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Peynir Üretiminde Yüksek Hidrostatik Basınç Uygulamaları

Year 2018, , 86 - 91, 30.03.2018

İnci Çınar

https://doi.org/10.17780/ksujes.368605
Cited By: 1

Abstract

Peynir üretimi süt endüstrisinde çok önemli bir yere sahiptir. Tüketici talebi doğrultusunda piyasaya sürülen peynir, çeşit ve nitelikler açısından sürekli geliştirilmektedir. Lezzet farkını
oluşturan uygulamaların başında ısıl işlem teknikleri gelmektedir. Son yıllarda süt ürünlerinin termal yöntemlerle işlenmesinde karşılaşılan olumsuzluklar nedeniyle ısısal olmayan yöntemler üzerindeki çalışmalar hız kazanmıştır. Bu yöntemlerden biri de yaygın uygulama alanı bulan yüksek hidrostatik basınçtır. Yüksek hidrostatik basınç uygulaması katı ve sıvı gıdaların ambalajlı veya ambalajsız olarak 100-1000MPa basınca maruz bırakılmasıyla uygulanan, gıdayı güvenli kılan ve raf ömrünü arttıran bir metottur. Sütün sıcaklık, pH ve çevresel faktörlerden etkilenmesi nedeniyle işlemede belirli normların uygulanması gerekmektedir. Yüksek hidrostatik basınç tekniğinin peynir üretimindeki en önemli avantajları peynir verimini arttırması, raf ömrünü uzatması ve soğuk depolamada oluşan yağ kristalizasyonuyla peynirin olgunlaştırılmasına katkı sağlamasıdır. Çalışmanın amacı peynir üretiminde yüksek hidrostatik basınç uygulamalarının temellerini, sistem kurgusu ve ekipmanlarını, uygulamanın avantaj ve dezavantajlarını güncel literatür ışığında ele almaktır.

Keywords

Yüksek hidrostatik basınç süt peynir randıman protein denatürasyonu

References

  • Anonim A. 2016. TUİK, Süt ve Süt Ürünleri Üretimi. http://www.tuik.gov.tr/PreHaberBultenleri.do?id=21642. Erişim tarihi: 12.12.2017.
  • Anonim B. 2017. Türk Gıda Kodeksi Peynir Tebliği, Tebliğ No: 2015/6. http://www.resmigazete.gov.tr/eskiler/2015/02/20150208-16htm. Erişim tarihi: 28.11.2017.
  • Anonim C. 2017. High Hydrostatic Pressure applications and milk processing. (Görseller). https://www.google.com.tr/search? biw=1903&tbm=isch&sa=1&ei=jXQVWsjWFeKogAaTo56wAQ&q=high+hydrostatic+pressure+equipment+and+milk+processing&oq=high+hydrostatic+pressure+equipment+and+milk+processing&gs_1=psyab.3...140991.143474.0.143696.11.10.0.0.0.0.298.863.1j1j2.4.0....0...1c.1.64.psyab..7.0.0....0.atx7GpTAyXo#imgrc=UeZm44LkCBm8-M. Erişim tarihi: 20.11.2017
  • Barba, F.J., Terefe, N.S., Buckow, R., Knorr, D., Orlien, V. 2015. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods: A review. Food Research International, 77(1): 725-742.
  • Bello, E., Martinez, G., Ceberio, B., Rodrigo, D., Lopez, A. 2014. High Pressure Treatment in Foods. Foods, 3(3): 476-490.
  • Bruschi, C., Komora, N., Castro, S.M., Saraiva, J., Ferreira, V. B., Teixeira, P. 2017. High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2. Food Microbiology, 64: 226-231.
  • Chawla, R., Patil, G.R., Singh, A.K. 2011. High hydrostatic pressure technology in dairy processing: a review. Journal of Food Science and Technology. 48: 260-268.
  • Devi, A.F., Buckow, R., Hemar, Y., and Kasapis, S. 2013. Structuring dairy systems through high pressure processing. Journal of Food Engineering, 114(1): 106-122.
