Year 2006,
Volume: 31 Issue: 2, - , 01.04.2006
Abstract
Demand for low and reduced fat food products is increasing for different reasons in recent years. Low fat and reduced fat cheeses has a high rate among the reduced fat dairy products. Reduction of fat content has a negative effect on the sensory and physical characteristics of cheese. In addition, reduction of fat have poor aroma, unwanted flours, bitterness, firm and elastic texture, dry, grainy etc. characteristics in low fat cheeses. Therefore, in order to improve these products a number of alternatives have been proposed in recent years. One of them was use of starter and enzyme in low fat cheeses. In recent studies, It was determined that addition of different starter and enzyme had good effect on many properties of cheeses. These effects were statistically important. In this study, some works use of different starter and enzyme in reduced fat cheeses were discussed.
References
- Ardö Y, Larsson P. Mansson L and Hedeberg A. 1989. Studies on peptidolysis during early maturation and its influence of low fat cheese quality. Milchwissenschatt. 44: 458—490.
- Banks JM, Hunter EA and Muir DD. i993. Sensory properties of low lat Cheddar cheese: Effect of salt content and adğunct culture. J Dairy Tech. 46: 119—123.
- Broadbent RJ, McMahon JD, Oberg JC and Welker LD. 2001. Use of Exopolysaccharlde—Producing Cultures to improve the functionality ol Low Fat Cheese. int Dairyğ, tl: 3433-3439.
- Drake MA and Swanson BG. 1995. Reduced and low fat cheese technology: A review. Trends Food Sci Tech, 6: 369369.
- El-Soda M, Madkor SA and Tong PS. 2000. Adjunct Culture: Recent developments and potential significance to the cheese Industry. . Dairy Sci 83: 609-619
- Fenelon MA Guinea TP end Reviile WJ. 1999. Characteristics ol reduced- fat Cheddar prepared from blending of full—fat and skim cheese curds at whey drainage. Milcbwissenschaft 54: 506w5i0.
- Fenelon MA, Beresford TP and Guinea TP. 2002. Comparison of dillerent bacterial culture systems tor the production of reducedwlat Cheddar cheese. lnt J Dairy Tech, 55: 194—203.
- Gürsel A. Gürsoy A, Şenel E, Deveci () ve Karademir E. 2003. Yağ içeriği Azaltılmış Beyaz Peynir Üretiminde Dondurulmuş Lacrobacillus helveticus ve Lactobacillus deibrueckı'ı' subsp. Bulgarians Kültürlerinin Kullanımı. 22—23 Mayıs 2003. SEYES 2003., s. 5762. lzmir. _
- Gürsoy A, Gürsel A, Şenel E, Deveci O ve Karademir E. 2001. Yağ içeliği Azaltılmtş Beyaz Peynir Üretiminde isıl işlem Uygulanmış Lacrobacı'llus helveticus ve Lactcbacı'llus bulgarı'cus Kültürle-rinin Kullanımı. 24—26 Ekim 2001. Gap ll Tarım Kongresi., 5. 269-278.
- Katslari MC. Voutsinas LP. Kondiy, E and Alicnanidis E. 2002. Flavour enhancement of low—fat Fela-type cheese using a commercial adjunct culture. Food Chem. 79: 193-198.
- E. KÜÇÜKÖNER - Z. TARAKÇI İZ
- Küçüköner E and Haque ZU. 1997. Peptide profile o low lat Edam cheese J Veterinary Animal Sci, 22: 449—452.
- Küçüköner E. 1999 Bazı yağ ikameierinin düşük kaloriii süt ürünlerinde kullanımı Üretimden Tüketime Diyet Gıdalar Sempozyumu. TÜBITAK ve iSO, Sanayi Odası, Gdakuie. 5.122 129. İstanbul.
- Küçüköner E ve Tarakçı 2. _2003. Yağ Oranı Azaltılmış Peynir Teknolojisindeki Son Gelişmeler. 22-23 Mayıs 2003. SEYES 2003, s. ear—ae, izmir. *
- Küçüköher E. 2003. Yağ içeriği ezaitıimış peynirlerde yağ ikamelerinin kullanımı. 2-5 Ekim 2099. 3. Gıda Mühendisiiği Kongresi., 3. 99112. Ankara.
