I. Başar SAYDAM, Ceren CADUN, Mehmet GÜVEN, Oya Berkay KARACA

The effects of starter culture level and warming of curd on the properties of semi-hard goat cheese

Bu çalışmada, yarı sert keçi peynirinin kimyasal, fiziksel ve duyusal özellikleri üzerine starter kültür oranı ile pıhtının ısıtılmasının ve olgunlaşma süresinin etkileri araştırılmıştır. Bu çalışmanın sonucunda, pıhtıya uygulanan farklı ısıl işlemlerin peynirlerin suda çözünür azot, protein olmayan azotlu madde ve proteoz-pepton azotu değerlerini önemli düzeyde etkilediği belirlenmiştir (P < 0.05). Peynirlerin kurumadde, tuz, yağ, protein ve olgunlaşma indeksi arasında olgunlaşma süresince bir fark bulunamamıştır (P > 0.05). Pıhtısı ısıtılmadan üretilen peynirlerin olgunlaşma indekslerinin ısıtılanlardan daha yüksek olduğu bulunmuştur. Peynirlerin titrasyon asitliği değerlerinin farklı starter kültür oranları ile pıhtının ısıtılması işlemlerinden etkilendiği ve bu değerlerin olgunlaşma süresince arttığı bulunmuştur (P < 0.05). Olgunlaşma süresince peynirlerin kurumaddede yağ, pH ve proteoz-pepton azotu değerlerindeki değişimin önemli düzeyde olmadığı saptanmıştır (P > 0.05). Duyusal analiz sonuçları değerlendirildiğinde, B peynirinin en düşük puanlara sahip olduğu belirlenmiştir. Peynirlerin duyusal özelliklerinin olgunlaşma süresince önemli düzeyde değişmediği görülmüştür (P > 0.05). Yarı sert keçi peyniri üretiminde, pıhtının ısıtılmasının peynirlerin olgunlaşma indeksleri ve duyusal değerleri gibi bazı özellikleri üzerine olumsuz etkilerinin olduğu, en iyi sonuçlara pıhtısı ısıtılmayan ve % 1 oranında starter kültür ilave edilen C peynirinin sahip olduğu belirlenmiştir. % 1 starter kültür kullanımının yeterli olduğu sonucuna varılmıştır.

Yarı sert keçi peynirinin özellikleri üzerine starter kültür oranının ve pıhtının ısıtılmasının etkileri

In this research, the effects of different ratios of starter culture, warming of curd and ripening period on physical, chemical and organoleptical properties of a semi-hard cheese manufactured from goat milk were investigated. From the results, it was determined that different treatment applied to cheese affected water-soluble nitrogen, non-protein nitrogen and proteose-peptone nitrogen content of the cheeses significantly (P < 0.05). No differences were found in dry matter, salt, fat, protein contents, and pH and ripening degrees of the cheeses during the ripening (P > 0.05). Ripening degrees of the cheeses to whose curds warming process was not applied were found to be higher than those of the warmed curd cheeses. Titratable acidity values of the cheeses were affected by different ratios of starter culture and warming of curd process, and increases were found to be significant during ripening period (P < 0.05). During storage, changes in pH values, fat in dry matter and proteose-peptone nitrogen contents were not significant. The results of the sensory analysis showed that B cheese had the lowest scores (P < 0.05). It was determined that organoleptical properties of the cheeses were not significantly affected during ripening period (P > 0.05). It was concluded that warming of curd process negatively influenced some properties of cheeses, i. e. ripening index and organoleptic scores. The best results were obtained in C cheese by adding 1% starter culture. Using of 1 % starter culture is sufficient for manufacture of goat cheese.

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