  • Devi, A.F., Buckow, R., Singh, T., Hemar, Y., Kasapis, S. 2015. Colour change and proteolysis of skim milk during high pressure thermal-processing. Journal of Food Engineering. 147: 102-110.
  • Evelyn, Silva, F.V.M. 2015. High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70oC. Journal of Food Engineering. 165: 141-148.
  • Heinz, V., Buckow, R. 2009. Food preservation by high pressure. Journal of Consumer Protection and Food Safety, 5(1): 73-81. Hu, X., Xu, X., Jin, Z., Tian, Y., Bai, Y., Xie, Z. 2011. Retrogradation properties of rice gelatinized by heat and high hydrostatic pressure (HHP). Journal of Food Engineering.106: 262-266.
  • Huppertz, T., Smiddy, M.A., Goff, H.D., Kelly, A.L. 2011. Effects of high pressure treatment of mix on ice cream manufacture. International Dairy Journal. 21(9): 718-726.
  • Liepa, M., Zagorska, J., Galoburda, R. 2016. High-Pressure processing as novel technology in dairy industry: A Review. Food Sciences, 1: 76-83.
  • Martinez-Rodriguez, Y., Acosta-Muniz, C., Olivas, G.I., Guerrero-Beltran, J., Rodrigo-Aliaga, D., Sepulveda, D.R. 2012. High Hydrostatic Pressure Processing of Cheese. Comprehensive Reviews in Food Science and Food Safety, 11: 399-416.
  • Molto-Puigmarti, C., Permanyer, M., Castellote, A. I., Lopez-Sabater, M. C. 2011. Effects of pasteurization and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk. Food Chemistry, 124: 697-702.
  • Munoz- Cuevas, M., Guevara, L., Aznar, A., Martinez, A., Periago, P.M., Fernandez, P.S. 2013. Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments. Food Control, 29(2): 409-415.
  • Naik, L., Sharma, R., Rajput, Y.S., Manju, G. 2013. Application of High Pressure Processing Technology for Dairy Food Preservation-Future Perspective: A Review. Journal of Animal Production Advances, 3(8): 232-241.
  • Oğuzhan, P. 2013. Yüksek Hidrostatik Basınç Teknolojisinin Gıda Endüstrisinde Kullanımı. Fen Bilimleri Enstitüsü Dergisi, 6(2): 205-219.
  • Orlien, V., Boserup, L., Olsen, K. 2010. Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature. Journal of Dairy Science, 93(1): 12-18.
  • Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A. 2013. The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese. International Dairy Journal, 33: 175-183.
  • Sakharam, P., Prajapati, J.P., Jana, A.H. 2011. High Hydrostatic Pressure Treatment for Dairy Applications. National Seminar ‘Indian Dairy Industry – Opportunities and Challenges’, 2014. 176-180. Retrieved January 14, 2016, from http://dairyknowledge.in/sites/default/files/ch17_0.pdf.
  • Sayın, L., Tamer, C.E. 2014. Yüksek hidrostatik basınç ve ultrasonun gıda koruma yöntemi olarak kullanılması. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1): 83-94.
  • Sezer, E., İnanç, A.L. 2013. Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 16(4): 36-43.
  • Sfakianakis, P., Tzia, C. 2014. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods, 3: 176-193.
  • Yangılar, F., Kabil, E., Yılmaz F. 2013. PEF işleminin süt ve süt ürünlerinde uygulanabilirliği. Manas Journal of Engineering, 14(1): 73-85.

