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Journals / Akademik Gıda / 2015 / Cilt: 13 - Sayı: 4

Sakarya Çerkez Peynirinin Kimyasal, Tekstürel ve Duyusal ÖzellikleriÜzerine Farklı Üretim Proseslerinin Etkisi

Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese

Hatice SİÇRAMAZ
Ahmet AYAR
Durmuş SERT
Pages
276–285
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven.
📊
Key Findings & Data:Chemical, textural and sensory properties were determined during 90 days of ripening.
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Conclusion & Impact:Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese

Özet

Bu çalışmada, Çerkez peyniri geleneksel yöntemler esas alınarak farklı üretim prosesleri ile üretilmiş ve yöresel bir fırında tütsülenmiştir. Üretilen bir grup peynir için kültür kullanılmış, diğer bir gruba da tütsü aroması ilave edilmiştir. 90 günlük olgunlaşma esnasında peynirlerin kimyasal, tekstürel ve duyusal özellikleri analiz edilmiştir. Çerkez peynirinde üretimin prosedürüne bağlı olarak kuru madde %51.42-62.38, su aktivitesi 0.938-0.977, pH 4.71-6.82 arasında değişmiştir. Geleneksel standart metotla üretilen ve tütsü aroması ilave edilen peynirlerde olgunlaşma oranı daha yüksektir. Kültür ilaveli ve tütsülenmemiş peynirlerde serbest yağ asitleri değeri ise en yüksektir. Tütsüleme işlemi ve artan kuru madde peynirlerde sertliği arttırmıştır. Standart geleneksel yöntemle üretilip tütsülenmemiş peynirler duyusal yönden en çok beğenilmiştir. Peynire farklı aroma kazandırmasının yanında tütsüleme ile peynirlerin raf ömrü uzamıştır

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Cite This Article

SİÇRAMAZ, H., AYAR, A., SERT, D. (2022). Sakarya Çerkez Peynirinin Kimyasal, Tekstürel ve Duyusal ÖzellikleriÜzerine Farklı Üretim Proseslerinin Etkisi. Akademik Gıda, Cilt: 13 - Sayı: 4, 276–285. https://ajindex.com/articles/432756

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