Malatya peyniri üretiminde farklı süt türleri kullanımının olgunlaşma süresince peynir kalite özelliklerine etkisi
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Tarih
2024
Yazarlar
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Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışması kapsamında, inek, koyun, inek koyun karışımı sütler ile Malatya peynirleri üretilmiş, bu üç çeşit peynir arasında depolama boyunca bazı özellikleri kıyaslanmaya çalışılmıştır. Bu amaçla üretilen peynirler 6 ay boyunca depolanmış ve depolamanın belirli sürelerinde (0., 1., 3. ve 6.aylar) örnek alınarak peynirlerin analizleri yapılmıştır. Üretilen Malatya peynirlerinin olgunlaşmaya bağlı bileşimleri (nem, protein, yağ, kül, tuz), olgunlaşma değerleri (pH, asitlik, toplam azot, suda çözünür azot, proteolitik olgunlaşma indeksi) ve uçucu bileşikleri belirlenmiştir. Araştırma sonunda inek sütünden üretilen Malatya peynirinin nem içeriği %49,6-50,7, protein içeriği %17,5-17,6, yağ içeriği %18,3-18,7, kül içeriği %12,6-13,8, tuz içeriği %10,9-%12,5, titrasyon asitliği 0,165-0,498, pH 6,54-6,36, olgunlaşma uzama indeksi %5,1-7,4, olgunlaşma yoğunluk indeksi %1,4-3,7 aralığında değişmiştir. İnek ve koyun sütlerinin karışımı ile üretilen Malatya peynirlerinde ise nem içeriği %49,0-50,5, protein içeriği %19,0-19,1, yağ içeriği %17,3-17,7, kül içeriği %11,8-14,2, tuz içeriği %10,0-%12,7, titrasyon asitliği 0,146-0,462, pH 6,35-6,62, olgunlaşma uzama indeksi %4,8-7,7, olgunlaşma yoğunluk indeksi %1,5-2,8 aralığında değişmiştir. Sadece koyun sütü kullanılarak üretilen Malatya peynirlerinin ise nem içeriği %51,1-52,3, protein içeriği %18,0-18,4, yağ içeriği %14,4-14,7, kül içeriği %14,1-15,8, tuz içeriği %12,5-%14,4, titrasyon asitliği 0,130-0,593, pH 6,37-6,62, olgunlaşma uzama indeksi %6,0-12,4, olgunlaşma yoğunluk indeksi %1,7-3,2 aralığında değişmiştir. Olgunlaşma süresince salamuradan peynire ve peynirden salamuraya madde difüzyonu nedeniyle bileşimde değişimler olduğu görülmüştür. Olgunlaşma süresince nem içeriklerinde azalma, tuz ve kül miktarlarındaki artış ile çözünür azot fraksiyonlarının olgunlaşmanın ilk aylarındaki azalması bu süreçle ilişkilendirilmiştir. Uçucu bileşik analizleri sonucunda üretilmiş olan Malatya peynirlerinde 11 adet asit, 1 adet alkol ve bir adet uçucu fenol bileşiği saptanmıştır. Olgunlaşma süresince ise toplam uçucu bileşik miktarının arttığı belirlenmiştir. Anahtar Kelimeler: Malatya peyniri, olgunlaşma, proteoliz, uçucu bileşikler.
