Tulum peynirlerinde starter kültür kullanılabilirliği üzerine bir araştırma
Başlık çevirisi mevcut değil.
- Tez No: 18191
- Danışmanlar: PROF.DR. MUAMMER UĞUR
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1991
- Dil: Türkçe
- Üniversite: İstanbul Üniversitesi
- Enstitü: Sağlık Bilimleri Enstitüsü
- Ana Bilim Dalı: Besin Hijyeni ve Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 102
Özet
-84- 6. ÖZET Tulum peynirlerinin kalitesini yükseltmek, standardısas- yonunu ve sağlıklı bir hale getirilmesini sağ-lamak için yapılan bu çalışmada çiğ sütten(A) ve pastörize sütten kültür ilavesiy- le(B,C,D) 4 tip tulum peyniri yapıldı. Kültür olarak, laboratuva- rımızda tulum peynirlerinden izole ettiğimiz Str.lactis ve Str..feacalis kombinasyonu
Özet (Çeviri)
-87- 7. SUMMARY This study was performed to increase quality, make up to standard and fit for human consumption of Tulum cheese. Four types of Tulum cheese were made from raw mi Ik (A) and starter con taining pasteurised milk(B,C,D). The combination of Str. lactis and Str.f eacalis(B), only Str. lactis (C) and the combination Str. lactis and L.casei(D) which were isolated from Tulum cheeses in our laboratory were used. Cheese samples were examined chemically and microbiological ly at curd stage, 1st, 2nd and 3rd press sta ges and on 15th, 30th, 60th, 90th days of ripening period. They were also examined organoleptical ly on 60th and 90th days. In all cheese types, the general colony count of microor ganisms increased from the curd to end of the second press and thereafter it decreased in the passage of time. There were no e- vident differences among various samples as regards the count of lactic streptococci, which dominated the microflora at begining stages of ripening. However, Lactobaci 1 lus-Leuconostoc-Pediococ- cus microorganisms appeared later in A and C types of cheeses, they increased quickly and formed the dominant microflora in every types of cheese. The most number of LLP microorganisms was got from D type cheese which used L.casei as starter culture. Domination of this group of microorganisms was happened at the end of the second press in D type cheese and on 15th day of ripening period in other types of cheese. In C and D types of pasteurised milk cheese, feacal streptococci which appeared later, showed a partial increase and then decreased and disappeared at the last day of maturation. In A type of cheesethis group of bacteria containing at curd stage and in B type of cheese in which Str. feacal i s was used as starter culture, feacal streptococci raised at the begining and then decreased in passage of time. However these microorganisms remain viable upto the last day of ripening, its were found in much more number in B type.-88- An important di f-f erence in the count of coliform and E.coli microorganisms was observed between the raw mi l k cheese and the pasteurised mi l k cheeses. These microorganisms in the raw mi l k cheese reached to maximum number- at the end o-f the thir-d press therea-fter they disappeared entirely on 60th day of ripening. Low ör no coliform and E.coli existed in cur-d o-f the pasteurised mi l k cheeses, increased to end of the third press and disappeared on 15th day of ripening. The changes in the count of staphylococci and coagulase positive staphylococci differed according to cheese types. The raw mi l k cheese contained more numbers of theese microorganisms than others in ali stages. Staphylococci increased from the first day to end of the second and third press proceses. Thereafter they decreased and disappeared on 60th day in D type cheese samp- le and on 9Oth day in C type cheese sample. These microorganisms survived the l ast days of ripening peri od in A type cheese and even in low numbers in B type pasteurised mi l k cheese. Coagulase positive staphylococci which appeared later in the pasteurised mi l k cheese samples were not found at the end of ripening period. A significant di fference among the mould and yeast colony count of cheese samples was not observed except in curd. The count of these microorganisms mainly formed by yeasts rather than moulds, reached maximum level at the end of the third press and then showed a parti al decrease. The percentage of moistrue decreased quickly until end of the third press and slowly at other stages. The humidity of raw mi l k cheese was lower than pasteurised mi l k cheeses. in ali experimental cheese samples, titerable acidity rised from the beginning to last day of ripening period. The most rapid increase was noted in D type cheese. pH values of ali samples decreased until the end of the third press showed irregular changes at other stages.-89- It was found dif f erences among the all cheese types as regards the results of organoleptic examination. The highest organoleptic total score was obtained in D type pasteurised milk cheese sample which used the combination of L.casei and Str.lactis as starter. Fallowing this were type C, A and B. It was concluded that starter cultures will be useful in Tulum cheese production and the best result among testing cultures was obtained from the combination of Str.lactis and L.casei, and the Str.feacalis does not have a positive effect on organoleptic properties of cheese.
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