OSMAN SAĞDIÇ, HASAN CANKURT, FATİH TÖRNÜK, MUHAMMET ARICI

Kekik ve Sarımsak Aromatik Sularının Çiğ Süt Peynirinin Mikrobiyolojik Özellikleri Üzerindeki Etkisi

Bu çalışmada, çiğ sütten yapılan Türk beyaz peynirinin olgunlaşma süresince fizikokimyasal, mikrobiyolojik ve tekstürel değişimleri üzerinde kekik ve sarımsak ekstraktı içeren salamura solüsyonlarının etkisinin belirlenmesi amaçlanmıştır. Bu amaçla, sarımsak aromatik suyu (SAS), kekik hidrosolü (KH) ve bunların karışımları (1:1 h/h); farklı tuz konsantrasyonlarındaki (%10, %13 ve %16) salamuralara %10 oranında ilave edilmiş ve peynirin 90 gün boyunca olgunlaşmasında kullanılmıştır. KH ve SAS'nin salamuraya ilavesi daha yüksek asitlik ve daha düşük pH değerlerine sebep olurken artan tuz düzeyi peynirin daha yüksek kuru maddeye (KM) sahip olmasına neden olmuştur. Toplam mezofilik aerobik bakteri (TMAB), maya-küf (MK), lactokoklar ve lactobasiller; salamura kombinasyonlarından değişik düzeylerde etkilenmiş, koagülaz pozitif stafilokoklar ise olgunlaşma sırasında tamamen inhibe olmuştur. Genel olarak, KH, SAS ve bunların karışımları, depolamanın 1. gününde peynirin sertlik, sakızımsılık ve çiğnenebilirlik özelliğini artırırken elastikiyet ve esneklik önemli düzeyde (P>0,05) etkilenmemiştir.

Effect of Thyme and Garlic Aromatic Waters on Microbiological Properties of Raw Milk Cheese

In the present study, it was aimed to investigate the effect of brine solutions containing thyme and garlic extracts on physicochemical, microbiological and textural properties of Turkish white cheese made from raw milk during ripening. For this aim, garlic aromatic water (GAW), thyme hydrosol (TH) or their mixture (1:1 v/v) were incorporated into the brine with different salt concentrations (10%, 13% and 16%) at the ratio of 10% and used in the cheese ripening for 90 days. Addition of TH and GAW into the brine caused higher acidity and lower pH values while increase in salt level resulted in higher dry matter (DM) of cheese. Counts of total mesophilic aerobic bacteria (TMAB), yeast-mold (YM), lactoccocci and lactobacilli were fluctuatingly influenced from brine combinations while coagulase positive staphylococci was completely inhibited during the ripening. In general, TH, GAW or their mixture increased hardness, gumminess and chewiness of the cheese at the 1st day while cohesiveness, resilience and springiness values were not significantly (P>0.05) affected.

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