Gizem Başak TULUKOĞLU, Ecem AKAN, Özer KINIK

İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürü Kullanımı

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.

The Use of Whey Culture in Izmir Tulum Cheese Production

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.

PDF

___

Akan, E. ve Kınık Ö. 2018. Effect of mineral salt replacement on properties of Turkish White cheese. Mljekarstvo 68 (1): 46-56.
Anonim. 2005. Merck Gıda Mikrobiyolojisi Uygulamaları. ed: Halkman A.K., Basak Matbaacılık Ltd. Sti., Ankara.
Awad, R.A., Abdel-Hamid, L.B., El-Shabrawy, S.A. and Singh, R.K. 2002. Texture and microstructure of block type processed cheese with formulated emulsfying salt mixtures. LebensmittelWissenschaft und-Technologie, 35: 54-61.
Bottari, B., C. Agrimonti, M. Gatti., E. Neviani, and N. Marmiroli. 2013. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters. Int. J. Food Microbial, 160: 290-297.
Bottari, B., Santarelli, M., Neviani, E. and Gatt, M. 2009. Natural whey starter for Parmigiano Reiano: culture- indipendent approach . Society for Applied Microbiology, Journal of Applied Microbiology. pp.1676-1684.
Bradley, R.L., Arnold, E., Barbano, D.M., Semerad, R.G., Smith, D.E. and Vines, B.K. 1993. Chemical and physical methods. Standard methods for the examination of dairy products. Editor: Marshall, R. T. Washington DC, American Public Health Association, Washington.
Buchin, S., Tessier, L., Berthier, F., Salmon, J.C. and Duboz, G. 2004. How volatile compound profiles are modified by indigenous milk microflora in hard coocked cheese ? IDF symposium on cheese. Ripenning, characterization and technology. 80 Prgue Czech Republic, 21-25 March.
Calasso, M., Ercolini, D., Mancini, L., Stellato, G., Minervini, F., Di Cagno, R., De Angelis, M., Gobbetti, M., 2016. Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant. Food Microbiol. 54, 115–126.
Candioti, M.C., Hynes, E., Quiberoni, A., Palma, S.B., Sabbag, N. And Zelazar, C.A. 2002. Reggianito Argentino cheese; influence of Lactobacillus helveticus strains isolated from naturel whey cultures cheese making and ripening processes. Int. Dairy Journal, 12: 923-931.
De Sousa Carvalho, M. A. P. da Silva, J. L. F. eSouza, N. F. Vieira, G. R. Plácido, E. S. Nicolau, M. E. Lage, R. B. S. 2015. Neves. “Physico-chemical and rheological properties of prato cheese during ripening,” Afr. J. Biotechnol., vol. 14, pp. 2028-2034.
Coppala,S., Parente, E., Dumontet, S. and Antonella La Peccerella. 1998. The microflora of natural whey cultures utilizd as starters in manufacture of Mozzarella cheese from water-buffalo milk. Le Lait,INRA Editions, 68(3): 295-309.
Cremonesi, P., L. Vanoni, S. MOrandi, T. Silvetti, B. Castiglioni, and M. Brasca. 2011. Deveploment of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbruckii spp. bulgaricus, L. Delbrueckii ssp. lactis, L. Helveticus, L. Fermantum in whey starter for Grana Padano cheese. INT.J. Food Microbiol. 146: 207-211.
De Pasquale, I., Di cagno, R., Buchin, S., De Angelis, M. and Gobbetti, M. 2019. Use of autochthonous mezophilic lactic acid bacteria as starter cultures for making Pecorino Grobonese cheese: effect on compositional microbiological and biochemical attributes. Food Res Int. 116:1344-1356.
Erbay, Z., Koca, N. ve Üçüncü, M. 2010. Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler, GIDA 35 (5): 347-353.
Erceyes, Ö., Yıldırım, M. ve Yıldırım, Z. 2018. Tulum Peynirinin Toplam Karbonil Madde İçeriği ile Bazı Kimyasal ve Mikrobiyolojik Nitelikleri. Journal of Animal Science and Products (JASP) 1 (1):67-83.
Ercolini, D., Hill, P J. and Dodd C. E.R. 2003. Bacterial community structure and location in stilton cheese. American society for microbiology, 69: 3540-3548.
Gaglio, R., Tadano , M., Scatessa, M.L., Francios. E., Conono, O., Mancuso, L., D Gerlando, R., Cardamone, C. And Settenni, L. 2019. Transfrormation of raw evves milk appling ‘Grana type pressed cheese techology : Development of extra hard ‘ Granoviona cheese. L.J. o food Microbiology, 307:1-13.
Gallegas, J., Arce,C., Jordano, R., Arce, L. and Medina LM. 2017. Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry. Food Chemisytry, 220:362-370.
Gatti, M., Bottari, B., Lazzi, C., Neviani, E., Mucchetti, G. 2014. Invited Review: Microbial evaluation in raw milk long ripened cheeses produced using undefined natural whey starters.J.Dairy Sci.97:573-591
Giraffa, G., Mucchetti, G., Addeo, F. and Neviani, E. 1997. Evolution of lactic acid microflora during Grana cheese-making and ripening. Microbiologie-Aliments-Nutrition, 15: 115–122.
Gürsoy, O., Kınık, Ö. 2005. Bazı probiyotik bakterilerin destek kültür olarak beyaz peynir üretiminde kullanımı. E.Ü.F.B.E. Doktora Tezi Bornova, İzmir.
