Farklı Starter Kültürler ile Yoğurt ve Kremadan Üretilen Tereyağlarının Oksidasyon Stabilitesi ve Bazı Özellikleri

Bu araştırma, kültür ilave edilmeksizin (A: kontrol) ve farklı kültürlerle [B: Lactococcus lactis subsp. lactis biovar.diacetylactis (%2)], [C: Leuconostoc mesenteroides subsp. cremoris (%2)] ve bu iki kültürün kombinasyonu [D: B(%1)+C (%1)] ile üretilen yoğurt ve krema tereyağlarında bazı fizikokimyasal ve oksidasyon stabilitesi özelliklerinibelirlemek amacıyla yapılmıştır. Tereyağı örnekleri 4±1C’de muhafaza edilmiş ve analizler [(kurumadde, yağ, pH,asitlik, serbest yağ asitliği (SYA), peroksit değeri (PD) ve tiyobarbütirik asit değeri (TBA)] depolamanın 1, 15, 30, 45ve 60. günlerinde yapılmıştır. Kurumadde, yağ ve pH değerleri krema tereyağlarında daha yüksek, asitlik daha düşükbulunmuştur. SYA değerleri ise yoğurt tereyağlarında daha yüksek olup her iki çeşit tereyağında da depolamasüresince artmıştır. En düşük PD yoğurt tereyağlarında D kültürü ile üretilen örnekte, krema tereyağlarında ise kontrol(A) ve C kültürü ile üretilen örneklerde belirlenmiştir. TBA değerleri her iki çeşit tereyağında da depolama süresinceartmış, en düşük TBA değeri karışık kültürle üretilen yoğurt tereyağında (D) belirlenmiştir. Karışık kültür (D) ile üretileniki tereyağı çeşidinde de depolama sonunda genel kabul edilebilirlik puanları diğer örneklerden daha yüksekbulunmuştur. Sonuç olarak, tereyağında önemli bir kalite kriteri olan oksidasyonun önlenmesinde starter kültürünönemli olduğu ve bu bağlamda yoğurt tereyağı üretiminde kullanılabileceği ancak uygun suş seçimi için daha fazlaçalışmaya ihtiyaç olduğu söylenebilir.

Oxidation Stability and Some Properties of Butter Produced with Yoghurt and Cream by Different Starter Cultures

This research was carried out to determine some physicochemical and oxidative stability properties in yoghurt and cream butters produced without inoculation of starter culture (control sample), [B: Lactococcus lactis subsp. lactis biovar. diacetylactis (2%)], [C: Leuconostoc mesenteroides subsp. cremoris (2%)] and the combination of these cultures [D: B (1%) + C (1%)]. Butter samples were stored at 4±1°C and analyzed [(dry matter, fat, pH, acidity, free fatty acidity (SYA), peroxide value (PV) and thiobarbutyric acid value (TBA)] on the storage days of 1, 15, 30, 45, and 60. Butter samples had higher values in terms of pH, dry matter and fat contents than others while their acidity was found lower. On the other hand, SYA values were higher in yoghurt butters and they increased in both types of butter during storage. The lowest PV value was found in yoghurt butter sample produced with D starter culture, and control (A) and C culture in cream butter samples. TBA values increased during storage in both types of butter, and the lowest TBA value was determined in yoghurt butter produced with mixed culture (D). In the two butter varieties produced with mixed culture (D), general acceptability scores were found higher at the end of storage. In conclusion, it can be said that starter culture is important in preventing oxidation, which is an important quality criterion in butter,and in this context, it can be used in the production of yoghurt butter, but more studies are needed for the selection of an appropriate strain.

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