Parmesan tüüpi juustu soolvee keemilise ja mikrobioloogilise kvaliteedi dünaamika
Laen...
Kuupäev
2019
Kättesaadav alates
30.08.2019
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Juustu soolamine on üks olulisematest tehnoloogilistest etappidest, mis tagab valmistoote
maitse ja tekstuuri mis on tüüpiline antud juustusordi jaoks. Soolvee mikrobioloogilisest
tasakaalust sõltub juustu kvaliteet ja maitse.
Soola kontsentratsioon koos soovitud pH taseme ja vee aktiivsusega soodustavad juustu
riknemise minimaliseerimist ja ennetavad patogeenide kasvu juustus. Keedusool
reguleerib mikrobioloogilisi, biokeemilisi ja füüsikalisi protsesse juustu valmimisel, ehk
aitab kaasa juustu maitse, konsistentsi, joonise, kooriku ja teiste faktorite moodustamisel.
Soolvee kvaliteet sõltub kasutusajast, soola kontsentratsioonist, lahuse temperatuurist,
juustu suurusest jt. faktoritest.
Magistritöö eesmärk oli uurida juustu, eeskätt parmesan tüüpi juustu, soolvee
mikrobioloogilist ja keemilist koostist ning selle muutmise dünaamikat.
Uuringu raames koguti soolveeproovid kaheksast erinevast soolveevannist (4 – uue
soolveega, 4 – vana soolveega vannid), kokku 192 proovi.
Töö tulemused näitavad, et soolvee mikrobioloogiline ja keemiline kvaliteet sõltub nii
soolvee kasutamise kestvusest kui ka mitmete parameetrite koosmõjust.
Uuringud näitasid et mikroobide hulk on kõige suurem uue juustupartii esimeste
sooldumispäevadel ning nende hulk väheneb oluliselt (p<0,001) sooldumise lõpuks. Uue
ja pikemalt kasutuses olnud soolvee mikroobide hulgas on samasugused seosed, kuid
bakterite üldarv „vanas“ vees on keskmiselt madalam kui „uues“.
Kokkuvõtteks võib öelda, et soolvee mikrobioloogiline kvaliteet ja selle mõju
valmisjuustu kvaliteedile Eestis ja maailmas ei ole piisavalt uuritud ega teada ning vajaks
kindlasti edasiuurimist.
Salting is an important step in the cheese making process that ensures the taste and texture of the finished product, typical to the given cheese variety. The quality and taste of the cheese depends on the microbiological balance of the cheese brine. Salt concentration, together with the desired pH level and water activity, contribute to minimizing cheese spoilage and prevent the growth of pathogens in cheese. Cooking salt regulates the microbiological, biochemical and physical processes in the preparation of cheese, i.e., helps to form the taste, consistency, texture, crust and other properties/ organoleptic properties of cheese. The quality of the cheese brine depends on the frequency of its use, salt concentration, solution temperature, cheese size. The aim of this Master's thesis was to study microbiological and chemical composition of cheese brine, specifically parmesan type cheese brine, and the dynamics of its changes. In this study brine samples were collected from eight different brine baths (4 - new brine, 4 - old brine baths), a total of 192 samples. The results of this work show that the microbiological and chemical quality of the brine depends on the duration of its use as well as on co-interaction of several parameters. Study showed that the number of microbes was the highest during the first days of salinisation of the new batch of cheese and their amount decreased significantly (p <0.001) at the end of salinisation. There were similar relationships among new and longer-used chees brines, but the average number of bacteria in "old" brine was on average lower than in the "new" one. In conclusion, the microbiological quality of brine and its impact on the quality of cheese has not been sufficiently studied or known not in Estonia nor elsewhere in the world and would certainly require further research.
Salting is an important step in the cheese making process that ensures the taste and texture of the finished product, typical to the given cheese variety. The quality and taste of the cheese depends on the microbiological balance of the cheese brine. Salt concentration, together with the desired pH level and water activity, contribute to minimizing cheese spoilage and prevent the growth of pathogens in cheese. Cooking salt regulates the microbiological, biochemical and physical processes in the preparation of cheese, i.e., helps to form the taste, consistency, texture, crust and other properties/ organoleptic properties of cheese. The quality of the cheese brine depends on the frequency of its use, salt concentration, solution temperature, cheese size. The aim of this Master's thesis was to study microbiological and chemical composition of cheese brine, specifically parmesan type cheese brine, and the dynamics of its changes. In this study brine samples were collected from eight different brine baths (4 - new brine, 4 - old brine baths), a total of 192 samples. The results of this work show that the microbiological and chemical quality of the brine depends on the duration of its use as well as on co-interaction of several parameters. Study showed that the number of microbes was the highest during the first days of salinisation of the new batch of cheese and their amount decreased significantly (p <0.001) at the end of salinisation. There were similar relationships among new and longer-used chees brines, but the average number of bacteria in "old" brine was on average lower than in the "new" one. In conclusion, the microbiological quality of brine and its impact on the quality of cheese has not been sufficiently studied or known not in Estonia nor elsewhere in the world and would certainly require further research.
Kirjeldus
Magistritöö
Liha- ja piimatehnoloogia õppekaval
Märksõnad
magistritööd, mikrobioota, soolvesi, mikrobioloogiline kvaliteet