Yıl: 2016 Cilt: 32 Sayı: 3 Sayfa Aralığı: 188 - 192 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

A study on chemical and microbiological properties of Kashar cheese produced without using starter culture

Öz:
Amaç: Starter kültür kullanılmadan üretilen kaşar peynirlerin ol-gunlaşma süresince kimyasal ve mikrobiyolojik özelliklerinde mey-dana gelen değişimin araştırılması amaçlanmıştır.Gereç ve Yöntem: Peynir üretimi için kullanılan çiğ inek sütü yağ oranı %3.0'e ayarlandı, 37 ?C'ye ısıtılıp enzim ilave edildi. Pıhtı iş-leme, baskı ve fermantasyon işlemi aşamasından sonra parçalama işlemi yapılarak %0.1 eritme tuzları ve %1.5 kaya tuzu ilave edil-di. 65 ?C'de 5 dakika eritme işlemi yapılarak peynir üretildi. Peynir vakumla paketlendi, 8 ?C'de 90 gün süreyle olgunlaştırıldı. Peynir örneklerinde kurumadde gravimetrik yöntemle, yağ Gerber Meto-du ile tuz Mohr yöntemi ile ve titrasyon asitliği % laktik asit olarak belirlendi. pH değerleri Nell marka pH metre ile ölçüldü. Bütün nu-muneler TAMB, LAB, koagulaz (+) Staphylococcus aureus,Koliform bakteri, Maya-Küf yönünden incelendi. Tüm örnekler istatistiksel olarak değerlendirildi.Bulgular: Tüm peynirler 8 ?C'de 90 gün süreyle olgunlaştırıldı ve olgunlaştırmanın 1., 30., 60. ve 90. günlerinde peynirlerin kimyasal ve mikrobiyolojik analizleri yapıldı. Peynirlerin ortalama pH değer-leri 5.62-5.76, asitlik %0.55-0.83 L.a., kurumadde %54.93-58.04, tuz %1.22-1.37, kurumaddede tuz %2,21-2,45, yağ %23,67-25,33 ve kurumaddede yağ %41.20-45.46 arasında tespit edildi. Mikrobiyolo-jik sayımlarda elde edilen veriler ise TAMB 5.17-5.75 log kob/g, LAB 5.49-6.98 log kob/g, Maya-Küf sayısı 3.66-4.88 log kob/g şeklinde bulundu. Araştırmada Staphylococcus aureus ve Koliform grubu bak-teriye rastlanılmadı. Sonuç olarak üretilen peynirlerin titrasyon asit-liğinde önemli farklılık bulundu (P<0.05). Fakat kurumadde, yağ, tuz ve mikrobiyolojik sonuçlar üzerinde olgunlaşma süresince istatistiki olarak fark tespit edilmedi.
Anahtar Kelime:

Konular: Veterinerlik

Starter kültür kullanılmadan üretilen kaşar pey-nirlerinin olgunlaşma süresince kimyasal ve mikrobiyolojik özellik-lerindeki değişim.

Öz:
Aim: It is aimed to research the change in chemical and microbiolo-gical properties of Kashar cheese produced without starter culture during ripening period.Materials and Methods: Fat rate of the raw cow milk was set as 3.0% and was heated to 37 ?C and enzyme was added. After coagu-lum processing, press and fermantation stages, 0.1% of emulsifying salts and 1.5% of salt was added. Cheese was produced through a five-minute melting process at 65 ?C. Cheese was packaged by vacu-uming and was ripened at 8 ?C for 90 days. In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with % lactic acidity. pH levels were tested by Nell pH meter. Samples are examined and evaluated statistically from the point of the TAMB, LAB, coagulase (+) S. aureus, coliform bacteria and mould and yeast.Results: Cheeses were ripened at 8 ?C for 90 days and analyses were exercised on ripening period. According to results, pH value was found between 5.62-5.76, acidity 0.55-0.83L.a., dry matter 54.93-58.04%, salt 1.22-1.37%, salt in dry matter 2.21-2.45%, fat 23.67-25.33% and fat in dry matter 41.20-45.46%. Mean values of the enu-meration of TAMB were determined between 5.17-5.75 log cfu/g, LAB 5.49-6.98 log cfu/g, mould-yeast 3.66-4.88 log cfu/g. S. aureus and Coliform group microorganisms were also analyzed, but weren't detected. In this study samples were assessed and a difference was determined on titratable acidity (P<0.05), but no differences were determined on the others.
Anahtar Kelime:

Konular: Veterinerlik
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA BADEM A, UÇAR G (2016). A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. , 188 - 192.
Chicago BADEM ABDULLAH,UÇAR Gürkan A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. (2016): 188 - 192.
MLA BADEM ABDULLAH,UÇAR Gürkan A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. , 2016, ss.188 - 192.
AMA BADEM A,UÇAR G A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. . 2016; 188 - 192.
Vancouver BADEM A,UÇAR G A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. . 2016; 188 - 192.
IEEE BADEM A,UÇAR G "A study on chemical and microbiological properties of Kashar cheese produced without using starter culture." , ss.188 - 192, 2016.
ISNAD BADEM, ABDULLAH - UÇAR, Gürkan. "A study on chemical and microbiological properties of Kashar cheese produced without using starter culture". (2016), 188-192.
APA BADEM A, UÇAR G (2016). A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. Eurasian Journal of Veterinary Sciences, 32(3), 188 - 192.
Chicago BADEM ABDULLAH,UÇAR Gürkan A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. Eurasian Journal of Veterinary Sciences 32, no.3 (2016): 188 - 192.
MLA BADEM ABDULLAH,UÇAR Gürkan A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. Eurasian Journal of Veterinary Sciences, vol.32, no.3, 2016, ss.188 - 192.
AMA BADEM A,UÇAR G A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. Eurasian Journal of Veterinary Sciences. 2016; 32(3): 188 - 192.
Vancouver BADEM A,UÇAR G A study on chemical and microbiological properties of Kashar cheese produced without using starter culture. Eurasian Journal of Veterinary Sciences. 2016; 32(3): 188 - 192.
IEEE BADEM A,UÇAR G "A study on chemical and microbiological properties of Kashar cheese produced without using starter culture." Eurasian Journal of Veterinary Sciences, 32, ss.188 - 192, 2016.
ISNAD BADEM, ABDULLAH - UÇAR, Gürkan. "A study on chemical and microbiological properties of Kashar cheese produced without using starter culture". Eurasian Journal of Veterinary Sciences 32/3 (2016), 188-192.