Golot Peynirinin Olgunlaşma Kriterlerine Farklı Starter Kültürlerin Etkisinin Araştırılması

Abstract

Bu çalışmada, biri kontrol peyniri olmak üzere altı tane Golot peyniri üretilmiştir. Kontrol grubu peynirine starter kültür ilave edilmemiş, diğer peynir örneklerine beş farklı starter kültür değişik kombinasyonlarda (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis ve Lactobacillus bulgaricus, GS2: Streptococcus thermophilus ve Lactobacillus bulgaricus, GS3: Streptococcus thermophilus, GS4: Streptococcus thermophilus ve Lactobacillus helveticus, GS5: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris ve Lactococcus lactis subsp. lactis) ilave edilmiştir. Peynir örnekleri, vakum paketlenerek 4±1°C’ de 3 ay süreyle olgunlaştırılmış ve olgunlaşmanın 2, 15, 30, 60 ve 90. günlerinde peynir örneklerinin kimyasal, biyokimyasal, duyusal ve tekstürel analizleri yapılmıştır. Veriler istatistiksel olarak peynir çeşidi ve olgunlaşma süresi bakımından karşılaştırılmıştır. Elde edilen sonuçlara göre olgunlaşma süresi ve peynir çeşidinin yağ, protein miktarı, tuz, titrasyon asitliği, olgunluk derecesi ve NPN oranı (protein olmayan azot) üzerine önemli etkisi bulunmuştur (p<0.05). Olgunluk derecesi ve NPN oranı bakımından en yüksek değeri GS4 (Str. thermophilus ve Lb. helveticus) peynir örneği, en düşük değeri ise GS5 (Str. thermophilus, Lc. lactis subsp. cremoris ve Lc. lactis subsp. lactis.) kodlu peynir örnekleri almıştır. Kurumadde, pH ve lipoliz değerleri üzerine sadece olgunlaşma süresinin önemli etkisi olmuştur (p<0.05). Lipoliz değerleri taze peynirlerde düşük iken, olgunlaşma süresince artış göstermiştir. Lipoliz sonucu en yüksek değeri GS3 (Str. thermophilus) ve GS4 (Str. thermophilus ve Lb. helveticus), en düşük değeri ise GS1 (Str. thermophilus, Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis ve Lb. bulgaricus) kodlu peynir örnekleri almıştır, fakat peynir örnekleri arasında istatistiksel olarak fark bulunmamıştır. Duyusal olarak tekstür, koku, tuzluluk ve genel kabul edilebilirlik puanları üzerine olgunlaşma süresinin önemli etkisi bulunurken (p<0.05), renk-görünüş ve tat-aroma üzerine peynir çeşidi ve olgunlaşma süresinin etkisi önemsiz bulunmuştur (p>0.05). Panelistler tarafından yapılan duyusal değerlendirme sonucunda taze peynire göre olgunlaştırılmış peynirler daha fazla beğeni kazanmıştır. Ayrıca GS5 (Str. thermophilus ve Lc. lactis subsp. cremoris ve Lc. lactis subsp. lactis) örneği, renk-görünüş, tekstür, tataroma, koku, tuzluluk ve genel kabul edilebilirlik nitelikleri bakımından diğer örneklere göre daha fazla beğenilmiştir. Tekstür profil analizi özelliklerinden sertlik, iç yapışkanlık, dış yapışkanlık, esneklik ve sakızımsılık değerleri açısından olgunlaşma süresi ve peynir çeşidinin etkisinin önemli olduğu tespit edilmiştir (p<0.05). Erime değerleri olgunlaşmanın başında düşük iken, olgunlaşmanın sonunda artış göstermiştir. Sonuç olarak, kullanılan starter kültürlerin Golot peyniri örneklerine olumlu yönde etki ettiği görülmüş ve genel olarak GS4 (Str. thermophilus ve Lb. helveticus) kodlu starter kültürün tercih edilebileceği belirlenmiştir.,In this study, six types of Golot cheese, including the control sample, were produced. While the control sample contained no starter cultures, five different starter cultures in different combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis ve Lactobacillus bulgaricus, GS2: Streptococcus thermophilus ve Lactobacillus bulgaricus, GS3: Streptococcus thermophilus, GS4: Streptococcus thermophilus ve Lactobacillus helveticus, GS5: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris ve Lactococcus lactis subsp. lactis) were added to the other cheese samples. Then, all cheeses were vacuum-packed and ripened at 4±1°C for 3 months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd , 15th, 30th, 60th and 90th days of ripening. The results were compared statistically in terms of cheese type and ripening period. The results indicated that effect of ripening time and cheese type on fat, protein, salt, titratable acidity, ripening rate, and NPN rate were statistically significant (p<0.05). In terms of ripening rate and NPN rate, GS4 (Str. thermophilus ve Lb. helveticus) sample had the highest value while GS5 (Str.thermophilus, Lc. lactis subsp. cremoris ve Lc. lactis subsp. lactis) had the lowest value. Only ripening time affected dry matter, pH and lipolysis significantly (p<0.05). Lipolysis values were lower in fresh cheeses but increased as the ripening proceeded. The highest lipolysis values were determined in the GS3 (Str. thermophilus) and GS4 (Str. thermophilus ve Lb. helveticus) samples, while GS1 (Str.thermophilus, Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis ve Lb. bulgaricus) had the lowest value. On the other hand, no significant differences were found between cheese types. The effect of ripening time on the sensory properties; texture, odor, salinity, and overall acceptability was found significant (p<0.05) while the effect of cheese type and ripening time on color-appearance and taste-aroma was not significant (p>0.05). The ripened cheeses were more acceptable than the fresh ones based on the sensory evaluation made by the panelists. Also, GS5 (Str.thermophilus, Lc. lactis subsp. cremoris ve Lc. lactis subsp. lactis) sample was the most favorite in terms of color-appearance, texture, taste-aroma, odor, and overall acceptability. Texture profile analysis features; hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p<0.05). Melting rates were low at the beginning of ripening, but increased at the end of ripening. As a conclusion, the starter cultures made a positive effect on Golot cheese samples and among all GS4 (Str. thermophilus ve Lb. helveticus) starter culture was determined as the most potent one.

