Cilt 15, Sayı 3, Sayfalar 308 - 314 2017-10-22

Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi
Effect of Different Salt Concentrations on Starter Culture Viability in White Cheese Brines

Reyhan İrkin [1]

34 42

“Beyaz peynir” Türkiye’de tüketilen salamurada olgunlaştırılan peynir çeşitleri arasında ilk sırada yer almaktadır. Beyaz peynirlere üretim sırasında teknoloji gereği peynirde yarar sağlayan starter kültür mikroorganizmaları ilave edilmektedir. Starter kültür mikroorganizmalarının peynirde canlılıklarını koruması ve peynirin yapısal, duyusal özelliklerine katkı sağlaması istenmektedir. Bu bakteriler peynirde proteoliz ve lipoliz reaksiyonları sonucu ürettikleri metabolitler ile tat ve aroma oluşumunu sağlamaktadırlar. Bakterilerin peynir içinde canlılıklarını sürdürebilmelerini etkileyen faktörler; peynirin içinde bekletildiği salamuranın tuz konsantrasyonu, peynirin ve salamuranın asitliği, peynirin kurumaddesi, salamuranın sıcaklığı vb.’dir. Beyaz peynir için salamuranın optimum şartlarının belirlenmesi hem faydalı mikroorganizmaların canlılıklarını sürdürmesi hem de insan sağlığına faydaları açısından önem taşımaktadır. Bu çalışmada beyaz peynir ve benzeri salamura peynirlerde salamura tuz konsantrasyonunun starter bakterilere olan etkileri ile ilgili çalışmalar derlenmiştir.

“Turkish white cheese” is the first among the cheese varieties that have been ripened in Turkey. Starter culture microorganisms are added to white cheese during production because of their technological benefits. It is desired that protecting viability of starter bacteria in cheese and bringing positively textural and sensory properties. These bacteria are responsible for proteolysis and lipolysis reactions in cheese, resulting in metabolites and taste and aroma formation. Factors affecting the viability of these microorganisms include concentrations of salt in brine solution, acidities of cheese and brine solution, dry matter content of cheese, temperature of brine solution and etc. Determination of the optimum conditions for white brine cheese as well as to maintain the viability of both beneficial microorganisms is important in terms of the benefits to human health. In this study, studies on the effect of brine salt concentration on starter culture bacteria in white cheese and similar brine cheeses were reviewed.

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Konular
Dergi Bölümü Derleme Makaleler
Yazarlar

Orcid: http://orcid.org/0000-0002-6838-2215
Yazar: Reyhan İrkin
E-posta: reyhan@balikesir.edu.tr

Bibtex @derleme { akademik-gida345276, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {308 - 314}, doi = {10.24323/akademik-gida.345276}, title = {Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi}, language = {tr}, key = {cite}, author = {İrkin, Reyhan} } @derleme { akademik-gida345276, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {308 - 314}, doi = {10.24323/akademik-gida.345276}, title = {Effect of Different Salt Concentrations on Starter Culture Viability in White Cheese Brines}, language = {en}, key = {cite}, author = {İrkin, Reyhan} }
APA İrkin, R . (2017). Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi. Akademik Gıda, 15 (3), 308-314. DOI: 10.24323/akademik-gida.345276
MLA İrkin, R . "Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi". Akademik Gıda 15 (2017): 308-314 <http://dergipark.gov.tr/akademik-gida/issue/31629/345276>
Chicago İrkin, R . "Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi". Akademik Gıda 15 (2017): 308-314
RIS TY - JOUR T1 - Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi AU - Reyhan İrkin Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.345276 DO - 10.24323/akademik-gida.345276 T2 - Akademik Gıda JF - Journal JO - JOR SP - 308 EP - 314 VL - 15 IS - 3 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.345276 UR - http://dx.doi.org/10.24323/akademik-gida.345276 Y2 - 2016 ER -
EndNote %0 Akademik Gıda Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi %A Reyhan İrkin %T Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 3 %R doi: 10.24323/akademik-gida.345276 %U 10.24323/akademik-gida.345276