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Bu çalışmada, diyet ürün ihtiyacından doğan talebin karşılanması amacıyla blok tip eritme peynirlerinde yumurta ilavesi ile yağ azaltma imkanları araştırılmıştır. Araştırmada, yağı alınmış sütte yağ ikame maddeleri yerine tam tavuk yumurtası kullanılarak yağsız blok tip eritme peynir üretimi gerçekleştirilmiştir. Peynirde erime ve sünmenin gerçekleşebilmesi için telemenin pH’sı 5,30’a getirildikten sonra (yumurtasız), %5, %7,5 ve %10 oranlarında bütün yumurta eklenen karışım, Stephan tipi buhar ceketli bir eritme makinasında eritilmiştir. Elde edilen peynirlerin blok hale gelmesi için kalıplara konulmuş ve bir gece bekletildikten sonra kalıptan çıkarılmıştır. Daha sonra elde edilen (kontrol) ve tavuk yumurtası içeren eritme peynirleri, 0., 30. ve 60. günlerde analize alınmak üzere + 4 oC’de depolamaya alınmış ve örneklerin bazı fizikokimyasal, tekstürel ve duyusal özellikleri analiz edilmiştir. Sonuçta, tavuk yumurtası kullanımının yağsız blok tipi eritme peynirlerinde toplam kuru madde değerlerini artırmıştır. Depolama boyunca eritme peynir örneklerinde pH düşüşüne, titrasyon asitliği değerlerinde ise önemli (p<0.05) bir artışa neden olduğu belirlenmiştir. Aynı zamanda örneklerin, renk değerlerinde (L* ve b*) artış ise istatistiki açıdan (p>0.05) önemsiz bulunmuştur. Tekstürel analiz sonuçlarına göre en yüksek sertliğe sahip peynir çeşidinin kontrol peyniri olduğu tespit edilirken yumurta kullanımının, peynirin sertlik değerlerinde sebep olduğu düşüş de istatistiki açıdan (p>0.05) önemsiz bulunmuştur. Duyusal değerlendirme sonuçlarına göre genel beğeni yönü ile en yüksek puanı, %7,5’lik yumurta ilaveli örnekler almıştır. Genel olarak yumurta kullanımı ile örneklerin hem görünüşü ve hem de tadı olumlu yönde etkilenmiştir. Sonuç olarak, yağı alınmış sütlerle blok tip eritme peyniri üretiminde, süt yağı yerine % 7,5 civarında tam tavuk yumurtasının yağ ikamesi olarak kullanımının uygun olabileceği anlaşılmıştır.
In this study, we have studied the possibilities of reducing fat with egg supplement in block-type dilution cheeses in order to meet the demand arising from the dietary product needs. In the study, the oil taken milk has been produced with the use of full chicken egg instead of fat reservoirs. After the pH of telemene is brought to 5.30 (no egg), the mixture added to the whole egg at 5.5% and 7.5% and 10% is erected in a stephan-type steam jacket erection machine. The obtained cheese was placed in the patterns to become a block and removed from the patterns after a night of waiting. Successfully obtained (controlled) and flourishing cheese containing chicken eggs, 0., 30. and 60. It was taken to storage at +4 oC to be analyzed in the days and some physical chemical, textual and sensual properties of the samples were analyzed. After all, the use of chicken eggs has increased the total dry substance values in non-fat block-type dilution cheeses. During the storage, it has been determined to cause a significant increase (p<0.05) in the pH decrease in smooth cheese samples, while in the titration acidity values. At the same time, the increase in the color values (L* and b*) of the samples was statistically unimportant (p>0.05). According to textural analysis, the highest hardness of the cheese sort was controlled cheese, while the decline in the hardness of the cheese resulted from the use of eggs was statistically unimportant (p>0.05). According to the emotional assessment results, the highest score with the general likeness direction was 7.5 percent egg supplementary samples. In general, the use of eggs has been positively affected by both the appearance and taste of the samples. As a result, it was understood that in the production of block-type diluted cheese with oil taken milk, the use of about 7.5% of whole chicken eggs instead of milk oil could be appropriate as a fat residence.
In this study, decreasing fat capability by adding egg in block-type melted cheese in order to meet the demand arising from the dietary product requirements. In the research, by using full chicken eggs, fat-free block-type melting cheese were produced in slim milk instead of using skim milk. In order to achieve melting and roping in the cheese, after the pH of the curd was brought to 5.30, the mixture which was added whole egg at the rates of 5%, 7.5% and 10%, was dissolved in a Stephan type steam jacket melting machine The cheeses were put into the molds to block and after one night they were removed from the mold. Melting cheeses containing simple (control) and chicken eggs were then stored at + 4 oC for analysis on days 0, 30 and 60 and some physicochemical, textural and sensory characteristics of the samples were analyzed. As a result, the use of chicken eggs increased the total dry matter values of lean block type melting cheeses. During the storage, it was observed that the melting cheese samples had a decrease in pH and an increase in titration acidity values At the same time, the increase in color values (L * and b *) were not statistically significant. The value of a* increased in proportion to the increase in egg quantity. According to the results of the textural analysis of the highest hardness of the cheese type of the basic melting cheese, while the use of eggs, the hardness of cheese caused by the decrease in the value of cheese was found to be insignificant. According to the results of sensory evaluation, the highest score was taken with 7.5% egg addition. In general, both the appearance and taste of the samples were affected positively by the use of eggs. As a result, it was understood that the use of whole-chicken egg instead of milk fat could be suitable as an fat substituent in the production of block type melting cheese with skim milk.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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