/jds.S0022-0302(71)86076-9.
  • Smit, G., Smit, B.A. ve Engels, W.J.M. (2005). Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, 29, 591-610. https://doi.org/10.1016/j.femsre.2005.04.002.
  • Smith, M.R., Browning, P.D. ve Pawlett, D. (2003). Cheese ripening process. United State Patent, US 6,649,200 B2.
  • Stratton, J.E., Hutkins, R.W. ve Taylor, S.L. (1991). Biogenic amines in cheese and other fermented foods: A review. Journal of Food Protection, 54(6), 460-470. https://doi.org/10.4315/0362-028X-54.6.460.
  • Upadhyay, V.K., Huppertz, T., Kelly, A.L. ve McSweeney, P.L.H. (2007). Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture. Innovative Food Science & Emerging Technologies, 8(4), 485-492. https://doi.org/10.1016/j.ifset.2007.04.013.
  • Upadhyay, V.K. ve McSweeney, P.L.H. (2003). Acceleration of cheese ripening. In Dairy processing: improving quality (Edited by G Smit), Woodhead Publishing Limited.
  • Üçüncü, M. (2008). A’ dan Z’ ye Peynir Teknolojisi Cilt 2. Sidas.
  • Vélez, M.A., Bergamini, C., Wolf, I. V., Peralta, G.H. ve Perotti, M.C. (2023). Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration. Handbook of Cheese Chemistry. Editör Michael H. Tunick, Royal Society of Chemistry.
  • Wilkinson, M.G. (1993). Acceleration of cheese ripening. In Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects. P.F. FOX Edt. Springer, pp. 523-555
  • Xia, Q., Zheng, Y., Liu, Z., Cao, J., Chen, X., Liu, L., Yu, H., Barba, F.J. ve Pan, D. (2020). Nonthermally driven volatilome evolution of food matrices: The case of high-pressure processing. Trends in Food Science & Technology, 106, 365-381. https://doi.org/10.1016/j.tifs.2020.10.026.
  • Yokoyama, H., Sawamura, N. ve Motobayashi, N. (1992). Method for accelerating cheese ripening. European-Patent-Application EP 0 469 851 AI.
Toplam 92 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Hayvansal Üretim (Diğer)
Bölüm Derleme Makalesi
Yazarlar

Mehtap Çelik 0000-0001-6929-1879

Metin Yıldırım 0000-0002-6637-916X

Erken Görünüm Tarihi 27 Haziran 2025
Yayımlanma Tarihi 27 Haziran 2025
Gönderilme Tarihi 2 Nisan 2024
Kabul Tarihi 27 Ocak 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 8 Sayı: 1

Kaynak Göster

APA Çelik, M., & Yıldırım, M. (2025). Peynirlerde Olgunlaşma Sürecinin Hızlandırılmasına Yönelik Stratejiler. Hayvan Bilimi ve Ürünleri Dergisi, 8(1), 48-72. https://doi.org/10.51970/jasp.1463642


Tarandığı indeksler:

Google Scholar        Directory of Research Journals Indexing        iealonline        19413        BASE (Bielefeld Academic Search Engine)        

Index Copernicus        Cite Factor        JournalTOCs

InfoBase Index        SIS Scientific Group        Food and Agriculture Organization of the United Nations

Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır (The journal doesn’t have APC or any submission charges).
Uluslararası Hakemli Dergi ( International Peer Reviewed Journal)

Creative Commons Lisansı