You are here

Home » Content

Türkiye’de üretilen enzim modifiye süt ürünlerinin lipolitik ve proteolitik olgunlaşma düzeylerinin incelenmesi

Investigation of lipolytic and proteolytic ripening degrees of enzyme-modified dairy products manufactured in Turkey

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 2017
DOI: 
10.5505/pajes.2016.48830

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The usage of dairy products as flavor enhancer is recently increased in addition to the direct consumption. The specific flavor of dairy products, especially cheeses, can be obtained after long ripening processes. It is possible to mimic the ripening process and to develop specific flavor in a short time under controlled conditions by the aid of enzymatic reactions. These products which are named as enzyme-modified dairy products are widely used as food additive. Enzyme modified dairy products are recently begun to be produced in Turkey. However, the enzyme modified dairy products with traditional flavors have yet to be produced in Turkey. In the present study, 8 different enzyme-modified cheese (EMC) and 2 different enzyme-modified butter samples which were commercially manufactured in Turkey were supplied and the principle chemical properties, free fatty acid content & amounts, and proteolytic ripening degrees of them were analyzed. The EMCs produced with sheep and goat flavors had high amounts of proteolytic and lipolytic ripening degradation products, while EMC with Edam flavor had low amounts. It is detected that Parmesan and Cheddar EMCs had high proteolytic ripening degrees, whereas EMC with cheesy flavor came to the front with its high lipolytic ripening degree. It is concluded that varied proteolytic and lipolytic ripening degrees were achieved to produce different cheese flavors.
Bookmark/Search this post with
Abstract (Original Language): 
Süt ürünlerinin doğrudan tüketiminin yanı sıra, son yıllarda endüstriyel üretimde lezzet arttırıcı olarak kullanılmasının arttığı görülmektedir. Peynirler başta olmak üzere, süt ürünlerinin özgün lezzeti uzun olgunlaşma süreçleri sonucunda gerçekleşmektedir. Olgunlaşma sürecinin kontrollü koşullarda, enzimatik reaksiyonlarla taklit edilmesi ile hedeflenen özgün lezzete çok kısa sürelerde ulaşmak mümkündür. Enzim modifiye süt ürünleri olarak isimlendirilen bu ürünlerin gıda endüstrisinde katkı maddesi olarak kullanımı yaygındır. Ülkemizde bu ürünlerin üretimlerine son yıllarda başlanmıştır, ancak bu üretimlerde geleneksel lezzetlerin üretimleri henüz gerçekleştirilememiştir. Bu çalışmada, ülkemizde üretilen 8 farklı enzim modifiye peynir (EMP) ve 2 farklı enzim modifiye tereyağı örnekleri piyasadan toplanmış, bu örneklerin temel kimyasal özellikleri, serbest yağ asidi bileşimi ve miktarları ile proteolitik olgunlaşma düzeyleri analiz edilmiştir. Koyun ve keçi peyniri lezzetlerinde üretilen EMP’lerde hem proteoliz, hem de lipoliz parçalanma ürünlerinin çok olduğu, Edam’da ise bu bileşiklerle daha az karşılaşıldığı belirlenmiştir. Parmesan ve Cheddar lezzetinin EMP olarak üretiminde proteolitik olgunlaşmanın yüksek düzeylerde gerçekleştirildiği, peynirimsi lezzetin üretiminde ise lipolizin ön plana çıktığı saptanmıştır. Farklı peynir lezzetlerinin elde edilmesi için çok farklı lipolitik ve proteolitik olgunlaşma düzeylerine ulaşıldığı görülmüştür.
FULL TEXT (PDF): 
PDF icon arastirmax-turkiyede-uretilen-enzim-modifiye-sut-urunlerinin-lipolitik-proteolitik-olgunlasma-duzeylerinin-incelenmesi.pdf
  • 7
919
925
  • Turkish

REFERENCES

References: 

