Farklı süt türleri kullanılarak üretilmiş Antep peynirlerinin kalite özellikleri ve bu özelliklerin olgunlaşma ile değişimi
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada; inek, keçi ve koyun sütlerinin belirli oranlardaki karışımları ile Antep peynirleri üretilmiş, bu üç çeşit peynir arasında depolama boyunca bazı özellikler kıyaslanmaya çalışılmıştır. Bu amaçla Antep peynirleri 150 gün boyunca depolanmış ve analizler olgunlaşmanın 0., 1., 3. ve 5. aylarında yapılmıştır. Farklı süt türleri kullanılarak üretilen Antep peynirlerinin olgunlaşmaya bağlı olarak bileşimleri (nem, protein, yağ, kül, tuz, kuru maddede yağ, kuru maddede protein, kuru maddede tuz), olgunlaşma değerleri (pH, asitlik, toplam azot, suda çözünür azot, proteolitik olgunlaşma indeksi ) ve uçucu bileşikleri belirlenmiştir. Araştırma sonunda KA (keçi+koyun+inek) peynir örneğinden elde edilen sonuçlar; nem %52.42-%49.68, protein %17.83-%17.29, yağ %22.25-%21.25, kül %9.12-%7.22, tuz %7.82-%6.46, kuru maddede protein %36.34-%35.44, kuru maddede yağ %45.71-%44.15, kuru maddede tuz %15.55-%13.58, titrasyon asitliği %0.54-%0.16, pH 6.76-5.80, toplam azot %2.80-%2.71, suda çözünen azot %0.19-%0.14, olgunlaşma indeksi %6.79-%4.99 aralığında; KE (keçi+inek) peynir örneğinden elde edilen sonuçlar; nem %52.42-%50.37, protein %18.78-%17.99, yağ %20.25-%19.25, kül %9.73-%8.41, tuz %8.83-%7.13, kuru maddede protein %37.97-%37.54, kuru maddede yağ %41.51-%39.68, kuru maddede tuz %17.79-%14.99, titrasyon asitliği %0.23-%0.14, pH 6.69-6.55, toplam azot %2.94-%2.82, suda çözünen azot %0.14-%0.11, olgunlaşma indeksi %4.83-%3.92 aralığında; KO (koyun+inek) peynir örneğinden elde edilen sonuçlar; nem %50.44-%49.26, protein %17.84-%17.41, yağ %22.25-%21.50, kül %10.58-%8.57, tuz %9.67-%7.33, kuru maddede protein %35.99-%34.86, kuru maddede yağ %44.89-%43.0.4, kuru maddede tuz %19.33-%14.79, titrasyon asitliği %0.54-%0.18, pH 6.77-5.88, toplam azot %2.80-%2.73, suda çözünen azot %0.21-%0.12, olgunlaşma indeksi %7.57-%4.49 aralığında bulunmuştur. Peynir örneklerinde asit (8 adet), aldehit (6 adet), alkol (4 adet), ester (4 adet), lakton (4 adet), uçucu fenol (3 adet), keton (3 adet), terpen (1 adet) ve tiyazol (1 adet) gruplarına ait toplam 34 uçucu bileşik saptanmıştır. Olgunlaşma süresine bağlı olarak peynirlerin titrasyon asitliği, kül, tuz ve KM'de tuz değerleri artarken; nem, pH ve olgunlaşma indeksi değerleri azalmıştır. Farklı süt türlerinin kullanımı, Antep peynirlerinin nem, protein, yağ ve kül oranını önemli derecede etkilemiştir.