- Lee SK, Johnson ME and Marth EH. 1992. Characteristics of reduced-iat Cheddar cheese made with added Micrococcus species LLS. Leo Wiss Tech, 25: 552—558.
- Low D, Ahigren JA, Home D. McMahon DJ, Oberg CJ and Broadcom J. 1998. Role of Streptococcus lhermophifus MEI-1C capsular saccharide in cheese moisture retention. App Envir Micron, 64121474151. '
- Mistry W. 2001. Low fat Cheese technology. int Dairy J 11: 4134122.
- Gison NF and Johnson ME. 1990. Light cheese products: Characteristics and economics. Food Tech, 44: 93—96.
- Perry DB, McMahon DJ and Oberg CJ. 1997. Elfect o saccharide-producing cuitures on moisture retention in low fat Mozzarella cheese. J Dairy Sci. 80: 799—805.
- Ferry DB, McMahon DJ and Chen; G.]. 1998. Manufacture oi low fat Mozzarella cheese using saccharide—prcducing cultures. J Dairy Soi, 81: 563-566.
- Petersen BL. Dave Fil. McMahon DJ, Oberg CJ and BroadbentJR. 2000. Inşuence of capsular and ropy exopoiysaccharîde- producing Streptococcus thermophr'ius on Mozzarella cheese and cheese whey. J Dairy Sci, 83: 1952-1956.
- Rodriguez J. 1998. Recent advances in the development o low-fat cheeses. Trends Food Sci. Tech, 9: 249—254.
- Skeie S, Narvhus JA, Ardo Y, Thowaisen K and Abrahamsen RK. 1994. Influence of ilposome encapsulated neutrese and heat- treated lactobacill on the Quality oi Low -fat Gouda type cheese J Dairy Res, 62: 131 139.
- Wilkinson MG. 1993. Acceleration of cheese ripening. In P. F Fox (Ed..) Cheese. Chemistry, physics and microbiology. Vol 1. General aspects (pp. 523—656). NY: Chapman and Hali, New York.
Year 2006,
Volume: 31 Issue: 2, - , 01.04.2006
Abstract
Son yıllarda çeşitli nedenlerden dolayı insanların düşük kalori içeren ürünlere karşı istekleri artmıştır. Yağ oranı azaltılmış süt ürünleri içerisinde en büyük payı düşük yağlı ve yağsız peynirler oluşturmaktadır. Peynirlerin yağ içeriği azaltıldığında istenmeyen duyusal, fiziksel ve fonksiyonel özellikler ortaya çıkmaktadır. Yapılan çalışmaların çoğu oluşan bu problemleri gidermeye odaklanmıştır. Peynirlerde oluşan anormallikleri gidermek için geliştirilen yaklaşımlardan biriside değişik starter kültür ve enzim kullanımıdır. Yapılan araştırmalarda farklı starter kültür ve enzim kullanılarak yağ içeriği azaltılmış peynirlerin bir çok özellikleri üzerinde istatistiksel olarak olumlu etkileri tespit edilmiştir. Bu çalışmada yağ içeriği azaltılmış peynirlerde starter ve enzim kullanımı ile ilgili yapılan çalışmalar irdelenecektir.
References
- Ardö Y, Larsson P. Mansson L and Hedeberg A. 1989. Studies on peptidolysis during early maturation and its influence of low fat cheese quality. Milchwissenschatt. 44: 458—490.
- Banks JM, Hunter EA and Muir DD. i993. Sensory properties of low lat Cheddar cheese: Effect of salt content and adğunct culture. J Dairy Tech. 46: 119—123.
- Broadbent RJ, McMahon JD, Oberg JC and Welker LD. 2001. Use of Exopolysaccharlde—Producing Cultures to improve the functionality ol Low Fat Cheese. int Dairyğ, tl: 3433-3439.
- Drake MA and Swanson BG. 1995. Reduced and low fat cheese technology: A review. Trends Food Sci Tech, 6: 369369.
- El-Soda M, Madkor SA and Tong PS. 2000. Adjunct Culture: Recent developments and potential significance to the cheese Industry. . Dairy Sci 83: 609-619
- Fenelon MA Guinea TP end Reviile WJ. 1999. Characteristics ol reduced- fat Cheddar prepared from blending of full—fat and skim cheese curds at whey drainage. Milcbwissenschaft 54: 506w5i0.
