Utjecaj zamjene mineralne soli na svojstva turskog bijelog sira

In this study, combinations of different mineral salt replacement for sodium chloride were used in Turkish White cheese production. The effect of sodium chloride substitutes on the physical, chemical and textural characteristics of cheese samples was examined. Five types of brine solution including NaCl only (K: control) (16 % w/w), only 50 % NaCl (L) (8 % w/w), 30 % CaCl2 and 70 % NaCl (M) (16 % w/w), 30% KCl and 70 % NaCl (N) (16% w/w), and PanSalt (P) (16 % w/w) were used in cheese production. PanSalt (57 % NaCl+28 % KCl+12 % MgSO4) is a commercial salt with low sodium content. The characteristics of cheeses determined within the study included the total dry matter, ash, protein, fat, salt, titratable acidity, pH values, percentage of water soluble nitrogen, percentage of trichloroacetic acid soluble nitrogen and proteose-pepton nitrogen; the sodium, calcium, potassium, phosphorus and magnesium content and the textural characteristics (via a texture profile analysis). In comparison to the control cheese, this substitution showed no significant effect on the comprehensive parameters evaluated. The Na, K, Ca and P content showed important differences among the cheese samples. The total sodium content of L, M, N and P samples decreased significantly. In regard to this research results it can be said that it is possible to produce low sodium cheese with using proper quantity of mineral salt replacers.U ovom istraživanju ispitana je primjena različitih kombinacija mineralnih soli kao zamjena za natrijev klorid u proizvodnji turskog bijelog sira te se ispitivao njihov učinak na fizikalna, kemijska i teksturalna svojstva uzoraka sira. U proizvodnji sira korišteno je pet vrsta slanih otopina sastavljenih od samo NaCl (K: kontrola) (16 % w/w) odnosno od 50 % NaCl (L) (8 % w/w), 30 % CaCl2 i 70 % NaCl (M) 16 % w/w), te od 30 % KCl i 70 % NaCl (N) (16 % w/w) kao i komercijalni pripravak PanSalt (P) (16 % w/w). PanSalt (57 % NaCl+28 % KCl + 12 % MgS04) je komercijalna sol s niskim udjelom natrija. U istraživanju su određivana sljedeća svojstva sireva: ukupna suha tvar, pepeo, proteini, mliječna mast, sol, tiitracijska kiselost, pH vrijednost, udio dušika topivog u vodi, udio dušika topivog u trikloroctenoj kiselini, udio dušika iz frakcije proteoze peptona, udjel natrija, kalcija, kalija, fosfora i magnezija te teksturalna svojstva (putem analize profila teksture). U usporedbi s kontrolnim sirom, ispitivane zamjene za natrijev klorid nisu pokazale značajan učinak na ocjenjivane parametre. Udjeli Na, K, Ca i P pokazali su značajne razlike među uzorcima sira. Ukupni udjel natrija u uzorcima L, M, N i P značajno se smanjio. Na osnovi rezultata dobivenih ovim istraživanjem može se zaključiti kako je moguće proizvesti sir sa smanjem sadržajem natrija uz korištenje odgovarajuće količine zamjena za mineralne soli

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

Mozzarella je sir koji se proizvodi gnječenjem sirnog tijesta u vrućoj vodi. Samo tijesto je karakteristične filamentozne strukture te ima dobru sposobnost topljenja i rastezanja. Cilj ovog rada bio je istražiti utjecaj dodatka odabranog začinskog bilja na određena svojstva Mozzarella sira. Ružmarin (Rosmarinus officinalis L.), bosiljak (Ocimum basilicum L.), paprena metvica (Mentha piperita L.) i turski origano (Origanum onites L.) dodani su Mozzarella siru u fazi gnječenja, dok su fizikalno-kemijska, teksturalna, mikrostrukturna i senzorska svojstva te sposobnost topljenja određivani tijekom perioda skladištenja. Kontrolni uzorak sira proizveden je bez dodatka začinskog bilja. Prethodno spomenuti dodaci utjecali su na neka svojstva Mozzarella sira kao što su pH, kiselost, slobodne masne kiseline, tekstura i mikrostrukturna svojstva. Nadalje, uočena je i promjena senzorskih svojstava, pri čemu je pogotovo dodatak turskog origana i paprene metvice uzrokovao bolju prihvatljivost te bolji okus i aromu. Dok su niža pH vrijednost i titracijska kiselost utvrđeni kod sireva s dodatkom ružmarina, najniži udio slobodnih masnih kiselina (ADV) utvrđen je kod sireva s dodatkom paprene metvice. Sirevi s dodatkom ružmarina bili su tvrđi i jednoličnije mikrostrukture, dok su najbolja senzorska svojstva imali sirevi s dodatkom turskog origana i paprene metvice. Zaključno, rezultati ovog istraživanja pokazali su kako se trajnost Mozzarella sira može produljiti dodatkom različitog začinskog bilja zbog povoljnog utjecaja na pH, kiselost i slobodne masne kiseline.Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids

The metagenomic composition of water kefir microbiota

Water kefir is a sourish, slightly alcoholic, and carbonated drink in which different dried fruits are added to the sucrose-containing solution and fermented using water kefir grains. Kefir grains in polysaccharide structure include Lactic Acid Bacteria (LAB), yeasts, and/or acetic acid bacteria that use sucrose as an energy source. Water kefir grains contain a varying number of microbiota with various microbiological compositions, depending on their origin. The present study metagenomically determined the microbial flora of water kefir grains obtained from five different commercial sources. According to the metagenomic composition results obtained with the selected specific primers, the dominant bacterial species in water kefir grains were determined to be Lactobacillus ruminis and Bacillus methanolicus, and the most common species were Lactococcus lactis and Enterococcus faecium. Achromobacterx ylosoxidans were detected in only one sample. Pichia kudriavzevii was the dominant yeast species, and Saccharomyces cerevisiae, Eremothecium cymbalariae, Candida glabrata, and Ogataea parapolymorph were seen as common yeast species in all kefir yeasts. Other yeast types showed differences. It was revealed that natural water kefir grains contained probiotic bacteria including Lactobacillus ruminis, so kefir produced using these types of grains can exert functional properties. Another important conclusion is that, albeit, at low levels, kefir grains contain strains that have probiotic potential, including Lactococcus lactis, Enterococcus faecium, and Lactobacillus reuteri

Encapsulation applications in probiotic dairy products and cheese technology

European Biotechnology Congress -- SEP 28-OCT 01, 2011 -- Istanbul, TURKEYWOS: 000295310800297European Biotechnol Themat Network Asso

Importance of salt in dairy products and sodium reduction strategies in food and dairy products

WOS: 000400924800016Salt (sodium chloride, NaCl) is the oldest food additive known used for the enhancement of the sensory properties of the food, extending their shelf-life and maintaining food safety. Although salt is one of the components that is needed for human body to maintain the normal physiological activity, high intake of sodium found in the composition of salt leads especially to heart disease and high blood pressure, and therefore sodium intake is limited. Usually foods contain more sodium than human requirement and table salt, baking powder and baking soda are the richest sources of sodium. The majority of the consumed sodium comes not from the salt added to the food in dining table but from the processed foods. New salt reduction strategies have been developed for many food products including dairy products. In this review, purposes of using salt in food products and salt reduction strategies including the use of salt substitutes were discussed