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Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması

Yıl 2015, Cilt: 15 Sayı: 1, 22 - 32, 15.02.2016

Metin Guldas

https://doi.org/10.31467/uluaricilik.377574

Öz

Peynir besin bileşeni bakımından konsantre ve tüketimi yaygın olan bir süt ürünüdür. Farklı peynir çeşitlerinin farklı tüketici gruplarının damak zevklerini karşılayabilmesi yanında protein ve madensel maddeler (özellikle kalsiyum ve fosfor) bakımından zengin içeriği tüketici talebini arttıran nedenler olarak sıralanabilir. Peynirin fiziksel, biyokimyasal ve mikrobiyolojik bozulmalara hassas bir gıda olup kolay bozulabilmesi; mikrobiyolojik
açıdan güvenliği arttırmak, raf ömrü ve dayanımı uzatmak için yenilikçi muhafaza yöntemlerinin geliştirilmesine yol açmıştır. Paketleme, gıda maddelerinin farklı amaçlarla tüketime sunulmasına,  farklı boyut ve şekillerde korunmasına
olanak veren bir işlemdir. Bazı yapay ambalaj maddeleri tüketici sağlığına zarar verebilmekte ve doğada kolay parçalanmadığından çevre kirliliğine yolaçmaktadır. Bu nedenlerle alternatif ambalaj maddeleri arayışına gidilmiş, kalite kayıplarını azaltmak
ve muhafaza amacıyla yenebilir film kaplamalar geliştirilmiştir. Yenebilir kaplama filmleri; tüketimi güvenli, ucuz 
ve üretim teknolojisi basit, dış etkenlere (yağ, nem, O2 ve CO2); biyokimyasal, fizikokimyasal ve mikrobiyolojik bozulmaları dayanıklı olmalıdır. Bunların yanında yenebilir filmlere renk, aroma, besin öğeleri, antioksidant ve antimikrobiyal maddeler de katılabilmektedir. Bu derleme makalede özellikle bal mumu başta olmak üzere; yenebilir film kaplamaların peynirin raf ömrünü arttırmada kullanılabilirliği ele alınmaya çalışılmıştır.

Anahtar Kelimeler

Raf ömrü peynir paketleme yenebilir film ve kaplama balmumu

Kaynakça

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Toplam 64 adet kaynakça vardır.

Ayrıntılar

Bölüm Derlemeler
Yazarlar

Metin Guldas

Yayımlanma Tarihi 15 Şubat 2016
Kabul Tarihi 26 Ocak 2016
Yayımlandığı Sayı Yıl 2015 Cilt: 15 Sayı: 1

Kaynak Göster

Vancouver Guldas M. Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması. U.Arı D.-U.Bee J. 2016;15(1):22-3.
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