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Journals / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2020 / Cilt: 57 - Sayı: 3

The Use of Whey Culture in Izmir Tulum Cheese Production

İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürü Kullanımı

Gizem Başak TULUKOĞLU
Ecem AKAN
Özer KINIK
Pages
441–453
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

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

At the beginning of the storage, mesophilic whey cultured cheese (M) had the maximum firmness value whereas at the end of the storage control sample had the maximum firmness value.

📌 3 Key Takeaways

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Objective & Hypothesis:Objective: In this study, physicochemical, microbiological, textural and sensory properties of İzmir Tulum cheeses produced with whey cultures obtained at different incubation temperatures were investigated.
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Key Findings & Data:Material and Methods: Whey obtained from İzmir Tulum cheese was incubated at mesophilic (25˚C) and thermophilic (35˚C) temperatures.
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Conclusion & Impact:At the beginning of the storage, mesophilic whey cultured cheese (M) had the maximum firmness value whereas at the end of the storage control sample had the maximum firmness value.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Objective: In this study, physicochemical, microbiological, textural and sensory properties of İzmir Tulum cheeses produced with whey cultures obtained at different incubation temperatures were investigated. Material and Methods: Whey obtained from İzmir Tulum cheese was incubated at mesophilic (25˚C) and thermophilic (35˚C) temperatures. In this way, mesophilic (M), thermophilic (T) and combination of mesophilic and thermophilic (K) whey cultures were used in İzmir Tulum cheese production. Control group (C) was produced with rennet so it did not contain whey culture. Results: The average of total dry matter of whey cultured cheeses was lower than that of control group. Fat, protein and total nitrogen values of whey cultured cheeses did not show significant difference compared to those of control group (p˂0,05). During the storage period, the highest water soluble nitrogen value was determined in conrol sample while the maximum 12% TCA soluble nitrogen value was detected in sample K. Control group was the most preferred cheese in terms of sensorial properties. Control group had the minimum Lactoccoccus ssp and maximum yeast and mold number. At the beginning of the storage, mesophilic whey cultured cheese (M) had the maximum firmness value whereas at the end of the storage control sample had the maximum firmness value.

Özet

Amaç: Bu araştırmada farklı inkübasyon sıcaklığında elde edilen peynir altı suyukültürleri ile üretilen İzmir Tulum peynirlerinin fizikokimyasal, mikrobiyolojik, tekstürelve duyusal özellikleri incelenmiştir.Materyal ve Metot: İzmir Tulum peynirinden elde edilmiş olan peynir altı sularımezofilik (25˚C) ve termofilik (35˚C) inkübasyon sıcaklığına bırakılmıştır. Mezofilik (M),termofilik (T), mezofilik-termofilik (K) PAS kültürlü ve kontrol grubu (C) (klasik yöntemlepeynir altı suyu kültürü eklenmeyen) olmak üzere dört grup İzmir Tulum peynir üretimigerçekleştirilmiştir.Bulgular: Peynir altı suyu kültürü ilaveli peynir örnekleri kontrol grubuna göre dahadüşük kuru madde değerlerine sahip olmuştur. Örnekler arası yağ, protein ve toplamazot değerlerinde önemli düzeyde değişiklik görülmemiştir (p>0.05). Depolama süresiboyunca en yüksek suda çözünen azot oranı kontrol örneğinde en yüksek %12 likTCA’da çözünen azot oranı ise K örneğinde saptanmıştır. Duyusal açıdan kontrol örneğiön plana çıkmıştır. Depolama süresi boyunca en düşük Lactococcus ve en yüksek mayaküf sayısına kontrol örneği sahip olmuştur. Tekstürel açıdan depolamanın başlangıcındaen sert peynir mezofilik kültürle üretilen peynir iken depolama sonunda en yükseksertlik değerine kontrol örneği sahip olmuştur.

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Cite This Article

TULUKOĞLU, G. B., AKAN, E., KINIK, Ö. (2022). The Use of Whey Culture in Izmir Tulum Cheese Production. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 57 - Sayı: 3, 441–453. https://ajindex.com/articles/496450

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