Samsun Bafra Manda S\u00fct\u00fcnden \u00fcnl\u00fc\u00a0 Mozzarella peyniri imalat\u0131 nas\u0131l yap\u0131l\u0131r ?<\/p>\n
T\u00fcrk G\u0131da Kodeksi Peynir Tebli\u011fi, G\u0131da Tar\u0131m ve Hayvanc\u0131l\u0131k Bakanl\u0131\u011f\u0131 taraf\u0131ndan 8 \u015eubat 2015 g\u00fcn\u00fc 29261 say\u0131l\u0131 Resm\u00ee Gazetede (Tebli\u011f No: 2015\/6) yay\u0131mlanarak y\u00fcr\u00fcrl\u00fc\u011fe girmi\u015ftir.<\/p>\n
Peynir, s\u00fct\u00fcn peynir mayas\u0131 veya zarars\u0131z organik asitlerin etkisiyle p\u0131ht\u0131la\u015ft\u0131r\u0131larak , de\u011fi\u015fik \u015fekillerde i\u015flenmesi ve bu arada s\u00fcz\u00fclmesi, \u015fekillendirilmesi, tuzlanmas\u0131, bazen tat ve koku verici zarars\u0131z maddeler kat\u0131lmas\u0131 ve \u00e7e\u015fitli s\u00fcre ve derecelerde olgunla\u015ft\u0131r\u0131lmas\u0131 sonucunda elde edilen besin de\u011feri y\u00fcksek bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr(1).<\/p>\n
Tebli\u011fde peynir; S\u00fct s\u0131v\u0131 hammaddesinin uygun bir p\u0131ht\u0131la\u015ft\u0131r\u0131c\u0131 kullan\u0131larak p\u0131ht\u0131la\u015ft\u0131r\u0131lmas\u0131 ve p\u0131ht\u0131-dan peyniralt\u0131 suyunun ayr\u0131lmas\u0131yla ya da s\u00fct\u00fcn permeat\u0131n\u0131n ayr\u0131lmas\u0131ndan sonra p\u0131ht\u0131la\u015ft\u0131r\u0131lmas\u0131yla elde edilen, farkl\u0131 sertliklere sahip ve ya\u011f i\u00e7eriklerinde, salamura ile ya da kuru tuzlama ile tuzlanarak ya da tuzlanmadan, ba\u015flang\u0131\u00e7 k\u00fclt\u00fcr kullanarak ya da kullanmadan, telemesi ha\u015flanarak ya da ha\u015flanmadan, \u00e7e\u015fnili ya da \u00e7e\u015fnisiz olarak, tekni\u011fine uygun olarak \u00fcretilen, olgunla\u015ft\u0131r\u0131lmadan ya da olgunla\u015ft\u0131r\u0131ld\u0131ktan sonra t\u00fcketilen, \u00e7e\u015fidine \u00f6zg\u00fc karakteristik \u00f6zellikleri g\u00f6steren s\u00fct \u00fcr\u00fcnleri olarak tarif edilmektedir.<\/p>\n
Ayn\u0131 tebli\u011fin 4\u2019\u00fcnc\u00fc maddesinin f bendinde ha\u015flama; Telemenin en az 72\u00b0C\u2019lik tuzlu veya tuzsuz s\u0131cak su i\u00e7erisinde ya da s\u0131cak peyniralt\u0131 suyu i\u00e7erisinde yo\u011frularak \u015fekil verilebilecek homojen bir peynir hamuru haline getirilmesi i\u015flemi denildi\u011finden art\u0131k, ka\u015far ve benzeri peynirler (mozzarella peyniri de ayn\u0131 gruba girdi\u011finden) fosfat ve sitrat tuzlar\u0131 ilave edilerek yap\u0131l\u0131p sat\u0131lamaz.<\/p>\n
\u201cT\u00fcketicinin alabilece\u011fi kaliteli \u00fcr\u00fcn\u201d\u00fcn maliyetinin de d\u00fc\u015f\u00fck olmas\u0131 gerekmektedir. D\u00fc\u015f\u00fck maliyetten kas\u0131t, enerji kaynaklar\u0131n\u0131n (\u0131s\u0131, elektrik, k\u00f6m\u00fcr vb.) ekonomik \u015fekilde kullan\u0131lmas\u0131d\u0131r.<\/p>\n
Mozzaralla peyniri manda s\u00fct\u00fcnden yap\u0131l\u0131r. Ancak manda ve inek s\u00fct\u00fcn\u00fcn kar\u0131\u015f\u0131m\u0131ndan ve hatta sadece inek s\u00fct\u00fcnden Mozzarella \u00fcreten bir\u00e7ok i\u015fletme vard\u0131r (\u00dc\u00e7\u00fcnc\u00fc, 2004).<\/p>\n
Mozzarella peyniri olgunla\u015ft\u0131r\u0131lmadan t\u00fcketilen \u00fcnl\u00fc bir \u0130talyan peyniridir. Ger\u00e7ek bir mozzarella peyniri manda s\u00fct\u00fcnden \u00fcretilir. Fakat saf manda s\u00fct\u00fc d\u0131\u015f\u0131nda yap\u0131lan \u00fcretimlerde mozzarellan\u0131n karakteristik lezzetine ula\u015f\u0131lamamaktad\u0131r. E\u011fer sadece inek s\u00fct\u00fcnden yap\u0131lacak ise kalsiyum kazeinat ile desteklenmesi gerekmektedir.
