Geleneksel yöntem ve farklı sütlerden ısıl işlem uygulanarak üretilen ve farklı ambalaj materyallerinde olgunlaştırılan Erzincan tulum peynirinde bazı kalite niteliklerinin tespiti

Arslaner, A., Atatürk University, Faculty of Agriculture, Erzurum . Div. of Food Engineering

Determination of some quality properties of Erzincan tulum cheese made from different milks by using traditional method and applying heat treatment and ripened assorted packaging materials | Geleneksel yöntem ve farklı sütlerden ısıl işlem uygulanarak üretilen ve farklı ambalaj materyallerinde olgunlaştırılan Erzincan tulum peynirinde bazı kalite niteliklerinin tespiti

2008

Arslaner, A., Atatürk University, Faculty of Agriculture, Erzurum (Turkey). Div. of Food Engineering

Inglés. In this study, Tulum cheese was produced by using two different methods. The first method was based on traditional manufacturing process. For this purpose, raw ewe's milk was used. In the second method, cow's and ewe's milk pasteurized at 65oC for 30 minutes were used. In addition, the mesophilic aromatic strarter cultures (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteorides subsp. cremoris and Lactococcus lactis subsp. lactis biovar diacetylactis) were inoculated before renneting process.

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Turco. Bu çalışmada iki farklı metot kullanılarak Tulum peyniri üretilmiştir. Birinci metotta geleneksel üretim şekli esas alınmıştır. Bu amaç için çiğ koyun sütü kullanılmıştır. İkinci metotta ise 65oC de 30 dakika süreyle ısıl işleme tabi tutulan inek ve koyun sütü kullanılmıştır. Ayrıca mayalama işleminden önce mezofilik aromatik starter kültür (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteorides subsp. cremoris ve Lactococcus lactis subsp. lactis biovar diacetylactis) ilave edilmiştir.

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Palabras clave de AGROVOC

acidez acidity analyse microbiologique analyse organoleptique ash content bacteria coliforme calentamiento calidad chauffage cheese chemical composition chemicophysical properties coliform bacteria composition chimique contenido de ceniza contenido de materia seca contenido proteico cow milk cultivos iniciadores culture starter dry matter content ewe milk fromage heating lactococcus lactis lait de brebis lait de vache leche de oveja leche de vaca leuconostoc mesenteroides levadura levure maduramiento materiales de empaque methods microbiological analysis milk products moho moisissure moulds organoleptic analysis packaging materials ph produit laitier protein content quality queso ripening sales salts sel starter cultures teneur en cendres turkey turquie yeasts

Información bibliográfica

Editorial

Atatürk University, Graduate School of Natural and Applied Sciences

Paginación

166 p.

Otras materias

Bacta©rie coliforme; Composicia³n quimica; Teneur en matia¨re sa¨che; Ma»rissage; Anailisis organola©ptico; Productos laicteos; Teneur en prota©ines; Ma©thode; Ma©todos; Acidita©; Anailisis microbiola³gico; Propiedades fisicoquamicas; Turquaa; Propria©ta© physicochimique; Mata©riau de conditionnement; Qualita©

Idioma

Turco

Nota

Summaries (En, Tr)

40 tables

37 fig.

ref.

Thesis (PhD in Food Engineering)

Tipo

Summary; Thesis

Autores corporativos

Atatürk University, Graduate School of Natural and Applied Sciences, Erzurum (Turkey)