Kılıç, S. 2011. Peynir Starter Kültürleri. Peynir Biliminin Temelleri. (Editörler: A. A. Hayaloğlu, B. Özer), Türkiye, 121-172.
Kuchroo, C. N., Fox, P. F. 1982. Soluble nitrogen in Cheddar Cheese: Comparison of extraction procedures. Milchwissenschaft. 37: 331-335.
Lane, C.N., Fox, P.F., Johnston, D.E., McSweeney, P.L.H. 1997. Contribution of Coagulant to Proteolysis and Textural Changes in Cheddar Cheese During Ripening. Int. Dairy J. 7, 453-464.
Limsowtin, G.K.Y., Powell, I.B. and Parente, E. 1995. Types of starters, (pp.101-129). In: Cogan , T.M., Accolas J.P., eds., Dairy Starter Cultures, Wiley VCH, NewYork, 277p.
Manfredini, L., Setteni L., Poznonski, E., Cavazza, A. And Franciosi, E. 2012. The spatial distribution of bacteria in grana cheese during ripening. Syst. Appl. Microbiology, 35:54-63.
Mannu, L., Comunion, R. and Sciatu, M.F. 2000. Mesophilic Lactobacilli in Fiore Sardo Cheese. PCR identification and evolution during cheese ripening. Int. Dairy J. 6:383-389.
Mantel, D.A., Buchin, S., Mallet, A., Delbes-Paus,C., Vuittion, D.A. and Desmasures,N. 2014. Traditional cheese; Rich and diverse microbiota with associated benefits. I.J. of Food Microbiology,177:136-154.
Matera, J., Luna,A. S., Batista,D. B., Pimental, T.C., Moraes, J. and Kamimura, B.A. 2018. Brazilian cheeses: A survey covering physicocchemical characteristics, mineral content,fatty acid profile and volatile compounds. Foof Res. Int. 108: 18-26.
Manfredini, L., L. Settanni, E., Poznanski, A., Cavazza, and E. Frauciosi. 2012. The spatial distribution of bacteria in Granacheese during ripening. Syst. Appl. Microbiol. 35:54-63.
Morandi, S., Battelli, G., Silvetti, T., Goss, A., Cologna, N. and Brasca, M. 2019. How the biodiversty loos in natural whey culture is affecting ripened cheese quality ? The case of Trentingrana cheese. LWT, 115:1-9.
O’Sullivan, D.J., Fallico, V., Ốsuilivan, O., Mc Sweeney, D.I., Sheehan, J.J., Cotton, P.D. and Giblin, L. 2015. High through put DNA sequending to survey bacterial histidine and tyrosin decarboxylases in raw milk cheeses. BMC Microbiol. 15:1-12.
Pogačić, T., Mancini, A., Santarelli, M., Bottari, B., Lazzi, C., Neviani, E. and Gatti, M. 2013. Diversity and dynamic of lactic acid bacteriastrains during aging of a long ripened hard cheese producedfrom raw milk and undefined natural starter. Food Microbiol. 36:207–215.
Polychroniadou, A. 1994.Objective indices of maturity of Feta and Teleme cheese, Milchwissenchaft. 49(7):376-379.
Reinheimer, J. A., Quiberoni, A., Tailliez, P., Binetti, A. G. and Suarez, V. B. 1996. The lactic acid microflora of natural whey starters used in Argentina for hard cheese production. Int. Dairy J., 6: 869-879.
Rossetti, L., Fornasari, M.E., Gatti, M. And Lazzi, C. 2008. Grana Padano cheese whey starters: Microbial composition and strain distribution. İnternational Journal of Food Microbiology, 127: 168-171.
Rossi, F., Gatto, V., Sabattini, G. and Torriani, S. 2012. An assesment of factors characterising the microbiology of Grana Trantino cheese; A Grana type cheese. I.J. of Dairy Technology, 65: 401- 409.
Santarelli, M., Gatti, M., Lazzi,C., Neviani, E. and Bottari, B. 2013. Survey on the community and dynamics of Lactic acid bacteria in Grana Padano cheese. Systematic and Applied Microbiology, 36: 593-600.
Solieri,L., Biamchi, A. and Gludici, P. 2012. İnventory of non starter Lactic acid bacteria from ripened Parmigiano Rggiano cheese as assessed by a culture dependent multıphesc approach. Syst.Appl. Microbial, 35: 270-277.
Sahan N., Yasar K., Hayaloglu A.A., Karaca O.B., Kaya A. 2008. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. J. Dairy Res. 75, 1-7.
Todaro, M., Francesca, N., Reale, S., Maschetti, G., Vitale, F. and Settenni, L. 2001. Effect of different salt technigues on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese. Eur Food Res. Technol, 233: 931-940.
Peynir Tebliği, 2015. Türk Gıda Kodeksi Peynir Tebliği, Tebliğ No: 2015/6.
Yaşar, K. 2007. Farklı Pıhtılaştırıcı Enzim Kullanımının ve Olgunlaşma Süresinin Kaşar Peynirinin Özellikleri Üzerine Etkisi. Doktora tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana.
Yerlikaya, O. 2012. Süt ve geleneksel süt ürünlerinden probiyotik özellikteki Enterococcus türlerinin izolasyonu, tanılanması ve İzmir Tulum peyniri üretiminde destek kültür olarak kullanım olanaklarının araştırılması. Yüksek Lisans Tezi, E.Ü. Fen Bilimleri Enstitüsü, İZMİR.
Zago, M., Fomasari, M.E., Rosetti, L., Bonuni, B., Scano , L., Carminari, D. and Graffe ,Q. 2007. Population dynamics of Lactobaciilic in Grana Cheese. Ann Microbiol, 57: 344-353.
Zalazar, C.A., Meinareti, C.A. and Hyncs, E. 1999. Quesas tipicos argentinos production ycaracteristicas. Vng Universidad, Nacional de Litoral.