\nBu peynir, \u00f6zellikle dondurulmu\u015f pizza ve bir\u00e7ok \u0130talyan yemeklerinin ana maddesini olu\u015fturur. Mozzarella \u00e7o\u011funlukla k\u00fcresel ve yumurta bi\u00e7iminde, 10-15 cm \u00e7ap\u0131nda ve 125 \u2013 350 g a\u011f\u0131rl\u0131\u011f\u0131ndad\u0131r.<\/p>\n
TABLO: MANDA VE \u0130NEK S\u00dcT\u00dc DE\u011eERLER\u0130<\/p>\n
Manda S\u00fct\u00fc \u0130nek S\u00fct\u00fc
\nKuru madde oran\u0131 (%) 55 \u2013 60 35 \u2013 50
\nKuru maddede ya\u011f oran\u0131 (%) 45 \u2013 50 > 44
\nTuz (NaCl) oran\u0131 (%) 0,5 \u2013 0,7 0,9 \u2013 1,0
\nD\u0131\u015f g\u00f6r\u00fcn\u00fc\u015f: Beyaz ve parlakt\u0131r, kabuk i\u00e7ermez, y\u00fczeyi p\u00fcr\u00fczs\u00fczd\u00fcr, d\u0131\u015f k\u0131s\u0131mlar deri gibi soyulur, ince tabakalar halinde ayr\u0131l\u0131r.<\/p>\n
\u0130\u00e7 g\u00f6r\u00fcn\u00fc\u015f: Beyaz renklidir, deliksizdir. Yumu\u015fak esnek ve liflidir taze filata peynirlerine \u00f6zg\u00fc tipik tabakala\u015fm\u0131\u015f g\u00f6r\u00fcn\u00fcmdedir, \u0131slakt\u0131r, \u00fczerine hafif\u00e7e bast\u0131r\u0131ld\u0131\u011f\u0131nda s\u00fct\u00fcms\u00fc bir s\u0131v\u0131 s\u0131zar.<\/p>\n
Koku ve tat: Taze ve aromatiktir, kesildi\u011finde tuzlumsu ve hafif ek\u015fi lezzetli beyaz\u0131ms\u0131 bir serum ortaya \u00e7\u0131kar. Manda s\u00fct\u00fcnden yap\u0131lanlar inek s\u00fct\u00fcnden i\u015flenenlere g\u00f6re daha lezzetli ve daha belirgin aromatiktir.