- Fenelon MA, Beresford TP and Guinea TP. 2002. Comparison of dillerent bacterial culture systems tor the production of reducedwlat Cheddar cheese. lnt J Dairy Tech, 55: 194—203.
- Gürsel A. Gürsoy A, Şenel E, Deveci () ve Karademir E. 2003. Yağ içeriği Azaltılmış Beyaz Peynir Üretiminde Dondurulmuş Lacrobacillus helveticus ve Lactobacillus deibrueckı'ı' subsp. Bulgarians Kültürlerinin Kullanımı. 22—23 Mayıs 2003. SEYES 2003., s. 5762. lzmir. _
- Gürsoy A, Gürsel A, Şenel E, Deveci O ve Karademir E. 2001. Yağ içeliği Azaltılmtş Beyaz Peynir Üretiminde isıl işlem Uygulanmış Lacrobacı'llus helveticus ve Lactcbacı'llus bulgarı'cus Kültürle-rinin Kullanımı. 24—26 Ekim 2001. Gap ll Tarım Kongresi., 5. 269-278.
- Katslari MC. Voutsinas LP. Kondiy, E and Alicnanidis E. 2002. Flavour enhancement of low—fat Fela-type cheese using a commercial adjunct culture. Food Chem. 79: 193-198.
- E. KÜÇÜKÖNER - Z. TARAKÇI İZ
- Küçüköner E and Haque ZU. 1997. Peptide profile o low lat Edam cheese J Veterinary Animal Sci, 22: 449—452.
- Küçüköner E. 1999 Bazı yağ ikameierinin düşük kaloriii süt ürünlerinde kullanımı Üretimden Tüketime Diyet Gıdalar Sempozyumu. TÜBITAK ve iSO, Sanayi Odası, Gdakuie. 5.122 129. İstanbul.
- Küçüköner E ve Tarakçı 2. _2003. Yağ Oranı Azaltılmış Peynir Teknolojisindeki Son Gelişmeler. 22-23 Mayıs 2003. SEYES 2003, s. ear—ae, izmir. *
- Küçüköher E. 2003. Yağ içeriği ezaitıimış peynirlerde yağ ikamelerinin kullanımı. 2-5 Ekim 2099. 3. Gıda Mühendisiiği Kongresi., 3. 99112. Ankara.
- Lee SK, Johnson ME and Marth EH. 1992. Characteristics of reduced-iat Cheddar cheese made with added Micrococcus species LLS. Leo Wiss Tech, 25: 552—558.
- Low D, Ahigren JA, Home D. McMahon DJ, Oberg CJ and Broadcom J. 1998. Role of Streptococcus lhermophifus MEI-1C capsular saccharide in cheese moisture retention. App Envir Micron, 64121474151. '
- Mistry W. 2001. Low fat Cheese technology. int Dairy J 11: 4134122.
- Gison NF and Johnson ME. 1990. Light cheese products: Characteristics and economics. Food Tech, 44: 93—96.
- Perry DB, McMahon DJ and Oberg CJ. 1997. Elfect o saccharide-producing cuitures on moisture retention in low fat Mozzarella cheese. J Dairy Sci. 80: 799—805.
- Ferry DB, McMahon DJ and Chen; G.]. 1998. Manufacture oi low fat Mozzarella cheese using saccharide—prcducing cultures. J Dairy Soi, 81: 563-566.
- Petersen BL. Dave Fil. McMahon DJ, Oberg CJ and BroadbentJR. 2000. Inşuence of capsular and ropy exopoiysaccharîde- producing Streptococcus thermophr'ius on Mozzarella cheese and cheese whey. J Dairy Sci, 83: 1952-1956.
- Rodriguez J. 1998. Recent advances in the development o low-fat cheeses. Trends Food Sci. Tech, 9: 249—254.
- Skeie S, Narvhus JA, Ardo Y, Thowaisen K and Abrahamsen RK. 1994. Influence of ilposome encapsulated neutrese and heat- treated lactobacill on the Quality oi Low -fat Gouda type cheese J Dairy Res, 62: 131 139.
- Wilkinson MG. 1993. Acceleration of cheese ripening. In P. F Fox (Ed..) Cheese. Chemistry, physics and microbiology. Vol 1. General aspects (pp. 523—656). NY: Chapman and Hali, New York.
There are 25 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | April 1, 2006 |
| Published in Issue | Year 2006 Volume: 31 Issue: 2 |
