Isıl işlemin Ezine peynirinin özellikleri üzerine etkisi
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Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, farklı ısıl işlem normları kullanılarak Ezine peyniri üretilmiş ve 180 gün boyunca depolanmıştır. Peynir sütüne 65 °C'de 10, 20 ve 30 dakika ısıl işlem uygulanmış ve örnekler olgunlaşmanın 1., 60., 120. ve 180. günlerinde analiz edilmiştir. Analizler üç tekerrür olarak yapılmıştır.Farklı ısıl işlem normlarının peynir sütünün kimyasal özelliklerine önemli etkisi olmamıştır. Fakat, laktik asit bakterisi ve koliform sayıları azalmıştır.Farklı ısıl işlem normları Ezine peynirinin kül, kurumadde, tuz, yağ, toplam protein ve % 5'lik PTA'da çözünen azot oranlarını etkilemezken, pH, titrasyon asitliği, suda çözünür azot ve % 12'lik TCA'da çözünen azot oranı ise önemli derecede etkilenmiştir. Ezine peynirinin kül oranı hariç tüm kimyasal özellikleri olgunlaşma süresinde değişmiştir. Titrasyon asitliği, tuz, SÇA'da çözünen azot, % 12'lik TCA'da çözünen azot ve % 5 PTA'de çözünen azot oranları olgunlaşma ile artarken pH, toplam protein ve kurumadde miktarları azalmıştır.Farklı ısıl işlem normları ve olgunlaşma süresi, Ezine peynirinin mikrobiyolojik kalitesi önemli ölçüde etkilemiştir. Daha yüksek ısıl işlem süresi ile özellikle toplam mezofilik bakteri ve E. coli miktarında azalma olmuştur. Olgunlaşma süresinde ise toplam mezofilik bakteri, laktik asit bakterisi, toplam koliform ve E. coli miktarında azalma olmuştur.Farklı ısıl işlem normlarının ve olgunlaşma süresinin, Ezine peynirinin renk, lezzet ve yapı gibi duyusal özelliklerine önemli bir etkisi bulunmamıştır.Anahtar Kelimeler: Ezine peyniri, ısıl işlem, olgunlaşma, proteoliz, mikrobiyoloji
In this study, Ezine cheese was manufactured using different heat treatment norms and ripened for 180 days. Ezine cheese milk was heat treated at 65 °C for 10, 20 and 30 minutes and samples were analyzed in 1., 60., 120. and 180. days of ripening. Analysis were triplicated.Different heat treatment norms did not influence the chemical properties of cheese milk, significantly. However, lactic acid bacteria and total coliform counts were decreased.Ash, dry matter, salt, fat, total nitrogen, the rates of 5 % phosphotungustic acid soluble nitrojen were not influenced with different heat treatment effect. pH, titratable acidity, the rates of water soluble nitrogen and 12 % trichloracetic acid soluble nitrogen were significantly influenced. All chemical properties of Ezine cheese without ash were changed during ripening. While titratable acidity, salt, the rates of water soluble nitrogen , 12 % Trichloracetic acid soluble nitrogen and 5 % phosphotungustic acid soluble nitrogen were increased, pH, total nitrogen, dry matter level were decreased during ripening.Different heat treatment norms and ripening were influence microbiological quality of Ezine cheese, significantly. With heat treatment time were increased specially, the counts of total aerobic mezofilic bacteria and E. coli were decreased. During ripening, the counts of total mezofilic bacteria, lactic acid bacteria, coliform, E. coli were decreased, too.Effect of different heat treatment norms and ripening were not important to sensory properties of Ezine cheese such as color, flavour and texture.Keywords: Ezine cheese, heat treatment, ripening, proteolysis, microbial quality
In this study, Ezine cheese was manufactured using different heat treatment norms and ripened for 180 days. Ezine cheese milk was heat treated at 65 °C for 10, 20 and 30 minutes and samples were analyzed in 1., 60., 120. and 180. days of ripening. Analysis were triplicated.Different heat treatment norms did not influence the chemical properties of cheese milk, significantly. However, lactic acid bacteria and total coliform counts were decreased.Ash, dry matter, salt, fat, total nitrogen, the rates of 5 % phosphotungustic acid soluble nitrojen were not influenced with different heat treatment effect. pH, titratable acidity, the rates of water soluble nitrogen and 12 % trichloracetic acid soluble nitrogen were significantly influenced. All chemical properties of Ezine cheese without ash were changed during ripening. While titratable acidity, salt, the rates of water soluble nitrogen , 12 % Trichloracetic acid soluble nitrogen and 5 % phosphotungustic acid soluble nitrogen were increased, pH, total nitrogen, dry matter level were decreased during ripening.Different heat treatment norms and ripening were influence microbiological quality of Ezine cheese, significantly. With heat treatment time were increased specially, the counts of total aerobic mezofilic bacteria and E. coli were decreased. During ripening, the counts of total mezofilic bacteria, lactic acid bacteria, coliform, E. coli were decreased, too.Effect of different heat treatment norms and ripening were not important to sensory properties of Ezine cheese such as color, flavour and texture.Keywords: Ezine cheese, heat treatment, ripening, proteolysis, microbial quality
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