\nManda s\u00fct\u00fcnden peynir yap\u0131m\u0131nda (a\u015fa\u011f\u0131da belirtilen) dikkat edilmesi gereken baz\u0131 noktalar vard\u0131r:<\/p>\n
\u2022 Manda s\u00fct\u00fc, peynir mayas\u0131yla inek s\u00fct\u00fcne g\u00f6re daha \u00e7abuk p\u0131ht\u0131la\u015f\u0131r.<\/p>\n
\u2022 Peynir suyu daha g\u00fc\u00e7l\u00fc ve g\u00fcr ayr\u0131l\u0131r.<\/p>\n
\u2022 Asitle\u015fme yava\u015f ger\u00e7ekle\u015fir.<\/p>\n
\u2022 Peynir daha ge\u00e7 olgunla\u015f\u0131r.<\/p>\n
\u2022 Peynir rand\u0131man\u0131 daha y\u00fcksektir.<\/p>\n
Yukar\u0131da belirtilen bu e\u011filimler hi\u00e7 ku\u015fkusuz manda s\u00fct\u00fcn\u00fcn bile\u015fimi ve fizikokimyasal \u00f6zellikleri ba\u011flam\u0131nda ger\u00e7ekle\u015fmektedir. Manda s\u00fct\u00fcnden elde edilen peynirler, t\u00fcm \u00f6teki s\u00fct t\u00fcrlerinden \u00fcretilenlere k\u0131yasla \u00e7ok daha ge\u00e7 olgunla\u015ft\u0131klar\u0131 i\u00e7in, bu s\u00fct t\u00fcr\u00fc sert tip peynir yap\u0131m\u0131nda pek uygun de\u011fildir(2).<\/p>\n
Mozzarella peyniri farkl\u0131 \u015fekillerde yap\u0131lmaktad\u0131r. Bunlar aras\u0131nda en yayg\u0131n kullan\u0131lan y\u00f6ntem ve form\u00fcl \u015fu \u015fekildedir:<\/p>\n
\u2022 \u00c7i\u011f s\u00fct (pH:6,65-6,60)<\/p>\n
\u2022 Standardizasyon (Ya\u011f %2,80 Protein %3,20 Kazein\/Ya\u011f:0,86)<\/p>\n
\u2022 Past\u00f6rizasyon (72 \u00b0C ile 73 \u00b0C aras\u0131 1520 sn) veya<\/p>\n
\u2022 (64,5 \u00b0C ile 65,5 \u00b0C aras\u0131 30 dk)<\/p>\n
\u2022 So\u011futma (38 \u00b0C de tekne s\u00fct\u00fcn\u00fcn yar\u0131s\u0131 +28 \u00b0C\u2019de tekne s\u00fct\u00fcn\u00fcn yar\u0131s\u0131) veya<\/p>\n
\u2022 (Starter k\u00fclt\u00fcr ilavesi 38 \u00b0C ile 39 \u00b0C aras\u0131 \u00f6n aktifle\u015ftirme)<\/p>\n
\u2022 Ve\/veya k\u00fclt\u00fcr \u00f6nceden aktive edilip, \u00f6n aktifle\u015fme gerekmeden (30-40 dk. s\u00fcre kazan\u0131r\u0131z)<\/p>\n
\u2022 CaCl2 ilavesi (Biz \u00f6zel olarak \u00fcretti\u011fimiz \u00e7\u00f6zeltide Cl2 yi ortamdan kald\u0131rarak ileride CaCl2 kullan\u0131mdan dolay\u0131 ac\u0131la\u015fma olay\u0131n\u0131 da kesin olarak \u00f6nledik.<\/p>\n
\u2022 Mayalama s\u0131cakl\u0131\u011f\u0131 (34-35 \u00b0C)<\/p>\n
\u2022 Peynir mayas\u0131 ilavesi, maya kuvveti testi yap\u0131lmal\u0131 (30-40 dakikada da tutacak \u015fekilde)<\/p>\n
\u2022 5 dakika kar\u0131\u015ft\u0131rma yap\u0131l\u0131r,<\/p>\n
\u2022 15 dakika sonra P\u0131ht\u0131n\u0131n tamamen k\u0131r\u0131m\u0131,<\/p>\n
\u2022 Telemenin kar\u0131\u015ft\u0131rma (p\u0131ht\u0131 par\u00e7alar\u0131 bezelye, nohut b\u00fcy\u00fckl\u00fc\u011f\u00fcnde olacak \u015fekilde),<\/p>\n
\u2022 P\u0131ht\u0131 kesme devir \/dakika) h\u0131z\u0131, 2 devirden 6 devire kadar kademeli olarak artt\u0131r\u0131lmal\u0131,<\/p>\n
\u2022 Telemenin s\u0131cakl\u0131\u011f\u0131 5 dk da 1 \u00b0C artacak \u015fekilde 38 \u00b0C ye kadar \u0131s\u0131tma,<\/p>\n