Within the scope of this thesis study, Malatya cheeses were produced with cow, sheep and cow-sheep mixture milk, and some characteristics of these three types of cheese were compared during storage. For this purpose, the cheeses produced were stored for 6 months and samples were taken at certain periods of storage (0th, 1st, 3rd and 6th months) and the cheeses were analyzed. Compositions of produced Malatya cheeses depending on ripening (moisture, protein, fat, ash, salt), ripening values (pH, acidity, total nitrogen, water-soluble nitrogen, proteolytic ripening index) and volatile compounds were determined. The results for the Malatya cheese produced with cow milk showed that moisture, protein, fat, ash and salt contents were varied in the range of %49.6-50.7, %17,5-17,6, %18.3-18.7, %12.6-13.8, and %10.9-%12.5, while titratable acidity, pH, ripening extension index and ripening depth index were detected to be in the range of 0.165-0.498, 6.54-6.36, %5.1-7.4 and %1.4-3.7, respectively. In Malatya cheeses produced with a mixture of cow and sheep milk, moisture content varied between 49.0-50.5%, protein content between 19.0-19.1%, fat content between 17.3-17.7%, ash content between 11.8-14.2%, salt content between 10.0-12.7%, titratable acidity between 0.146-0.462, pH between 6.35-6.62, ripening extension index between 4.8-7.7%, and ripening depth index between 1.5-2.8%. The moisture content of Malatya cheeses produced using only sheep milk varied between 51.1-52.3%, protein content between 18.0-18.4%, fat content between 14.4-14.7%, ash content between 14.1-15.8%, salt content between 12.5-14.4%, titratable acidity between 0.130-0.593, pH between 6.37-6.62, ripening extension index between 6.0-12.4%, and ripening depth index between 1.7-3.2%. It was observed that there were changes in composition due to the diffusion of substances from brine to cheese and from cheese to brine during ripening. The decrease in moisture content, the increase in salt and ash contents and the decrease in soluble nitrogen fractions in the first months of ripening were associated with this process. As a result of volatile compound analyses, 11 acids, 1 alcohol and 1 volatile phenol compounds were detected in the Malatya cheeses produced. It was determined that the total concentrations of volatile compounds increased during ripening. Keywords: Malatya cheese, ripening, proteolysis, volatile compounds.
Within the scope of this thesis study, Malatya cheeses were produced with cow, sheep and cow-sheep mixture milk, and some characteristics of these three types of cheese were compared during storage. For this purpose, the cheeses produced were stored for 6 months and samples were taken at certain periods of storage (0th, 1st, 3rd and 6th months) and the cheeses were analyzed. Compositions of produced Malatya cheeses depending on ripening (moisture, protein, fat, ash, salt), ripening values (pH, acidity, total nitrogen, water-soluble nitrogen, proteolytic ripening index) and volatile compounds were determined. The results for the Malatya cheese produced with cow milk showed that moisture, protein, fat, ash and salt contents were varied in the range of %49.6-50.7, %17,5-17,6, %18.3-18.7, %12.6-13.8, and %10.9-%12.5, while titratable acidity, pH, ripening extension index and ripening depth index were detected to be in the range of 0.165-0.498, 6.54-6.36, %5.1-7.4 and %1.4-3.7, respectively. In Malatya cheeses produced with a mixture of cow and sheep milk, moisture content varied between 49.0-50.5%, protein content between 19.0-19.1%, fat content between 17.3-17.7%, ash content between 11.8-14.2%, salt content between 10.0-12.7%, titratable acidity between 0.146-0.462, pH between 6.35-6.62, ripening extension index between 4.8-7.7%, and ripening depth index between 1.5-2.8%. The moisture content of Malatya cheeses produced using only sheep milk varied between 51.1-52.3%, protein content between 18.0-18.4%, fat content between 14.4-14.7%, ash content between 14.1-15.8%, salt content between 12.5-14.4%, titratable acidity between 0.130-0.593, pH between 6.37-6.62, ripening extension index between 6.0-12.4%, and ripening depth index between 1.7-3.2%. It was observed that there were changes in composition due to the diffusion of substances from brine to cheese and from cheese to brine during ripening. The decrease in moisture content, the increase in salt and ash contents and the decrease in soluble nitrogen fractions in the first months of ripening were associated with this process. As a result of volatile compound analyses, 11 acids, 1 alcohol and 1 volatile phenol compounds were detected in the Malatya cheeses produced. It was determined that the total concentrations of volatile compounds increased during ripening. Keywords: Malatya cheese, ripening, proteolysis, volatile compounds.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Süt Teknolojisi Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