High Hydrostatic Pressure Applications in Cheese Manufacturing

Year 2018, , 86 - 91, 30.03.2018

İnci Çınar

https://doi.org/10.17780/ksujes.368605
Cited By: 1

Abstract

Cheese manufacturing plays
an important role in milk industry. Diversity and properties of different
cheese products continuously change depending on consumer demand. Differences
in sensoral properties originate mainly from thermal processing techniques. Recent
studies focus on non-thermal techniques due to deteriorative changes caused by
thermal processing techniques. High hydrostatic pressure application is one of
the most commonly used non-thermal processes. High hydrostatic pressure
application is a technique where pressure of 100 to 1000MPa is applied onto
solid or liquid food product with or without packing providing both safety and
longer shelf-life. Pre-defined processing norms are required in milk processing
due to the effects of temperature, pH and environmental factors. The most
important advantages of high hydrostatic pressure application in cheese
manufacturing are increase in cheese efficiency, shelf-life and cheese
maturation due to oil cristallization 
during cold storage. The aim of the study is to give brief information
from recent literature on fundamentals of high hydrostatic pressure
applications in cheese making, system configuration, equipments and possible
advantages and disadvantages of the application.

Keywords

High hydrostatic pressure milk cheese effectiveness

References

  • Anonim A. 2016. TUİK, Süt ve Süt Ürünleri Üretimi. http://www.tuik.gov.tr/PreHaberBultenleri.do?id=21642. Erişim tarihi: 12.12.2017.
  • Anonim B. 2017. Türk Gıda Kodeksi Peynir Tebliği, Tebliğ No: 2015/6. http://www.resmigazete.gov.tr/eskiler/2015/02/20150208-16htm. Erişim tarihi: 28.11.2017.
  • Anonim C. 2017. High Hydrostatic Pressure applications and milk processing. (Görseller). https://www.google.com.tr/search? biw=1903&tbm=isch&sa=1&ei=jXQVWsjWFeKogAaTo56wAQ&q=high+hydrostatic+pressure+equipment+and+milk+processing&oq=high+hydrostatic+pressure+equipment+and+milk+processing&gs_1=psyab.3...140991.143474.0.143696.11.10.0.0.0.0.298.863.1j1j2.4.0....0...1c.1.64.psyab..7.0.0....0.atx7GpTAyXo#imgrc=UeZm44LkCBm8-M. Erişim tarihi: 20.11.2017
  • Barba, F.J., Terefe, N.S., Buckow, R., Knorr, D., Orlien, V. 2015. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods: A review. Food Research International, 77(1): 725-742.
  • Bello, E., Martinez, G., Ceberio, B., Rodrigo, D., Lopez, A. 2014. High Pressure Treatment in Foods. Foods, 3(3): 476-490.
  • Bruschi, C., Komora, N., Castro, S.M., Saraiva, J., Ferreira, V. B., Teixeira, P. 2017. High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2. Food Microbiology, 64: 226-231.
  • Chawla, R., Patil, G.R., Singh, A.K. 2011. High hydrostatic pressure technology in dairy processing: a review. Journal of Food Science and Technology. 48: 260-268.
  • Devi, A.F., Buckow, R., Hemar, Y., and Kasapis, S. 2013. Structuring dairy systems through high pressure processing. Journal of Food Engineering, 114(1): 106-122.
  • Devi, A.F., Buckow, R., Singh, T., Hemar, Y., Kasapis, S. 2015. Colour change and proteolysis of skim milk during high pressure thermal-processing. Journal of Food Engineering. 147: 102-110.
  • Evelyn, Silva, F.V.M. 2015. High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70oC. Journal of Food Engineering. 165: 141-148.
  • Heinz, V., Buckow, R. 2009. Food preservation by high pressure. Journal of Consumer Protection and Food Safety, 5(1): 73-81. Hu, X., Xu, X., Jin, Z., Tian, Y., Bai, Y., Xie, Z. 2011. Retrogradation properties of rice gelatinized by heat and high hydrostatic pressure (HHP). Journal of Food Engineering.106: 262-266.
  • Huppertz, T., Smiddy, M.A., Goff, H.D., Kelly, A.L. 2011. Effects of high pressure treatment of mix on ice cream manufacture. International Dairy Journal. 21(9): 718-726.
  • Liepa, M., Zagorska, J., Galoburda, R. 2016. High-Pressure processing as novel technology in dairy industry: A Review. Food Sciences, 1: 76-83.
  • Martinez-Rodriguez, Y., Acosta-Muniz, C., Olivas, G.I., Guerrero-Beltran, J., Rodrigo-Aliaga, D., Sepulveda, D.R. 2012. High Hydrostatic Pressure Processing of Cheese. Comprehensive Reviews in Food Science and Food Safety, 11: 399-416.
  • Molto-Puigmarti, C., Permanyer, M., Castellote, A. I., Lopez-Sabater, M. C. 2011. Effects of pasteurization and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk. Food Chemistry, 124: 697-702.
  • Munoz- Cuevas, M., Guevara, L., Aznar, A., Martinez, A., Periago, P.M., Fernandez, P.S. 2013. Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments. Food Control, 29(2): 409-415.
  • Naik, L., Sharma, R., Rajput, Y.S., Manju, G. 2013. Application of High Pressure Processing Technology for Dairy Food Preservation-Future Perspective: A Review. Journal of Animal Production Advances, 3(8): 232-241.
  • Oğuzhan, P. 2013. Yüksek Hidrostatik Basınç Teknolojisinin Gıda Endüstrisinde Kullanımı. Fen Bilimleri Enstitüsü Dergisi, 6(2): 205-219.
  • Orlien, V., Boserup, L., Olsen, K. 2010. Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature. Journal of Dairy Science, 93(1): 12-18.
  • Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A. 2013. The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese. International Dairy Journal, 33: 175-183.
  • Sakharam, P., Prajapati, J.P., Jana, A.H. 2011. High Hydrostatic Pressure Treatment for Dairy Applications. National Seminar ‘Indian Dairy Industry – Opportunities and Challenges’, 2014. 176-180. Retrieved January 14, 2016, from http://dairyknowledge.in/sites/default/files/ch17_0.pdf.
  • Sayın, L., Tamer, C.E. 2014. Yüksek hidrostatik basınç ve ultrasonun gıda koruma yöntemi olarak kullanılması. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1): 83-94.
  • Sezer, E., İnanç, A.L. 2013. Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 16(4): 36-43.
  • Sfakianakis, P., Tzia, C. 2014. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods, 3: 176-193.
  • Yangılar, F., Kabil, E., Yılmaz F. 2013. PEF işleminin süt ve süt ürünlerinde uygulanabilirliği. Manas Journal of Engineering, 14(1): 73-85.
There are 25 citations in total.

Details

Primary Language Turkish
Subjects Mechanical Engineering
Journal Section Food Engineering
Authors

İnci Çınar 0000-0002-7715-7423

Publication Date March 30, 2018
Submission Date December 19, 2017
Published in Issue Year 2018

Cite

APA Çınar, İ. (2018). Peynir Üretiminde Yüksek Hidrostatik Basınç Uygulamaları. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 21(1), 86-91. https://doi.org/10.17780/ksujes.368605

Cited By

Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique
Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.16680