\u2022 38 \u00b0C s\u0131cakl\u0131kta 15-20 dakika bekletilmesi,<\/p>\n
\u2022 pH 5,80 \u2013 6,10 olunca teleme prosesten a\u015fa\u011f\u0131ya al\u0131n\u0131r,<\/p>\n
\u2022 pH 5,10 -5,05 olunca teleme i\u00e7 s\u0131cakl\u0131\u011f\u0131 63-64 \u00b0C de ha\u015flan\u0131r,<\/p>\n
\u2022 12-13 bomeli, pH\u2019s\u0131 4,6-4,8 \u2018ayarlanm\u0131\u015f +4 \u00b0C de salamurada 30-35 dakika kadar bekletilir,<\/p>\n
\u2022 +1- +2 \u00b0C de rendelenip biraz daha bekletilir ambalajlan\u0131r,<\/p>\n
\u2022 Ambalajlanan \u00fcr\u00fcn -40\u00b0C de 24 saat aras\u0131nda \u015foklan\u0131r,<\/p>\n
\u2022 -18\u00b0C lik so\u011fuk hava deposunda sat\u0131l\u0131ncaya kadar tutulur. Her mesle\u011fin zamanla kazan\u0131lan incelikleri vard\u0131r.<\/p>\n
S\u00fcleyman \u00d6zdo\u011fan 25 Ekim 2016 Peynir Teknolojisi<\/a> nde yay\u0131nlanan yaz\u0131s\u0131ndan al\u0131nt\u0131d\u0131r.<\/p>\n <\/p>\n Mozzarella peyniri, nem miktar\u0131 ve kuru maddede ya\u011f oran\u0131n\u0131n baz al\u0131nd\u0131\u011f\u0131 standartlara ba\u011fl\u0131 olarak d\u00f6rt farkl\u0131 gruba ayr\u0131lm\u0131\u015ft\u0131r. Yar\u0131m ya\u011fl\u0131 y\u00fcksek nem i\u00e7erikli (%52-62 nem, %30-45 ya\u011f) mozzerella yumu\u015fak bir tekst\u00fcre sahiptir ve genellikle taze t\u00fcketilir.<\/p>\n Zay\u0131f dilimlenebilme ve k\u00fcmelenme \u00f6zelliklerinden ve s\u0131n\u0131rl\u0131 raf \u00f6mr\u00fcnden dolay\u0131 pizzada nadir olarak kullan\u0131l\u0131r.Buna kar\u015f\u0131n d\u00fc\u015f\u00fck nem i\u00e7erikli yar\u0131m ya\u011fl\u0131 mozzarella (% 45-52 nem, %30-45 ya\u011f) daha uzun \u00f6m\u00fcrl\u00fc sert, iyi uzama kabiliyeti g\u00f6steren pizza gibi \u00fcr\u00fcnlerde kullan\u0131lan bir \u00e7e\u015fittir (Kindstedt).<\/p>\n Daha evvelki yaz\u0131m\u0131zda da belirti\u011fimiz gibi; Mozzarella peyniri \u00fcretimininin \u00f6zellikle manda s\u00fct\u00fcnden yap\u0131lmas\u0131 ve standardize edilmesi gerekmektedir. Ger\u00e7ek mozzarella peyniri manda s\u00fct\u00fcnden \u00fcretilir ve saf manda s\u00fct\u00fc d\u0131\u015f\u0131nda yap\u0131lan \u00fcretimlerde mozzarellan\u0131n karakteristik lezzetine ula\u015f\u0131lamamaktad\u0131r.<\/p>\n Manda s\u00fct\u00fc, s\u00fct teknolojisinde kullan\u0131lan s\u00fctler aras\u0131nda ya\u011f oran\u0131 a\u00e7\u0131s\u0131ndan en y\u00fcksek de\u011fere sahiptir. Kuru madde oran\u0131 %17 civar\u0131nda olup, bunun %7\u2019si s\u00fct ya\u011f\u0131, %3,5-4\u2019\u00fc protein, %5-5,5\u2019i laktoz ve %0,8\u2019i k\u00fclden olu\u015fur ve rengi inek s\u00fct\u00fcnden daha beyazd\u0131r.<\/p>\n Peynir \u00fcretiminde kazein, dolay\u0131s\u0131yla da protein \u00f6nemli bir fakt\u00f6rd\u00fcr. Kazein oran\u0131n\u0131n %1 artmas\u0131, ayn\u0131 miktar s\u00fctten elde edilen peynir miktar\u0131n\u0131n %1,2 oran\u0131nda y\u00fckseltmektedir. 