Effects of starter culture types and different temperatures treatments on physicochemical, microbiological and sensory characteristics, and fattty acid compositions of çökelek cheese made from goat milk

Çökelek peyniri, ısıl işlem uygulanıp, süzülen ve tuzlanmış yoğurttan yapılan Türkiye’ye özgü geleneksel bir peynirdir. Bu çalışmada, Çökelek peynirleri, kültür olarak (1) Lactobacillus helveticus, (2) yoğurt kültürü veya (3) Lb. helveticus ve yoğurt kültürü karışımlarının (1:1) eklendiği süt pıhtılarından üretilmiştir. Çökelek peynirleri, belirtilen kültürlerle elde edilen pıhtılarından 85ºC veya 95ºC’lik iki farklı sıcaklıkta ısıtılmasından sonra elde edilmiştir. Üretilen Çökelek peynirleri 4o C’de 45 gün depolanmıştır. Sonuç olarak, çökelek peyniri üretiminde starter kültür olarak Lb. helveticus’un kullanımı (yoğurt bakterileri ile tek veya karışık olarak) ve 85o C’ lik ısıl işlem önerilebilir.

Anahtar Kelimeler:

fizikokimyasal özellikler, yoğurt, sıcaklık, duyusal değerlendirme, keçi, keçi sütü, yağ asitleri, kimyasal bileşim, peynir, peynir starteri, peynir kalitesi, Lactobacillus helveticus

Keçi sütünden üretilen çökelek peynirinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri ile yağ asidi kompozisyonu üzerine, laktik starter kültür tipi ve farklı sıcaklık uygulamanın etkisi

Çökelek cheese produced with heated, filtrated and salted yogurt is a traditional cheese belong to Turkey. In this study, Çökelek cheeses were produced from the coagulums prepared by using cultures including Lactobacillus helveticus, yogurt culture or the mixture of Lb. helveticus and yogurt cultures (1:1). The Çökelek cheeses produced with the cultures were prepared after heating of the coagulums at two different temperatures, 85ºC or 95ºC for 30 min. The produced Çökelek cheeses were stored at 4o C for 45 days. Therefore, in the Çökelek cheese production, using of Lb. helveticus (as a single or mix with yogurt starter cultures) as starter culture and heating at 85ºC may be proposed.

Keywords:

physicochemical properties, yoghurt, temperature, sensory evaluation, goats, goat milk, fatty acids, chemical composition, cheeses, cheese starters, cheese quality, Lactobacillus helveticus,

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