Geleneksel Çerkez Peynirine İlave Edilen Baharatların Olgunlaşmaya Etkisinin Belirlenmesi

Abstract

Bu çalışmada, biri kontrol örneği olmak üzere geleneksel yöntemle beş çeşit Çerkez peyniri üretilmiştir. Kontrol grubu peynir örneklerine baharat ilave edilmemiş olup, diğer dört peynir pıhtısına kullanılan süte göre % 0.5 olacak şekilde karabiber, kişniş, fesleğen ve çörek otu baharatları ilave edilerek peynire işlenmiştir. Üretilen peynirler vakum paketlenerek 7±1°C’de 90 gün süreyle olgunlaştırılmıştır. Olgunlaşmanın 2., 30., 60. ve 90. günlerinde peynirlerden örnekler alınarak kuru madde, yağ, pH, titrasyon asitliği, tuz, toplam protein, olgunlaşma oranı, protein olmayan azot oranı (NPN), elektroforetik kazein fraksiyonları, tekstürel ve duyusal özellikleri belirlenmiştir. Elde edilen veriler istatistiksel olarak peynir çeşidi ve olgunlaşma süresi bakımından karşılaştırılmıştır. Tekstür profil analizinin dış yapışkanlık, iç yapışkanlık, elastikiyet ve esneklik parametreleri değerlerinde olgunlaşma süresince önemli farklılıkların olmadığı tespit edilmiştir (P>0.05). Ancak diğer tüm değerlerde istatistiksel olarak önemli farklılıklar belirlenmiştir (P<0.01). Duyusal değerlendirme sonucunda panelistlerin verdiği puanlara bakılarak 60. güne kadar olgunlaştırılmış peynirlerin taze peynire göre daha çok beğeni aldığı, ancak 90. günde beğeninin azaldığı gözlemlenmiştir. Ayrıca kontrol peyniri ile çörek otu ilaveli peynirlerin diğerlerine kıyasla daha çok beğenildiği belirlenmiştir.,In this study, using traditional method five types of Circassian cheese were produced including the control sample. B While the control sample had no spices, black pepper, coriander, basil and black cumin spices were added to the at 0.5% based on the quantity of milk used. The cheeses produced were vacuum packed and ripened at 7 ± 1°C for 90 days. In the 2nd, 30th, 60th and 90th days of the maturation; dry matter, fat, pH, titratable acidity, salt, total protein, ripening index, non-protein nitrogen ratio (NPN), electrophoretic casein fractions, textural properties and sensory analysis were performed. The data obtained were compared statistically in terms of cheese type and ripening time. It was found that there was no significant difference in the values of external adhesion, internal viscosity, elasticity and elasticity parameters during the maturation period (P> 0.05). However, there were statistically significant differences in all other values (P <0.01). As a result of the sensory evaluation, it was observed that the 60 day-ripened cheeses were more appreciated than the fresh cheeses however, 90 day-ripened cheeses had lower scores. In addition, the sample of black cumin with the addition of black cumin sample stands out as acclaim. Also, it was determined that the control cheese and black cumin added ones added ones had higher scores.

,In this study, using traditional method five types of Circassian cheese were produced including the control sample. B While the control sample had no spices, black pepper, coriander, basil and black cumin spices were added to the at 0.5% based on the quantity of milk used. The cheeses produced were vacuum packed and ripened at 7 ± 1°C for 90 days. In the 2nd, 30th, 60th and 90th days of the maturation; dry matter, fat, pH, titratable acidity, salt, total protein, ripening index, non-protein nitrogen ratio (NPN), electrophoretic casein fractions, textural properties and sensory analysis were performed. The data obtained were compared statistically in terms of cheese type and ripening time. It was found that there was no significant difference in the values of external adhesion, internal viscosity, elasticity and elasticity parameters during the maturation period (P> 0.05). However, there were statistically significant differences in all other values (P <0.01). As a result of the sensory evaluation, it was observed that the 60 day-ripened cheeses were more appreciated than the fresh cheeses however, 90 day-ripened cheeses had lower scores. In addition, the sample of black cumin with the addition of black cumin sample stands out as acclaim. Also, it was determined that the control cheese and black cumin added ones added ones had higher scores.