Farklı koşullarda olgunlaştırılan beyaz peynirlerin olgunlaşma indekslerinin saptanması

Abstract

135 6. ÖZET FARKLI KOŞULLARDA OLGUNLAŞTIRILAN BEYAZ PEYNİRLERİN OLGUNLAŞMA İNDEKSLERİNİN SAPTANMASI Bu çalışma, farklı pastörizasyon ısılarında ve farklı starter kültürler kullanmak suretiyle (72 C'de 2 dk. pastörize edilen sütlere S.cremoris % 95, S.lactis % 5, CHR, HANSEN No:54 `I.tip peynirler`; 85 C'de 1 dk. pastörize edilen sütlere CHR.HANSEN'S YC 30, VISBYVAC Yoghurt 4 `Il.tip peynirler`) imal edilen beyaz peynirlerde % 6, % 12 gibi değişik salamura oranlarının ve vakum pa ketlemenin olgunlaşma üzerine etkilerini incelemek amacıyla yapıldı. Çalışmada materyal olarak inek sütünden hazırlanmış 108 adet beyaz peynir numunesi kullanıldı. Bu numuneler kurumaddede, yağ, tuz, asitlik, toplam azot, suda çözünebilen azot ve olgunlaşma indeksi bakımından incelendi. Kim yasal yönden bu analizler, 90 günlük olgunlaşma periyodu içinde 7, 15, 30, 45, 60 ve 90. günlerde yapıldı. Numunelerde kurumaddede tuz miktarı yönünden yapılan incelemede I tip peynirlerde % 6'lık grupta % 7.73-8.39 (ortalama % 7.89), % 12'lik grupta %1 1.27-12.75 (ortalama % 12.09), vakum ambalajlı, grupta % 6.96-7.52 (ortalama % 7.21); Il.tip peynirlerde % 6'lık grupta % 7.56-8.06 (ortalama % 7.84), % 12'lik grupta %1 1.47-1 1.95 (ortalama % 11.77), vakum ambalajlı grupta % 5.65-6.32 (ortalama %6.05) arasında bulundu. Numunelerde titre edilebilir asitlik I.tip peynirlerde % 6'lık grupta %1.64-1.93 L.A. (ortalama %1.81 L.A.), %12'lik grupta 961.58-1.78 L.A.(ortalama140 2.1?.% ( 2.15% on an average), 0.15-0.22% (0.19% on an average) of 6% group, 2.14-2.18 % (2.17% on an average),0.14-0.19% (0.17% on an average) of 12% group, 2.13-2.14 %( 2.13% on an average), 0.19-0.30% (0.25% on an average) of vacuum-pacfdng group in the cheese type II. Ripening indei of samples were determined as; 8.37-13.45% (10.69.% on an average) of 6% group, 6.98-10.62 % (8.49% on an average) of 12% group, 10.08-19.30 % (14.18% on an average) of vacuum-packing group in the cheese type i, 6.88-1 0.1 5%( 8.73% on an average) og 6% group, 6.35-8.55% (7.67% on an average) of 12% group, 9.06-14.23% (1 1.81% on an average) of vacuum-packing group in the cheese type IS. it is conviuded that, the vacuum packed sampies of the two type of cheese ripened In shorter period of time than the cheese samples ripened in tie 6% m? 12% safine solution and aiso there were no significant changes in the dry matter amounts during the ripening period of both types of cheese. ttey Wards: White cheese, Ripening index.137 Olgunlaşma indeksi I.tip peynirlerde % 6'lık grupta % 8.37-13.45 (or talama % 10.69), % 12'lik grupta % 6.96-10.62 (ortalama % 8.49) vakum ambalajlı grupta % 10.08-19.30 (ortalama % 14.18), Il.tip peynirlerde %6'hk grupta % 6.88-10.15 (ortalama % 8.73), %12'lik grupta %6.35-8.55 (ortalama % 7.67), vakum ambalajlı grupta % 9.06-14.23 (ortalama % 1 1.81) düzeyinde saptandı. Her iki tip peynirin vakum ambalajlı grubundaki numuneleri %6 ve % 12'lik salamurada olgunlaştırılan peynirlere nazaran daha kısa sürede olgunlaştığı ve aynı zamanda olgunlaşma süresi boyunca kurumadde miktarlarında değişiklik olmadığı saptanmıştır. Anahtar kelime : Beyaz peynir, Olgunlaşma indeksi.