In this study, six types of Golot cheese, including the control sample, were produced. While the control sample contained no starter cultures, five different starter cultures in different combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Lactis ve Lactobacillus bulgaricus, GS2: Streptococcus thermophilus ve Lactobacillus bulgaricus, GS3: Streptococcus thermophilus, GS4: Streptococcus thermophilus ve Lactobacillus helveticus, GS5: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris ve Lactococcus lactis subsp. lactis) were added to the other cheese samples. Then, all cheeses were vacuum-packed and ripened at 4±1°C for 3 months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd , 15th, 30th, 60th and 90th days of ripening. The results were compared statistically in terms of cheese type and ripening period. The results indicated that effect of ripening time and cheese type on fat, protein, salt, titratable acidity, ripening rate, and NPN rate were statistically significant (p<0.05). In terms of ripening rate and NPN rate, GS4 (Str. thermophilus ve Lb. helveticus) sample had the highest value while GS5 (Str.thermophilus, Lc. lactis subsp. cremoris ve Lc. lactis subsp. lactis) had the lowest value. Only ripening time affected dry matter, pH and lipolysis significantly (p<0.05). Lipolysis values were lower in fresh cheeses but increased as the ripening proceeded. The highest lipolysis values were determined in the GS3 (Str. thermophilus) and GS4 (Str. thermophilus ve Lb. helveticus) samples, while GS1 (Str.thermophilus, Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis ve Lb. bulgaricus) had the lowest value. On the other hand, no significant differences were found between cheese types. The effect of ripening time on the sensory properties; texture, odor, salinity, and overall acceptability was found significant (p<0.05) while the effect of cheese type and ripening time on color-appearance and taste-aroma was not significant (p>0.05). The ripened cheeses were more acceptable than the fresh ones based on the sensory evaluation made by the panelists. Also, GS5 (Str.thermophilus, Lc. lactis subsp. cremoris ve Lc. lactis subsp. lactis) sample was the most favorite in terms of color-appearance, texture, taste-aroma, odor, and overall acceptability. Texture profile analysis features; hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p<0.05). Melting rates were low at the beginning of ripening, but increased at the end of ripening. As a conclusion, the starter cultures made a positive effect on Golot cheese samples and among all GS4 (Str. thermophilus ve Lb. helveticus) starter culture was determined as the most potent one.