Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce)

Bu çalışmada, dört farklı tipte hileli ve iki tipte taklit taze kaşar peyniri üretilmiştir. Hileli taze kaşar üretimlerinde elastik telemeye, her birinin erimiş kitledeki oranı %5 olacak şekilde rennet kazein, sodium kazeinat, kalsiyum kazeinat ve soya proteini izolatı katılmıştır (sırasıyla CRC, CSC, CCC, CSOY). Birinci parti taklit peynirlerin (R1) üretiminde rennet kazein, soya proteini izolatı, hidrojene pamuk yağı, NaCl, carrageenan, emülgatör, ikinci parti taklit peynirlerin (R2) üretiminde ise NaCl, modifiye nişasta, hidrojene pamuk yağı, su ve emülgatör kullanılmıştır. Kontrol amacıyla yerel bir süt işletmesinden taze kaşar peynirleri temin edilmiştir. Tüm peynir örneklerinde fizikokimyasal analizler, tekstür profil analizleri ve erime analizleri yapılmıştır. Taklit taze kaşar gruplarının kontrol ile karşılaştırıldığında, kurumadde (P<0.01) ve protein (P<0.01) içeriğinin daha düşük, kurumadde yağ içeriğinin ise daha yüksek olduğu görülmüştür (P<0.01). Tekstürel özellikler ve eriyebilirlik açısından en iyi sonuçlar rennet kazein içeren grup ve R2 gruplarında elde edilmiştir.

Anahtar Kelimeler:

Taklit peynir, hileli peynir, taze kaşar, kazeinat, soya proteini

Physicochemical and Textural Properties of Imitation Fresh Kashar Cheeses Prepared from Casein, Caseinates and Soy Protein (in English)

Four batches of filled type processed and two batches of analogous fresh kashar cheeses were produced. For the filled type, rennet casein, sodium caseinate, calcium caseinate and soy protein isolate were added to the sliced elastic cheese curd so that the percentage of each was 5% in total molten mass (CRC, CSC, CCC, CSOY, respectively). The first batch of imitation cheeses was prepared using rennet casein, soy protein isolate, hydrogenated cottonseed oil, NaCl, carrageenan, water, emulsifier (R1) and the other was prepared with sodium caseinate, modified starch, hydrogenated cottonseed oil, water and emulsifier (R2). Natural fresh kashar obtained from a local dairy plant was used as a control. The cheese samples were analysed for physicochemical, textural and melting characteristics. All the imitation groups had lower dry matter (P<0.01) and protein (P<0.01), but higher fat in dry matter (P<0.01) content than the control. The rennet casein filled group and the R2 batch gave the best results among the imitation cheese groups with respect to textural and melting properties.

Keywords:

Imitation cheese, cheese analogue, fresh kashar, caseinate, soy protein,

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