Peynir altı suyu proteini ve uçucu yağlar ile hazırlanan filmlerin tuzsuz beyaz peynirde kullanım olanaklarının araştırılması

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Thesis Type: Postgraduate

Institution Of The Thesis: Sivas Cumhuriyet University, Fen Bilimleri Enstitüsü, Fen Bilimleri Enstitüsü, Turkey

Approval Date: 2023

Thesis Language: Turkish

Student: DİLARA UZUNDAĞ

Principal Supervisor (For Co-Supervisor Theses): Özlem Pelin Can

Co-Supervisor: Meryem Göksel Saraç

Open Archive Collection: AVESIS Open Access Collection

Abstract:

Unsalted white cheese is produced for those who have health problems and those who prefer it for special reasons. However, since no salt is used in its production and brine, its shelf life is limited. Essential oils can be used to extend shelf life in foods due to their antimicrobial properties. In this study, edible films prepared with whey protein and essential oils in different ratios were applied to unsalted white cheeses as coatings.For this purpose, 5 different experimental groups were prepared and named as K group (Control), 1B group (film containing 0,1 ml rosemary oil), 3B group (film containing 0,3 ml rosemary oil), 1D group (film containing 0,1ml bay laurel oil) and 3D group (film containing 0,3ml bay laurel oil). Microbiological, chemical, sensory and textural properties of the groups were investigated on the 0th, 5th, 10th, 15th, 20th and 25th days of storage at +4⁰C. Use of whey protein, laurel and rosemary essential oils in experimental unsalted white cheese sampleswere found to be significant forthe number of psychrophilic bacteria (log10 kob/ml), the number of coliform bacteria (log10 kob/ml), the number of yeast-molds (log10 kob/ml), the number of lactic acid bacteria (log10 kob/ml), pH, ash(%), moisture(%), titration acidity (lactic acid), color values (L*, a*, b*), texture profileand sensory properties (p<0,05). It was determined that the group that gave the best results in terms of physical, chemical, microbiological, sensory and textural analysis findings was the 3D group.In addition, sensory deterioration of K, 1B, 3B and 1D groups was determined on and after the 10th day of storage. Accordingly, it can be said that it is possible to use whey and laurel essential oils in the film coating of unsalted white cheese. Keywords: Unsalted white cheese, edible films, whey powder protein, bay, rosemary