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PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER

Year 2019, Volume: 44 Issue: 6, 1174 - 1196, 06.10.2019

Şehriban Oğuz Seval Andiç

https://doi.org/10.15237/gida.GD19121
Cited By: 2

Abstract

Ülkemizde ve dünyada üretilen sütün önemli bir kısmı
dayanıklı mamullere işlenmekte ve bu ürünler içerisinde peynir, önemli bir yer
tutmaktadır. Peynir, günümüzde çiğ ve/veya pastörize sütten yapılmaktadır. Çiğ
sütten üretilen peynirlerin tüketilmesi sonucunda çeşitli enfeksiyon ve
intoksikasyon riskleri bulunmaktadır. Bu nedenle endüstriyel olarak üretilen
peynirlerin çoğunda pastörize süt kullanılmaktadır. Pastörizasyon işlemi, süt
içerisinde bulunan ve ürünün kalitesini olumsuz yönde etkileyecek olan zararlı
ve patojen mikroorganizmalar gibi bozulma etmenlerini yok etmektedir. Bu işlem
ile peynir üretimi sırasında spontan asitlenmeyi ve peynirin olgunlaşmasını
sağlayan laktik asit bakterilerinin de büyük kısmı inaktive olmaktadır. Bu
nedenle alışılagelen ve arzu edilen tat ve aromada standart kalitede bir ürün
elde edebilmek için peynir üretiminde starter kültür kullanılması teknolojik
bir zorunluluktur. Bu derlemede, peynir üretiminde kullanılan starter kültürler
ve özellikleri hakkında bilgiler sunulmaktadır.

Keywords

Peynir starterleri starter kültür birincil starter kültürler doğal starter kültürler

Supporting Institution

Van Yüzüncü Yıl Üniversitesi

Project Number

FDK-2019-7684

Thanks

Bu çalışma Şehriban Oğuz’un Van Yüzüncü Yıl Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen FDK-2019-7684 No’lu doktora tez çalışmasının bir bölümünü oluşmaktadır.

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STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE

Year 2019, Volume: 44 Issue: 6, 1174 - 1196, 06.10.2019

Şehriban Oğuz Seval Andiç

https://doi.org/10.15237/gida.GD19121
Cited By: 2

Abstract

Both globally and nationally, a
significant portion of milk obtained is processed into durable dairy products,
of which cheeses are the majority. Today, cheese is made from raw and/or
pasteurized milk. There are various risks of infection and intoxication caused
by consumption of cheeses made of raw milk. For this reason, pasteurized milk
is generally used in most of the cheeses industrially manufactured.
Pasteurization process eliminates some of the deterioration factors such as
spoilage and pathogenic microorganisms. Meanwhile, the most of lactic acid
bacteria, which provide spontaneous acidification and maturation of cheese
during cheese production, are also inactivated by this heat treatment.
Therefore, it is a technological requirement to use starter cultures in cheese
production in order to get a standard quality along with usual and desirable
taste and aroma. In this review, general information about these starter
cultures, used in cheese production, is presented.

Keywords

Cheese starters starter culture primary starter cultures natural starter cultures

Project Number

FDK-2019-7684

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There are 140 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Şehriban Oğuz 0000-0001-6889-9487

Seval Andiç

Project Number FDK-2019-7684
Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

APA Oğuz, Ş., & Andiç, S. (2019). PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. Gıda, 44(6), 1174-1196. https://doi.org/10.15237/gida.GD19121
AMA Oğuz Ş, Andiç S. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. The Journal of Food. October 2019;44(6):1174-1196. doi:10.15237/gida.GD19121
Chicago Oğuz, Şehriban, and Seval Andiç. “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”. Gıda 44, no. 6 (October 2019): 1174-96. https://doi.org/10.15237/gida.GD19121.
EndNote Oğuz Ş, Andiç S (October 1, 2019) PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. Gıda 44 6 1174–1196.
IEEE Ş. Oğuz and S. Andiç, “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”, The Journal of Food, vol. 44, no. 6, pp. 1174–1196, 2019, doi: 10.15237/gida.GD19121.
ISNAD Oğuz, Şehriban - Andiç, Seval. “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”. Gıda 44/6 (October 2019), 1174-1196. https://doi.org/10.15237/gida.GD19121.
JAMA Oğuz Ş, Andiç S. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. The Journal of Food. 2019;44:1174–1196.
MLA Oğuz, Şehriban and Seval Andiç. “PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER”. Gıda, vol. 44, no. 6, 2019, pp. 1174-96, doi:10.15237/gida.GD19121.
Vancouver Oğuz Ş, Andiç S. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER. The Journal of Food. 2019;44(6):1174-96.

Cited By

BEYAZ PEYNİRDEN İZOLE EDİLEN CRYPTOCOCCUS HUMICOLA SUŞLARININ STARTER AKTİVİTELERİNİN ARAŞTIRILMASI
GIDA / THE JOURNAL OF FOOD
Dilek UZUNDAĞ
https://doi.org/10.15237/gida.GD20076
FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ
GIDA / THE JOURNAL OF FOOD
Büşra AKDENİZ OKTAY
https://doi.org/10.15237/gida.GD20105
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