Musa YALMAN, Onur GÜNEŞER, Yonca KARAGÜL YÜCEER

Kaşar Peyniri, Eritme ve Taklit Tiplerinin Bazı Fiziksel, Kimyasal ve Duyusal Özelliklerinin Değerlendirilmesi

Bu çalışmanın amacı, kaşar, eritme kaşar ve taklit kaşar peynirlerinin, 90 günlük depolama süresince fiziksel, kimyasal ve duyusal özelliklerinde meydana gelen değişiklikleri değerlendirmektir. Peynirlerin aroma-aktif bileşenleri gaz kromatogrofi-olfaktometri ile saptanmıştır. Peynirlerin duyusal özellikleri tanımlayıcı duyusal analiz ile belirlenmiştir. Peynirlerin temel bileşenlerinde farklılıklar bulunmuştur. Peynirler arasında eriyebilirlik, yağ ayrılma indeksi, L* ve a* değerleri açısından önemli farklılıklar gözlenmiştir. Peynirlerde 1. ve 30. günde peynir altı suyu, pişmiş, kremamsı ve fermente en yoğun tanımlayıcı terimlerdir. Ancak taklit peynirde, mumsu ve hayvanımsı aroma yoğunlukları diğer peynirlerden daha fazladır. Peynirlerde 90 günlük depolama süresince 18 aroma-aktif bileşen belirlenmiştir. Karakteristik aroma-aktif bileşenlerin bazıları; diasetil, asetik asit, bütirik asit, 2-/3-metil bütirik asit, 2-asetil-2-tiazolin, b-iyonen, 2-feniletil alkol, maltol, p-kresol, sotolon, d-dekalakton ve g-dodekalakton’dur. Kaşar tüketiciler tarafından en çok sevilen peynir olurken, taklit Kaşar ise en az beğenilen peynir olmuştur.

Anahtar Kelimeler:

Taklit, Kaşar ve eritme peynirler, Lezzet

Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types

The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, b-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, d-decalactone and g-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers

Keywords:

Analogue, Kasar and processed cheeses, Flavor,

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