Celalettin Koçak

Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

In this study, the effects of commercial pregastric lipase enzyme on the accelerated ripening of white pickled cheese were investigated. Sensory evaluation of cheese samples was also performed. Commercial pregastric lipase was added to cheese milk before rennet addition at the level of 2, 4, 6 g/100 l milk and white pickled cheese was made from this milk. The main components (total solids, fat, total nitrogen, salt and titratable acidity), pH and free fatty acids were analysed in cheese samples after 1, 10, 20 and 30 days of ripening. The main components and pH of cheese samples were not significantly affected by the addition of pregastric lipase levels. Generally, when the pregastiric lipase levels increased, volatile free fatty acids (VFFAs) and free fatty acids (FFAs) also significantly increased (P< 0.05). Generally, sensory scores (appearance, flouvour, body and texture and odour) were significantly higher in both 4 g/100 l treated milk added and after 20 days ripening (P< 0.05). # 2002 Elsevier Science Ltd. All rights reserved.

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds including acids, alcohols, ketones, esters, and terpenes. The presence and concentration of these volatile compounds varied between specific phases of the production and the 120-d ripening process. Smaller differences were also detected between cheeses produced at different farms. Carboxylic acids were established as a major class at the end of ripening. The relative amounts of acids and ketones increased until d 90 of ripening, whereas alcohols increased for the first 30d and tailed off during the remaining part of the ripening process. The level of esters increased gradually until the end of ripening. Butanoic, acetic, and valeric acids, 2-butanol, 2-butanone, 2-heptanone, ethyl butanoate, α-pinene, and toluene were the most abundant compounds, likely contributing to the characteristic aroma of this traditional cheese.

Farklı Oranlarda Peynir Altı Suyu Kullanımı ile Üretilen Ayranların Bazı Özellikleri

Bu calismada ayran uretiminde kullanilan cig sutun kurumadde standardizasyonunda farkli oranlarda (su yerine seyreltme sivisinin %25, 50, 75 ve 100’u kadar) peynir alti suyu (PAS) kullanilarak uretilen ayranlarin nitelikleri incelenmistir. Ayran uretiminde su yerine, cogunlukla atik olarak gorulen PAS kullanilarak ayranin besleyici ozelligini artirmak ve PAS’a kullanim alani yaratmak bu calismanin esas amacidir. Ayran orneklerinde depolamanin 1., 7. ve 15. gunlerinde serum ayrilmasi (%), titrasyon asitligi (°SH), pH-degeri, gorunur viskozite (cP), kurumadde (%), yag icerigi (%) ve duyusal ozellikleri belirlenmistir. Belirtilen ozellikler acisindan %25, 50 ve 75 oraninda PAS ilave edilmis orneklerin kontrol ornegine benzer sonuclar verdigi gorulmustur. Ayrica duyusal degerlendirme sonuclarina gore bu orneklerin begenilirligi kontrol ornegine gore daha yuksek bulunmustur. %100 oraninda PAS ilave edilmis ornek ise incelenen ozellikler acisindan kabul edilemez nitelikte bulunmustur.

KEFİR ÜRETİMİNDE PEYNİRALTI SUYU KULLANIMI

Bu calismada degisik oranlarda (%10, %20 ve %30) peyniralti suyu (PAS) ilave edilmis sutlerden uretilenkefirlerin nitelikleri arastirilmistir. Arastirmada PAS ilave edilmeyen cig sut (A) ile toplam sut miktarinin%10 (B), %20 (C) ve %30’u (D) kadar PAS ilave edilen cig sut-PAS karisimindan dort ayri kefir uretimiyapilmistir. Elde edilen kefir orneklerinde depolamanin 1., 7. ve 14. gunlerinde kimyasal (pH degeri,titrasyon asitligi, toplam kurumadde, protein ve yag icerigi), fiziksel (viskozite ve serum ayrilmasi) veduyusal analizler (gorunus, yapi, lezzet) yapilmistir. Elde edilen bulgular, PAS katkili sutlerden uretilenkefir orneklerinin kabul edilebilir nitelikte oldugunu ve kontrol ornegine (A) gore ozellikle serum ayrilmasive lezzet ozellikleri acisindan daha iyi sonuclar verdigini gostermistir