In this research, Antep cheeses were produced by using a mixture of cow, goat, and sheep milk at a different specific ratio, and some features between these three types of cheese during the storage period were compared. For this purpose, Antep cheeses were stored for 150 days and analyses were made at 0th,1st,3rd and 5th months of ripening. Compositions (humidity, protein, fat, salt, ash, fat in dry matter, protein in dry matter, salt in dry matter) ripening values (pH acidity, total nitrogen, water-soluble nitrogen, proteolytic ripening index) and volatile components of Antep cheeses at different ripening periods were determined. Results received at the end of the KA (goat+sheep+cow) cheese research; moisture between %52.42-%49.68, protein between %17.83-%17.29, fat between %22.25-%21.25, ash between %9.12-%7.22, salt between %7.82-%6.46, protein in dry matter between %36.34-%35.44, fat in dry matter between %45.71-%44.15, salt in dry matter between %15.55-%13.58, titratable acidity between %0.54-%0.16, pH between 6.76-5.80, total nitrogen between %2.80-%2.71, water-soluble nitrogen between %0.19-%0.14, ripening index between %6.79-%4.99; results received from KE (goat+cow) cheese sample; moisture between %52.42-%50.37, protein between %18.78-%17.99, fat between %20.25-%19.25, ash between %9.73-%8.41, salt between %8.83-%7.13, protein in dry matter between %37.97-%37.54, fat in dry matter between %41.51-%39.68, salt in dry matter between %17.79-%14.99, titratable acidity between %0.23-%0.14, pH between 6.69-6.55, total nitrogen between %2.94-%2.82, water-soluble nitrogen between %0.14-%0.11, ripening index between %4.83-%3.92; results received from KO (sheep+cow) cheese sample; moisture between %50.44-%49.26, protein between %17.84-%17.41, fat between %22.25-%21.50, ash between %10.58-%8.57, salt between %9.67-%7.33, protein in dry matter between %35.99-%34.86, fat in dry matter between %44.89-%43.0.4, salt in dry matter between %19.33-%14.79, titratable acidity between %0.54-%0.18, pH between 6.77-5.88, total nitrogen between %2.80-%2.73, water-soluble nitrogen between %0.21-%0.12, ripening index between %7.57-%4.49 was found. It was detected 34 volatile components in cheese samples which relate to the groups of acid (8 ), aldehyde (6 ), alcohol (4), ester (4 ), lactone (4 ), volatile phenol (3 ), ketone (3 ), terpene (1) and thiazole (1). Titratable acidity, ash, salt and salt in dry matter values of Antep cheeses were increased depending on ripening period, whereas moisture, pH and ripening index values decreased. The use of different milk types were significantly affected the moisture, protein, fat and ash values.
In this research, Antep cheeses were produced by using a mixture of cow, goat, and sheep milk at a different specific ratio, and some features between these three types of cheese during the storage period were compared. For this purpose, Antep cheeses were stored for 150 days and analyses were made at 0th,1st,3rd and 5th months of ripening. Compositions (humidity, protein, fat, salt, ash, fat in dry matter, protein in dry matter, salt in dry matter) ripening values (pH acidity, total nitrogen, water-soluble nitrogen, proteolytic ripening index) and volatile components of Antep cheeses at different ripening periods were determined. Results received at the end of the KA (goat+sheep+cow) cheese research; moisture between %52.42-%49.68, protein between %17.83-%17.29, fat between %22.25-%21.25, ash between %9.12-%7.22, salt between %7.82-%6.46, protein in dry matter between %36.34-%35.44, fat in dry matter between %45.71-%44.15, salt in dry matter between %15.55-%13.58, titratable acidity between %0.54-%0.16, pH between 6.76-5.80, total nitrogen between %2.80-%2.71, water-soluble nitrogen between %0.19-%0.14, ripening index between %6.79-%4.99; results received from KE (goat+cow) cheese sample; moisture between %52.42-%50.37, protein between %18.78-%17.99, fat between %20.25-%19.25, ash between %9.73-%8.41, salt between %8.83-%7.13, protein in dry matter between %37.97-%37.54, fat in dry matter between %41.51-%39.68, salt in dry matter between %17.79-%14.99, titratable acidity between %0.23-%0.14, pH between 6.69-6.55, total nitrogen between %2.94-%2.82, water-soluble nitrogen between %0.14-%0.11, ripening index between %4.83-%3.92; results received from KO (sheep+cow) cheese sample; moisture between %50.44-%49.26, protein between %17.84-%17.41, fat between %22.25-%21.50, ash between %10.58-%8.57, salt between %9.67-%7.33, protein in dry matter between %35.99-%34.86, fat in dry matter between %44.89-%43.0.4, salt in dry matter between %19.33-%14.79, titratable acidity between %0.54-%0.18, pH between 6.77-5.88, total nitrogen between %2.80-%2.73, water-soluble nitrogen between %0.21-%0.12, ripening index between %7.57-%4.49 was found. It was detected 34 volatile components in cheese samples which relate to the groups of acid (8 ), aldehyde (6 ), alcohol (4), ester (4 ), lactone (4 ), volatile phenol (3 ), ketone (3 ), terpene (1) and thiazole (1). Titratable acidity, ash, salt and salt in dry matter values of Antep cheeses were increased depending on ripening period, whereas moisture, pH and ripening index values decreased. The use of different milk types were significantly affected the moisture, protein, fat and ash values.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
