LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ

Bu çalışmada lipaz enzimi ve destek kültür kullanımının keçi peynirinin bazı kimyasal ve duyusal özellikleri ve olgunlaşma karakteristiklerine etkisi araştırılmıştır. Keçi sütüne Capalase® K, Italase® C enzimleri ve Staphylococcus carnosus destek kültürü ilave edilerek üretilen keçi peynirleri 5±1˚C’de 90 gün süreyle olgunlaştırılmıştır. Peynirlerin titrasyon asitliği ve azot fraksiyonlarında depolamayla birlikte artış olduğu gözlenmiştir. Lipolizin göstergesi olan hidrolitik ransidite değerleri enzim kullanılarak üretilen peynirlerde yüksek bulunmuştur. Etil butirat, etil hekzanoat, dodekanoik asit ve etil dodekanoat tüm peynirlerin sadece 90. gün örneklerinde belirlenmiş, 3-metil bütanoik asit, pentanoik asit, heptanoik asit ve nonanoik asit ise sadece enzim kullanılarak üretilen peynirlerin 90. günlerinde saptanmıştır. Pişmiş, kremamsı, peyniraltı suyu, sülfür, ransit, toz/çimento ve keçi aromaları peynir örneklerinin karakteristik tanımlayıcı aroma terimleri olarak panelistler tarafından geliştirilmiştir.

Anahtar Kelimeler:

Keçi peyniri, hızlı olgunlaştırma, uçucu bileşen

EFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING

The effects of using commercial lipase enzymes and adjunct culture on some chemical and sensory properties and ripening characteristics of goat cheese were investigated in this study. Goat cheeses produced by addition of Capalase® K, Italase® C enzymes and Staphylococcus carnosus adjunct culture to the goat milk ripened for 90 days at 5±1˚C. Increase in titratable acidity and nitrogen fractions was observed in the cheeses during storage. Hydrolytic rancidity values as an indicator of lipolysis were higher in specifically enzyme used cheeses. Ethyl butyrate, ethyl hexanoate, dodecanoic acid and ethyl dodecanoate were only determined in the cheeses on 90. day of storage. 3-methyl butanoic acid, pentanoic acid, heptanoic acid and nonanoic acid were detected in only enzyme used samples on day 90. Cooked, creamy, whey, sulfur, rancid, dust/cement and goat aromas were characteristic descriptive aroma terms developed by panelists.

Keywords:

Goat cheese, accelerated ripening, volatile compound,

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