140 2.1?.% ( 2.15% on an average), 0.15-0.22% (0.19% on an average) of 6% group, 2.14-2.18 % (2.17% on an average),0.14-0.19% (0.17% on an average) of 12% group, 2.13-2.14 %( 2.13% on an average), 0.19-0.30% (0.25% on an average) of vacuum-pacfdng group in the cheese type II. Ripening indei of samples were determined as; 8.37-13.45% (10.69.% on an average) of 6% group, 6.98-10.62 % (8.49% on an average) of 12% group, 10.08-19.30 % (14.18% on an average) of vacuum-packing group in the cheese type i, 6.88-1 0.1 5%( 8.73% on an average) og 6% group, 6.35-8.55% (7.67% on an average) of 12% group, 9.06-14.23% (1 1.81% on an average) of vacuum-packing group in the cheese type IS. it is conviuded that, the vacuum packed sampies of the two type of cheese ripened In shorter period of time than the cheese samples ripened in tie 6% m? 12% safine solution and aiso there were no significant changes in the dry matter amounts during the ripening period of both types of cheese. ttey Wards: White cheese, Ripening index.average) of 12% group, 1.81-2.28.LA% (2.09 LA% on an average) of vacuum packing group in the cheese type I; 1.57-178 LA% (1.68 LA% on an average) of 6% group, 1.49-1.62 LA% (1.57% LA% on an average) of 12% group, 1.72- 2.28 LA% (2.00 S_A% on an average) of vacuum-packing group in the cheese typeH. Dry-matter amount of samples were determined as; 40.37-41.98% (41.16% on an average) of 6% group, 40.77-42.99 % (42.16% on an average) of 12% group, 41.04-41.64% (41.21 % on an average) of vacuum-packing group inthe cheese type i, 36.96-38.79 % (38.14% on an average) of 6% group, 37.91-39.75% (39.04 % on an average) of 12% group, 37.13-37.39% (37.25% on an average) of vacuum-packing group in the cheese type U. Fat (Dry matter%) amounts of samples were determined as;37.33- 37.32% (36.91% on an average) of 6% group, 37.16-38.79 % (38.03% on an average) of 12% group, 39.0141.62 % (40.07 % on an average) of vacuum- psckinggroup in the cheese type I, 38.08-3936% (38.71% on an average) of 6% group, 39.09-40.24% (39.58% on an average) of 12% group, 41.39-43.79 % (42.62 % on an average) of vacuum-packing group in the cheese type ii. TotaS nitrogen and soluble nitrogen levels were determined as following respectively; 2.46-2.50% (2.48% on m average), 0.21-0.34 % (0.27% on an average) of 6% group, 2.48-2.53% (2.51% on an average) 0.17-0.27% (0.21% on an average )of 12% group, 2.49-2.50% (2.50% on an average). 0.25-0.48.% (0.36% on an average)of vacuum-packing group in the cheese type S, 2.12-average) of 12% group, 1.81-2.28.LA% (2.09 LA% on an average) of vacuum packing group in the cheese type I; 1.57-178 LA% (1.68 LA% on an average) of 6% group, 1.49-1.62 LA% (1.57% LA% on an average) of 12% group, 1.72- 2.28 LA% (2.00 S_A% on an average) of vacuum-packing group in the cheese typeH. Dry-matter amount of samples were determined as; 40.37-41.98% (41.16% on an average) of 6% group, 40.77-42.99 % (42.16% on an average) of 12% group, 41.04-41.64% (41.21 % on an average) of vacuum-packing group inthe cheese type i, 36.96-38.79 % (38.14% on an average) of 6% group, 37.91-39.75% (39.04 % on an average) of 12% group, 37.13-37.39% (37.25% on an average) of vacuum-packing group in the cheese type U. Fat (Dry matter%) amounts of samples were determined as;37.33- 37.32% (36.91% on an average) of 6% group, 37.16-38.79 % (38.03% on an average) of 12% group, 39.0141.62 % (40.07 % on an average) of vacuum- psckinggroup in the cheese type I, 38.08-3936% (38.71% on an average) of 6% group, 39.09-40.24% (39.58% on an average) of 12% group, 41.39-43.79 % (42.62 % on an average) of vacuum-packing group in the cheese type ii. TotaS nitrogen and soluble nitrogen levels were determined as following respectively; 2.46-2.50% (2.48% on m average), 0.21-0.34 % (0.27% on an average) of 6% group, 2.48-2.53% (2.51% on an average) 0.17-0.27% (0.21% on an average )of 12% group, 2.49-2.50% (2.50% on an average). 0.25-0.48.% (0.36% on an average)of vacuum-packing group in the cheese type S, 2.12-