Farklı üretim teknikleri ile elde edilen peynir mayasının (rennet) erzincan tulum peyniri kalite niteliklerine etkisi
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yüzlerce yıllık geçmişe sahip olan Erzincan Tulum Peyniri, Erzincan ili ve ilçeleri için tescillenmiş (menşei adı) bir üründür. Üretiminin sınırları belli bir alanda, belirli bir rakımda gerçekleştirilmesi, mayalamada kuzu şirdeni; ambalaj materyali olarak oğlak derisi (Tulum) ve plastik bidon; tuzlamada Kemah tuzu kullanılması da ayırt edici özellikleri arasındadır. Erzincan Tulum Peynirinin üretiminde kullanılan mayanın çeşit, miktar ve mikrobiyolojik kalitesinin farklı olması bazı fiziksel, kimyasal, mikrobiyolojik, duyusal netlikleri ile olgunlaşma kriterlerini etkilemektedir. Bu çalışmada, üretimi Coğrafi İşaret Tescil Belgesi'nde belirtilen aşamalar doğrultusunda geleneksel üretim metoduna uyularak gerçekleştirilen Erzincan Tulum Peynirinin fizikokimyasal, mikrobiyol1ojik ve duyusal kalitesi üzerine geleneksel ve ticari maya kullanımının etkisi araştırılmıştır. Bu amaçla, üretilen tulum peynirleri 150 gün süreyle depolanmış ve 1., 30., 60., 90., 120. ve 150. günlerde analizlere tabi tutulmuştur. Elde edilen sonuçlara göre; Erzincan Tulum Peyniri üretiminde yöreye özgü bitkisel ekstraktların kullanıldığı geleneksel rennetin peynir kalite kriterlerinde herhangi bir olumsuzluğa neden olmadığı, aksine peynirin fizikokimyasal, mikrobiyolojik ve duyusal niteliklerini iyileştirdiği tespit edilmiştir. Geleneksel veya ticari rennet kullanımı peynir örneklerinin renk, kesit ve görünüş, yapı ve tekstür ile koku puanlarında önemli bir farklılığa neden olmazken, geleneksel maya ile üretilen peynir örneklerinin tat puanlarının önemli derecede yüksek olduğu belirlenmiştir. Duyusal panelde en yüksek tat puanları 1. tip geleneksel maya ile üretilen PC örneğine aittir.
Erzincan Tulum Cheese, which has a history of about a hundreds of years, is a registered product (PDO) for Erzincan province and its districts. Carrying out its production at a certain altitude in a certain area and using lamb rennet for coagulation, goat skin (tulum) or plastic box as packaging materials and Kemah salt in salting is among its distinctive features. The different type, quantity and microbiological quality of the rennet used in the production of Erzincan Tulum Cheese affects some physical, chemical, microbiological, sensory properties and maturation criteria. In this study, the effect of traditional and commercial rennet use on the physicochemical, microbiological and sensory quality of Erzincan Tulum cheese, whose production is carried out in accordance with the traditional production method in line with the stages specified in the Geographical Indication Registration Certificate, has been investigated. For this purpose, Erzincan Tulum cheeses produced were stored for 150 days and analyzed on the 1st, 30th, 60th, 90th, 120th and 150th days. According to the results obtained; It has been determined that traditional rennet, which uses local herbal extracts in the production of Erzincan Tulum cheese, does not cause any negativity in the cheese quality criteria, on the contrary, it improves the physicochemical, microbiological and sensory qualities of the cheese. While the use of traditional or commercial rennet did not cause a significant difference in color, crosscut appearance, body and texture and odor scores of cheese samples, it was determined that taste scores of cheese samples produced with traditional rennet were significantly higher. The highest taste scores in the sensory panel belong to the PC sample produced with traditional type 1 rennet.
Erzincan Tulum Cheese, which has a history of about a hundreds of years, is a registered product (PDO) for Erzincan province and its districts. Carrying out its production at a certain altitude in a certain area and using lamb rennet for coagulation, goat skin (tulum) or plastic box as packaging materials and Kemah salt in salting is among its distinctive features. The different type, quantity and microbiological quality of the rennet used in the production of Erzincan Tulum Cheese affects some physical, chemical, microbiological, sensory properties and maturation criteria. In this study, the effect of traditional and commercial rennet use on the physicochemical, microbiological and sensory quality of Erzincan Tulum cheese, whose production is carried out in accordance with the traditional production method in line with the stages specified in the Geographical Indication Registration Certificate, has been investigated. For this purpose, Erzincan Tulum cheeses produced were stored for 150 days and analyzed on the 1st, 30th, 60th, 90th, 120th and 150th days. According to the results obtained; It has been determined that traditional rennet, which uses local herbal extracts in the production of Erzincan Tulum cheese, does not cause any negativity in the cheese quality criteria, on the contrary, it improves the physicochemical, microbiological and sensory qualities of the cheese. While the use of traditional or commercial rennet did not cause a significant difference in color, crosscut appearance, body and texture and odor scores of cheese samples, it was determined that taste scores of cheese samples produced with traditional rennet were significantly higher. The highest taste scores in the sensory panel belong to the PC sample produced with traditional type 1 rennet.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