1 kg peynir \u00fcretimi i\u00e7in 8 kg inek s\u00fct\u00fc gerekirken ayn\u0131 miktarda peynirin yap\u0131m\u0131nda 5 kg manda s\u00fct\u00fc yeterlidir. \u00c7\u00fcnk\u00fc manda s\u00fct\u00fcn\u00fc kuru madde, ya\u011f ve protein oran\u0131 inek s\u00fct\u00fcnden fazlad\u0131r (\u015eekerden, 2001).<\/p>\n Rand\u0131man; 100 kg s\u00fctten elde edilen mozzarella peynir miktar\u0131 veya 1 kg mozzarella peyniri \u00fcretimi i\u00e7in gerekli olan s\u00fct miktar\u0131 olarak da tan\u0131mlanabilmektedir. 100 litre manda s\u00fct\u00fcnden 20-26 kg; 100 litre inek s\u00fct\u00fcnden ise 13-15 kg Mozzarella peyniri elde edilir.<\/p>\n Van Slyke\u2019nin rand\u0131man form\u00fclleri, peynir varyetelerine g\u00f6re daha da geli\u015ftirilmektedir. D\u00fc\u015f\u00fck nemli, k\u0131smen ya\u011f\u0131 al\u0131nm\u0131\u015f Mozzarella peyniri i\u00e7in a\u015fa\u011f\u0131daki gibi form\u00fcl kullan\u0131lmakta ve \u00f6rnekler daha da artt\u0131r\u0131labilmektedir. (Ernstrom vd. 1981).<\/p>\n Peynir Rand\u0131man\u0131 (kg\/100 kg s\u00fct) =<\/p>\n (0,86 F+ C-0,36) X 1,22 F : S\u00fct\u00fcn ya\u011f oran\u0131 (%) Bu form\u00fcl kazein ya\u011f oran\u0131 1,14 olan standardize s\u00fctten elde edilen Mozzarella peynirinin rand\u0131man\u0131n\u0131 belirler (%46 nem). Pi\u015firme i\u015flemi s\u0131ras\u0131ndaki kay\u0131plardan dolay\u0131 kazein ve ya\u011f\u0131n peynirde tutulmas\u0131 Cheddar peyniri ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda Mozzarella peynirinde daha azd\u0131r.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Samsun Bafra Manda S\u00fct\u00fcnden \u00fcnl\u00fc\u00a0 Mozzarella peyniri imalat\u0131 nas\u0131l yap\u0131l\u0131r ? T\u00fcrk G\u0131da Kodeksi Peynir Tebli\u011fi, G\u0131da Tar\u0131m ve Hayvanc\u0131l\u0131k Bakanl\u0131\u011f\u0131 taraf\u0131ndan 8 \u015eubat 2015 g\u00fcn\u00fc 29261 say\u0131l\u0131 Resm\u00ee Gazetede (Tebli\u011f No: 2015\/6) yay\u0131mlanarak y\u00fcr\u00fcrl\u00fc\u011fe girmi\u015ftir. Peynir, s\u00fct\u00fcn peynir mayas\u0131 veya zarars\u0131z organik asitlerin etkisiyle p\u0131ht\u0131la\u015ft\u0131r\u0131larak , de\u011fi\u015fik \u015fekillerde i\u015flenmesi ve bu arada s\u00fcz\u00fclmesi, \u015fekillendirilmesi, … Okumaya devam et “Samsun Bafra Manda S\u00fct\u00fcnden Mozzarella Peyniri \u00dcretimi”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[252,11,229,73,271,20],"class_list":["post-1197","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-bafra-manda","tag-inek-sutu","tag-manda-peyniri","tag-manda-sutu","tag-mozzarella","tag-peynir"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1197"}],"version-history":[{"count":1,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1197\/revisions"}],"predecessor-version":[{"id":1198,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1197\/revisions\/1198"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014- x 100
\n100 \u2013 W<\/p>\n
\nC : S\u00fct\u00fcn kazein oran\u0131 (%)
\nW : Peynirdeki su oran\u0131 (%)<\/p>\n