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Journals / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2000 / Cilt: 37 - Sayı: 1

The effects of starter culture and commercial enzym on ripening period of İzmir tulum cheese

İzmir tulum peynirinin olgunlaşma süresi üzerinde kültürün ve ticari enzimin rolü

Sevda KILIÇ
Ali BEDEL
Pages
73–80
Publication Date
2022-10-17
DOI
—
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AI Summary & Key Takeaways

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

It was stated that the use of culture and enzyme have the significant effect (p

📌 3 Key Takeaways

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Objective & Hypothesis:This study has been made to determine the effects of the use of starter culture and a commercially ' pioteolytic enzyme as called "VALIDASE AFP" on accelerated ripening period of İzmir Tulum Cheese.
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Key Findings & Data:For this purpose, cheeses have been produced by the use of pasteurized milk with two different doses of "Validase AFP" enzym (0.01%, 0.03%) and mesophilic homofermentative (0) (R-707 DVS) and Streptococcus faecium (DRTVAC) cultures and also without using cultures.
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Conclusion & Impact:It was stated that the use of culture and enzyme have the significant effect (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study has been made to determine the effects of the use of starter culture and a commercially ' pioteolytic enzyme as called "VALIDASE AFP" on accelerated ripening period of İzmir Tulum Cheese. For this purpose, cheeses have been produced by the use of pasteurized milk with two different doses of "Validase AFP" enzym (0.01%, 0.03%) and mesophilic homofermentative (0) (R-707 DVS) and Streptococcus faecium (DRTVAC) cultures and also without using cultures. Samples from 1st, 30th, 60th and 90th days of ripening tove been analyzed. It was stated that the use of culture and enzyme have the significant effect (p

Özet

Bu araştırma ticari nitelikte proteolitik bir enzim olan "VALİDASE AFP" ile starter kültürün İzmir Tulum peyniri'nin olgunlaşma süresini kısaltmadaki etkilerini belirlemek amacıyla yapılmıştır. Bunun için Homofermantatif mezofil (0) (R-707 DVS) ve Streptococcus faecium (DRIVAC) kültürleri ile jy farklı dozda "Validase AFP" enzimi (%0.01, %0.03) kullanarak ve kültür kullanmaksızın pastörize sütten peynir yapılmıştır. Olgunlaşmanın 1., 30., 60. ve 90. günlerinde, örneklerin analizleri yapılmıştır. Peynir örneklerinin kurumadde, yağ, asillik, pH, tuz, protein, suda eriyen azot, olgunlaşma indeksi ve olgunlaşma derecesi üzerine kültür ve enzimin etkisi önemli bulunmuştur (p

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Cite This Article

KILIÇ, S., BEDEL, A. (2022). The effects of starter culture and commercial enzym on ripening period of İzmir tulum cheese. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 37 - Sayı: 1, 73–80. https://ajindex.com/articles/496610

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