SENSORY CHARACTERISTICS OF SOME PRODUCTS MADE FROM BUFFALO MILK

Abstract

Buffalo is an animal whose meat, milk and workforce is benefitted and its history goes back to at least 2,500 BC. Buffalo milk is not directly utilized as adrinkinig milk in several country due to its intense aroma and taste properties. However, buffalo milk is used in high amounts for the production of various dairy products such as Mozzarella cheese, Ghee in South Asia and Italy. “Afyon kaymağı“and “Kömüş yoğurdu” are produced from buffalo milk in our country. Dairy products produced from buffalo milk can have superior sensory properties owing to high level of fat content in buffalo milk. In this review, knowledge of certain dairy prodcuts made from buffalo milk were given and aromatic and sensory properties of these products were revealed.

Keywords

• Buffalo milk
• MOzzarella Cheese
• Afyon Kaymağı
• Volatile compounds
• Sensory analysis

Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri

Öz

Manda, eti, sütü ve iş gücünden yararlanılan bir hayvandır ve geçmişi milattan önce 2500’e uzanmaktadır. Birçok ülkede manda sütü yoğun aroma ve tat özellikleri nedeniyle doğrudan içme sütü olarak değerlendirilmemektedir. Ancak, manda sütü Hindistan yarımadası ve İtalya’da Mozarella peyniri, Ghee gibi çeşitli süt ürünlerinin üretiminde yüksek miktarda kullanılmaktadır. Ülkemizde ise manda sütünden “Afyon Kaymağı” ve “Kömüş yoğurdu” üretilmektedir. Manda sütünden yapılan süt ürünleri, manda sütünün yüksek yağ miktarı nedeniyle üstün duyusal özelliklere sahip olabilmektedir. Bu derlemede, manda sütünden üretilen çeşitli süt ürünlerinin üretimleri hakkında bilgiler verilmiş ve söz konusu ürünlerin aromatik ve duyusal özellikleri ortaya koyulmuştur.

Anahtar Kelimeler

• Manda sütü
• Mozarella peyniri
• Afyon kaymağı
• Uçucu bileşen
• Duyusal analiz

Kaynakça

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