Geri Dön

Süte katılan sodanın beyaz peynirin teknolojisine ve kalitesine etkileri üzerinde araştırmalar

Başlık çevirisi mevcut değil.

  1. Tez No: 768
  2. Yazar: CANSEN SEVİM
  3. Danışmanlar: YRD. DOÇ. DR. ERGİN OKTAR
  4. Tez Türü: Yüksek Lisans
  5. Konular: Gıda Mühendisliği, Food Engineering
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 1987
  8. Dil: Türkçe
  9. Üniversite: Ege Üniversitesi
  10. Enstitü: Fen Bilimleri Enstitüsü
  11. Ana Bilim Dalı: Süt Teknolojisi Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 68

Özet

-4

Özet (Çeviri)

-52- SUMMARY In this work, the problems which could arise from the une ol milk> which aciditiy was neutralized with soda, in cheese making. The cow milk used' in the trial, has been divided to three groups to process the cheese. The first gfcoup was used after the milk acidity was approximately determined to 5 SH and the acidities of the other two groups were increased using culture. After then the aciditiies of milk which were 10.5 SH and 12.5 SH was neutralized approximately to 7.5 SH adding precalculated quantities of soda. After neutralization the milks was separatily processed to cheeseaccording to the standard manifacturing technics applied to white cheese in this country. The composition and quality of the sample's taken at 15 t 30» 60 and 90 days from the cheese rippened for three months at 5°C was studied. The results obtained from the investigation can be summurized as follows: l.The use in cheese making of milk netralized with soda formed at the end coagulate with loose body and the screen ing of the brine (of the liquid of cheese) become difficult. 2. In cheeses made from normal milks, typical flavor, odor and..bo day have been establisned but in cheeses made from milks with soda excessive saLtness, bitterish flavor and exces sive softness have been determinated. 3. The solid in normal cheeses has increased from 39.185 to 40.765 % during ripenning period. The solid in cheeses made from milks which the acidity has been neutralized approximately to 3 SH were decreased from 36.864 *o 34.853 % while the solid in cheeses made from milks which the acidity has been neutralized approximately to. 5 SH,-53- decreased from 35.864 to 33.580 %. /|. In cheeses made from normal milks total nitrogenous mnt ter ratio decreased from 96.68 to 13-54 % while water soluble nitrogenous matter quantity increased from 0,370 to 0,546 %, In cheese made from milks which the acidity has been neutralized with soda approximately to 3 SH total nitrogenous substances ratio increased from O.366 to O.406 %, In cheese made with milks which the acidity has been neutralized approximately to 5 SH, water soluble nitrogenous substance quantity increased from 0.326 to 0.350 % while total nitrogenous quantity decreased from 15.32 to 11.07 %. 5. In cheese made from normal milks the fat ratio which was 19.00 % was determinated as 18. 50 % at the end of three months. In cheese made from milk which the acidity has been neatralized with soda approximately to 3 SH, the fat ratio which was 18.00 % at the beginning of ripenning decreased to 13-75 % while in cheese made from milk which the acidity has been neutralized with soda.approximately to 5 SH it decreased from 17 % to 13.05 %. Depending on these values an important di crease have also been determinated in fat proportions in solids. 6. In normal cheese the titrated acidity which was 41.706 SH at the beginning of ripenning increased to 64.056 SH after 90 days. The pH also decreased from 5.20 to 4.80 In cheese made from milks which the acidities have been neutralized approximately to 3 SH and 5 SH, the acidity has been determinated as 37.960 SH and 34.039 SH at the. begin- ing of ripenning. In these cheeses the acidity titration were determinated as 47.673 SH and 46.973 SH after three months.-54- 7. In cheese made from normal milk, salt quantity was determinated as 3 «927 % at the beginning of ripenning and was determinated an 5.972 % at the end of this period. In these cIiogoo the ruıj L proportion in dried substance increased from 10.03 to 1/1.64 %. In cheese made from milks which the 'acidities- have been neutralized with soda approximately to 3 SH and 5 SH, the salt proportion increased from 4.329 to 6.967 %and from 4.728 to ' 7.329 % respectively. Depending on this in cheese made from milk neutralized approximetly to 3 SH, the salt proportion in dried substance increased from 11.74 to 20.00 % and in cheese made from milk neutralized approximately to 5 SH the same proportion increased from 13.18 to 21.82 %. The negativity seen at the end of the trial's has increased depending on the soda quantity used to neutralize the acidity of milk.

Benzer Tezler

  1. Tez No

    203274

    Süte katılan mannan-oligosakkarit ve kromun buzağılarda performansa etkisi

    Effects of mannan oligosaccharides and chromium in performance of calves consuming milk

    SELİM SIRAKAYA

    Yüksek Lisans

    Türkçe

    Türkçe

    2008

    Veteriner HekimliğiErciyes Üniversitesi

    Veteriner Hekimliği Bölümü

    DOÇ. DR. OSMAN KÜÇÜK

  2. Tez No

    284222

    Yağsız süte katılan peyniraltı suyunun, civil peynirin bazı fiziksel, kimyasal ve mikrobiyolojik kalitesi üzerine etkisi

    The some physical, chemical and microbiological properties of civil cheese, whey adding to without fat milk

    KADİR EMRE ÖZALTIN

    Yüksek Lisans

    Türkçe

    Türkçe

    2011

    Gıda MühendisliğiAtatürk Üniversitesi

    Gıda Mühendisliği Bölümü

    PROF. DR. SALİH ÖZDEMİR

  3. Tez No

    780847

    Çiğ süte katılan trisodyum sitrat, hidrojen peroksit, sodyum bikarbonat, sodyum hidroksit ve üre gibi katkı maddelerinin ATR-FTIR spektro-kemometrik yöntemler ile saptanması

    Determination by ATR-FTIR spectro-chemometric methods of trisodium citrate, hydrogen peroxide, sodium bicarbonate, sodium hydroxide and urea added to raw milk

    ALİ CEYLAN

    Yüksek Lisans

    Türkçe

    Türkçe

    2023

    Gıda MühendisliğiKaramanoğlu Mehmetbey Üniversitesi

    Gıda Mühendisliği Ana Bilim Dalı

    PROF. DR. SULHATTİN YAŞAR

  4. Tez No

    502673

    Değişen miktarlarda süte katılan prebiyotiklerin süt emen simental buzağılarda büyüme performansı ve sağlığı üzerine etkileri

    Effects of prebiotic addition into milk of suckling simmental calves at increasing levels on the growth performance and health

    ERSİN YAVUZARSLAN

    Yüksek Lisans

    Türkçe

    Türkçe

    2018

    Veteriner HekimliğiKırıkkale Üniversitesi

    Hayvan Besleme ve Beslenme Hastalıkları Ana Bilim Dalı

    PROF. DR. MEHMET AKİF KARSLI

  5. Tez No

    10216

    İnek, keçi ve koyun sütlerinden üretilen dondurmaların kimyasal, fiziksel ve duyusal bazı özelliklerinin saptanması üzerine karşılaştırmalı araştırma

    Başlık çevirisi yok

    M.SERDAR AKIN

    Yüksek Lisans

    Türkçe

    Türkçe

    1990

    Gıda MühendisliğiÇukurova Üniversitesi

    Tarım Ürünleri Teknolojisi Ana Bilim Dalı

    PROF. DR. ATİLLA KONAR

Geri Dön