[1] Guinee TP. Cheese as a Food Ingredient. Editors: Fuquay JW, Fox PF, McSweeney PLH. Encyclopedia of Dairy Sciences, 822-832, London, UK, Academic Press, 2011.
[2] Missel D. “Selecting the right ingredients for adding the flavor of cheese”. Food Production Design, 6(5), 51-61, 1996.
[3] Kilcawley KN, Wilkinson MG, Fox PF. “Enzyme-modified cheese”. International Dairy Journal, 8(1), 1-10, 1998.
[4] Sibeijn M, Wouters JA. Production of Dairy Aromas and Flavors: New Directions. Editor: Corredig M. Dairy-Derived Ingredients: Food and Nutraceutical Uses, 470-481, Boca Raton, FL, USA, CRC Press, 2009.
[5] Kilcawley KN, Wilkinson MG, Fox PF. “A novel two-stage process for the production of enzyme-modified cheese”. Food Research International, 39(5), 619-627, 2006.
[6] Fox PF, Guinee TP, Cogan TM, McSweeney PLH. Fundamentals of Cheese Science. Gaithersburg. Maryland, USA, Aspen Publication, 2000.
[7] Guinee TP, Kilcawley KN. Cheese as an Ingredient. Editors: Fox PF, McSweeney PLH, Cogan TM, Guinee TP. Cheese: Chemistry, Physics and Microbiology, Volume 2, 395-428, London, UK, Academic Press, 2004.
[8] West S. Production of Flavours, Flavour Enhancers And Other Protein-Based Speciality Products. Editor: Rastall R. Novel Enzyme Technology for Food Application, 183-204, Boca Raton, FL, USA, CRC Press, 2007.
[9] Moskowitz GJ, Noelck SS. “Enzyme-modified cheese technology”. Journal of Dairy Science, 70(8), 1761-1769, 1987.
[10] Wilkinson AG, Doolan IA, Kilcawley KN. Enzyme-Modified Cheese. Editors: Fuquay JW, Fox PF, McSweeney PLH. Encyclopedia of Dairy Sciences, 799-804, London, UK, Academic Press, 2011.
[11] Kilcawley KN, Wilkinson MG, Fox PF. “A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese”. International Dairy Journal, 10(3), 181-190, 2000.
[12] Kilcawley KN, Wilkinson MG, Fox PF. “A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese”. Journal of Dairy Science, 84(1), 66-73, 2001.
[13] Hulin-Bertaud S, Kilcawley KN, Wilkinson MG, Delahunty CM. “Sensory and compositional relationships between commercial Cheddar-flavored enzyme-modified cheeses and natural Cheddar”. Journal of Food Science, 65(6), 1076-1082, 2000.
[14] Azarnia S, Lee BH, Yaylayani V, Kilcawley KN. “Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93”. Food Chemistry, 120(1), 174-178, 2000.
[15] Habibi-Najafi MB, Lee BH. “Debittering of tryptic digests from β-casein and enzyme modified cheese by x-prolyl dipeptidylpeptidase from Lactobacillus casei ssp. LLG”. Iranian Journal of Science and Technology, Transaction A, 31(3), 263-270, 2007.
[16] Lee BH, Kilcawley KN, Hannon JA, Park SY, Wilkinson MG, Beresford TP. “The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production”. Food Biotechnology, 21(2), 129-143, 2007.
[17] Sudhir K, Jha YK, Pratibha S. “Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening”. International Journal of Food Science and Technology, 45(7), 1403-1409, 2010.
[18] Kumar S, Jha YK, Singh P. “Influence of adjuncts as debittering aids on the sensory and biochemical properties of enzyme modified cheese-base”. Proceedings of the National Academy of Sciences, India Section B - Biological Sciences, 83(3), 347-355, 2013.
[19] Miri MA, Habibi-Najafi MB. “The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses”. International Journal of Dairy Technology, 64(1), 92-98, 2001.
[20] Hassan AN, Awad S, Mistry VV. “Reduced fat process cheese made from young reduced fat Cheddar manufactured with exopolysaccharide-producing cultures”. Journal of Dairy Science, 90(8), 3604-3612, 2007.
[21] Noronha N, Cronin DA, O’Riordan D, O’Sullivan M. “Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)”. Food Chemistry, 106(3), 905-913, 2008.
[22] Noronha N, Cronin DA, O’Riordan D, O’Sullivan M. “Flavouring reduced fat high fibre cheese products with enzyme-modified cheeses (EMCs)”. Food Chemistry, 110(4), 973-978, 2008.
[23] Association of Analytical Communities (AOAC) International. Official Methods of Analysis. 19th ed. Washington DC, USA, Association of Official Analytical Chemists, Inc., 2012.
[24] Park YW. “Proteolysis and lipolysis of goat milk cheese”. Journal of Dairy Science, 84, 84-92, 2001.
[25] Park YW, Lee JH. “Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses”. Small Ruminant Research, 63(1-2), 58-65, 2006.

Thank you for copying data from http://www.arastirmax.com