Glucono Delta Lactone GDL 'un Beyaz Peynir Üretiminde Kullanılması . I.Starter Kültürü Katılmamış

Bu araşt ı rmada, beyaz peynir yap ı m ı nda glucono delta lakcone GDL kullanman ı n peynir,de baz ı nitelikler üzerine olan etkisi incelenmiştir. Peynire i ş lenecek süt üç eş it k ı sma ayrı lm ış ve her bir k ı s ı m starter kültürü ilave edilmeksizin aşağı daki oranlarda GDL ile birlikte deneme örneklerine dönü ştürülmü ştür A:% 0.0 GDL kontrol , B: % 0.2 GDL, C: % 0.5 GDL . Çiğ sütte toplam kurumadde, yağ , toplam azot, titrasyon asitli ğ i ve pH değerleri saptanm ış ; olgunlaşmaya al ı nan peynirlerde ise toplam kurumadde, yağ , tuz, toplam azot, suda eriyen azot, protein olmayan azot, tirozin, toplam uçucu ya§ asitleri, titrasyon asitli ği, pH ve penetrometre de ğerleri belirlenmi ş ve bunları n da O., 30., 60. ve 90. günlere ait değiş imi araşt ı nlm ışt ı r. Bunun yan ı s ı ra peynirlerin toplam bakteri say ı s ı , 30., 60. ve 90. günlerdeki duysal puanlar ı da bulunmuştur. An ı lan maddenin ilavesiyle üretilen peynirlerin kontrole göre daha yumu şak olduğ u ve bunlardan °/0 0.5 oran ı nda GDL katk ı l ı örnekte olgunla şman ı n 30. gününden sonra erime meydana geldiğ i görülmü ştür, Duysal analizlerde ise,GDL ilave edilmi ş örnekler kontrole göre daha dü şük puanlar almış , tüm peynirlerin yayan bir tat verdi ği belirlenmiştir.

Anahtar Kelimeler:

Glucono delta lactone GDL , do ğ rudan asitlendirme, beyaz peynir

Use of Glucono Delta Lactone GDL in White Pickled Cheese Manufacture. I. Without Starter Culture

In this study, effect of using GDL on some properties of white pickled cheese was investigated. Ftaw milk was divided into three equal parts and cheese samples were manufactured by adding GDL without starter culture at the levels mentioned below A: 0.0 % GDL control , B: 0.2 % GDL, C: 0.5 % GDL . Total solids, fat, total nitrogen, titratable aciditiy and pH values in raw milk were determined In cheese samples total solids, fat, salt, total nitrogen, water soluble nitrogen, non-protein nitrogen, ty ı osine, total volatile fatty acids, titratable acidity, pH and penetrometer values were analyzed. Additionally counts of total bacteria and sensory properties at the 30th, 60th and 90th days of storage were determined. Cheeses nnade by using GDL were softer than the control cheese, Also samples with 0.5 % GDL had weak and creamy consistency after the 30th day of ripening. Organoleptic scores of cheeses made by GDL were iower than that of the control cheese. In all samples flavour defects were deterrnined.

Keywords:

Glucono delta lactone GDL , direct acid ı fication, white pickled cheese,

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