Peynir altı suyunun değerlendirilmesi
Başlık çevirisi mevcut değil.
- Tez No: 46198
- Danışmanlar: PROF.DR. NURAN DEVECİ
- Tez Türü: Yüksek Lisans
- Konular: Kimya Mühendisliği, Chemical Engineering
- Anahtar Kelimeler: Peynir altı suyu, Whey
- Yıl: 1995
- Dil: Türkçe
- Üniversite: İstanbul Teknik Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
DZET Atık maddelerin çevre kirlenmesine neden alması ve dünya hammadde kaynaklarının sinirli oluşu insanlığı endüstriyel atıkları değerlendirmeye yöneltmiştir. Bunun için gerçekleştirilen bu çalışmada, Mis süt ve Topçuoğlu A.Ş.'den temin edilen ve laboratuvar koşullarında üretilen P.A.S.'ları kullanılmış ve besin değeri yüksek olan bu atıkların yoğurt üretiminde değerlendirilmesi amaçlanmıştır. Atıkların çevre kirlenmesinde ne derece etkili olduğunu göstermek için önce atık karakterizasyonları belirlenmiş ve kirlilik açısından önemli bir gösterge olan KOI değerinin bu atıklarda 549D3-66927 mg/1 aralığında olduğu saptanmıştır. P. A. S.'larından yoğurt üretiminde ise, değişik katkı maddeleri kullanılarak, aşı miktarı ve inkübasyon süresi değiştirilerek yoğurt üretilmiş ve verim değerleri tespit edilmiştir. Topçuoğlu A.Ş.'den temin edilen ve laboratuvarda üretilen P.A.S.'ları ile %6 süttozu katkılı %6 aşı ve 1 saatlik inkübasyon sonucu üretilen yoğurtlarda en yüksek verim değerleri elde edilmiştir. -vı-
Özet (Çeviri)
Cheese manufacturing generates a strong waste known as whey. Whey is a greenish yellow solution which is pro duced as a by-product. Annual whey production of Turkey is 1 784 000 tons £.9]]. It is disposed in sewers or used for land application. Because of its high chemical oxygen demand value, whey may be too strong for municipal treat ment plant. The continuos land disposal of whey causes serious water and soil pollution problems. The cheese is produced either by fermentation or by enzymatic clotting of milk. The whey is produced by fer mentation is called as acid whey. The whey obtained by enzymatic clotting of milk by rennet is called sweet whey, The average compositional data far sweet and acid whey is presented in Table 1. TABLE: 1. Average Compositional Data For Sweet And Acid Whey Q 6~]. Many researchers have investigated many ways to get useful products from whey such as production of alcohol, whey protein, additives far bakery, non-alcoholic bevera ges, additives For animal food, biogas.As it is shown in the Table-1, the whey contains lac tase which is easily change to lactic acid. Therefore the production of yogurt from whey is feasible. Yogurt is manufactured from milk which has been con centrated by boiling. Manufacturing steps include ingre dient selection and screening, blending of ingredients (such as dry milk, whey powder, casein), homogenization, heat treatment, culture inoculation, fermentation, packagig and distribution. The average compositional data for yogurt was given in Table 2 TABLE: 2. Average Compositional Data for Yogurt [lO] The abjective of this study was to produce yogurt from cheese whey. Yogurt is a common ingredient of Turkish diet because of its high nutritional value. The cheese whey samples were obtained from Mis Süt Dairy Plant and Topçuoğlu Dairy Plant. In addition to these samples, a cheese whey sample was also produced in the laboratory from pasteurized milk by addition of rennet. Some characteristics of these there different types of whey are shown in Table 3. The microbial cultured used to prepare yogurt were Lactobacillus bulgaricus and Streptococcus thermophilus from the collection of TÜBİTAK Food Technology Department, Gebze-Kocaeli. Since the existence of the symbiotic rela tionship between these two bacteria, equal amount were mixed. -viii-Ch pended were p the st te Uat measur tent w dahi N factor was me emical Solid erf arm andard er [21] ed by as det itroge of 6. asured Oxygen Demand (COD), Total Solids (TS), Sus- s (SS), Total Dissolved Solids (TDS) analyses ed according to the procedures described in Methods for the Examination of water and was- The fat content of the whey and yogurt ' was the Gerber method [26, 24 j. The protein con- ermined by the Kjeldahl method (as Total Kjel- n TKN) using a nitragen-to-protain conversion 37 [22]. The lactase concentration of the whey by the gravimetric method [25 J. TABLE: 3. Characteristic Composition Of üJheys. The highest COD concentration of the Topçuoğlu whey showed that its organic matter concentration is very high, The protein content of Mis Süt whey was zero, because the proteins precipitated during pasteurization at 80-9D°C The yogurt was able to obtain from both the Topçuoğlu whey and the labaratury made whey. Topçuoğlu whey was pasteriuzed at 63DC. The pH of Topçuoğlu whey was increa sed by adding NaOH. The experiments with Mis Süt whey were unsuccesful due to the lack of proteins. The total solids in these wheys were increased by adding. a- 10% milk with 2%, 5%, 8% nonfat dry milk (NFDM) (carbonhyrate 52.3%, protein 35.9%, fat 1%). b- 2, 4, 5, 8, 10% of NFDM. c- 2% of NFDM with 10.20% concentrated milk. The inoculation ratio was 4%, and incubation was at 44 C for one hour. -ix-“The experiments showed that adding milk into the whey with NFDM is unnecessary, because no differences were found among these two types of yogurt. The yogurt from whey with 10% NFDM was too sweet and powdery. The yield of yogurt from whey with 2% of NFDM and 10%, 20% concent rated milk was not goad enough. According to the test results, the amount of NFDM must not be more than 6%; but the yogurt yield was not satisfactory in these conditions. Inoculum ratio was inc reased to reach high yogurt yield. The good quality yo gurt was obtained from the Topçuoğlu whey and the labora tory-made whey added 6%NFDM with 6%, 8%, 10% inoculum. Analyses of these two kinds of yogurt showed that pe roxidase test was negative, Coliform bacteria and E.coli were unavailable, the amount of mold and yeast was less than one hundred. As a result, to obtain yogurt as a by-product from the ”hey is considered to be more advisable for small tradiîÜ anal cheese making shop. Production of yogurt from the whey and 6% NFDM with 6% inoculum at kk°C or 1 hour was found to be useful and safe. Table k indicates the characteristics of the yogurt from the Topçuoğlu whey and the laboratory-made whey with three inoculum ratios. «."abb ?x-
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