Rennet kazein ilave edilerek üretilmiş kaşar peynirinin özellikleri

Amaç: Değişik oranlarda rennet kazein eklenerek üretilen kaşar peynirlerinin olgunlaşma süresince kimyasal, mikrobiyolojik ve duyusal özelliklerinde meydana gelen değişimin araştırılması amaçlanmıştır. Gereç ve Yöntem: Sütün yağı %3,0’e ayarlandı, 37˚C’ye ısıtılıp enzim eklendi. Pıhtı işleme, baskılama ve fermantasyondan sonra parçalama işleminde eritme tuzları (%0,1), kaya tuzu (%1,5) ve rennet kazein (%0-kontrol, 0,5, 1,0, 1,5, 2,0) eklendi. Eritme işlemi (65˚C, 5 dak) yapılarak peynir üretildi, vakumla paketlendi, olgunlaştırıldı (8˚C, 90 gün). Örneklerde kuru madde gravimetrik yöntemle, yağ Gerber metoduyla, tuz Mohr yöntemiyle ve titrasyon asitliği % laktik asit olarak belirlendi. Örneklerin Toplam mezofilik aerobik bakteri, laktik asit bakterisi, Stapylococcus aureus, koliform bakteri, maya–küf içeriği incelendi. Duyusal değerlendirme 7 panelist tarafından yapıldı. Kimyasal ve mikrobiyolojik sonuçlar istatistiksel olarak one-way Anova testine, duyusal sonuçlar ise Kruskal-Wallis H testine tabi tutuldu. Bulgular: Peynirler 8˚C’de 90 gün olgunlaştırıldı ve olgunlaştırmanın 1., 30., 60. ve 90. günlerinde kimyasal, mikrobiyolojik ve duyusal analizler yapıldı. Peynirlerin ortalama pH değerleri 5,62-5,76, asitlik %0,55-0,83 L.a., kurumadde %54,93-58,04, tuz %1,22-1,37, kurumaddede tuz %2,21-2,45, yağ %23,67- 25,33 ve kurumaddede yağ %41,20-45,46, TAMB 5,17-5,75 logkob/g, LAB 5,49-6,98 logkob/g, maya-küf sayısı 3,66-4,88 logkob/g olarak belirlendi, S.aureus ve koliform grubu bakteriye rastlanılmadı. Peynirlerin titrasyon asitliğinde önemli farklılık bulundu (p0,05). Duyusal analizlerde dış görünüş bakımından 3 nolu peynirde, iç görünüş bakımından 2 nolu peynirde istatistiki olarak önemli farklılık bulundu (p

The properties of kashar cheese produced with added rennet casein

Aim: It was aimed to investigate the changes in the chemical,microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening.Materials and Methods: Bovine milk (3,0% fat) was heated(37˚C), enzyme was added. After clotting, pressure and fermantation, emulsifying salts (0,1%), salt (1,5%) and rennet casein(%0-control, 0,5, 1,0, 1,5, 2,0) was added. Produced cheese atmelting tank (65˚C, 5 min) was packaged and was ripened (8˚C,90 days). In samples, dry matter was conducted with gravimetric, fat with Gerber, salt with Mohr and titration acidity with %lactic acidity. Total mesophilic aerobic bacteria, lactic acid bacteria, S.aureus, coliform bacteria, yeast-mould contents of thesamples were examined. Sensory evaluation was performed by7 panelists. One-way Anova test and Kruskal-Wallis H test wasused for istatistically analysis.Results: Cheeses were ripened at 8˚C and were analyzed during the ripening period (90 days). pH value was found between5,62-5,76, acidity 0,55-0,83L.a., drymatter 54,93-58,04%, salt1,22-1,37%, salt in drymatter 2,21-2,45%, fat 23,67-25,33%and fat in drymatter 41,20-45,46%. Mean values were determined to TAMB 5,17-5,75 logcfu/g, LAB 5,49-6,98 logcfu/g, mould-yeast 3,66-4,88 logcfu/g. There was a significant difference (p 0,05) was found on other criteria. Total scoreswere between 20,62-22,19 point at sensory evaluation. In thesensory analysis, 3rd group cheese in terms of external appearance and 2nd group cheese in terms of internal appearancestatistically have significant difference (p

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