Kazein hidrolizatının tulum peynirinde kullanılması
Yükleniyor...
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi / Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, Neutrase enzimi ile %10 düzeyinde hidrolize edilen sodyum kazeinat ilavesinin Tulum peynirinin bazı özellikleri üzerine etkisini incelemektir. Bu amaçla telemeye, kurumaddesinin %0 (kontrol), %2,5 (25H) ve %5'i (50H) düzeyinde hidrolize kazein eklenip 3 çeşit Tulum peyniri üretilmiş ve 4-6?C'de 90 gün süreyle olgunlaştırılmıştır. Peynirlerde, titrasyon asitliği (%laktik asit eşdeğeri), pH, kurumadde, tuz, yağ, protein, suda çözünen protein, trisin SDS-PAGE, duyusal değerlendirme ve M17 agar (M17-LAB) ile MRS agarda gelişebilen laktik asit bakterileri (MRS-LAB) sayımı analizleri gerçekleştirilmiştir. Örneklerin titrasyon asitliği %0,83-1,09, pH 5,05-5,11, kurumadde %53,22-54,82, yağ %28,96-29,52, tuz %2,76-3,00, protein %21,73-23,30, suda çözünen protein %2,75-5,29 ve olgunlaşma katsayısı oranlarının %11,93-23,92 arasında değiştiği saptanmıştır. Kontrol örneğinin 90. günde ulaştığı olgunlaşma düzeyine, 25H ve 50H örneklerinin 60. günde ulaşması nedeniyle olgunlaşma süresinin en az 30 gün kısaltılabileceği görülmüştür. Hidrolize kazein ilavesi, M17-LAB ve MRS-LAB sayısını önemli ölçüde arttırmıştır. 25H ve 50H örnekleri, 15. ve 30. günlerde istatistiksel olarak önemsiz de olsa kontrol örneğine göre panelistlerce daha fazla beğenilmiştir. Çalışma sonucunda, Neutrase ile %10 düzeyinde hidrolize edilen kazeinin Tulum peynirinin olgunlaşma süresini kısaltmak için kullanılabileceği belirlenmiştir.
The purpose of this study is to investigate the effect of addition of sodium caseinate hydrolyzed via Neutrase activity with a hydrolysis degree of 10% on some attributes of Tulum cheese. For this purpose, 3 types of cheese were produced by adding hydrolyzed casein at 0% (control), 2.5% (25H) and 5% (50H) of dry matter content, and ripened at 4-6°C for 90 days. In cheese samples, titratable acidity (as %lactic acid), pH, dry matter, salt, fat, protein, water soluble protein, tricine SDS-PAGE, sensory characteristics and the number of lactic acid bacteria that can grow on M17 (M17-LAB) or MRS (MRS-LAB) agar were determined. Titratable acidity, pH, dry matter, fat, salt, protein water-soluble protein and ripening index of cheese samples were found to vary between 0.83-1.09%, 5.05-5.11, 53.22-54.82%, 28.96-29.52%, 2.76-3.00%, 21.73-23.30%, 2.75-5.29% and 11.93-23.92%, respectively. The ripening level of the control at 90th day was similar to the ripening levels of 25H and 50H at 60th day; therefore, it was inferred that the ripening time could be shortened by at least 30 days. Addition of hydrolyzed casein significantly increased M17-LAB and MRS-LAB count in cheeses. 25H and 50H cheeses were liked more by the panelists on the 15th and 30th days of ripening than the control, although it was statistically insignificant. It was concluded that the casein hydrolyzed via Neutrase with a hydrolysis degree of 10% could be used to shorten the ripening time of Tulum cheese.
The purpose of this study is to investigate the effect of addition of sodium caseinate hydrolyzed via Neutrase activity with a hydrolysis degree of 10% on some attributes of Tulum cheese. For this purpose, 3 types of cheese were produced by adding hydrolyzed casein at 0% (control), 2.5% (25H) and 5% (50H) of dry matter content, and ripened at 4-6°C for 90 days. In cheese samples, titratable acidity (as %lactic acid), pH, dry matter, salt, fat, protein, water soluble protein, tricine SDS-PAGE, sensory characteristics and the number of lactic acid bacteria that can grow on M17 (M17-LAB) or MRS (MRS-LAB) agar were determined. Titratable acidity, pH, dry matter, fat, salt, protein water-soluble protein and ripening index of cheese samples were found to vary between 0.83-1.09%, 5.05-5.11, 53.22-54.82%, 28.96-29.52%, 2.76-3.00%, 21.73-23.30%, 2.75-5.29% and 11.93-23.92%, respectively. The ripening level of the control at 90th day was similar to the ripening levels of 25H and 50H at 60th day; therefore, it was inferred that the ripening time could be shortened by at least 30 days. Addition of hydrolyzed casein significantly increased M17-LAB and MRS-LAB count in cheeses. 25H and 50H cheeses were liked more by the panelists on the 15th and 30th days of ripening than the control, although it was statistically insignificant. It was concluded that the casein hydrolyzed via Neutrase with a hydrolysis degree of 10% could be used to shorten the ripening time of Tulum cheese.
Açıklama
Anahtar Kelimeler
Tulum peyniri, Hızlı olgunlaştırma, Kazein hidrolizi, Neutrase, Kimyasal bileşim, Duyusal nitelikler, Tulum cheese, Accelerated ripening, Casein hydrolysis, Neutrase, Chemical composition, Sensory evaluation
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Varol, S. (2019). Kazein hidrolizatının tulum peynirinde kullanılması. (Yüksek Lisans Tezi) Niğde Ömer Halisdemir Üniversitesi, Fen Bilimleri Enstitüsü, Niğde
