Sürülebilir lor peyniri üretimi
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, peyniraltı suyu proteinini farklı pHlarda (4,60, 4,80, 5,10, 5,30, 5,80, 6,10, 6,40 ve 6,70) 90°C'de 15 dakika denatüre ederek sürülebilir lor peyniri elde edilmesi amaçlanmıştır. Kontrol olarak adlandırılan örnek endüstriyel yöntemle üretilmiştir. Elde edilen örneklerin, kimyasal, fiziksel (renk ve tekstür) ve duyusal analizleri yapılmış, taramalı elektron mikroskop ile mikroyapıları görüntülenmiştir. Elde edilen sonuçlar, farklı pH değerlerinin serum proteinlerinin pıhtı oluşturma kabiliyetini ve son ürünün özellikle genel bileşimini, randımanını, tekstürünü, mikroyapısını, duyusal ve renk özelliklerini etkilediğini göstermiştir. pH azaldıkça randımanda azalma ancak kurumadde içeriğinde artış gözlenmiştir. Sertlik ve kıvam pH 6,7'den 5,8'e kadar artış, pH 5,5-5,8 arasında sabit kalmış, pH 5,5 ile 4,6 arasında azalmıştır. Deneme örneklerinin mikro yapıları incelendiğine pH 6,7-6,1 arasında yapının gevşek globüler yapılardan oluşan fibriller halinde bulunduğunu, 5,8 de yapının net ve daha düzenli olduğu, pH nın 5,8 nin altında ise tekrar gevşek ve mikroglobülerden oluşan fibril bir yapıya dönüştüğü belirlenmiştir. Endüstriyel koşullarda üretilen Lor peynirlerinde ise mikroyapı da nadiren globüler yapılar gözlemlenmiş, peynir dokusu tek bir yapı gibi gözlemlenmiştir. Duyusal analiz sonuçları ise en güzel sürülebilir Lor peynirinin pH 4,6'da elde edildiğini göstermiştir. Sonuç olarak, pH 5,8'in sürülebilir Lor peyniri üretiminde bir dönüm noktası olduğu ve pH 4,6'nın en tatmin edici sonuçları verdiği ortaya çıkmıştır.
In this study, it was aimed to obtain spreadable Lor cheese by denaturing whey protein at different pH (4.60, 4.80, 5.10, 5.30, 5.80, 6.10, 6.40 and 6.70) at 95C for 15 minutes. Industrial production method was taken as control. Chemical, physical (color and texture) and sensory analyzes of the obtained samples were performed and their microstructures were imaged with a scanning electron microscope. The results obtained showed that different pH values affect the clot-forming ability of serum proteins and especially the overall composition, yield, texture, microstructure, sensory and color characteristics of the end product. As the pH decreased, a decrease in yield but an increase in the content of dry matter was observed. Firmness and consistency increased from pH 6.7 to 5.8, remained stable between pH5.5-5.8, and decreased pH between 5.5 and 4.6. When the microstructures of the trial samples were examined, it was determined that the structure was found in fibrils consisting of loose globular structure between pH 6.7-6.1, that the structure was neat and more regular at 5.8, and that the pH was below 5.8 and turned into a loose and globular structure again. In Lor cheeses produced under industrial conditions, globular structures were rarely observed in the microstructure, and the cheese texture was observed as a single structure. Sensory results showed that the best spreadable Lor cheese was obtained at pH 4.6. In conclusion, it appeared that pH 5,8 is a sort of turning point in the production of spreadable Lor cheese, and pH 4,6 gives the most satisfactorily results.
In this study, it was aimed to obtain spreadable Lor cheese by denaturing whey protein at different pH (4.60, 4.80, 5.10, 5.30, 5.80, 6.10, 6.40 and 6.70) at 95C for 15 minutes. Industrial production method was taken as control. Chemical, physical (color and texture) and sensory analyzes of the obtained samples were performed and their microstructures were imaged with a scanning electron microscope. The results obtained showed that different pH values affect the clot-forming ability of serum proteins and especially the overall composition, yield, texture, microstructure, sensory and color characteristics of the end product. As the pH decreased, a decrease in yield but an increase in the content of dry matter was observed. Firmness and consistency increased from pH 6.7 to 5.8, remained stable between pH5.5-5.8, and decreased pH between 5.5 and 4.6. When the microstructures of the trial samples were examined, it was determined that the structure was found in fibrils consisting of loose globular structure between pH 6.7-6.1, that the structure was neat and more regular at 5.8, and that the pH was below 5.8 and turned into a loose and globular structure again. In Lor cheeses produced under industrial conditions, globular structures were rarely observed in the microstructure, and the cheese texture was observed as a single structure. Sensory results showed that the best spreadable Lor cheese was obtained at pH 4.6. In conclusion, it appeared that pH 5,8 is a sort of turning point in the production of spreadable Lor cheese, and pH 4,6 gives the most satisfactorily results.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
