Ayse GÜRSOY

2215

Effect of using attenuated lactic starter cultures on lipolysis and proteolysis in low fat Kasar cheese

Bu çalışmada olgunlaştırmayı hızlandırmak, yapı ve tadı iyileştirmek amacıyla az yağlı kaşar peyniri üretiminde dondurularak yardımcı kültür haline getirilmiş L. casei and L. helveticus mikroorganizmaları kullanılmıştır. Az yağlı (% 11 yağ) ve tam yağlı (% 28 yağ) olarak üretilen ve 90 gün süreyle 5±1°C’de depolanan peynirler; fiziksel, kimyasal ve duyusal nitelikler yönünden incelemeye alınmıştır. Araştırma sonuçlarına göre; yardımcı kültür kullanımı az yağlı peynirlerin genel bileşimini değiştirmemiş ancak duyusal niteliklerini iyileştirmiş ve L. helveticus ‘ un kullanıldığı örnekte daha belirgin olmak üzere olgunlaşma süresini kısaltmıştır.

Az yağlı kasar peyniri üretiminde yardımcı kültür kullanımının lipoliz ve proteoliz üzerine etkisi

In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kasar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory properties of the cheeses with low fat (11 % fat ) were evaluated comparatively with that of the low-fat and full-fat controls (28 %) on days 1, 30, 60 and 90 at 5±1°C. According to the results, the use of attenuated cultures has not altered the general composition of the low fat cheeses, however, it has improved the sensory properties significantly and decreased the ripening period by acceleration the proteolysis, being more evident at the cheese with freeze-shocked L. helveticus.
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Tarım Bilimleri Dergisi-Cover
  • Yayın Aralığı: Yılda 4 Sayı
  • Yayıncı: Halit APAYDIN
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