Farklı ticari rennetlerle üretilen süt jeli ve pıhtılarda fiziksel, kimyasal, tekstürel ve mikroyapısal nitelikler

Öz

Amaç: Bu çalışmada, peynir pıhtısı üretimi sırasında farklı ticari rennetlerin fiziko-kimyasal, tekstürel ve mikroyapısal niteliklerde oluşturduğu değişimleri belirlemek amaçlanmıştır.

Yöntem ve Bulgular: Süt termize (60 °C 15s) edildikten sonra yaklaşık 6.02 pH’ya kadar ön asitlendirme sonrası 3 eşit kısma ayrılmıştır. Mikrobiyal fermente rennet (M), %100 buzağı renneti (C1) ve rekombinant fermente rennet (C2), maya kuvvetine göre hesaplanan oranlarda her bir kısım süte 33 °C’de ilave edilerek pıhtılaşması sağlanmıştır. Süt jelinden kesim öncesi analizler için örnek alındıktan sonra; peyniraltı suyunu uzaklaştırmak için uygulanan baskılama işleminden sonra peynir pıhtısı 6x6x6 cm³ boyutlarında kalıplara kesilmiştir. Kalıplar, sıcak (60 °C) peyniraltı suyuna daldırılmış ve 30 dk süreyle ısıl işlem uygulanmış ve kalıpların merkez sıcaklığı 55 °C’ye ulaşmıştır. Isıl işlem sonrası 22 °C’ye soğutulan peynir kalıplarından analizler için örneklemeler yapılmıştır. Sonuç olarak, C1 pıhtısında en yüksek kuru madde tespit edilirken; toplam organik asit ve toplam karboksilik asitler en düşük miktarda tespit edilmiştir. M ve C2 pıhtılarında ise propiyonik asit ve heksanoik asit ile heksanal en yüksek tespit edilmiş; mikroyapıda daha az boşluklu yapı gözlemlenmiştir.

Genel Yorum: Farklı pıhtılaştırıcılar [mikrobiyal rennet (M), buzağı renneti (C1), ve rekombinant fermente rennet (C2)] kullanılarak üretilen jeller benzer tekstürel nitelikler göstermesine karşın uçucu bileşenlerin oranları bakımından farklılık ortaya koymuşlardır. Peynir pıhtıları ise benzer renk değerlerine sahip olmasına rağmen; tüketiciler tarafından ürünlerin kabul edilebilirliğinde önemli rol oynayan tekstürel parametreler, organik asitler, uçucu bileşenler, asitlik ve pH değerleri açısından önemli farklılık göstermişlerdir. Dolayısıyla pıhtılaştırıcı çeşidinin pıhtı kalitesine üzerine önemli bir rol oynadığı ifade edilebilir.

Çalışmanın Önemi ve Etkisi: Tekstür ve mikroyapı birbiri ile oldukça ilişkili niteliklerdir. Toplam kurumadde içeriklerinden bağımsız olarak pıhtıdaki bileşenlerin yapısal organizasyonu, tekstürü etkileyebilmektedir. Hem koruyucu etkisinden hem de lezzete katkısından dolayı yüksek laktik ve propiyonik asit içermesi, en yüksek randıman, en yüksek uçucu karboksilik asit oranı, en düşük pH değeri ve en yüksek sertlik değeri sergileyen pıhtıya neden olduğundan rekombinant fermente peynir mayası diğer mayalara kıyasla tercih edilebilir.

Anahtar Kelimeler

• Peynir pıhtısı
• fizikokimyasal nitelikler
• tekstür
• mikroyapı

Physico-chemical, textural and microstructural properties during the cheese curds manufacturing with different commercial rennets

Abstract

Aims: In this study, it was aimed to determine the physico-chemical, textural and microstructural changes of the cheese curd produced using different commercial rennet.

Methods and Results: After the milk was thermizated (60 °C for 15s), it was divided into 3 parts after pre-acidification up to a pH of about 6.02. Microbial fermented rennet (M), 100% calf rennet (C1) and recombinant fermented rennet (C2) were added to each portion of milk at 33 °C in proportions calculated according to the rennet strength and coagulation was achieved. Sampling was carried out for analysis from the gels before gel cutting and after milk gelation. After the pressing process was applied to milk gels to remove whey, the cheese curd was cut into molds of 6x6x6 cm³. The molds were dipped in hot (60 °C) whey and heat treated for 30 minutes. The internal temperature of the molds, which reached 55 °C with the heat treatment, were sampled for analysis after cooling to 22 °C. As a result, the highest dry matter was detected in C1 curd; however, total organic acid and total carboxylic acids were detected in the lowest amount. Propionic acid and hexanoic acid and hexanal were the highest in M and C2 curds; less voids were observed in the microstructure.

Conclusions: While gels produced using different coagulants [microbial rennet (M), calf rennet (C1), and recombinant fermented rennet (C2)] showed similar textural qualities, they differed in the percentages of volatile compounds. Although cheese curds have similar color values; they differed significantly in terms of textural parameters, organic acids, volatile compounds, acidity and pH values, which play an important role in the acceptability of products by consumers. Therefore, it can be stated that the coagulant type plays an important role on curd quality.

Significance and Impact of the Study: Texture and microstructure are highly related qualities. The structural organization of the constituents in the curd, independent of the total dry matter contents, can affect the texture. Recombinant fermented rennet can be preferred to other coagulants due to its protective effect and its contribution to taste, because it contains high lactic and propionic acids and the highest volatile carboxylic acid percentage, the highest yield, the lowest pH value and the highest hardness value.

Keywords

• Cheese curd
• physicochemical properties
• texture
• microstructure.

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